Reviews for Awesome Sausage, Apple and Cranberry Stuffing
I've served this stuffing for years now and have even sold trays of it to my girlfriends! It's delish! Also note taht you can substitute bread crumbs from a package instead of performing the (somewhat) tedious task of cubing and toasting all that bread!
Made this with vegetarian sausage crumbles "fausage" from Morningstar farms and homemade bread crumbs of french and wheatberry bread. None of my carnivore friends complained about the 'fausage', even the picky ones. Instead they all RAVED over the dish. It's quite good! I intend to make this for holiday gatherings from here on out! Try it veggie style, you won't be disappointed!
This dressing was very good. I was a bit nervous, thinking it might be too seasoned for my groups, but everyone loved it. I quadrupled the recipe and had 13 at the dinner table. There was a small bit left over and that is now gone (the morning after Thanksgiving).
First time making stuffing and it was a success! I used a regular baguette and whole wheat bread, omitted the liver, used twice as much stock (I used chicken) as stated, and cooked covered in a Pyrex for 40 minutes and 15 minutes uncovered. Will definitely make again!
I have made this stuffing 3 times now. I always cook it outside of the bird in a casserole dish. I, like other reviewers, add more broth and I also add wine. I generally add a few dashes more herbs and I usually leave out the turkey liver. I live near Willie Bird's turkey farm which makes an amazing cajun turkey sausage which is perfect and spicy for this dish. I add about 4 cloves of garlic to the recipe since I can't seem to cook without it. I also throw in a handful or tow extra of cranberries and it is amazing.
Very good! I made a few slight changes: 1) used sage pork sausage 2) subbed in a tsp of poultry seasoning for the sage 3) used chicken stock instead of turkey 4) put everything in a 9x13 and baked at 350 for an hour (30 min with foil on top), so I added in about a cup more chicken stock, 5) omitted the turkey liver since I didn't have one. Came out really good & my picky Dad even commented that he liked it. Maybe next time though I would omit the butter, as it was overpowering in a few bites. All in all, VERY good - thanks for sharing!
Was intrigued by the high ratings and decided to give it a shot. I was invited to a Thanksgiving dinner and asked to bring dressing as the person who usually made it was not able to come. I was also told it was very popular...no pressure. Not only was this unanimously voted the best dish at the dinner and by far superior to the usual dressing but most said it was the best dressing they ever had. Score! I doubled the recipe and I'm glad I did. 11 people just about finished off the double. I used a mixture of fresh sourdough and wheat breads in the recommended proportions(which I cubed the night before to let them dry a little longer)and after toasting added 2 cups of packaged cornbread stuffing mix. Then to compensate I pulled out two cups of the mix to make a side veggie portion just in case. I used the JD sage pork sausage and Craisns. I omitted the liver and used about double the stock as it was baked in a 9 x 13 pan separately. I also used salted butter and about 6 TBS. I baked the double recipe in one covered 9 x 13 pan for about 50 minutes and then removed the top and baked it for another 10 minutes. It was then heated just prior to dinner uncovered for another 10 minutes. Perfection! I will definitely make this again.
This recipe is out of this world. Everyone was raving about it. The recipe was easy and failry quick. I made the stuffing while chatting with my neighbors and having morning coffee. I would definely make this one again.
This is a pretty good recipie except the person that wrote it screwed up on the bread amount.....it should be 10-12 cups bread not 1 1/2 ...... I use golden raisins instead of cranberries, and I add mushrooms and use white fresh bread only and add 2 eggs and 4-6 celery stalks and 2 large onions, its pretty easy to make a good stuffing once you get the texture and spices right....grated orange rind is good in stuffing as well!
I was skeptical about the cranberries the very first time I made this recipe - but its Great! Every time I make this, there's never any leftovers. Everyone loves it and it is gone. Thank you <3
Just getting around to reviewing this from Thanksgiving... Everyone thinks I'm a good cook, but really, I just find great recipes like this one! My husband said this was his favorite stuffing to date. Thanks for posting!
