41 Reviews

Very tasty and very easy to make. The stuffing that came out of my turkey was the first thing on my table to disappear. The only ingredient that I added was leek. 3 stalks, finely chopped and sauteed with the onion. {I love leek and try to use it as often as possible)

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ElenaLA December 26, 2002

Simple. I always hated stuffing until I discovered this recipe! I upped the bread to 16 c., added 1/2 c. of butter, reduced the salt to 2 tsp, dampened with chicken broth, and baked in casserole dishes at 350 for 20-ish minutes. I think next time I'll throw in some poultry seasoning and pork sausage for fun, but it's amazing as is.

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WillsMommy November 29, 2010

I'm Mom, and this is how I make our dressing every year. We now use the crock pot rather than stuffing the turkey, but it still comes out wonderful. If you think your dressing is a bit too dry, try adding a mixture of broth and a little melted butter, mix well, cover, and let it sit for a few minutes before fluffing with a fork for serving. My kids won't let me make stuffing any other way but by using this recipe, and I love it, too.

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Juliesmom December 25, 2009

I have used the Betty Crocker stuffing dressing many times in the past and it is a "keeper". I printed out this one so I could have it handy and not have to get out the big cookbook. The amount of salt was way too much. I used a little over a Tablespoon and the stuffing was so salty that no one ate the stuffing. I got out the Betty Crocker Cookbook and her recipe uses only 2 teaspoons , not 2 Tablespoons. Needless to say, I had to throw all of it out, it was so very inedible!!

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pkpena1 November 30, 2008

I didn't stuff my turkey with this. I put the stuffing into a buttered aluminum pan and topped with chicken wings to keep the top moist and allow for the wings to drip down into the stuffing for more flavor. I first baked covered for an hour at 325... then uncovered and baked for another 1/2 hour at 325 degrees. The stuffing was delicious and fluffy. I omitted the mushrooms and subbed diced carrots. Very good.

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luvmybge November 29, 2013

This is basically what my mom made, too---but added roasted walnuts and cooked&crumbled sage-flavored breakfast sausage and thyme. Somewhere along the way I lost the exact proportions, so THANKS for posting this! And we still cook most if it inside the turkey. If you take it out of the turkey, toss it with any of the stuffing cooked outside of the turkey, and then put it back in the oven until it's reached (what do they say now--165?) you're golden! And it will all taste turkey-licious.

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DeeCooks November 17, 2012

I made this for Thanksgiving and it was good but VERY salty! I should have listened to other reviewers & gone with much less salt. But other than that, it was just perfect. Just what I was looking for as a traditional stuffing like my grandma used to make. Sadly, I don't have her recipes, but who knows, maybe she used this one! Thank you for posting.

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zobimia January 24, 2012

Made this in the crockpot to accompany a roasted turkey breast recipe. It was fantastic. We loved the addition of baby bella mushrooms and the sage. We'll definitely make this again. Thanks!

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Dr. Jenny February 27, 2011

This is, like many here, the stuffing that my family has used for 40 years and the only stuffing recipe I use. We do have our own way of making it (of course!), I use a little more butter and blend one egg per loaf of bread used to the broth before I mix it in with the bread. Plus we use A LOT of broth, the stuffing ends up almost being a solid lump of bread that is NOT fluffy at at but it's so good! :)

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Lovellama November 21, 2010

Everything in this recipes is fantastic, but adding one ingredient has made me family adore this for years! Just by adding ground pork sausage, it adds a special amount of spice and complexity to the dish! Thanks for the recipe, and give my idea a try!

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CheeseHeadGriller November 23, 2009
Betty Crocker's Classic Bread Turkey Stuffing