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this was very good. i have never made stuffing before. i didnt make balls just put it in a pan and cooked it all together and i just put in the cream of corn not the corn niblets or mushrooms, though i should have put the mushrooms i just didnt have them. i also use wheat bread. it came together very nice and tasted delicious. thank you for this.
Turned out great! I used my own sauteed mushrooms instead of canned. I've never used garlic, parmesan cheese or corn in my stuffing before, but it turned out to be a nice change. I made too many and I'm looking forward to freezing the rest and enjoying them in the weeks to come. Thanks for posting the recipe.
I asked my son-in-law what he wanted for Thanksgiving dinner. He told me what he wanted and added "no dressing". I love dressing so I thought I'd find a new recipe and try it. As usual when I look for a new recipe I go to Kittencals cookbook first. Found this recipe made it exactly as stated, took it over for dinner. My SIL tried one, then two then three. He asked that I make them agian for Christmas dinner. Once again kitten came through for me. I also took some to the Mission House that I volunteer at and they loved them also. Thanks Kit.
This recipe is WONDERFUL!! YUM YUM. I made this for Thanksgiving this year and we couldn't stop raving about it. The only drawback: this recipe is missing some important steps. If you are like me, and don't read through carefully before you start, you will be left to ad lib. Be sure not to forget the onion, even though it is not listed as an ingredient. (I used about as much onion as there was celery.) Also, it never said when to add some of the seasonings. I don't think it much matters, but I threw them in with the sauteed stuff. And I was also left to guess at the temperature at which to bake, so I just put it in with my green bean casserole at 350 and it turned out great. It took about 30-40 minutes though, so a little longer than stated. Great in ball-shaped or dished servings. SUPER RECIPE!!!! Thanks!
So good! I used a light rye bread and chopped linguica. I made it two days before Thanksgiving and by Thanksgiving the flavors melded and were divine. I recommend the cayenne pepper for sure.
Made this for thanksgiving lunch. It was a major hit! I only used one whole onion, left out cream style corn, left out mushrooms, and used panko (japanese breadcrumbs). I used a mini muffin pan to bake and it turned out great! Thank you!
These were great with my Christmas turkey. I used sour dough bread crumbs and tasted them before forming into balls and felt they were lacking in flavor so I added 3/4 tsp. sage and 1/2 tsp. thyme. Since I was baking with my turkey at 325 degrees, I covered them with foil and baked for 30 minutes and then uncovered and baked for an additional 15 minutes, and them browned the tops slightly under the broiler. Thanks so much for sharing Kittencal.
I made these for a Thanksgiving party for over 250 people. These were perfect because they were small and individal portions so it was easy to take one from the buffet table. Peopel raved about how tasty they were. They came out nice and crisy on the outside and soft in the middle. Since there is no creamed corn in Israel and I didn't want it to be dairy, I made my own using soy milk. It was great. Also, since I was making so much, I didn't bother with all of the steps and sauteing and just through everything together in a huge pot and mixed it. This is truly a winner!
Made these at Thanksgiving. They were wonderful and everyone loved them.
These are delicious! I have made these for the last few Thanksgiving and my family always asks to make sure I will be making them again. Thank you for a great recipe.