A gourmet and savory dressing with a bit of Dijon-style mustard. Makes enough for a 12-15 pound turkey.
This was the best stuffing ever! I will never mess around with the store-bought stuff again!
Read MoreThis was the best stuffing ever! I will never mess around with the store-bought stuff again!
Excellent recipe which we made on Thanksgiving and everyone loved! We made half of the batch with Dijon mustard and the other half with hot German mustard, which was also great!
I was not so sure about this stuffing the dijion have a nice twist to the flavor of a regular stuffing.
So easy and soooo good. The water chestnuts and walnuts really gave it some great texture. The dijon gives in an intersting spiciness that is just mouthwatering and makes you want more and more!
Yum! Very distinct dijon flavor, so you'd better really like it. This would pair well with a muted chicken dish.
Excellent! except next time I would reduce the bread crumbs by 1/2 cup - 1 cup and add at least twice the amount of water chestnuts. I would also increase the walnuts, but of course that's personal taste. Also, since I dislike celery, I substituted with leeks, tasted great.
This was great! My husband normally hates bread stuffing/dressing recipes, but he loved this one. I followed the recipe as written (except used slivered almonds in place of walnuts) and it turned out wonderfully. The dijon adds a nice tangy flavor but is not overpowering. Also, the addition of water chestnuts adds a nice crunch. You will not be sorry for trying this recipe, it is wonderful! Thanks for a great recipe!
Probably the best stuffing we've ever had. We made it with extra cracked pepper and some cayenne since we like spicy stuff. Gonna make it again this week, and probably for Thanksgiving too.
11.10.20 Scaled this down to 6 servings for a test run. Although you’ll taste different layers of flavor, the Dijon definitely is the star. What a really nice side dish and oh-so-easy if you use Pepperidge Farm dried bread cubes. I can think of so many entrees I serve with noodles or rice, and this will be a nice variation. The timing was spot on, and the stuffing was plenty moist and tender. Have had this saved for quite a while, and I’m so glad I finally got around to making it.
