Reviewed: Dec. 15, 2005

This is now a request at all family functions! Very good - I cook the stuffing in broth vs. water and it's just that much tastier.

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41 users found this review helpful

Reviewer:

JENNY LYNN

Reviewed: Nov. 28, 2004

Great! I used a bit more onion and celery and used pecans instead of water chestnuts. Very moist. I was able to assemble a couple of hours ahead of time, keep in the fridge, and then pop in the oven 1/2 hour before dinner. Served 8 and still plenty of leftovers.

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37 users found this review helpful

Reviewer:

Frances S.

Reviewed: Dec. 28, 2003

This was DELICIOUS! However, I did double the recipe because I had a 27 lb. turkey to stuff..I did add a cup of raisins for extra flavor. This was the best stuffing I ever made! This will definitley be back on the table next year:)

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33 users found this review helpful

Reviewer:

THAMMGOODCOOK

Reviewed: Nov. 29, 2003

I made this for Thanksgiving Dinner for the third year in a row and it is still my favorite!

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16 users found this review helpful

Reviewer:

LEWENCH

Cooking Level: Intermediate

Home Town: Pleasant Hill, California, USA

Living In: San Antonio, Texas, USA

Reviewed: Mar. 20, 2002

Tasty! Seems like a lot of steps, but worth it.

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15 users found this review helpful

Reviewer:

WesMama

Cooking Level: Intermediate

Reviewed: Dec. 2, 2004

I've made this a few times now. Very easy to make and taste great. The family loves it.

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14 users found this review helpful

Reviewer:

KRISTENMC72

Cooking Level: Expert

Reviewed: Dec. 3, 2006

This is the 2nd time I've made this recipe. The first time I didn't read the recipe well (prepare stuffing to package directions) and just made it with the listed ingredients. This time I followed the directions and it was very good. I used a whole lb. of sausage and one granny smith apple (a huge one). Thanks!

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13 users found this review helpful

Reviewer:

Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA

Living In: Normal, Illinois, USA

Reviewed: Dec. 30, 2003

This was good, but instead of water chesnuts i used slivered almonds instead. It turned out had more texture to it.

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13 users found this review helpful

Reviewer:

LUZY68

Cooking Level: Intermediate

Living In: Santa Clarita, California, USA

Reviewed: Oct. 26, 2005

great fall side dish

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12 users found this review helpful

Reviewer:

stacyseb

Cooking Level: Expert

Living In: Adams, Massachusetts, USA

Reviewed: Dec. 18, 2010

Really good! I did have to add a little more stock because it didnt seem moist enough but it turned out great. I gave the recipe to a few people because they liked it so much!

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11 users found this review helpful