I read the reviews but decided to go ahead and pretty much follow the way this recipe is written. The only deviations I made were to use 1/4 cup butter and chicken broth (it's what I had in the fridge) rather than vegetable. Honestly, I tasted it before putting the dish into the oven, and I had major concerns that it was going to be too sweet. However, the tartness of the cranberries (I have a couple bags frozen) balances out the sweetness perfectly IMO. Just a couple comments. If you have access to "ground rosemary," I'd recommend you use it. My husband said the rosemary tasted a little like "sticks." Also, I will cut the chopped onion and cranberries back to about a cup each in the future. Many people only make stuffing for Holidays, but it's a nice side dish any time of year, even during the dog days of August. Thanks, Ibby, we enjoyed your stuffing served with pork chops, and probably will make it again for Thanksgiving adding some sausage and maybe a little chopped celery.
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I read the reviews but decided to go ahead and pretty much follow the way this recipe is...