This really is the best stuffing ever! I have been making this recipe every Thanksgiving for years and everyone loves it. I tweak it a little to suit our tastes but keep the basic recipe the same. We prefer more tart and less sweet apples so I use what we have on hand usually Macintosh or Jonathan. If there are liver-phobes coming to dinner I sub chopped pecans. Everything else I leave as written. However, when pinched for time I use 2 packages of Stove Top Cornbread Stuffing in place of the bread and it is delicious! No turkey stock? Don't let that stop you, just sub chicken stock. You really need to give this recipe a try. I think it will become your traditional stuffing recipe just like it has ours. Now, I'm hungry for Thanksgiving!
this was very good, would make a great stuffing for turkey, chicken or pork. i stuffed a chicken roaster with it. my family loved it, but alas they are diehards for the traditional bread, onion, celery stuffing that we grew up on. i will probably end up just using this recipe for stuffing chix breasts or pork chops...i did alter slightly. i used half the amount of bread and substituted the other half with corn bread i made. this makes alot, so if you are stuffing a chicken or a few chops, cut the recipe in 1/2. i took the excess and put it in dish, cooked and served as a side. i did add about 3/4 cup chicken broth to it and covered it while cooking to keep it moist and it turned out excellent. cooked the side for about one hour
Everyone raved about this stuffing. I did it in the bird and it was very good. I'll definitely make this again.
YUM! I use dry cornbread cubes and carmelize the onions for this. For those that said it was dry...try this--- I use a can of whole berry cranberry sauce in place of dried cranberries and it comes out SOOO good!!
I made this for a work potluck and it was a hit! I bought stuffing cubes rather than making my own and I omitted the liver. I didn't have turkey sausage so I used sausage with sage flavor. It was a bit spicier than I had hoped, but people still loved it. I'll repeat what somewhat else posted - this stuffing does not stick together. Its a little more dry than others I've tried. So just be aware of that so you know what to expect.
Best stuffing I ever made! My husband usually won't touch anything with onions or celery in it, but this stuffing was so good that he still thought it was the best stuffing he's ever had as well!
i have been making this stuffing for 20 year,without the cranberrys witch i will try this year.it is a family favorit.i use italian sausage and granny smith,i am asked to make this every year its the best..
Not only did my family have seconds, they had thirds and fourths. It outdid the turkey!
I'm rating this on behalf of my family because I do not eat stuffing. But I did make this for Thanksgiving for all the stuffing lovers. It got pretty good reviews, though it was a wee bit dry (I did not stuff it in the turkey and used extra stock instead). However, with some gravy over it everyone said it was perfect.
I used this recipe for my first Thanksgiving ever. It was sensational!!! My husband has requested that it be a tradition.
A bit too dry.
Easy to make stuffing, but would have preferred the taste of Italian sausage.
I'd say awesomest, if such a word existed. This is always our Thanksgiving stuffing. Even my great cook of a grandmother who doesn't eat much goes back for seconds on this one. Although I'm sure it tastes just as good with the turkey liver, I can never bring mysef to put it in! Also, if you can commit to the fat, the flavor from actual pork sausage (drained) instead of the turkey sausage pushes this into "phenominal" territory. Thank you thank you thank you to whoever created this!
Incredible! I accidently added 3/4 cup parsley and it tasted great (not overpowering). I didn't add the turkey liver either. Double recipe for 5 or more people if you want leftovers.
I made this for a dish to pass at my in-laws Thanksgiving dinner. My MIL makes Stove Top along with traditional stuffing because my husband won't touch her stuffing. I'm not too crazy about it either. Anyhow, I made this, my husband reluctantly tried it and ABSOLUTELY loved it! I thought it was pretty good, also. My six year old thought it was cool to have cranberries (Craisens) in her dressing! I made it in a 13x9 pan, baked it at 350 deg F for about 45 minutes. I also used 2 and 2/3 cups stock, it seemed to dry to me while mixing it. Turned out beautifully and it's very eye-appealing!
This was wonderful! I'm not a fan of stuffing and I went back for 2nds! I used a Rosemary-Garlic bread along with potato bread. I also used Jimmy Dean Sage Sausage instead of Turkey sausage. I did cut down on the sage & rosemary by a 1/3 because of the bread and sausage. I actually dried my own cranberries and used 2 apples, one Granny Smith and one Delicious. (It's what I had) No turkey liver either just a bit more chicken stock (instead of turkey). I baked it for one hour in a 9X13 in glass dish. The sage was not overpowering which I don't like. This went to a potluck and was one of several stuffings but the only one gone at the end.
I made this stuffing for our thanksgiving dinner..(canadian)..I always use sausage in my stuffing, but the addition of the dried cranberries and apple gave it a wonderful flavour..I still had fresh thyme growing in the garden and used that..I think it made a difference..not your boring dressing any longer..this was great!
