Food Network
Home> Recipes> Holidays and Parties> Thanksgiving>
Stuffing Recipe

Stuffing

Recipe courtesy Jay Hajj at Mike's City Diner, Boston, MA

Show:

Episode:

Rated: 2 stars out of 5Rate This RecipeRead users' reviews (14)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 14

Showing 1-10 of 14

Sort by:

Newest

  • on November 26, 2010

    Flag

    (If I could've post <1 star, I would have- it's a bit presumptuous of the FN to assume that all recipes on their site are deserving of at least 1 star!!
    Yeah- there's a problem with the proportions here. I read the reviews and decided to still go ahead. I doubled the bread to 12c freshly cubed french bread (thinking that it meant "6c dry french bread cubes. Still came out way too moist. I would have preferred a couple boxes of Stove Top to this recipe BY FAR. My wife claimed the flavor to be good, but I think she was trying to be nice, as she could see my complete deflation by how it turned out...

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 25, 2010

    Flag

    Disappointing. I should have known that 6 cups bread to 6 cups of stock = not very attractive soup. Still tasty but proportions are not correct. This recipe also took a lot longer to cook than the recipe indicates. Please test this and provide a picture once it is modified.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 25, 2010

    Flag


    I think this site should remove this recipe from here. Now I need to buy more veges and bread and make another stuffing. This is ridiculous!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 16, 2010

    Flag

    I did 4 cups of chicken stock instead of 6, make sure u cook it for the entire 15 minutes. I also spooned out the veggies from the stock and added them to the bread, before I drizzled the broth onto the bread. I used a red onion and roasted garlic. I also drizzled melted butter after the broth before I put it in the oven. When I just poured the mixture over the bread, instead of drizzling, I found it to be very mushy in areas, but my husband loved it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2010

    Flag

    It may depend on the density of the bread as to how much stock to use, and I used my judgement for about 2-3 cups. Also dotted with butter before baking. It turned out perfect. The seasoning is delicious and just like mom used to make. The family doesn't go for those fancy stuffings, and I think heating the seasoning in the broth really expanded the flavor.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 02, 2009

    Flag

    I absolutly love this recipe its so good and its so easy to make. I loved how when it came out of the oven it was crispy on the outside and soft warm & delicious on the inside. I know when you make this stuffing you will love it. Even these other reviewers will love this stuffing when they make instead of simply reviewing a recipe that they've clearly never made before.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 20, 2008

    Flag

    My comments seem to agree with everyone else; it was soggy, mushy, and pretty downright gross. Um, but it sure smelled nice as it cooked!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 29, 2008

    Flag

    I agree with all of the comments regarding the mushy texture of the recipe. I also didn't care for the sweetness that the oregano added to the dish and skimmed the oregano off of the liquid as it was almost inedible to me. The overall flavor of the recipe was very bland. I would not try this recipe again or recommend it to others.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 29, 2008

    Flag

    The recipe is way off - it calls for 6 cups of stock and you really only need around one cup or so. I followed the recipe and after I cooked it, it came out like mush! It looked like that fake rubber vomit that you buy in the joke shop!

    I'm sorry I wasted my time and ingredients on this recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 01, 2008

    Flag

    I made this and even added extra bread to the pan and it still came out soggy and disgusting. I had to cook it for about three times as long for it to get a stuffing consistency, and even when I did that, the flavor was pretty bland. I'd say it's a good starting point but I won't be following this recipe again. I'll definitely have to make many changes for this to even be palatable.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.