Awesome Sausage, Apple and Cranberry Stuffing

I've used this several times for Thanksgiving (this is our Thanksgiving Only Stuffing) & everyone LOVES it. Follow this recipe to the T & use fresh herbs (remember to double them) for a really delicious flavoring. **I was just making my Thanksgiving list & thought I'd give some updated suggestions since I've been making this for 6 yrs. now. 1. I always use fresh herbs, the presentation, taste & aroma is wonderful! 2. I've tried different apples & have found that the granny smiths are the best, along with fuji & braeburn. 3. I can't always find turkey sausage links so one year I started using Turkey Kielbasa (I just chopped it up really fine with my food chopper) ~ outstanding! 4. I've made this w/ different types of bread. I really like the sourdough bread personally. I've found that somewhat stale baguettes are MUCH easier to work with, cause you can slice them up pretty easy w/o crust flying everywhere or w/o having to smoosh your sliced bread too much. (I usually cut the bread a few days before to let it get hard.) 5. I never stuff this in the turkey, I usually make it separately in a tray. I continuously check it because the turkey stock has dried out on me once before, which made for a nasty burnt stuffing. And one last thing, this isn't your typical mushy-glop that most people are used to, so if you don't think you'll like a dryer type of stuffing, then I'd suggest using LOTS of stock.

I have to admit, I was very skeptical about this one. It didn't seem as easy as many said and the combo of fruit and meat seemed too intense to paired with turkey. But, I tried it because of rave reviews. I tried it and I add to the praise. I will never make another stuffing again. Even if you don't cook often, this IS NOT HARD! Make sure, as in all recipes, you have all your ingredients ready ahead of time. It's easy and the end product is sooo goood. You'll be the hit of the meal! I took the advice of other reviewers, you should too to maximize this EXCELLENT stuffing!! I'm sure if you followed the original, it would be great, too. 1. I used fresh herbs, double the amount if using fresh. 2. I used a combination of prepared stuffing bread. I liked the combination of cornbread, white, and wheat. I added about a 1 1/2 cups more. 3. I couldn't find the Jimmy Dean's Sage Sausage as others suggested. I will continue to look as I think it will enhance the flavors well. Instead, I used regular flavor Jimmy Dean's pork sausage. DO NOT SKIP THE SAUSAGE (unless you don't eat meat--in that case use a faux meat product and toss in some butter). I thought the sausage might be too much, it was AWESOME in the recipe. It wasn't overwhelming at all! It made the recipe. 4. I substitued craisains for the cranberries. I think I'll try a mixture of golden raisins and dried cranberries. The craisins though. I think I'd like the tartness of the cranberry to play off the sw

This is a wonderful dressing. I used pork sausage and substituted bought unseasoned cornbread dressing for the bread and used sweetened cranberries (craisins)and left out the liver. I added the same spices and used more turkey stock. It still came out a bit dry so next time I will use even more stock. However, the taste and smell was fantastic. This was my first time making dressing and boy did it turn out wonderful. Instead of stuffing the turkey, I popped it in the oven at 350 for 1 hour and the color was fantastic. Will definately make again. **Update 2015 I've made this for years now on Thanksgving. Thought I would post what I do that my family absolutely loves and it makes a nice moist dressing. I use one bag (14 oz) of bought seasoned bread crumbs, one pound sage sausage, and all the same spices and ingredients as called for. I also have found that 3 cups of stock (whether turkey or chicken) makes the dressing just the way I like it. My husband requests this every single year.

This was my first attempt at homemade stuffing. Wow! Couldn't get any better. Everyone loved it. I did add more chicken stock since I didn't stuff it in the turkey. I put it in the oven on 350 deg. for 40 min then uncovered for 15 mins for perfection. Thanks!

I begin to crave this when Fall begins! To make it easier, I use bagged dry cornbread stuffing, boxed or canned chicken stock, and add pecans into the mix. I do not use the liver and it is fantastic! My all-time favorite stuffing recipe!!

I've been making this recipe for a few years now for the holidays - however, I became a vegetarian in January 06 and this will be my 4th holiday season without meat. I've made this recipe now about 8 times using Morning Star breakfast sausage patties and it is fantastic every time! I cooked the "sausage" in butter and chopped them up into pieces. It's an excellent alternative and tastes just as good! I did use extra butter to compensate for the loss of the sausage grease, used vegetable broth and omited the liver. Absolutley Awesome stuffing (even the vegetarian version!)

Fantastic taste, color, and aroma! I made this last year when my parents couldnt hold the traditional Thanksgiving dinner at their home. Having never made a Thanksgiving dinner before, I was rather nervous about trying something new, but I'm glad I did. I used sweetened dried cranberries (Craisins) in the recipe. Dad, the picky eater, had seconds and Mom declared that the Thanksgiving tradition now belonged to me....not bad for a single guy! Thanks All Recipes!

