By BothFex on December 09, 2002
"This recipe is from my MIL, Joyce. Good stuff!"
Serving Size: 1 (96 g)
Servings Per Recipe: 8
"We had to modify this a little bit for our Christmas dinner since every grocery store was out of dried bread cubes, so we used 1 box of Mrs. Cubbison's mix instead. It was very good, and we'll be making this one again! Thanks!"
"This was outstanding! I also replaced the shallot with onion - all I had - and used 6 slices of Italian bread, which was more than enough. The herb blend was good and did not overpower the stuffing. Thank you for a wonderful recipe."
"Tried this one out this year for something different. Family really enjoyed it. I used Jimmy Deans hot sausage. The only thing I added was chopped mushrooms. Will make this again. Thanks!"
"I made this to go with roast beef with port and stilton gravy. I replaced the sausage meat with ground beef and added a large tablespoon of fresh thyme and finely chopped garlic clove ( as that were the flavours i used in the gravy) and omitted the marjoram and chives , i then shaped the stuffing into walnut-sized balls and baked for about 20 - 25 minutes. Everyone was really impressed! Thank you so much for this recipe!"
"We liked this recipe a lot. I boiled a turkey neck for 30 minutes and added a little of that meat and liquid to the mixture and used a whole roll (1lb) of Jimmy Dean's sage stuffing. I also added one package of crushed Saltine Crackers, fresh sage leaves and some poultry seasoning to the mixture. It was very good and will make this one again."
"Made this for Thanksgiving and it was fantastic. No leftovers. Everyone loved it so much, that they want me to make it again very soon. I substituted onions for the shallots and used turkey sausage. Will definately keep this in my recipe book."
"I misread this recipe and used onions instead of shallots. I love cornbread so used 4 cups of bread and 4 cups cornbread and then added mushrooms b/c I love them. This turned out fabulous!"
"Fabulous! This is the first time I made stuffing that didn't come out of a bag. It was great, I used several types of bread including some wheat hotdog buns I had in the pantry. I used about 1 1/2 cups of broth, because we like our stuffing on the moist side. Thanks!"
"We had an early Thanksgiving this year. I made this the day before and popped it in the oven to heat the next day. This stuffing was eaten up to the very last bite. Everyone liked it. I used 1 cup of broth and the stuffing was on the drier side (not mushy at all). That's how we like our stuffing."
"The flavor of this was just right, but it was a little drier than I had hoped. I added an additional 1/2 cup broth, but should have added even more. I'll definitely make this again....it very much reminds me of childhood Thanksgivings. Thanks for posting!"
"Thanks for a great recipe, my guests loved it and it will replace the boxed stuffing I used to use. I used onion instead of the shallots and added 1/4 teaspoon of Sage."
"I love this stuffing! This is the way I (and my mother and grandmother) have been making it for years, this year being no exception. The only thing I did different was replace the shallot with onion and I used poultry seasoning in place of the thyme, majoram and bay leaf. Thanks for posting this BothFex!"