Reviews & Comments

I've made this recipe for 30+ years. Thanksgiving doesn't seem right without this stuffing. I don't measure the chicken broth just add enough to give it some moisture. Too much it's soggy. You can put some in the turkey and bake the other uncovered so you get a nice crispy top, yum! Then mix together. Sometimes I don't stuff the turkey and just bake it. I don't measure the onions or celery and tend to add more. The main thing I don't change is the ratio of thyme to sage and the amount of bread as that is the perfect favor combination. Happy Holidays everyone!

This has been my family recipe for decades ... just the way stuffing should be, no eggs, no milk ... just perfect! I add more chicken stock, though, because I bake it in a casserole dish and not in the bird. My family fights over the crunchy edges!

I've used this as a base recipe for my stuffing ever since I started making my own Thanksgiving dinners. I use very little butter, preferring to moisten with homemade turkey stock instead. I saute mushrooms with the other veggies and add cooked bacon. (Everything tastes better with bacon!)What makes it the best, though, is cooking it inside the bird for all of the drippings to moisten and flavor it. I cook whatever won't fit in the bird in a casserole dish, then combine all after the turkey is cooked. If you're concerned about the stuffing being cooked sufficiently in the turkey, you can cover and cook awhile longer while the bird is resting. It's by far our family's favorite dressing.

This is the recipe that my mother and grandmother used also. Other than using a little less salt, this is a big favorite for all of our families. Way, way, better than anything out of a bag or box! Also, I know that some people do use eggs in stuffing, but that is NOT a flavor any of us enjoy. I think it really a matter of personal preference. So don't be afraid to give this a try.