Fabulous stuffing! Made this for christmas eve and everyone loved it! I used cornbread instead of wheat and added pecans. The leftovers were welcome...:)

Wow, this is the first time i've given a poor review. With all the rave reviews, I figured it would be a hit. I did a trial run 2 days prior due to I was going to make it for Thanksgiving. BOY am i sure glad i did. I followed the recipe almost to a T, and something was off. Definitely way too much meat. Not enough bread. My mom and granddad who were two of my taste testing guinea pigs (and my granddad who'll eat just about anything..if he's hungry) both disliked it. My mom stated it wasnt too bad, but could be eaten as a meal in itself with as much meat as there was in it. My grandad said the usual when he doesnt care for a dish, but doesnt want to hurt the cooks feelings, "Its alright". Maybe it is the fact that my family is so used to our traditional southern cornbread dressing, but NO ONE liked it. I think i'm sticking with my family tested and approved recipe.

If I could give this a higher rating than a 5 I would. This was the huge hit at Thanksgiving. Picky eaters were inpressed and came back for seconds and thirds. I substituted raisins for the dried cranberries and also i did not use the stuffing in a turkey. I cooked it in a crock pot on medium heat for 2 1/2 hours and it came out perfect. I have already had requests for the recipe. Thanks!

This won out our 100+ year family favorite! I made this last year (2007) for our family. Initially, everyone groaned and extended family whispered amongst themselves over my "mistake" in not making the 100+ year family recipe that had even been featured in Southern Living Magazine! I was literally applauded by the whole table of 43 family members after it passed the taste test of the entire table. This year, EVERYONE has concluded that THIS is our family's new stuffing recipe. NOTE: I added 1/2 cup more liqued per serving when baking stuffing in a seperate dish than in the turkey and it kept it mosit but not overly so. Absolutely the best!

I have made this stuffing/dressing every year for the past 8 years. As many of you have already stated, I do not stuff the bird with it, but make it as a stand alone dressing by almost doubling the stock, adding 2 beaten eggs, using sage sausage (pork usually), fresh herbs, and omitting the turkey liver. It is a hit every time. Now, it is different than your standard dressings, but I won't eat it any other way now. Enjoy!

Very Good and very easy. I found Pepperidge Farms makes a stuffing mix called COUNTRY CUBE consisting of Wheat & White Bread cubes with herbs, nice shortcut to toasting you own bread, I still added the herbs & spices. Add just a little more liquid, I used Chicken Broth.

Very Good and very easy. I found Pepperidge Farms makes a stuffing mix called COUNTRY CUBE consisting of Wheat & White Bread cubes with herbs, nice shortcut to toasting you own bread, I still added the herbs & spices. Add just a little more liquid, I used Chicken Broth.

This is the first time I ever made homemade stuffing and let me tell you, I will NEVER use Stovetop again! This was absolutely DELICIOUS and was soooo easy to make!... The only changes I made are I used Jimmy Dean sage sausage instead of the turkey sausage, I didn't use the turkey liver (bleccch, lol), and for seasonings I only added 1 teaspoon of sage (since there was already some sage in the sausage) and 1 1/2 teaspoons of poultry seasoning. I didn't use the rosemary or thyme at all. I used chicken broth instead of the turkey stock and since I was baking it in the oven I added quite a bit more than the 3/4 cup the recipe called for. I didn't measure it, but just mixed it up till it was nice and sticky/moist, then spooned the stuffing into a 13x9 pan and baked it at 350 for 40 minutes covered with foil, then took it out and stirred it up really well and baked it for 20 more minutes UNcovered to brown the top... Everyone just LOVED this and I'll be making it EVERY Thanksgiving from now on!

Question, if you are baking this in a dish, how long and at what temperature? Thanks!

Oh My! This was FABULOUS! I was looking to branch out this Thanksgiving--and this one's a winner. I used 2/3 sourdough cubed sourdough bread and 1/3 cornbread cubed. I also agree with other posts that fresh herbs are the way to go. I doubled the recipe, so the 2 apples I chose were Granny Smith and Braeburn. I think next time I'll try using whole cranberries, or cook them down in some water--I felt they were a bit too subtle for my taste, and I'd like them to have a bit more consistency than the craisins did. I also used a turkey sausage I chopped into bits (instead of ground sausage). I did not stuff the bird with this--I put it in a roasting pan covered at 350 for 40 min and then uncovered for 15 min. It did take additional turkey stock to keep it moist-ish. Very pretty dish, too! Thanks for the recipe, and the helpful tips in other reviews!

WOW! This is delicious! Everyone loved it and there were NO leftovers, unlike other years where the stuffing gets tossed. I used Jimmy Dean sage sausage instead of the turkey sausage and 1 box of cornbread stuffing instead of the 1 1/2 cups whole wheat bread. I also used a 50/50 mix of chicken stock and white wine to moisten the stuffing. I cooked it in a crockpot for about 3 hrs on high, adding a bit of liquid every hour or so. The cranberries give it such a nice flavor without being too sweet. I omitted the turkey liver. I'll definitely be making this again!

