Reviewed: Nov. 28, 2012

Flavor was good but not strong. I prefer a sagier flavor... also it was too moist for my taste... maybe I under measured on the bread. Will probably make it again with less mushroom and uncover it for the last hour or so.... it was great not to have to rush at the last minute to get it done and not to use dried bread....

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Reviewer:

cjmathe

Reviewed: Nov. 23, 2012

Very good and easy. We served buffet style and the crock pot kept it good and warm

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Reviewer:

Evellyn

Reviewed: Jan. 15, 2012

Great recipe! This was perfect for Sunday dinner with roasted chicken. I wish I had this recipe during Thanksgiving...it would have saved me a lot of time. It's so moist and it tastes fabulous. My only caution is to only use the amount of broth necessary to moisten not the entire amount the recipe calls for or you'll end up with a soupy mess. Next time I might add in some sauage, apples or cranberries - YUM!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 12, 2011

This has been my go-to stuffing recipe the past 3 years. I always get great feedback from the guests. :) Definitely watch the amount of broth, and keep in mind not everyone loves mushrooms. I think they're delicious in it, but some of the family members have a mushroom phobia so I have to omit them now... Butter can be cut down a bit without affecting the flavor, other than that I make the recipe just as it says. Thanks so much for sharing, Wanda G!

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Reviewer:

JELLYROLLY

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Melbourne, Florida, USA

Reviewed: Jan. 28, 2011

I buttered the bejeez out of my crockpot before adding in the stuffing ingredients. I used fresh mushrooms (only one 8 oz. package because that was all I had) and I used a cup each of chopped celery and carrots as that was all I had. I also used my own homemade chicken stock and because I was low on time, I used packaged "dried" cubed bread made just for stuffing. This was GREAT. My crockpot is a powerhouse (it's a newer model that runs kind of hot than my old one did) so I didn't need the whole eight hours. Putting it in this afternoon was just right for it to be done around dinner. This was a total snap.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 28, 2010

Used two boxes of seasoned stuffing mix and omitted the seasonings in recipe.

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Reviewer:

annmarshe

Home Town: Santa Clarita, California, USA

Living In: Rancho Cucamonga, California, USA

Reviewed: Nov. 20, 2010

Can't wait to have it on Thanksgiving

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Reviewer:

Just Me

Cooking Level: Expert

Home Town: Marshfield, Massachusetts, USA

Living In: Port Charlotte, Florida, USA

Reviewed: Nov. 2, 2010

LOVE LOVE LOVE This recipe! It saved us so much time and space on thanksgiving. I cannot thank you enough for this recipe. I didn't add egg, and watched how much broth I put in, and we also used the bagged stuffing instead of bread. DELCIOUS and stress free!

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Reviewer:

VIRGOMOMMY

Reviewed: Oct. 10, 2010

I am giving this recipe four stars because the explanation is a bit off. When you are mixing in the broth into the mixture .... the stuffing should NOT be too moist because the slow cooker will bring out the juices and make it soupy. Also if you have a black crock pot do not put it on high for 45 minutes.....just do it on low because the outside will be very crisp and stick to the sides and even with PAM it is a pain to clean up. Just check the stuffing after a few hours to make sure it isn't too soggy. If you see that it is getting soggy just remove the cover and let the excess moisture evaporate. If that doesn't work ..you can stick it in the oven at about 200 for 10 or 15 minutes and you will have great stuffing.

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Reviewer:

Diane

Reviewed: May 10, 2010

this was okay. really flavorful. the only issue was that I found it needed to be stirred quite frequently to prevent burning too bad around the sides. I will maybe try again though.

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