| Reviewed by: |
Date Posted: 11/19/2009 12:34:58 PM |
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This is my favorite stuffing recipe. I make it every year I have Thanksgiving at my house. I make it with the dried thyme, the cheap store brand white bread, and don't bother stuffing it in the bird. It's the BEST! |
| Reviewed by: Nicole in NH |
Date Posted: 6/21/2009 2:59:45 PM |
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I got this from an old BC book, I used the sausage option where you omit salt and add 1 lb bulk sausage (crumbled and browned) and subsitute drippings for part of margarine. I used maple cinnamon bread and added pure maple syrup to taste. The sweetened taste was a hit... This is the only stuffing allowed in my house!!! |
| Reviewed by: dovelette |
Date Posted: 12/21/2008 6:42:12 AM |
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This is the best stuffing in the world. My mom has made it since before I was born and it's my favorite. She makes it exactly as is, maybe varying the amount of salt (she's got her exact measurments written on a scrap of paper in her BC Cookbook that was my grandmas). This is my first Christmas away from my family and I'll be making this alone for the first time this year! So happy I could find it on line! |
| Reviewed by: Kare3A |
Date Posted: 11/28/2008 1:56:05 PM |
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I tried this recipe for our Thanksgiving meal because I didn't want to prepare a packaged mix. We were disappointed with the results. After coming out of the oven, the stuffing was very dry, so we tried adding some chicken broth to it, but it still wasn't the greatest. |
| Reviewed by: Just like my mom's!!!! |
Date Posted: 11/12/2008 2:52:37 PM |
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I was so delighted to see the recipe here. Everyone else I know seems to have some outlandish type of stuffing that doesn't appeal to me. This is so simple and, for me, is the really traditional syle. I think Mom uses poultry seasoning instead of just sage. She also boils up the giblets and chops them up using the giblet water for added moisture.
Her gravy is only thickened pan drippings so no need for giblets there. |
| Reviewed by: kellidawn |
Date Posted: 4/6/2008 6:51:15 AM |
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This is the best stuffing in the world! My mother made is for years, and now I always make it for my family during the holidays. Try adding pecans and cranberries to the mix and you won't be sorry. I have even added mushrooms. Fantastic! |
| Reviewed by: mikala979 |
Date Posted: 3/24/2008 11:17:25 AM |
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My in-laws, who have been making their own stuffing for years, asked me for this recipe when they tried it at easter dinner this year! It was my first time making homemade stuffing, and it was so easy. I did add a couple spices - 1 tsp poultry seasoning and 1 tsp dried parsley. I will definitely make this again and again!! |
| Reviewed by: Lynn Z. |
Date Posted: 3/23/2008 5:48:36 PM |
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I have never made homemeade stuffing before but this was so delicious. I will never use stove top again. I use challah bread in mine and dont add celery but it tasted fantastic. Thank you for the wonderful recipe. The seasonings are just right. |
| Reviewed by: kcmcd |
Date Posted: 3/23/2008 10:47:39 AM |
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I got this recipe from a friend, and my family is absolutely crazy for this stuffing. I make it with cornbread - and it is heavenly! We have it at Thanksgiving, Christmas, Easter... any time we can come up with an excuse. |
| Reviewed by: shelia50 |
Date Posted: 3/9/2008 11:04:49 AM |
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I'm making this stuffing once again for dinner tonight with my roast turkey. My family absolutely LOVES it !!!
Growing up we always had oyster stuffing for holidays, & when I married ... I carried on the tradition because everyone, including myself loves it so.But it is soooo expensive to make, always costs us 3 times as much as the turkey !
I started making this stuffing when I made roast chicken & the gang LOVES it so much, my hubby & grown son say they like it even better than oyster stuffing !
It is much more economical to make, just as easy ... & there are still NO LEFTOVERS :o) !!! |
| Reviewed by: 59901 |
Date Posted: 11/22/2007 11:19:28 AM |
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Lost and now found. I received a 1970 Betty Crocker cookbook as a wedding present. My husband and I and eventually our children were always away from home as a military family. I used this recipe for our Thanksgiving and Christmas Turkey's. When we moved back home our Mothers made thier stuffing's. My small family asked that I make the stuffing from now on. I took the recipe out of my cookbook to my Mothers home one Thanksgiving and have not seen that page since. (mysterious) But yeah today I thought to look on line and here it is. I am so happy (gooble gooble) and now can use the real recipe instead of trying to recreate it each time from memory. It is basic and the best. Thank you |
| Reviewed by: mrosie75 |
Date Posted: 11/22/2007 8:18:46 AM |
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This recipe has been used for every Thanksgiving and Christmas dinner since I can remember. My mom taught us to double up on the sage and thyme.....makes a big difference! |
| Reviewed by: kristacandle3 |
Date Posted: 11/18/2007 3:50:44 PM |
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This is the best stuffing I have ever had. I used to like the top of the stove packages, but lately they seem way too mushy for me. I like this recipe because it doesn't have a bunch of liquid to mush the stuffing, but the bread stays moist on the inside and a bit crispy on the outside. I even made it once about an hour before I was able to put it into the oven so I could use my time to prepare other things and it still turned out perfect!! |
| Reviewed by: Carol O |
Date Posted: 11/11/2007 4:09:00 PM |
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I have used this recipe for over 40 tears. I add mushrooms (stems and pieces) cook with onions and celery. Substitute with poultry seasoning and parsely. Only stuffing my family will eat. Make extra all the time. |
| Reviewed by: Contender |
Date Posted: 11/5/2007 11:26:33 AM |
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Ihave made this recipe for our Thanksgiving Dinner for the last 28 years. My wifes Mother wants to know my secret. I'll tell you (not her) I substitute italian seasong to taste instead of the sage. Any way this is the best! |
| Reviewed by: LIz- Traverse City, MI |
Date Posted: 12/7/2006 4:34:08 PM |
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My family loved this. It's simple, but it has just the right flavor. I did use a dried bread stuffing mix though, so I added a bit of water to hydrate, turned out excellent. Definately a classic and will be used again. |
| Reviewed by: Mrs. T |
Date Posted: 11/29/2006 4:18:21 PM |
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I made this for Thanksgiving and it was AWESOME. I made a few alterations. I substituted 5 cups of the 9 cups of dried bread with 5 cups of seasoned croutons; it made a world of difference. I added 1/2 a can of chicken broth for more flavor. My whole family just loved it. I will definitely use this recipe for years to come. |
| Reviewed by: dork62278 |
Date Posted: 11/24/2006 3:31:24 PM |
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this was my first time making stuffing...this recipe was very easy.... it will get a higher rating when i start making it more i'm sure.... |
| Reviewed by: Jean2 |
Date Posted: 11/24/2006 9:21:41 AM |
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Have used this recipe for 30+ years since I received my first cookbook which was a Betty Crocker. A never fail and the traditional GREAT stuffing for Thanksgiving!! |
| Reviewed by: J Kabana |
Date Posted: 11/23/2006 6:31:26 AM |
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This is a good traditional recipe. How fresh or dry the bread is can also make a difference. I prefer a stuffing that is a bit more moist.(Similar consistancy to Mashed Potato)I simmer the giblets to make a turkey broth and add a cup of the broth to the mixuture after the softened onions/celery are added to the bread. I sometimes add 1 or 2 tablespoons of minced garlic to the butter/onion/celery. Another addition asked for is shredded carrot.(about 1/2 cup, fine) |
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