All me and my husband have say about this recipe is YUM YUM YUM! Excellent! I decided to try it before I made it for the big crowd on Thanksgiving, and for any of you who are like me, you like to try it before you make it for a crowd, and don't have the time to do a test run-I believe this is the best stuffing I've ever eaten! So moist, with so many differnt tastes going on, and now of them competing with each other, only complimenting each other! The sweetness of the dried cranberries,Golden Delicious apple and the spices just all mixed in together for a delightful taste experience. I used Louis Rich Turkey Sausage for mine and Tennessee Pride Sausage for my husband's. They were both equally good. The sausage was not over-powering at all. I used Ocean Spray Craisins (sweetened). I made my broth by boiling 3 turkey legs I got fresh at the Walmart turkey case, next to the chickens. They have all the Honeysuckle turkey pieces there all year. The 3 legs were only a few dollars for all of them, and I chopped them up tonight and put them in the dressing and they were so good. Can't wait till Thankgiving, when I'll get a chance to see what it is like stuffing in the turkey. Happy Thanksgiving, all! This one really IS a keeper!

Great recipe! Left out the turkey liver and used chicken stock instead (no turkey stock available). Baked in 350 oven for 1 hour instead of stuffing the bird. Will definitely use again - thanks!!

I have been making a similiar recipe for years. I always start with pepperidge farms cube herb dressing and add cooked sage pork sausage, walnut or pecan pieces, chicken stock instead of water and dried cranberries. Note: soak the dried cranberries in warm water for 1/2 an hour before adding. Always use real butter. My new daughter-in-law loved it last year!

Delicious! I modified it here: Sub'd Jimmie Dean Sage Pork Sausage instead of turkey sausage. Sub'd 1/2 Cornbread 1/2 Bisquits instead of the chopped up bread. Left them out overnight and baked before cutting them up. Sub'd Honeycrisp apple for Golden. This is the best stuffing I have ever had, I baked it at 350 until it smelled "done". Everyone loved it, even 3 people who normally hate stuffing. This was a major hit, and I will make it every year from now on! :)

I never made homemade stuffing until I used this recipe! (I'm 19, just out of home) I used it for Thanksgiving, Christmas, dinner with my family, and a special turkey dinner for my husband. I made it Sunday and it was gone by last night (tuesday!) and I only had one serving!!! He can't get enough of it! I never use the chicken liver though. I forgot to include the first time I made the recipe and it came out yummy, so now I just forget about it. I use Sausage meat not turkey sausage also.

My husband just tried it and declared it fantastic. I doubled the recipe to make for 20 people for tomorrow's feast. Almost half of it fit in my 2 5/8 Le Creuset casserole/soup pot which I baked at 350 for an hour. I was unprepared for the large amount it made. I'm getting two casserole dishes worth out of doubling the recipe and extra which I am freezing some of it (before baking and before butter and stock) in the freezer for use another time. Being the night before Thanksgiving, the store only had one pkg dried sweetened Cranberries (store brand) left and it had only Cherry flavored Craisins. So I mixed the two together in the recipe. I like the Cherry flavor. It's not that strong and works with the recipe. Substitutions: I used chicken broth instead of turkey stock and 1 pkg unseasoned generic brand cornbread dressing in addition to Mrs. Cubbison's cubed herb stuffing. I did add pan-fried chicken liver, chopped by the food processor, in case anyone is wondering if anyone out there actually does put liver in the recipe. Hardly taste it though so if you leave it out, not a big deal. I added a little extra. I like my stuffing very moist so I used one cup of broth instead of the 3/4 cup per 10 servings. I also used "sweet italian sausage" instead of turkey sausage. I expected it to be just pork sausage but it had extra spice which was even nicer. Next time I'll try turkey sausage only because I think I'm going to gain too much weight with this.

This was just as it says... AWESOME!! My husband and I couldnt get enough!! I admit i was extrememly skeptic about trying this but the flavors of all the ingredients just blend together beautifully. I made a couple minor changes to the recipe ... i used Jimmy Deans Sage sausage and Ocean Spray Craisins and omitted the liver as many others suggested. I followed the recipe exactly for everything else except also adding more chicken stock. I cooked it in a casserole dish in the oven covered at 350. After about 30mins. i stirred it and added the extra stock (total chicken stock used was just about 1 15oz can). cooked for another 20mins and then the last 10mins i cooked uncovered. Perfect!!! I will be making this again real soon.

