47 Reviews of Thanksgiving Stuffing (Cheat! Using Stove Top=))

From: Karen From Colorado

On Nov 5, 2007

I make my stuffing the same way as this recipe, except that I also simmer the neck and giblets in seasoned water to make stock and then chop the meats from the neck and giblets into the stuffing as well Sometimes I will also add in about 1/2 lb cooked breakfast sausage. It really is a very easy and delicious stuffing.

From: Mimi Bobeck

On Dec 7, 2002

Yes, however Melany *, you did not necesarilly have to bake it for 5 minutes. If you like you stuffing firm, borderline dry (like the kids like it), you can just take it out of the oven and let it rest for a few minutes. That way it doesn't dry out or evaporate the spices. Just a tip. Hope that jelps you out, since I know this is also a staple for Christmas dinner as well. Tchuss!

From: Melany *

On Dec 2, 2002

tasted really good, and i am not a stuffing lover. this was my thanksgiving stuffing. i did find that i had to take the tin foil off and bake it an extra 5 minutes to make it less soggy.

From: Karen=^..^=

On Nov 25, 2002

This was very easy and delicious. We thought the seasoning was perfect and I didn't change a thing, except to use poultry seasoning instead of stuffing seasoning. It tasted like my mom's home-made stuffing and I know how much work goes into that! I don't think I will make plain old Stove Top again, it was so easy to make this and it tastes home-made. Thanks!

From: Cindy Lynn

On Mar 11, 2004

This was nice and easy and enjoyed by all of us with Evelyn's Chicken Milanese. I had about half left over and will be reheating it in the oven this evening. Next time I make it, I will bake it after completing the assembly for 15-20 minutes as we like a little bit of a crustiness to the top of our dressing (aka stuffing). Thanks for sharing this recipe Barbara. DH is insisting on things being simplified for me in the kitchen these days and I just am not cut out to eat mixes strictly following manufacturers' instructions.

From: Lori Nelson

On Dec 9, 2002

I have been doing this for years. My family loves it and it take a lot of the work out of stuffing.

From: Danielle in New Hampshire

On Feb 4, 2003

I Made this stuffing for Christmas dinner and it was wonderful! Very easy to make, will make again!

From: ms_bold

On Feb 20, 2005

This is the method that I have used for our non-holiday dressing. (I still make it from scratch for Thanksgiving and Christmas, but take a break throughout the year.) I always add a beaten egg or two and some cream of tarter as I stir things together before putting it in the oven. Everyone seems to like it, and even the leftovers don't go to waste.

From: Mrs.jami

On Nov 9, 2004

Wonderful and easy! Next time I will cut back on the broth as it was a bit wet (still yummy though!) Thanks for the recipe!

From: hrlyhny

On Nov 25, 2004

Made this for Thanksgiving.... was very easy. Sauteed my veggies and throw it all together until I was ready to bake it. Will make this one again.