Best stuffing I've ever had! I made this exactly as written, except I used a bag of pre-cubed, seasoned white and wheat bread (Pepperidge Farm Country Style stuffing). I don't know if the ratio of white to wheat breads was what is written, although the total amount of bread was correct. I also made the sausage mixture the day before and refrigerated it, drippings and all. I don't like to stuff the turkey, so while the bird was roasting, I heated the sausage up, mixed everything together, and kept it warm in a crock pot on low. DELICIOUS. It's moist without being soggy or "gloppy," and the brown and white breads, diced onion, celery, liver, and apple, mixed with the cranberries all make a very attractive dish.
I guess we are a traditional bread and celery stuffing family. The apples part worked, but not the sausage and cranberries. Thanks for the recipe though, it rocked the rest of the way :)
I'll keep it brief...incredible. I like to use more fresh herbs and double them. My hubby wouldn't eat traditional dressing EVER. He loves this. Do yourself a favor and try it.
Yes, this is awesome all right! I followed instructions from a reviewer to make it outside the bird (P-Chan). Make sure to use extra liquid if cooking it this way. Didn't have the turkey liver, but it was great anyway.
It's right there in the name - AWESOME! I omit the turkey liver; not my thing. I also use sage or regular pork sausage; cannot often find the turkey variety. My absoulte favorite dish on the thanksgiving table! A+!
This was amazing stuffing!!! We didn't have any left and I was asked to make this again for Christmas next year.
This really was awesome. Even people who didn't like stuffing loved it. I followed another reviewer's instructions for cooking it without the turkey at 350 degrees for 40 min covered then 15 uncovered. Cooking it separate I also used about a cup or so extra stock to keep it moist. I also left out the liver.
The only change I made was to omit the liver since my family is not fond of organ meat. It says something about a recipe when I follow it to the letter - that is unusual for me. This one required no changes except for more broth if cooking outside the turkey. Excellent stuffing!
Amazingly good! My whole family agreed this is a great recipe. I probably will never use a different dressing recipe. I actually made this a year ago and went looking for it for Thanksgiving this week and was surprised to find that I had forgotten to review it. The combination of spices and the fruit is perfect. My mom made delicious dressing but never measured, and I've tried thru the years to come up with something like hers. However, this one is better! I used pork sausage instead of turkey, added cornbread to the white and whole wheat bread cubes, and omitted the turkey liver. I also baked the dressing in a dish, not inside the turkey. I do not squeeze and mush the bread with the liquid, but blend it gently, that's just the way my mom made it and what I prefer. If you bake it in a dish, you might need to add a little more broth, keep it covered with foil for about 30 minutes, removing the foil just at the end.
This stuffing was true to its name: AWESOME! Instead of using ground sausage I used a kielbasa and loved the results. I prepared everything a few days before and threw it all together on Thanksgiving and it still turned out great. Even my Father in law was impressed!
I made this two different ways. One caserole was made just like the recipe. The other was made with chicken/apple sausage instead of turkey. Everybody enjoyed the apple/sausage much more!!
I did a test run of this recipe. Caution: DO NOT use cheap sausage! I used a bargain brand for my test run and you could tell. Also, the test run did not bind together very well so I am going to take another user's suggestion and add an egg. I used one 14 oz can of chicken broth and texas toast and cooked it in a casserole dish with foil. Came out very moist. Can't wait to try a tweaked version on Thanksgiving!
This is the first stuffing that I've made using cranberries or apples and it was pretty good. I might make it again.
We loved this stuffing! I made several changes that I think only enhance the overall recipe. Instead of whole wheat bread I used Mrs. Cubbison's Cornbread Stuffing along with the white bread. I increased the white bread to 4 cups and the cornbread to 2 cups, used regular pork sausage, and subbed two teaspoons of poultry seasoning for the rosemary, which I think gave it a richer taste. I also increased the cranberries and the broth to one cup, and left out the turkey liver. My final addition was 1/3 cup of chopped toasted pecans. It was by far the best stuffing I have ever made! Never again the Stove Top sage type stuffing for us! The combination of flavors made it the hit of my Thanksgiving table!
This stuffing is amazing! This is my second year making it and everyone in my family loves it. The second time I made it the night before. I used ciabatta bread, and fresh herbs. I toasted the bread like the recipe calls for, and mixed it in with the other ingredients. I let the sausage, onion, celery, and herb mixture rest before mixing it into the bread. I put it in a casserole dish with nobs of butter and covered it with seran wrap. Then the next day just added the stock and baked it in the over for about 30-45 mins at 350. Outstanding!