A great dressing! I have made this for the past three family Thanksgiving dinners (Canadian so we just celebrated) and it has become a staple in our meal. It can be difficult to find Turkey sausage in Canada so I use either bits of turkey or sometimes porks sausage. I omit the turkey liver and use chicken stock instead of turkey stock. I also cook mine in the slow cooker on low for 3-4 hours (doubled recipe) to help save oven space. A wonderful dish with loads of personality.

I'm making this stuffing this Thanksgiving and was going to make it in the crockpot to save room in the oven (as some others have mentioned). My concern is that the stuffing will end up mushy. If I do use the crockpot how long and what setting should I use? Or is it so much better in the oven that I should make room for it?

Love it! My mother in law who is an awesome cook does not like stuffing in general and she loved this. Changes I made are: used sourdough bread, italian sausage, no liver, double fresh herbs and chicken stock which I doubled as well. Fabulous!

Good recipe, but rather time consuming. Next time I'll use store-bought bread cubes or stuffing mix, to decrease the prep time. I added raisins and chopped walnuts.

i completely altered this so i could make it in my crockpot. I used 9 cups packaged bread cubes, the same amt of sausage (jimmy dean breakfast), the same amt of celery, onion, FRESH herbs (remember to double the amt for fresh), 2 golden delicious apples, 1 c CRAISINS, 2 c chicken stock (used more because of pre packaged bread cubes) 4 Tb margarine, and 1.5 eggs whisked. This made an INSANE amt of stuffing and my family RAVED about it. perfectly moist but not tooo moist, wonderful flavor, SO easy to use a crockpot. 4 hrs on low, make sure to stir often during the last hr and always pam your pot!

This was great and got rave reviews from our guests, who even wanted the recipe. I made a few changes: used stuffing bread cubes from local bakery, used 1 tablespoon of fresh sage instead of dried, used Spicy Italian Chicken Sausage, omitted the turkey liver, baked in the oven for 35-45 minutes (350 degrees).

It really is as good as they say. I left out the turkey liver and cooked the stuffing seperate from the turkey in a pyrex dish. After reading other comments I added a bit of extra stock as I like a more moist stuffing. I covered it at first but, as I wanted a crusty top, I took the foil off after 30 mins. and cooked it uncovered. I tested it as I went and it ended up in the oven for a while longer that then recipe suggests until it was exactly how I wanted it. And it was perfect! My advice: kep checking it so that you can add moisture or dry it out as desired. Well worth it.

Delicious! I prepare this separately in a casserole dish the day before so the flavors can mature. I cover the lightly-greased casserole dish in foil and bake at 350F for ~35min, drizzling a little stock on it at the halfway point to keep everything moist.

This stuffing is a very good combination of flavors. I thought it was a little heavy on the sausage, so I added more bread, an extra apple, and more chicken stock. I baked it in a 9X13 inch pan at 350 degrees for about an hour, and it turned out great.

My family loved it. I doubled the bread, used 1 lb. of Bob Evans Sage Sausage and didn't add any more sage seasoning. I made it the day before which was a great time saver. I didn't stuff the turkey, I just put it all in a large casserole dish.

I made this recipe for Thanksgiving and will be making it again for Christmas. It really is AWESOME! Used pork sausage instead of turkey and the cranberries gave it color and great flavor.Cooked this in 2 qt casserole dish instead of turkey and it came out moist and yummy!!

This stuffing is SOO good! I just made it for Thanksgiving tomorrow. I followed the directions up until mixing the apples, cranberries and parsley. Then a drizzled some olive oil over all of it, and thoroughly mixed in a can of chicken broth. I transferred it to a greased 13x9 pan, and tomorrow will bring the pan to room temp. and heat at 350 for about 35 min. per another reviewer's advice. I also omitted the turkey liver (bleahh) and used oil instead of butter, and all wheat bread instead of white. Hope this helps!

Our family loved this stuffing. I made it for a pre-Thanksgiving dinner and will be making it again for Thanksgiving dinner this week. I took some suggestions from the reviews and used Sage flavored sausage and fresh herbs (if you use the sage sausage, you probably don't need to double the fresh sage, as ours turned out a little too "sagey"). I also used a loaf of french bread, but plan to try the wheat/white mix. Also, I ended up using about 1.5 C of chicken stock and baked it separate from the turkey at 350 for 20 min covered and 15-20 min uncovered (until the top looked browned). This is a new family favorite and worth the effort!

This stuffing with a properly cooked turkey (brine if you can). good mashed potatoes and gravy, a medley of roasted root vegetables plus your family favorites, and a homemade pumpkin or apple pie will take you to the end of your days on earth as a well celebrated cook. There are great recipes on allrecipes.com for all the above but it's the stuffing that will make you famous. Use dry or better still, fresh herbs if you have them and want to show off, and make extra to freeze in family size quantities for the next time you make chicken. This recipe will destroy many family traditions.

