Mom's Best Stuffing Recipe - Food.com (2024)

66

1. How far aead can I make this....and then when take it out to put it in the oven???? Tx.

   Derryn L.

2. Has anyone tried this in a slow cooker?

   mon351

3. I may have missed something but I am pulling this up on my phone so the formatting is off, but does it say how you get these shapes? do you just free-hand shape them and then bake or is there a mold? Thanks anyone! I think this will be great this Thanksgiving!

   Erica K.

   See Also

   Homemade Salted Caramel Recipe - Sally's Baking AddictionTraditional Dutch Dessert Recipes - Enjoy Making Delicious TreatsCranberry Gimlet RecipeFestive and Simple Christmas Dinner Recipes

4. When you ask for 6 cups of cornbread stuffing mix are you referring to premixed like kraft boxed mix?

   biggyj44

5. Are the bread cubes fresh or packaged (i.e. Pepperidge Farms) like the cornbread we are suppose to use? If the bread cubes are fresh, what types of bread do you use in your stuffing? Thanks so much for sharing!

   toldham

see 2 more questions

Reviews

1. Excellent recipe! This was the first I made stuffing from scratch and needless to say I was very impressed with myself!! The flavors were so good. I was worried about using sausage, since I'm not really a pork person but it was perfect. My husband loved it. In fact, he thought it was better than his mom's! Can't get any better than that.

   krnwife

2. i used all corn stuffing from a bag. turned out great except i do have to agree w/ others that since i didn't stuff it into a turkey i should have added a little more liquid. other than that will definitely make this again. thanks!

   LuvMyBabies

3. This is an excellent recipe for stuffing. I made it for Thanksgiving and I was pleased with the results. I received several compliments from my family members about how good this was. I used homemade cornbread cubes and toasted french bread cubes as the bread. I omitted the mushrooms, eggs, and salt and used only 1/2 tsp pepper. We like our stuffing on the dry side so I also omitted the eggs as well. I assembled the stuffing the day before and baked it on Thanksgiving day. I noticed that the spices were more dominant the second day and the stuffing was a tad more moist. I thought I should mention that just in case anyone makes this stuffing the day ahead like I did. Thanks crazymom for sharing this recipe. It's a great recipe so I will use it again.

   See Also

   Quiche With Red Peppers and Spinach Recipe

   beckas

4. I have been using this recipe for 16 years that I have been hosting Thanksgiving. This is the first year I'm having a very small dinner (only 6) normally I have 15-18. So I needed to adjust the serving size and thankfully it's still up! Thank you @crazymom for your recipe that is "known in my circle of family/friends" as my "special Thanksgiving stuffing recipe."

   ygasperino

5. I followed this recipe exactly except I used 3 cups of chicken broth (I could not locate turkey and did not have time to make my own) and it came out perfect! I also sautéed the vegetables for a little longer, about 10 minutes as opposed to 3 minutes. I made it for a potluck at my husband's work and everybody went crazy over it! This was my first time making stuffing from scratch and it was a complete success. Thank you for sharing!

   EVRodsMommy

see 61 more reviews

Tweaks

1. I omitted the 'shrooms because neither I nor my family like them, I also used only 2 cups of onions instead of 3. I also used Jimmy Dean brand of Sage sausage, we are country folks and love that stuff! I used Pepperidge Farms Herbed cubed bread stuffing.

   razrbak13

2. I use chives instead of onion and I add in green peppers and raisins. The raisins really bring out a lot of the other flavors. I've heard dried cranberry might be a good addition. I do agree that adding more liquid is a good idea. I added a bit more the first time because I knew the raisins would swell but I added about a cup more the second time to eliminate dryness. That was the best try yet. Happy cooking!

   amqutt

3. I made half a recipe and it is excellent. I did use almonds in place of the pecans and added grated Granny Smith apples.

   adopt a greyhound

4. I have to go against the tide here just a bit and say that this is over seasoned with herbs. I used only 1/4 t. each of the thyme and sage with the full amount of poultry seasoning, and it was too much. Next time I will omit the sage and thyme altogether. To make this vegan I omitted the sausage and eggs and used vegetable broth and margarine instead of butter, but otherwise followed the recipe. It is a good basic stuffing recipe adaptable for vegetarians and vegans and I will use it again. The pecans are an especially nice touch.

   kokeshi doll

5. This was a very delicious stuffing - although I did find it a bit salty for my taste. I would probably leave out the salt next time - maybe even cut back on the poultry seasoning a bit. Maybe my sausage was really salty? I did use all cornbread stuffing mix instead of a mixture - only because I didn't want to have leftover cornbread stuffing mix in my cabinets. Thanks, Crazymom for an excellent recipe! It got rave reviews from my Thanksgiving guests!

   HeatherDiane

Advertisem*nt

Advertisem*nt

Advertisem*nt