Wasn't super happy with this recipe... kind of chunky and mushy. I liked the nuts and dried fruits though!
I don't know what I can add with so many previous reviews. I have been making the same family recipe for years, one i never really like. I really do not cook like my family, preferring fresh, from scratch, and whole foods. I used this recipe for the first time last year and chose it because I felt it was a good compliment to the brine and from scratch cranberry sauce (cranberry sauce extraordinaire from this site)- both also first time choices. They did compliment each other beautifully. Will never cook another turkey without brining. And will never go back to grandma's stuffing. Used all fresh herbs and found an apple sage pork sausage that added a perfect touch. I used fresh cranberries as well. I used a basic homemade bread recipe and made it from scratch too. Fabulous recipe!
have made this stuffing for a few years now, with previously noted changes - sage sausage, fresh herbs, craisins, granny smith apples, pepperidge farm breadcrumbs, chicken broth - baked in the turkey. in my opinion, the only stuffing recipe you will ever need. it has cemented my reputation as THE cook w/ friends & family, and is now our traditional, pass down recipe for thanksgiving! my friend james requests a container as his only christmas present, and eats it cold b/c he can't wait to warm it up!
This is the best stuffing I have ever had! I have made it for the last six years for Thanksgiving. It is so much better than traditional stuffing. I don't stuff the bird with it. I put it in a lasagna pan and cover with foil for about an hour. Then I remove the foil and let it bake for about 30 minutes. It is even good reheated!
What can I say that hasn't been said?!? Excellent, everyone loved it. The highlight of the Christmas dinner. Even my wife said "It's a keeper, make it every time!". Used JD sage sausage and dried herbs, still tasty. Used slightly more stock then put it in a greased 9x13 pan for 30 minutes @ 350f, covered. Left uncovered at the end for 10 minutes, just so it wasn't mushy. Came out perfect!! Your turkey cooks much more evenly and quickly if not stuffed.
I have made this stuffing for a few years and it is by far the best stuffing I've ever had. The TWO ingredients that you should NOT substitute is: 1) FRESH herbs 2) Homemade Turkey stock. I have made the stuffing using dried herbs and chicken stock and you CAN tell the difference! The flavor is not the same. I bake my stuffing in a foil covered casserole dish for 30 min and uncovered for 15 min.
Awesome recipe! I only had dry herbs and no dried cranberries and it still turned out great. I used chicken hearts and gizzards (1/2 pound) and I baked the stuffing at 350 for 1 hour. It was perfect not too soggy just as written! I had never made stuffing before but it was great!
I thought this was pretty good but I'm not sure it was really worth the effort. My stuffing definitely dried out a bit and the husband found the fruit taste to be a little overpowering so I will probably reduce the fruit next time to make this a little more savory instead of sweet.
This was soooo good!!!! I used sage sausage but kept everything else the same. I have never made stuffing from scratch before and this was easy and turned out delicious. Thanks!!!!
Best stuffing I've ever made, hands down! Everyone loved it!! It takes a lot of work, but it's worth the trouble! This is a new Thanksgiving staple in our house!
Very yummy. Even better the next day. A bit too much sausage for my family & guests taste though...next time I'll cut & add more bread.
I make this every year for Thanksgiving, and it always gets requested for Christmas! It's the most popular dish at the holiday meal. I use Granny Smith apples, but that's the only change I make. Thanks for the great recipe!
Really, really delicious. I took this recipe to our church christmas dinner and both casserole dishes were one of the first to be emptied despite my husband bringing me home HOT Italian Sausage because he couldn't find the Turkey Sausage i asked for. I did add twice as much broth because of baking out side of the turkey and also to allow for extra time in the oven just keeping warm. But other then that no changes were made and I loved it.
I made this stuffing in 1999 and am making it again this year. It was wonderful and everybody loved it. I did not use apricots. I used dried cranberries. Also, this year I will not toast the bread. It was a little too hard. I am going to let it sit out overnight to harden a bit. Everyone is looking forward to having it again!
I have been making this recipe over the last few years, after seeing it on this site. This is the best stuffing EVER! I always get requests for the recipes whether I'm serving it at family gatherings or workplace potlucks.
Awesome! I made this for Thanksgiving and Christmas and it was delicious! It was fairly simple to prepare and has lots of the flavours you want to complement the rest of the meal. I used regular sausage because, well, it's Christmas and it was ridiculously good.
