This was excellent stuffing. I made french bread the day before, cut it up and stored it in the oven, cubed it and followed the directions in the recipe, minus the egg. I was leary of the liquid amount so I started with half and added as it cooked. I think I probably used the full amount. I had to take some stuffing out and put it in a bowl then put it back in to shuffle it around while it cooked so it was cooked evenly. I got many compliments on it at Thanksgiving. It's a much easier way to cook stuffing. There are even crispy crusty spots on the sides and bottom if you cook it long enough.

Reviewed On: Dec. 3, 2011

SO GOOD!!! I am a smashed potato snob, and these are one of my favorite recipes to date. I didn't have any romano (which I will get and try next time!) so I added a couple oz of milk, and followed the rest of the recipe to the "T." Add a dash of pepper and you won't have any leftovers! Thanks for sharing AUSTAD!

Reviewed On: Oct. 2, 2011

These were absolutely wonderful, crispy on the outside, chewy on the inside. I did need to flatten my cookies out on the cookie sheet to get them to bake correctly. I made them with no other alterations, awesome!

Reviewed On: Apr. 8, 2011