Reviewed: Dec. 28, 2010

This was awesome. In my family there is a preferance from both side, my mother does a very dry stuffing and my mother-in-law does a wet stuffing. this was a very happy medium. my nephew said he would have taken the leftovers home, if there was any. a definate hit. I too cooked it in the slow cooker so I added approx. 1 cup of chicken broth. cooked it on low for 3 hrs, came out perfect.

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4 users found this review helpful

Reviewer:

twiggy

Reviewed: Dec. 3, 2010

This was fantastic! I did however add about 1/2c chicken stock to the bread/sausage mixture. My family prefers a moist dressing. Will absolutely make again.

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4 users found this review helpful

Reviewer:

linmacken

Cooking Level: Intermediate

Reviewed: Jul. 15, 2009

My family loves this. Sometimes I just use stove-top stuffing instead of bread cubes and seasoning and that's good too.

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5 users found this review helpful

Reviewer:

bsekellick

Reviewed: Dec. 22, 2008

I think this is going to be my usual Thanksgiving Day stuffing recipe from now on. I made the dish "veggie" by using vegetarian style sausage instead of meat sausage (cuts down a lot on saturated fat and calories too!). I use the kind in a roll, and prepare it by chopping the uncooked sausage into bite-sized pieces and then saute until browned. This keeps it from having a sticky, squishy texture. I also added some vegetable broth to keep it moist, seasoned with McCormick brand poultry seasoning, and used soft potato bread cubes. I used red skinned potatoes and kept the skins on, for extra fiber and color. I got compliments on how moist and flavorful it was.

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8 users found this review helpful

Reviewer:

RPCOOKIE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Greenbelt, Maryland, USA

Reviewed: Dec. 23, 2007

Excellent stuffing!! It was a big hit at Thanksgiving. My family requested I make it this Christmas.

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7 users found this review helpful

Reviewer:

Jamie

Reviewed: Nov. 28, 2007

I made this for thanksgiving, I used homemade sage rosemary sausage.My friends and family all loved it. Will use this more often.

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5 users found this review helpful

Reviewer:

matt

Cooking Level: Intermediate

Living In: Sparks, Nevada, USA

Reviewed: Nov. 26, 2007

Tasted great, way to dry even after 16 ounces of extra broth. Next time I will stuff the turkey instead of baking.

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4 users found this review helpful

Reviewer:

mom2chayse

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Ridge, New York, USA

Reviewed: Nov. 19, 2007

I absolutely loved this recipe. Everytime I am going to use a stuffing recipe, I always come back and dig this one up off the internet. Typically I just put it in a crock pot, vice using the oven, and it takes about 30-45 mins on high. I also found that when you use the crock pot, you usually don't need any broth to keep it moist, the stuffing seems to retain it's moisture pretty well by itself. I would make one change, only to make this recipe a little quicker, and that is to just use the Jimmy Dean sausage, with sage, so you don't have to measure it out. The flavor is still just as perfect. Oh, and the cheap grocery store bread works best for this recipe as well! Thank you for the great recipe!

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30 users found this review helpful

Reviewer:

Sherri Ann

Reviewed: Jan. 12, 2007

I found this recipe on the site a few years ago. I now have to make it every Thanksgiving and Christmas no matter where we eat. The prep time and cooking time takes a while, but it is soooo worth it.

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5 users found this review helpful

Reviewer:

jconfer

Cooking Level: Intermediate

Home Town: Patuxent River, Maryland, USA

Living In: Bath, Maine, USA

Reviewed: Dec. 8, 2006

I think this was a wonderful addition to Thanksgiving. I made my own bread cubes with wheat and white bread. I also used Jimmy Dean's Sage Sausage. It really was a hit!

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5 users found this review helpful