Wonderful! I made this last Thanksgiving and it was a big hit! I did not use the liver either and used dried cherries instead of the cranberries. I also made in a crock pot instead of the turkey (I wasn't preparing the turkey) and it turned out great...I think I added about 1/2-3/4 cup more of the turkey stock though. Enjoy!

This was awesome stuffing! I did add an entire carton of chicken broth instead of turkey broth. You have to remember this recipe is for inside the bird where it would draw drippings and moisture. If you are like me I cook it outside in a casserole dish! It was perfect. I used bag breadcrumbs. Regular seasoned for the most and cornbread in a bag for the 1 1/2 measurement. Used Jimmy Dean sage sausage. It is so good, I am eating it right out of the pan!!

This is a wonderful recipe for those of you who like a little more texture to your stuffing. I boiled the turkey "parts" in an onion and celery mixture for about an hour to create turkey stock, which only gave me about 1 cup. I skipped a step, and just used a bag of sage and onion bread cubes. Because I like spicey and sweet together, I used half a pound of spicy Italian sausage. I didn't know if I was supposed to used the dried sweetened cranberries, fresh cranberries, or frozen cranberries. I did use the sweetened cranberries, but I think they soaked up a lot of the stock. I also added a package of sliced mushrooms, and about 1/2 cup chopped walnuts. We deep fried our turkey, so I baked the stuffing at 350 degrees cover for about 1/2 hour, and another 20 minutes uncovered. When I took it out to uncover it, I added chicken broth, as I found it a little dry. This was really good, and everyone loved it! You can't go wrong with a 5 star recipe like this!

Sooo many complements on this one! It was so tastey. I used pork sausage, added the egg, and added an extra 1/3c of stock. As recommended by someone else, I cooked in a 13x9 pan covered for 40 mins and then uncovered for 15 mins. I stirred it a few times in between. Maybe added too much stock for it being covered, so I would recommend adding it every 15 mins or so as needed. Excellent taste.

I just wanted to give some advice to others making this recipe: don't use storebought breadcrumbs. Mine turned out way too dry.

This was my first time making stuffing from scratch. I read most of the reviews as I really wanted this to come out perfect and ended up tweaking the recipe as others have to obtain the best results. Since I could not find turkey sausage I used mild Italian pork sausage. I only used half a pound because I was worried the Italian flavor would not mesh well with the sage. I used 10 cups of toasted sourdough bread, 2 cups of onions, 2 cups of celery, 2 apples, 1 cup of dried cranberries, 5 teaspoons of fresh sage, and 2 teaspoons of fresh thyme. For liquid I used 2 and a 1/2 cups of reduced sodium chicken stock and also an egg for binding. I omitted the rosemary and turkey liver. I baked at 375 for 1 hour, first 30 minutes covered. DELICIOUS!!! This will be a Thanksgiving and Christmas staple from this day forward!

I loved this recipe. My husband barbequed a turkey so I wasn't able to stuff it so I cooked this in the oven instead. I used prepared bread cubes from the store. I omitted the onion since my family doesn't like them. The cranberries gave it nice color.

I made this for the first time last year, and I don't think I'm allowed to show up at my mother's thanksgiving dinner without it ever again! As some others did, I omitted the liver since I'm not a fan, and I used chicken broth instead of turkey stock since I don't cook the turkey. I also baked it in a casserole dish instead of stuffing the turkey, and used regular sausage instead of turkey sausage, since it's what I had on hand. It was PERFECT, and I can't wait to make it again this year! Make sure to use the fresh parsley, it really adds a special flavor.

I accidentally ruined this. I used 3 cups of stock instead of 3/4ths, because I forgot to separate the awesome stock I was saving for the gravy. Of course, the texture was terrible, but we STILL ate it because it tasted so good! I'm going to make it into stuffing soup tomorrow. One change I'd make -- use fresh cranberries instead of dried. I think the tart freshly popped cranberries would be SO amazing in this.

I'm 20 years old and never really had to cook for myself before, my roommate and I made this stuffing and it was fabulous! We didn't use the turkey liver or celery, but our friends raved about it and asked us when we'd make it again.

Between this and the highest rated turkey brine on this site, I've officially become the Thanksgiving Poo-bah of my family. Fresh herbs are better, but in a pinch, I put all the dried herbs in a small glass and pour in just enough turkey or chicken stock to cover them. I let them soak while I'm preparing the rest of the ingredients and then dump them in with the little bit of stock when the recipe calls for them. I haven't got a complaint yet.

Awesome! Everyone loved it! I used pork sausage instead of turkey because my grocery store rarely has turkey, and I didn't put the liver in. I cook it in a pan at 325 for 35-40 minutes. A must have recipe!

This was an awesome dish. I just baked the whole thing in a square casserole dish instead of stuffing it in the turkey and left out the turkey liver. The cranberries and sausage (try it with Bob Evans sage sausage...mmmmm) complimented on another perfectly! I can't wait to make this again.

