Reviewed: Jul. 30, 2011

I use this basic recipe but use poultry seasoning, and also add 2 celery stalks chopped fine, as well as a small onion chopped fine. Ads great flavor and all are healthy. I omit the egg...still works well and holds together if too dry try additional 1/4 cup o chicken broth.

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Reviewer:

tche

Reviewed: Nov. 30, 2010

Very bland. I even added smoked almonds, onion powder, garlic powder and sundry other things to pump it up and it was still a flop. It was also kind of mushy. Healthy, yes. Delicious, not so much. Sorry...

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Reviewer:

Sillyirish708

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: New Lenox, Illinois, USA

Reviewed: Nov. 20, 2010

This was one of the simplest stuffing I've prepared. I used the breads I wanted to finish up, whole wheat, rye and some white rolls. I added apples and walnuts to it. It came out wonderful and i will use the recipe again.

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Reviewer:

whataprize

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Nov. 25, 2009

1 tablespoon of paprika?Maybe other reviewers only added a teaspoon, I did a double take and then eventually trusted the recipe which was a big mistake. I made it outside of a turkey and it came out really really soggy as well. Given other reviewers remarks there may be some subtleties in getting the right volume of liquid in the final product. The soggy paprika bread-soup that resulted was comically bad.

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Reviewer:

Paul Erdman

Reviewed: Nov. 8, 2009

When I do dressing I make a 9x13 pan full of coucornbread No sugar add poultry seasoning, sage, celery, onion,etc. and cook it in the cornbread with jumbo eggs and milk. cook in 375 degree oven until done then I use 2 large packets seasoned dressing mix crumble the cornbread in with seasoned mix enough broth to make it juicy add salt and pepper. Bake until done. It won't take as long because veggies are cooked some. I also add 6 or 8 raw eggs into mixture this will give texture ane hold it together. I use diluted broth from turkey and add chicken broth as needed. I taste it to see what else it needs. I use the roate rpan I cook the bird in.cook till ia knifr inserted in crnter comed ouy clern. Abut 2 hours.

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Reviewer:

ACE

Reviewed: Oct. 12, 2009

This recipe is so simple, and the possibilities are endless! I have yet to stuff it in my turkey, but had to try it now and leave a review. It's delicious! I increased the recipe for 16 servings. I used a loaf of jalapeno-cheddar bread and a little bit of challah bread instead of whole-grain. To the paprika, salt and pepper I added sage, parsley and rosemary. With the onions I also cooked mushrooms, green pepper, red pepper, yellow pepper, leeks and garlic. I only had a cup of broth, so for the remainder I combined chicken soup base and water as necessary. The end flavour is a wonderful seasoned vegetables stuffing, with a "kick" from the jalapenos. YUMMY!

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Oct. 7, 2009

So good. I made mine with apple cider instead of chicken broth, added raisins, cinnamon & nutmeg. It came out fantastic!

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Reviewer:

SPYKE2831

Cooking Level: Intermediate

Living In: Worcester, Massachusetts, USA

Reviewed: Jun. 21, 2009

This was a very simple recipe to follow! I toasted bread before cutting, I used vegetable broth instead of Chicken, 2 onions, a pinch of cayenne, and real egg. Used it in a broccoli casserole dish and turned out amazing.

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Reviewer:

cyclical

Reviewed: Dec. 29, 2006

I have never made stuffing from scratch before in my life. This recipe was so easy and soooooo good. I'm not a stuffing eatter, but I got nothing but compliments and an empty dish by the time Thanksgiving dinner was over. I will definately be making my stuffing myself from now on. Thanks for the recipe

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Reviewer:

jennifer713

Reviewed: Nov. 26, 2006

I reduced the whole wheat bread to 3 cups and added 3 cups of corn toasting bread. I also added chopped chestnuts, which I roasted (1 lb unshelled) before adding to the mixture. While everyone enjoyed the chestnuts and cornbread, there were complaints that the onions overpowered the dish. Next time, I'll only add one sweet onion and carmelize in butter.

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