I've used this several times for Thanksgiving (this is our Thanksgiving Only Stuffing) & everyone LOVES it. Follow this recipe to the T & use fresh herbs (remember to double them) for a really delicious flavoring. **I was just making my Thanksgiving list & thought I'd give some updated suggestions since I've been making this for 6 yrs. now. 1. I always use fresh herbs, the presentation, taste & aroma is wonderful! 2. I've tried different apples & have found that the granny smiths are the best, along with fuji & braeburn. 3. I can't always find turkey sausage links so one year I started using Turkey Kielbasa (I just chopped it up really fine with my food chopper) ~ outstanding! 4. I've made this w/ different types of bread. I really like the sourdough bread personally. I've found that somewhat stale baguettes are MUCH easier to work with, cause you can slice them up pretty easy w/o crust flying everywhere or w/o having to smoosh your sliced bread too much. (I usually cut the bread a few days before to let it get hard.) 5. I never stuff this in the turkey, I usually make it separately in a tray. I continuously check it because the turkey stock has dried out on me once before, which made for a nasty burnt stuffing. And one last thing, this isn't your typical mushy-glop that most people are used to, so if you don't think you'll like a dryer type of stuffing, then I'd suggest using LOTS of stock.
Was this review helpful?
944 users found this review helpful
I've used this several times for Thanksgiving (this is our Thanksgiving Only Stuffing) &...