Mushrooms and herbs combine with apples and celery to make this great stuffing that can be baked alone or added to turkey or chicken.
Great moist stuffing - even cooked inside the turkey. I used some chopped portabello mushrooms instead of all button mushrooms to add some additional flavor. Also, to save time, I made the stuffing and refridgerated it overnight before cooking and it turned out fine. - 26 Nov 2001 (Review from Allrecipes USA and Canada)
I have made this recipe for the last 3 years and it is always a hit. I've shared the recipe each year with family and friends. I don't measure the bread crumbs but dry 1 loaf of bread, cube it and then double the broth and poultry seasoning. I also use less than a cup of onion and celery. One cup of each is a little too much for us. This year we added portabella mushrooms and it was wonderful. I didn't put the apple in but may have to try it the next time. This is a very good recipe and there are never any leftovers. Thanks for sharing your recipe Christine! - 26 Nov 2005 (Review from Allrecipes USA and Canada)
I didn't think anything could rival my mother's stuffing recipe, but after making this for Thanksgiving, I now know I was wrong! Delicious, the whole family loved it!! - 11 Oct 2000 (Review from Allrecipes USA and Canada)