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Yum, this is a fantastic stuffing. I used portobello mushrooms and they had a fantastic taste and texture. I'd definitely have it again.

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CaliforniaJan November 17, 2012

Sorry but didn't care for this one. I have been cooking for over 25 years and this was not something I would make again. I was able to pour some homemade turkey gravy on it and made it better tasting.

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RioFrio November 29, 2008

Great stuffing! I used packaged bread cubes and made as directed. I used some to stuff a turkey and it was really tasty. DH loves stuffing so I always make a lot and he had 3 helpings for dinner, lol. Thanks once more Kit for another great recipe. Made for 1-2-3 Tag.

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lazyme July 25, 2008

THE most delicious stuffing and one I'll be making again and again. I used stuffing mix and followed the recipe exactly, except for adding 4 cloves of minced garlic. A superb combination of flavours. The sage was just the right herb here. The 4 eggs (more than I've used in other stuffing recipes) ensured a great consistency. I also went with the option of adding grated parmesan to the mixture. We ate this warm but it's equally tasty at room temperature. Thank you, KITTENCAL, for another fabulous recipe.

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bluemoon downunder March 05, 2006

We had this stuffing last night with a brined turkey and it was great- didn't want to stuff the bird because of salt content due to the brining. I halved the recipe and had to replace the sage with poultry seasoning, thyme and marjoram- would be wonderful with fresh sage. Would certainly make this again. I cooked it early in the day and reheated it right before dinner. Thanks.

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Jan in Lanark January 26, 2004
Oven-Baked Mushroom Stuffing