Everyone liked this dressing...I especially liked the fruit in it... very good!
I felt guilty not commenting on this recipe. I cooked it for this past Christmas, and everyone loved it. There was one person that did not, but they didn't like cranberries so I didn't take it to heart. I used the comments from other recipes which helped plenty. I stuffed the turkey with some, and baked the rest separately. I added more turkey / chicken broth on the stuffing that I baked so it wouldn't dry out. I didn't use the giblets at all. I used a combination of white bread stuffing, potato bread stuffing, and corn bread stuffing. It was great! I'm sure I'll be making it next year as well.
Very good stuffing! I pretty much went by the recipe but cut the sausage in half, along with used fresh herb, didn't add in the liver, and since I was baking in a dish added a lot more liquid. I at first added in chicken stock and then while my turkey was resting I got some turkey juices and added some more while the stuffing was baking in the oven. I baked at 350 for about an hour covered. I didn't need to uncover because the stuffing seemed to be at the moisture and dryness that I like it which is about in between both of them. I dont like it dry, but dont like it wet. :) This dressing was very filling, A little too filling, so next time I will omit the turkey sausage. I felt it really didn't need it since you couldn't really taste it in it. I made this a day ahead of time, leaving the bread and sausage separate, and threw in the liquid and apples all together at the last minute before baking. Also since I had onions and celery stewing together with my turkey juices, I went ahead and added some of them into my dressing as well. Thanks for this great dressing! I loved the addition of cranberries and apples!
Absolutely loved it! Used Arnold's stuffing bread pack instead of cutting up the bread but it worked just as well.
This IS THE stuffing recipe you have been looking for! I was overly generous with fresh herbs, and also made the dish a day before but added extra broth at the last minute (as others suggested). Because the stuffing is visually pleasing as much as it is palette pleasing, I used cranberry trail mix instead of cranberry and walnuts alone. The extra nuts added a fancy flair. Get ready for OOOdles of compliments!
In some way, shape or form, I've been using this recipe off and on for about 6 years now for each Thanksgiving. Since my wife and I are vegetarians, we don't use the sausage (obviously), but my other suggestion has to due with the cubed bread, a la stuffing itself. I have made cut up my own bread before, and it works fine, though a bit tedious since you do have to leave the bread out at least 2 days for it to harden. To save yourself some time, just go to the store and buy cubed breading: it's easier and the taste is the same. My final indication that this recipe rocks comes from my sister-in-law, who makes professional birthday cakes and whose cooking is at least four stars. I'm pretty much told not to come to Thanksgiving unless I bring this stuffing.
Tried this recipe yesterday on Thanksgiving, and was quite disappointed after reading so many positive reviews. The cranberries and apples seemed to give the dressing quite a tart taste and even after adding more broth it came out dry. I also made the "Holiday Dressing" from this site and thankfully that one was superb...I have left a review under that recipe....
I made this for Thanksgiving AND X-mas this year and everyone loved it - I did vary the recipe a bit by adding a mixture of 3 egg whites and one yolk instead of the stock. I also soaked the dried cranberrys in Sherry overnight and added a little more sherry to the sausage while cooking - excelent recipe! This one has become a staple in our holiday meals.
WONDERFUL DRESSING. THE SPICES AND COMBINATION OF SWEET AND SAVORY ARE DELICIOUS!!!! A BIG HIT AT CHRISTMAS!
The best stuffing recipe ever. We have never stuffed our turkeys in the past. I surprised the family with this stuffing in our turkey two years ago with rave reviews from everyone. This brings so much flavor and moistness to the bird.
I make this while the turkey is cooking and put it in my crock-pot on low or warm until the turkey is done. This recipe is head and shoulders above any pre-mixed stuffing mix - and fairly simple to make. The only recipe my hubby specifically asks for each holiday!
This was the first stuffing I made 10 years ago, I've never looked for another because I love this one so much. The apple and cranberry add colour and unexpected sweetness that I'd never had before. In fact I'm spoiled, I don't like any of the recipes I grew up with anymore.
This is my GO TO recipe every Thanksgiving now! My guests were raving about the many flavors this offers. I was leery of the sausage overpowering the recipe but it doesn't at all. MELDS in well. I had my heart set on a CORNBREAD dressing so that's the only change I made. I used cornbread in place of the WHITE bread and left the whole wheat as recipe calls for. Unbelievably delicious!! GREAT recipe!!!
