Reviewed: Nov. 11, 2012

This stuffing is amazing! I have made it for 2 Thanksgivings so far and everyone loves it. In fact, everytime I run into one person throughout the year he says "I can't wait for Thanksgiving to eat that stuffing!" It's also very good mixed with leftover mac n cheese! :) Thank you to the person who wrote it!

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Reviewer:

leapinglizard

Reviewed: Nov. 10, 2012

I love this recipe and make it every year and everyone loves it. It may not be for those who do not like spicy, but I can't get enough of it. If you are cooking for kids or non spicy eaters then just cut the spicy heat down by half. I don't stuff a turkey with it, I just bake it for about an hour on 350.

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LACY1187

Reviewed: Oct. 20, 2012

I like it. At first I followed the directions as it called for originally. It was good, really spicy and all the eggs gave it a solid textured. After that, I modified it too fit my family. I don't use milk, I used chicken broth, cut the eggs down to 1 or 2 (depending on how big my pan is), omitted the spices, used a dash of cayenne pepper and that was it. I have small children, they can't handle spicy foods. Made my own cornbread and didn't use the buttermilk either. I pretty much used this recipe for it's seasoning. I like the original version, I'm just a little health nut and don't do eggs or milk like that, so that is the main reason for my modifications. Still both ways came out great!

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Reviewer:

cqqgmickey

Reviewed: Dec. 29, 2011

This could have been a 5-star recipe for me if it wasn't so incredibly spicy! Don't get me wrong - I like flavor as much as the next gal, but after looking at the recipe I cut the Tabasco and cayenne by half and it was STILL too hot for my family. This recipe also makes a LOT of stuffing! I had a fair amount of difficulty stirring it all up in even my biggest fry pan. You might wanna go for a big soup pot instead. Anyway, I wound up stirring/storing it in an 8x13 baking dish, and it filled that to the brim. I'm definitely making this recipe again - it WAS delicious, I'm just going to modify the spices a bit, and maybe cut the recipe by half.

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Reviewer:

Ramerra

Cooking Level: Beginning

Home Town: Merrick, New York, USA

Living In: Saint Francis, Wisconsin, USA

Reviewed: Dec. 23, 2011

By far the best stuffing I've ever made Will definitely make again using a less evaporated milk, eggs and stock to get the consistency I like.

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Reviewer:

senci

Cooking Level: Beginning

Home Town: Queens, New York, USA

Reviewed: Dec. 22, 2011

Delicious! I'll be using it from now on!

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Reviewer:

DamselflyWMD

Home Town: Waldorf, Maryland, USA

Reviewed: Nov. 25, 2011

This recipe is a bit of work, but worth it. I made only half a recipe. I baked the cornbread (in an 8-inch square pan), mixed the spices together, and chopped the veggies the day before, which saved a lot of time on Thanksgiving. I used less cayenne pepper and didn't add the tabasco sauce or green chile pepper, and it was spicy enough. I didn't stuff my turkey. I baked it in a greased 9x13-inch pan uncovered for 1 hour at 350 degrees, stirring halfway through. (I like my stuffing dry and a bit crunchy.) Very tasty and even better served with gravy on top.

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SUZZANNA

Cooking Level: Intermediate

Reviewed: Nov. 24, 2011

This recipe is now one of my thanksgiving meal staples. Deliciously spicy!

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Reviewer:

Chinadoll_82

Cooking Level: Intermediate

Home Town: Rustenburg, North-West, South Africa

Living In: Chattanooga, Tennessee, USA

Reviewed: Nov. 23, 2011

Yum!!! I made it as instructed. I would like to try some turkey, duck or sausage in it next time.

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Reviewer:

fjasmint

Reviewed: Mar. 6, 2011

Made this for a party, served with other cajun/creole food and got wonderful reviews... nothing left! This was awesome stuffing.. thanks for the recipe!

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