Country Bread and Sage Dressing

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A new family favorite!

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Came out delicious! I used a yellow onion, no carrots, no garlic, and no bay leaves though. Will be making this every year at Thanksgiving.

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Substitutions: used a rustic, crusty Tuscan loaf, 2 smallish yellow onions instead of 1 large red onion, 2/3 of a lb. of hot country sausage instead of a whole lb., and no carrots. The stuffing was OK, but not great. I'm glad I didn't use all the sausage, as recommended by previous reviewers - I can't imagine how much that would be! It was still overwhelming in the stuffing. Previous reviews mentioned the garlic being overwhelming; I did not find that was the case. I probably will not make this again, and will look for a meatless stuffing recipe.

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My family would not let a holiday season go by without requesting this stuffing. We all love it. This will be the third year in a row I have made this, I do not even consider other recipes anymore! I recommend it to all my friends and family. Everyone who tastes it asks for the recipe. You cannot go wrong!

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Reviews from '08 stated that the use of garlic interfered with other recipe flavors. We tried it in '09 as described but a second time by using roasted garlic. Both tasted great and should satisfy anyone. Thanks Bobby.

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The garlic overpowered the smell and taste of this dressing. Otherwise, it is quite good. Used good artisan rustic bread for the first time and it make a difference, as did the fresh sage.

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I am making this for the third year at the request of my extended family. Agree w/comments to cut back on the sausage. I doubled the recipe, but not the sausage and it was perfect. I use unseasoned dried bread from the supermarket which works great (a 1lb bag yielded more than 8 cups. Be careful not to use too much chicken stock (which I did the 1st time and it was a bit soggy. I found doubling the recipe serves 10 with not a lot of leftovers. Really delicious and the kick of the sausage makes it more interesting than traditional dressing.

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I made this last year for Thanksgiving and expected to have leftover stuffing like every year. Last year was the one year that there were no leftovers. So, this year I am in charge of making the stuffing again and I am going to make double the amount.
I will say I did make a few changes to the ingredients. I used Martins Potatoe Bread stuffing instead of the kind that the recipe call for. The Potatoe bread is already soft and moist and is like day old bread. I also use Bob Evan's zesty hot sausage (the kind that comes in the red round package. Last year I only used have the sausage package and it was plenty of meat. This year since I am going to double the recipe I plan on using the whole Package.

This is an awesome recipe and is highly recommended to try. You'll love it!!

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This was my first time making stuffing and this turned out great. A nice change of pace from the traditional stuffing, this has a kick to it that everyone loved. Definitely a keeper.

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The dressing had a great flavor (made exactly. The flavor overpowered the other Thanksgiving dishes. Perhaps the dressing would be better mid year, perhaps with pork?