I love stuffing more than any other thing at the Thanksgiving table (except the pies and the turkey and the squash and the mashed potatoes and the gravy...OK, I love it all) but I can't figure out why people don't eat it more often. I think I may start doing it every other week or so, because after watching that, I'm drooling.
November 18, 2008, 12:56 pm
Thanks Sarah. It IS good! Let me know if you make it and how the reviews go.
November 18, 2008, 1:40 pm
What do you think about substituting another type of nut? Dried cranberries? I love stuffing, too, and this could be my year round recipe since it's a bit more healthy than my current one, if all the ingredients are easy to get.
November 18, 2008, 5:39 pm
Walnuts or pecans might work nicely. Just toast them a in a 300 degree oven until they smell nice before adding. Dried cranberries would work but wouldn't add quite the flair or color that fresh ones do. Fresh cranberries should be widely available for the next month or two.
November 18, 2008, 5:53 pm
I think I could even make that! And don't worry I forget the turkey all the time. Can't wait to try it YUM!
November 25, 2008, 11:52 pm
Looks yummy & I love that you use fresh cranberries. I'm going to give it a try.
November 21, 2009, 2:28 pm
I love Cookus Interruptus! What a treasure trove of wonderful recipes. Now here's my problem: I have a new daughter-in-law and want to give her a collection of Cookus recipes. Sadly, she and my son will not have any children - and I hate to give her your book, Cynthia, because it has so many reminders of sweet babies in it. Is it possible to find a book, or some kind of collection of these wonderful recipes for her Christmas present this 2009 holiday? Thank you so much for constant fun and delectible adventures. Penny
November 23, 2009, 10:25 am
I'm so excited to make this for Thanksgiving!! It sounds AMAZING!
November 23, 2009, 10:53 pm
Has anyone tried gluten free bread for stuffing? I want to make a GF bird but i'm afeard the stuffing will be mushy yuck.
November 18, 2011, 3:48 am
I'm not fond of traditional stuffing, I might try this recipe, but leaving out the black pepper (which I do not like the taste of), and use less sage. and less celery. Love the fruit and nuts in there!
November 18, 2011, 10:48 am
Hi Cynthia, Always enjoy your website and recipes. Do you have an approx qty for the bread? cups? oz? Is it best to prep and bake then reheat or can you prep and cook the next day? Just curious. Thanks for all the laughs too.
November 18, 2011, 3:53 pm
Thanks Jean! I'd say about 5-6 cups of the torn bread.
November 18, 2011, 5:37 pm
can this stuffing be made in advance and frozen?
December 19, 2011, 7:54 am
Does the bread need to be dried out before using it in this recipe?
November 22, 2015, 9:27 pm
Hi Jennifer, The bread does not have to be dry. I have done it with both fresh and dry. (Dry needs more liquid!)
November 23, 2015, 10:16 am