Reviewed: Nov. 28, 2011

This is a staple for Thanksgiving in my house now. Followed recommendations and used only fresh herbs, didn't really measure out just eyeballed it. Used a granny smith apple instead and chicken/apple sausage which was awesome. Was very liberal with the turkey stock which we made as well, baked for 30 minutes and it came out moist and delicious and even better the next day!

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Reviewer:

o0angie0o

Reviewed: Nov. 28, 2011

Used sage sausage - this was a hit for our family!

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Reviewer:

Queenie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Muskegon, Michigan, USA

Reviewed: Nov. 28, 2011

This was a delicious and easy stuffing recipe. I used fresh herbs like other reviewers recommended and doubled the amounts from the dried. I thought it was a little too herby...the other flavors were slightly lost for me. Next time I will cut the fresh herbs down a little bit. But, it was very good! Great combination of flavors.

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semote

Reviewed: Nov. 28, 2011

This was by far the BEST stuffing I have ever made. Perfect in every way! Thanks!

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Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Nov. 27, 2011

Fabulous - I cut the recipe in half, so I had to estimate on the proportions, but we still finished it :) I used Herbs de Provence for the dry herbs and turkey breakfast patties for the sausage. Also, I did a mix of French bread and sourdough. I kinda burnt the bread when I toasted it but it didn't even matter :) I probably used a little more turkey stock than called for, but I was eyeballing everything. Thank you for this wonderful recipe!

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Brook

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Nov. 27, 2011

This is my first stuffing I ever made for Thanksgiving, and it was delicious!! Though I thought it was a bit dry. So next time, I'll be using more stock. Here are the changes I made: used white bread only, used sweet italian sausage+ removed from its casings, omitted sage (didn't have any) and liver, used dry parsley and homemade chicken stock instead of turkey stock. This is definitely a keeper!

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love2cook

Reviewed: Nov. 27, 2011

I thought I made good stuffing but I gave this recipe a try and now I make great stuffing. It was a hit with everyone at our Thanksgiving table and the leftovers didn't last long.

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CooknKristine

Cooking Level: Expert

Reviewed: Nov. 27, 2011

We used sage pork sausage and sourdough bread and dried spices and it turned out very good.

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

Reviewed: Nov. 27, 2011

I was a little disappointed by this after all the hype it's gotten. I followed it pretty closely, with a few alterations that were recommended by other reviewers (minor tweaks like sage sausage and Granny Smith apples instead of regular sausage and Golden Delicious, respectively), but found that I still prefer stuffing with bacon rather then sausage. I've never added apples to my stuffing before, however, so I am happy to have walked away from this with the discovery of what kind of great flavor apples can add to your stuffing. This is a wonderful recipe but I prefer my family's.

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Carly Kalkauski

Cooking Level: Intermediate

Reviewed: Nov. 27, 2011

This was a huge hit and different from traditional sage/bread stuffings. I used sour dough bread. I made mine the day before, following other users and just reserved the liquids for before baking. I did not bake mine in the turkey because we fried ours, but I did 40 minutes covered at 350 and 15 uncovered. For leftovers, I think this is the perfect candidate for something I saw Rachael Ray do with leftovers. If you have a waffle iron, butter both sides and put the stuffing in the iron and cook a stuffing waffle. She topped it with leftover turkey which had been re-soaked in stock and topped that with cranberry sauce, which she combined with maple syrup (2 parts syrup to 1 part cranberry sauce). Looked super delicious.

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