This is a special review in honor of Stacky's memory at Zaar in a cook a thon in her honor. She will be missed, but her recipes will go on to be enjoyed by people for a long time to come! Very nice recipe anyone would love. Very rich with the addition of the butter, I would maybe cut down a bit there. Love the old fashioned sage taste, perfect for the upcoming holiday.
I made this exactly as the recipe called. WAY too salty. 3 teaspoons has to be a mistake. I would use less than 1. Otherwise, a very basic and easy recipe.
This is a really good recipe. I would add a little more broth to the mixture if cooking it in a casserole dish, just to make sure it doesn't dry out. I would also boil the gizzards, liver, and neck of the turkey in the broth, then chop them all up and put some in the stuffing and use the rest for gravy.
This was great.... thank you!
I just used 1/2 Tsp. Salt,Pepper, and Poultry seasoning. I omitted the Sage. It was very good.
This was the first time I have made homemade stuffing, I baked the bread and dried it in paper sacks on my counter for a couple of days before needing it. I did cut back on the salt to 1-1/2 tsp. Tasted great! This recipe stuffed the 20lb. bird I had perfectly.
It was a bit salty, but that's an easy fix. My family ALL said it was delicious! Going into the tried and true file!
GREAT basic stuffing! I love it, I'm going to use this one every time! Thanks for posting!
wonderful, absolutely wonderful
Add cream corm to taste. Really tasty.