This was fantastic! Probably the star of our Thanksgiving table. I did use a full 2 pounds of bread, but it wasn't just plain old bread - it was an artisan country white. I cubed and dried the bread overnight. Also, i added a full cup of chicken stock because it really was dry, plus dashes of rosemary, thyme, sage, extra salt and pepper on top of the poultry seasoning. I sort of wondered if the eggs were really necessary at that point, they just sort of settled on the bottom and cooked. They didn't distract, but i can't say they added anything either. Probably next time i won't use them since i added the stock. Still, even with all the changes, this is a wonderful recipe that will be making an appearance at our holiday table for many years to come! Thank you!
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This was fantastic! Probably the star of our Thanksgiving table. I did use a full 2 pounds...