"I've been making this stuffing for several years now and it is absolutely delicious. Depending on what else I'm serving and ingredients I have on hand, I have made some slight variations from time to time, but the basic recipe still stands as one of the best. Babybrie - thanks for the tip about mixing up (minus the eggs) the night before. It makes sense that the flavors would meld overnight; most things do taste better after sitting. I'm going to try that this year so I can focus on turkey prep tomorrow morning.

"Very yummy! I had a bit of trouble with my flour and butter becoming crumbly in the beginning, but slowly whisking in a little milk loosened it right up. The sauce is smooth, creamy, and cheesy - just as it should be! After reading some reviews I halved the dry mustard, added a minced garlic clove, and a dash of cayenne pepper and am very happy with the flavor! With the crunchy topping and creamy middle, piping hot from the oven, this is *the* perfect cold, rainy day comfort food. Thanks, Alton!