Not a bad stuffing. Had to add a whole lot more liquid, I guess I'm used to a looser stuffing. Also added a ton more of the herbs, because I'm used to my stuffing very herby as well! Oh, and I also added some carrots. Overall, it was pretty good, not the greatest though. I'm used to stuffing with a lot more veggies and a lot more flavour. I only eat stuffing a couple times per year, so I guess to me any decadent stuffing needs bacon! Or something with that nice fatty flavour. A good healthier version though :)

This was SOOO good! I didn't have any french bread on hand, so I ended up using sweet italian loves instead. The result was delicious!!My new favorite stuffing recipe!

needed a whole lot more sage.

For years I made dressing (we didn't stuff the turkey with it, but baked in a pan) the way my mom did. It was a thick soup-like consistency, poured into a pan and baked, and cut into squares. In fact, my mom used to call it 'glop' before it was baked. It tasted wonderful, but looked less than appealing. I made this for the first time this Thanksgiving, and though only a couple of people, including me, like sage dressing, they went back for more and commented on how good it was. This is now my official dressing recipe.

I've never made a stuffing like this before, and it was loved by all! I used fresh pumpkin crusty bread, which gave the dish an extra kick of flavor. Vegetable stock worked like a charm, and I also added a clove of crushed garlic. I used cilantro instead of parsley (not a fan) and made sure to go heavy on the herbs. Loved by vegetarians and meat eaters alike. We didn't have any leftovers!

I doubled this recipe for 12 people at Thanksgiving. Added 2 chopped Fuji apples that I sauteed with the onion and celery. Great flavor, however I would have given 5 stars if it was a little drier...I couldn't tell if it was too much broth or egg. But very good nontheless!

I thought it seemed dry so added a 2nd can of broth. Oops! It came out almost like soup. Everyone else LOVED it though. To be honest, I didn't try it because I like a drier stuffing. As written though, it would have been great to me too. Smelled WONDERFUL!

I need to mke a vegetarian dressing every year and am tired of using the box stuff. I decided to try this and using veg. broth. I really liked it and will not by the box again. Plan on making it this thanksgiving as vegetarian and to also stuff turkey. Thank you

When I made this recipe the second time, I chose to interpret a celery STALK as an entire bundle of celery, rather than just one RIB. When prepared this way, the dressing was perfect!

My brother in law who is very picky when it comes to stuffing wants Thanksgiving all year just so I will make it again. Man, we were all floored. A++++

This was Wonderful!! I did add twice as much liquid (at least maybe more). We live in South Korea but had an American Thanksgiving Day service. Another American that is married to a Korean only ate this Dressing out of everything that was there.

Excellent recipe! This was the first dish to disappear at Thanksgiving last year. I was so happy to find a stuffing recipe without sausage, and now I am even happier. This year, I doubled the recipe so I could have leftovers.

I love this recipe...my family did too...the seasoning was perfect and it was easy...what a difference using the french bread made...i will definately save this and make it again....thanks!!

This is really great dressing

Great recipe, it’s a family favorite. The only changes are fresh un-toasted bread, fresh herbs 3 eggs and only one cup of broth. iota