All the people who said it was too soggy or too strong in the bourbon department should really get a clue! Seriously! use your common sense. If it looks a little soggy or you're having second thoughts about the alcohol don't just brush it off and go on! Don't always trust the recipe completely. Always use your brain and test the recipe before a gathering! Thank you.
All the people who said it was too soggy or too strong in the bourbon department should really get a clue! Seriously! use your common sense. If it looks a little soggy or you're having second thoughts about the alcohol don't just brush it off and go on! Don't always trust the recipe completely. Always use your brain and test the recipe before a gathering! Thank you.
This is our new family favorite for Thanksgiving. We did decrease the chicken stock down to about 2 cups of liquid from the original amount it called for. Also the recipe is missing the part where you add the bacon back into the mix. But we just tossed it in there when we were doing the mixing of all of the ingredients. The flavors are excellent and we even used a little extra burbon in our gravy.
Awesome Awesome Recipe! Tested it out and am making it for Thanksgiving Supper as for the comments stating too much liquid THANK you for stating in the directions to add liquid to desired consistancy! That means one can play around to get the consistancy they prefer. I am going to try this time adding some peeled cut apples to this and tip:If you aren't a drinker as I am not omit the Bourbon!! Thanks so much.
This was amazing stuffing! Everyone loved it and I gave the recipe to three family members. I don't know how the previous reviewer's turned out soggy. I added the wet ingredients until it was "stuffing-like" I didn't add it all at once and I didn't use it all. I did add more sage because I like a very sage-y flavour but otherwise it was perfect. This will be my recipe for years to come!
This was a good stuffing. The bourbon is noticeable but not too overbearing. As for the conversation about sogginess: I agree that it pays to use commonsense when using a new recipe but there was twice as much liquid as I needed in this recipe!
We only had white bread so that's what I used. Also definitely follow the advice of other reviewers in regards to adding the liquid. You do not need that much and you need to add it only until it soaks into the bread. Then stop adding! I made a quarter of the recipe since we don't need 2 9x13 pans of stuffing and I used 1 cup of chicken stock instead of 2. I think bf would've liked this more without the bourbon--and I only added a a tablespoon or so of it. Other than that this was a nice stuffing. I'd prefer the darker breads the recipe called for but we have way too much bread right now for me to get something different. Thanks for the recipe!
The Best!! Tried this out last Thanksgiving and it was so popular two 13X9s disappeared at work and two at home! I've now made this recipe several times and will be breaking it out again for this Thanksgiving it's becoming my signature dish--its the dark breads that really bring out the flavor. I would be careful with the chicken stock though add as needed.
This stuffing is AWESOME. I live abroad and we made this for our "orphan American" Thanksgiving celebration and it was an enormous heartwarming hit. I agree with everyone else that there is way too much liquid in the recipe but it's nothing you can't solve by just monitoring it as you mix as well as during the baking process. I ended up "feeding" the stuffing a little bourbon and stock as it baked so it didn't dry out. It was amazing. Thumbs way up.