I've used this basic recipe for over 20 years and it's the best... It's never turned out the same each time because I do many variations, such as.... sometimes I'll use wild rice in the mix or mushrooms. It all depends on what I have on hand. You can't go wrong. I also like to grate up the giblets and add them too. Go easy on the cranberries, tho. They can over power the dish. I'll stuff the bird because that makes the most moist stuffing. I'll put the rest in a casserole dish, but the best is from the bird.
The flavor of this recipe is amazing. I followed the recipe, using recommendations from the reviewers. I will be making this again, but next time, I may do a few things different. My biggest issue with it was the consistency...there is so much going on, such as meat, cranberries, bread,etc, that it just kind of crumbled into a not so "stuffing-like" mixture of stuff. I don't want to remove any of the flavors, but next time, I may increase the bread in order to see if I can make it into a more traditional consistency. Secondly, the liver got lost in all of the flavors, so I don't think it is necessary. I will leave it out next time. As reviewers suggested, I tried sourdough bread, which was awesome; I bought the sage sausage, so I decreased the real sage by 1/2tsp, and I added pecans to the mix. Since I didn't have a turkey to stuff, I poured 2 and 3/4cups of turkey stock over the mixture and cooked for 40 min covered at 350 and then an additional 20 min uncovered. I got rave compliments. This is my new go-to recipe for stuffing!
Absolutely love this! I have made this many times I made it just as the recipe states the first time and now I play around. Always tastes fabulous. The changes I love are; cocoanut bread and homemade sourdough, chicken sausage, chicken stock.
What a great stuffing recipe! It’s so different from the boxed kind! I used Granny Smith apples, sourdough bread, sage sausage, and fresh herbs. I plan to experiment using different apples, sausage, and bread, but the way I made it was absolutely delicious. I will likely omit the liver next time since many do not find its taste appealing; I don’t think doing so will cause the recipe’s flavor to suffer much. Note: this recipe does not taste like the out-of-the-box stuffing—it has a unique and wonderful flavor. If you are looking for a boxed-stuffing-like recipe, this may not suit you. However, if you’re looking for a great-tasting dish, try this!! Thanks for a great recipe!
I've been making a similar recipe for years, and it is always a huge hit! This stuffing is a really great way to use up extra stale bread. I usually add chopped carrots as well, and sometimes chopped dates, raisins, and apricots instead of cranberries (whatever i have on hand); soaking the chopped dried fruit in boiling water for a few minutes really plumps them up. I use fresh herbs whenever possible, and to really bring out their flavour, simmer the herbs with the stock/butter mix before adding to the rest.
Great recipe , seems you can make many substitutions and still comes out great. Used sweet italian sausage, cornbread (instead of whole wheat), and dried cranberries. Great next day on Turkey sandwiches.
I made this stuffing last year for T-giving, and substituted anduille sausage for the turkey sausage. It really spiced it up and gave it a great, distinct flavor. Everyone LOVE it...there were no leftovers! Of course I'm making it again this year!
I thought it was okay (I'm SOO used to Stove Top). It's a nice little medley of different flavors and textures. I cooked the stuffing in a casserole dish at 350 for about an hour. If you're going to go this route, then be sure to periodically add stock to the dish, as it will dry out and become crunchy. The next time that I'll make this dish, I'll most likely take up one reviewer's suggestion and cover it in foil, as I'm sure it'll help seal in the moisture and prevent the dish from drying out as quickly; I bet if I would have done this the first time, I would have given this recipe a 5.
I love this recipe!! I found it when I was putting together the menu for my first Thanksgiving dinner and I will always use it!
I have never had such amazing stuffing in my life. Make sure to use fresh herbs and I used 9 grain bread and sour dough bread for the base. Fresh cranberries had way more zing so if you use them, cut the amount in half.
Made this for Thanksgiving dinner along with the traditional bread and celery stuffing. I was expecting high praise for it based on all the good reviews. My mom was the only one (out of 14 guests) that preferred this stuffing. Dont get me wrong, it wasnt bad, I guess the preference was just for the good old traditional stuffing.
Amazing... best I've ever made. And I've used stove top in place of the bread and herbs if I'm in a hurry. Great recipe!
I used sausage and substituted the wheat bread for for fresh baked round sliced italian bread. It was delicious. My family LOVES it. Its perfect with the Maple Turkey.
A new family favorite! My 11 yr old son is in charge of making this stuffing and it rocks everytime!