I don't know why I've neglected to rate this recipe, SHAME ON ME!!! It's the best stuffing recipe I've ever used and I've been making it for several years now. I have always stuffed it in the bird, there's just no comparison to the flavor you get. I use organic turkey broth and if I have any leftover (which I always do) to bake in a casserole, I add more broth to keep it moist. FRESH HERBS make a huge difference to this recipe and I use Bob's sage sausage. I use a mixture of Italian and Sourdough bread and cube it a few days before.. even have let it dry out in a low oven. Nice to use fresh bread cubes, not bagged or pre-seasoned ones. I also use a Fuji Apple for this, Golden Delicious breaks down too much for cooking. I leave out the liver and giblets.. but otherwise, this is the best stuffing I've ever had. Thank you for sharing, Stacy!

This was my first time making stuffing and this recipe was fairly easy. I used previous reviewers advice and cooked it out of the bird on 350 for 50 minutes (with foil covering) and then took the foil off for 10 more minutes. When I brought the dish to my holiday gathering everyone loved it and immediately asked to give them the recipe. A winner for sure!

I have been using this wonderful recipe for three years now and it turns out perfectly everytime. I use pork sausage and cook the stuffing separately in a buttered casserole and there are rarely any left overs!!!! Thanks for a real keeper!

I've made this stuffing (with some variations) for the last two years. Everyone LOVES it! I suggest adding more apple (I use different colors such as golden, granny, and red) and using Jimmy Dean's sage sausage for an excellent little kick. It is truly the perfect stuffing.

We make this every year for Thanksgiving and love it! Everyone we have had over for dinner also loves it, no complaints here!

This is a fantastic recipe and I have been making this stuffing for a few years. My family usually asks for my two stuffings each year and this one is a favorite. I have changed this recipe to add some of the flavors I love. I have substituted the turkey sausage using pork sausage, and it gave it a great taste. Two years ago, I realized I did not have any dried cranberries, so I used fresh cranberries. Instead of using the measurements for the cranberries, I added them until I thought there was an even coating throughout the stuffing. I also used Granny Smith apples instead of the recommended Golden Delicious. All of the substitutions turned out great. Please note, as other reviewers have mentioned, if you are using this as a stand alone dish, you will want to add more broth.

I make this stuffing for Easter, Thanksgiving and Christmas and there are never any leftovers! I don't use the liver or stuff it in the bird. Instead I bake it at 350 for 35 minutes, fluffing it with a fork a few times to ensure that it gets evenly baked. After trying this stuffing, we'll never try another recipe again!

I am a fairly experienced cook, and this recipe is the best stuffing for Thanksgiving Turkey that I have EVER made! EVERYONE loved it and asked for the recipe! That's the test. I used Craisins by Ocean Spray (no preservatives - all natural), and turkey sausage. Just GREAT - wouldn't change a thing. I doubled the recipe for a 20.5 lb turkey and had enough extra to make an 8x8 casserole. Just added an egg and some extra broth to make "gooey", then baked for 30 min. at 350. The name fits! AWSOME! p.s. Made for 2nd time at Xmas. Used JenniO's brand turkey sausage. This is not nearly as good as Louis Rich's!!!!!!!!!!!!!!!!! The kind of turkey sausage makes all the difference. Jenni0'S sausage was WAY too dry! Louis Rich's was excellent - just like reg. sausage. And I have nothing to do with Louis Rich's co.

This recipe is wonderful! You don't have to use plain old white bread either. I used marble rye bread cut into cubes and toasted in the oven for just a few minutes. I also used chicken stock to moisten before baking. I never stuff a turkey, it steals all of the moisture from the meat... The meat is dry enough!

Everyone raved about this! Very unique and attractive, too. I used the pork sausage and since I did it in a casserole rather than a turkey, I increased the amount of broth.

This was my first attempt at making stuffing by myself. It was wonderful! It wowed my Canadian friends on Thanksgiving. The apples and cranberries gave the stuffing a sweet and special touch.

This is a wonderful stuffing recipe. I cooked this for a Christmas get together recently. We deep fried the turkey so I had to cook the stuffing in a 9x13 pan at 325 for an hour. It came out perfectly. I had to add quite a bit more liquid than it called for, about 2 cups of chicken stock. I also left out the liver and used pork sausage instead of turkey. To save time I used bagged bread cubes and it didn't seem to affect the recipe at all. I will definatly make this recipe again.

Love Love Love this stuffing! This is my go to for all my Holiday dinners. I do not use the turkey liver, there is no need. I always double it so I will have leftovers and then I just eat this for lunch instead of a turkey sandwich. I would definetly recommend this recipe, it is a keeper and will be a regular on my table for years to come!

