Reviewed: Feb. 1, 2011

OK, so normally I do not change a recipe the first time I try it. However, based on previous stuffings I have made and my family's preferences, I did make the following changes - and this is better than any other stuffing I've made. I added about a cup of white cooking wine, 4 Tbsp of butter, and a package of sliced mushrooms to the boiling process. I also used cornbread stuffing from Pepperidge Farm. It was absolutely fabulous!!

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Reviewer:

JCNEWMAN

Reviewed: Dec. 25, 2010

This recipe got good reviews at our Christmas dinner, but I modified it quite a bit based on what I had on hand. Diced 3 stalks celery and one onion and let it simmer with 4.5 cups of water and 2 T butter until soft. Immediately mixed it with three 6 ounce boxes of stuffing mix, transferred to baking dish and baked it for 15 minutes @ 400 degrees. Wonderful and moist! I followed the directions on the box for the water measurement (1.5 cups per box) It really didn't need to be baked and could have been served immediately. Nice addition to jazz up plain stuffing!

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Reviewer:

YMATLOSZ

Reviewed: Dec. 17, 2008

I too browned the onions and celery in butter first. I wish I'd known to used the crushed stuffing mix instead of cubed. I had to use twice as much broth just to get it moist and then it was just "okay".

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Reviewer:

texasgirl

Reviewed: Nov. 28, 2008

I added more seasoning & some long grain & wild rice to it. It was very good, but not "the one". Very easy basic recipe to adjust and add things too. Maybe apples? cranberries?

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Reviewer:

Nella

Cooking Level: Expert

Home Town: Hopkins, Minnesota, USA

Living In: Mound, Minnesota, USA

Reviewed: Nov. 28, 2008

I really didn't like this stuffing at all and neither did my guests :( I'll stick to the old fashioned way of doing my stuffing next year :(

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4 users found this review helpful

Reviewer:

greeneyedleo1978

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Steubenville, Ohio, USA

Reviewed: Nov. 26, 2008

This is my favorite way to make stuffing. It is a Thanksgiving standard, has been my whole life!

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Reviewer:

ka me ka thee

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Reviewed: Nov. 23, 2008

I cook my onions and celery in 1/4 cup butter before adding the broth for savory flavor. Also substituted cornbread stuffing for 1/2 the herbed stuffing and added a splash of apple cider. Very yummy!

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Reviewer:

Katie

Reviewed: Nov. 20, 2008

I make a verison of this stuffing by browning celery and onions first, and using the sage and onion cubes. I've added pork sausage, but it tastes just as good if you don't. Everyone always loves it.

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19 users found this review helpful