Good Old Country Stuffing

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I have made this stuffing recipe for the last two years. It is becoming a tradition that my family enjoys. The hearty texture, seasonings and ingredients brings everyone in the kitchen to check what is in the oven cooking. We really enjoy having the rice in the stuffing. It is almost a meal in itself. I'm sure it is one your family will enjoy too. Another perfected recipe by Paula!

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Fantastic flavor and easy to make with minor personalization items possible.

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First off let me just say that I have never made stuffing before, EVER! This was pretty yummy and tasty.
I did tweek it to my preference though. I did not put sausage and used swanson chicken flavoring instead of poultry seasoning. Very easy to make.

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Excellent stuffing. I added extra celery for the crunch, and dried cranberries just because I like them. Very tasty, and makes alot of stuffing (which happens to be my favourite part of the meal!

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This stuffing was absolutely superb! I prepared it for my family's Thanksgiving feast and it won rave reviews and profuse thanks all around. I was asked for the recipe and it will certainly be part of my permanent repertoire whenever I prepare turkey or any other roast bird from now on.

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I couldn't find the Pepperidge Farms brand bread, so I used Weber white bread - dried it out on a 350 degree oven for about 10 minutes. Also only had to use about 4 cups of broth instead of the 7 cups. Turned out perfectly moist and was really delicious.

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Oh so yummy!!!tasted really good. I made half of what's on the recipe. Used brown rice, whole wheat bread and whole wheat saltines....works really well, not dry at all! It's a Keeper:

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The crumbled saltines give this stuffing a weird consistency.

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Just what my family was looking for! Tastes just as moist and flavorful as if you'd stuffed it in the turkey without the "ick" factor. (That's according to my kids - I happen to like stuffing in the bird!!! I used 2 loaved of Pepperidge Farm bread - one white, one sourdough - and had to chuckle at the amount of cubes it made. Everything else seemed disproportionately small until I added the chicken stock. I didn't change a thing and the stuffing came out perfect. I myself don't really see the purpose of the rice but it didn't bother me any. For personal preference I may use a touch more sage next time, or experiment with sage sausage instead of breakfast sausage. This does make a large amount of stuffing! I had to go a size up from 9x13 and was thankful I had such a large pan at my disposal. Thanks, Paula!

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Yummy!! The only thing I might change next time is add a little more poultry seasoning, but other than that I wouldn't change a thing!! My kids even liked it!!