Takes a long time to make, but very good overall-it was a hit on Thanksgiving

I made this stuffing for 25 people at Thanksgiving this year! It was a huge hit! It went great with the Rosemary Roasted Turkey. I did use pork sausage instead of turkey sausage to add more favor. I also cooked the stuffing in a turkey bag by itself for a moist, fluffy stuffing:)

AMAZING! brought it to my husband's side for thanksgiving and was requested to bring it back the next year. and...they loved it again! thank you for the great recipe! i used sage sausage.

This was THE BEST stuffing I've ever had!!! I did make a few changes. I used french bread, fresh herbs, craisins, chicken stock, and omitted the liver. I don't like to stuff my turkey so I baked it in a greased dish in a 350 degree oven covered for 40 minutes then uncovered for 15 minutes. I love this recipe so much! I will always use this for my stuffing!

This is by far my favorite stuffing recipe to date! I added 1/4 cup more dried cranberries and 1/2 of an apple because those two components made the dish for me! This dish has been a huge hit on all the dinners I've made it for. I highly recommend it!

This is "The Stuffing Recipe" from now on. I always double or even triple the recipe so there is plenty to send home with my children. I have to admit I throw away the liver and I use Bob Evan's Pork Sausage with Sage. I also use canned chicken broth to keep it moist ... who has time to make turkey broth? I usually bake it for 30 minutes covered and then uncovered for 10-15 minutes to slightly crisp the top. Thank you Stacy for a really awesome recipe.

This is the BEST EVER!!!

I have been making this recipe for 7 years now. Just excellent. The flavors blend perfectly, I have never cooked inside the turkey, instead baking in the over and continually pulling it out, and drizzling the stock/butter throughout it in order to keep it moist. I don't always include liver (depending on the tastes of the guests) and turkey stock can be tough to track down but chicken stock doesn't alter it enough to negatively effect the taste. Great recipe!

Definitely awesome and got good reviews from my family on thanksgiving. Didn't add sausage just since many members of the family are vegetarians, but it was a hit none the less.

Was never a fan of stuffing but have made it for the last 2 years and... hallelujah! I omit the liver simply because 'yuk' but use it if you like it. If there was an award for the Best Stuffing, this would win! Enjoy!

This is our new family stuffing recipe. Never had such good stuffing in my life and was so proud when my whole family raved about it. I highly recommend finding the Jimmy Deans Sage Sausage...comes in a tube usually in the breakfast meat section or sometimes the freezer section. I have officially added this to our family recipe collection and it will be passed on to our children!!!

This will be the 4th year of using this recipe. It is the most delicious recipe for stuffing. I follow it exactly and it is wonderful.

This was the first recipe that I made from this site and the best stuffing I've ever had. I used other reviewers advice and used fresh herbs which I doubled. I used pork sausage and chicken stock instead of turkey stock. I also baked it, 40 minutes at 350 covered and 15 minutes uncovered. The crispy parts were the best. I got many rave reviews and will make this again!

I've never made stuffing, and actually don't like it, but made it for some friends for our trial run Thanksgiving & they loved it. They want me to double the recipe for the actual day! I used Jimmy Dean Sage Pork Sausage, left out the liver and baked it in a baking dish for 40 min covered & 15 uncovered at 350. I also added extra stock than the recipe asks for. And I used chicken stock. Very delicious!

Amazing recipe! I used pre-toasted rustic bread pieces, which saved quite a bit of time and was equally delicious. I used a full can of whole berry cranberry sauce instead of dried cranberries and was very pleased with the outcome - it provided a nice zip! Definitely double the herbs - you'll be happy you did. Instead of of turkey broth I used 1.5 cups of chicken broth, 1.5 cups chardonnay and mixed that with 1 egg. I poured that mixture of the stuffing mix and it cooked up wonderfully and was very moist and flavorful. I cooked in two caseerole dishes covered at 350 degrees and 20 minutes uncovered and it was marvelous. Everyone was in love with this recipe - I highly recommend it!

This is so delicious but a bit time-consuming. If you want essentially the same recipe, but in less time, use the Publix Simple Apron Recipe (from Publix Grocery Store website) - tastes pretty much the same.

OH MY GOODNESS! Yum!! I read lots of reviews and followed what most people suggested. Used per-pkg bread stuffing crumbs, fresh herbs, & sage sausage. I also added an extra 1/2 cup of stock. This was AMAZING! Didn't stuff the bird, just baked 350 for 45 min. I'll make this forever...so yummy!!

This was fantastic stuffing...and i am not a stuffing lover. I used turkey sausage and made my own croutons from half whole wheat and half white bread. I cooked most of it in the turkey and it was a little too moist for my liking however the stuffing cooked in a seperate pan was perfect so I will be doing that again next time. This was the first time I made stuffing from scratch and I cant wait for Christmas to make it again! Thanks for an awesome recipe!

