Sourdough Bread Stuffing

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It was delicious. I used a artisan sourdough loaf with a very hard crust but would still reduce the chicken broth as it was too moist. I did reduce the butter but added sasuage (demanded by my family. I also added a little bit of Bell's seasoning for extra flavor. I will make this again and again!

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so my family has bad experiences with stuffing but this one was excellent. no stuffing leftovers this thanksgiving. i reduced the amount of chicken stock as well and it turned out perfect. the bread absorbed all the flavoring and the mushrooms tasted perfect. definitely going to be a regular in my family's thanksgiving menu

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It liked the texture of this recipe a lot. I received rave reviews from the group of people I was serving it for. I didn't make any modification at all; it was fine as written.

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Fixed this recipe for the first time...my husband and I loved it...BUT next time I would pour the celery, mushrooms, and onions over the bread, then add the chicken broth so I can control the amount of liquid going into the dressing. It was far to wet this time. Also, I would use a 9 x 13 baking dish. Wouldn't hesitate about making this dish again...
Kathy,
Hilliard, Ohio

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This dressing works great with Pepperidge Farm croutons as a substitute.

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My sister and I thought it was the best we'd ever had. Since I am usually cooking with wine, I added about 1/2 cup to the broth, which I cut back on to about 2 1/2 cups. I cut back on the sage too....am looking forward to having it again this Thanksgiving

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Best stuffing recipe I have ever tried. In fact every recipe from this show episode is great!

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I always get people asking for the recipe after they've tried this. When I give it to them I'm ashamed how easy it was. Good bread is key.

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This stuffing was great! It was very easy to make and was the best dish I made on Thanksgiving. Definitely try this out.

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I made this for thanksgiving last year. It was amazingly tasty, and I will make it again. Forget all the other stuffings, this one is IT,