A Thanksgiving standby since it ran in 2005. Excellent base, too, if you like adding more ingredients to jazz it up.
I hosted Thanksgiving for the past two years and everybody loved this dressing. This year my aunt is hosting and asked me for the recipe so we can have it again!
I have been making this for our thanksgiving potluck lunch at work for several years. Everyone loves it, there are never any leftovers. I have substituted Stove Top cornbread stuffing for the cooked cornbread and it works fine.
I make this recipe every year. it is delicious as is but super easy to modify if you are looking for a slightly different taste. Also, its great because it saves oven space. You can fix it ahead of time and forget about it!!
I make this every Christmas and Thanksgiving, and I am always asked for the recipe. The use of a slow cooker on days when the stovetop and oven are in heavy use is invaluable. It doesn't have strong flavor in it's original form, but it makes a nice side dish and you can always kick up the herbs.
This was OK. It was too mushy and didn't get very firm even though I cooked it longer. I took it out and put in the oven to crisp it up. The flavors were OK but not stellar.
I followed this recipe exactly and was so pleased with it. It was so easy and delicous! It was so nice to be able to fix it in the slow cooker and reserve oven space for other things! Would absolutely recommend!!!
Reversed the cornbread/bread ratio...Used a 16 oz pkg of cornbread stuffing mix and a 6 oz box of Stove Top herb stuffing mix. Added a lb of reduced-fat pork sausage when sauteeing the onions/celery (also added a bit more celery). My family loved, loved, loved it! This is a definite keeper, and using the slow cooker freed up that much-needed oven space on Thanksgiving morning. I will make this every Thanksgiving!
I made this for last year's Thanksgiving. It was a big hit! Even the handful of people who swore they hated stuffing tried it and loved it!