I made this tonight, as a practice run for thanksgiving. Obviously, I made it outside of the turkey. I did not have turkey liver. I used chicken stock instead of turkey stock. I also used a granny smith apple. Everyone loved it, but I thought that maybe there were too many cranberries. I think I will cut it down. Since I was cooking it in the oven, I did it at 300, because it will probably share the oven with the ham, and I wanted to see if it worked on a cooler oven than others are using. I cooked it for about 90 mins with foil. Then I took the foil off to dry it out a bit - for about 2 hours total. I used 1 cup stock, and it was plenty. I did not have to add any more liquids. It was a big hit. Thank you!

I've tried many recipes on this site and if I had to rate which one stands out most in my mind, IT'S THIS ONE! Awesome is no glorification, it really is! My only comment is to double the recipe as it always runs out so fast!

great stuffing I did not do the whole shabang of making the actually stuffing itself, I used a boxed stuffing and added the apples, onions and cranberries. I also cooked it in broth instead of water that is stated on the box. Pretty good short-cut that left my family thinking it was homemade!!!!

This stuffing is so delicious! I had a 21 lb bird, so I doubled the recipe. I did add about ½ a cup extra of stock to make it a tad moister. Not only did it smell wonderful, but the taste is outstanding, and the cranberries added such a beautiful colour. This will become my standard recipe.

This is very good, made it today as a trial run for Thanksgiving. However I don't think I'll make it for the turkey day as I have several family members who don't like raisins in anything, and I think the dried cranberries are too close to those. Accidentally way overshot the stock, and it was still good. Baked in the oven at 350 covered for 40min, then uncovered for 15 min. Also substituted breakfast sausage.

This was really tasty! The most popular stuffing that I've ever made!

I made this for Christmas this past year it was quite good. The only real changes I made was that I used half regular sausage and half hot sausage and I left out the liver. I didn't stuff the bird, but rather added a little extra broth and baked, it was great!

From now on I will make this every Thanksgiving. Absolutely delicous!!!!

I have been making this for a few years, ever since we moved away from our families, and the entire Thanksgiving meal became my responsibility. My family loves it, it is the star of the whole meal! We moved back and I am required to make a "Thanksgiving meal" after the holidays so my family can have the real stuffing! Even our friend who says he hates anything that has cranberries in it loved it! I also used all fresh herbs, and extra stock as I too cook it outside of the bird.

I made this stuffing today for my family's early Xmas celebration and WOW was it a hit!! It was just delicious and mouthwatering; I couldn't believe I made it, with my lack of cooking knowledge, yet determination prooved I could! It's an excellent dish. I omitted the turkey liver (OVER KILL) there was already enough meat in the stuffing! And turkey stock was too hard to find so I used chicken stock, which worked fine! This was a relatively simple recipe and FUN! So colorful and gorgeous looking! And of course it tasted GREAT! My 9 relatives LOVED IT and I am savoring the left-overs! Please try this stuffing; you won't regret it! (My suggestions are that you omit the liver and replace the turkey stock with the chicken stock, if you can't find the turkey stock). I cooked this stuffing inside the turkey and it turned out fine! GREAT RECIPE!! It will be in my recipe book until the end of time! Happy Holidays!

Absolutely fabulous! Was a huge hit for even the toughest critics... a bit of sweet when you get a bit of cranberry, but never too much. I used the jimmy dean sage sausage and it was wonderful! I used a bag of pre-made pre-seasoned bread cubes, and it worked really well. I fear if I had not used pre-seasoned it might have lacked a little. But overall, the best stuffing I've had! I will use this recipe as much as possible!

An amazing way to easily dress up your Thanksgiving stuffing!! I tried it per the recipe instructions the first time and realized it needed some tweaking to my taste. The second time around, I used herb seasoned cubed stuffing mix instead of toasted bread, which made it a lot easier and very tasty. It ended up needing about 2 cups of broth to moisten it correctly. I also omitted the turkey liver and only used 1/2 lb. of sausage (I used the maple pork sausage and it was way better). Overall, it's a beautiful dish with amazing flavors that I'll be making for years to come!!

This dressing is oh so good! I put a more stock in but I like it softer and more moist.

This stuffing is great! I made it for Thanksgiving and everybody loved it, even my husband who turned up his nose when he saw me making it. This is a great recipe to play with. I used corn bread instead of whole wheat and I used the cranberries with the pork sausage and extra chicken broth and left out the liver. I'll be making this again for Christmas! Thank you.

I made this recipe for my family and for work. It was a hit everywhere. I used a fuji apple, and pork sausage instead of the recommended apple and turkey sausage. The fuji made it a bit sweeter, which worked well with the spicy pork. I stuck with the cranberries for the sweet tart flavor, since I'm not a big fan of dried apricots. It's been years, and I still come back to this recipe. I have also added in chestnuts and the flavor is fantastic!

I make this for Thanksgiving every year. My family loves it!