Sausage, Dried Cranberry and Apple Stuffing

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Made the morning of Thanksgiving to serve with dinner that night. Everyone, loved it! I took one reviewer's suggestion and used mild Italian sausage. Also, the rosemary flavor is a bit overpowering. Therefore, next time, I think I will use half the amount of poultry seasoning recipe calls for because it already has a bunch of those herbs in it. Fresh rosemary and fresh sage are the best! I would not cut down on those two for anything. Servings says 8-10, so I doubled it because we had 14 people over. WAAAAY too much stuffing. But, if you have a sibling like mine, who took practically all of it for left overs and left me with only a small ziplock bag, then double the recipe.

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I dont know if I had pungent rosemary or what, but it tasted like I was taking a bite out of a Christmas tree a few times.......I will make this again, HOWEVER, next time I will use NO ROSEMARY and make sure to dice the other ingredients smaller! All in all pretty good though!!

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I read some reviews and used Italian Sausage instead and it came out delicious, I aldo used focaccia croutons instead of the regular smaller croutons and the stuffing was a perfect combination of dry and moist enough and super tasty...the best !!!!

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I've got to say, my wife made this for our family this year...wow - the flavors that it had meshed so great together. The sausage w/ the sweetness of the fruit, and the veggies - seriously, the best stuffing I've ever had...you have got to make this.

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I made this because it sounded like something a little different, and it was. I used sweet apple chicken sausage and dried herbs, but it still was the best stuffing I think I've ever had.

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I made this recipe primarily because of the wonderful ratings it received. It had all the main ingredients I wanted for a fresh, new taste in stuffing - cranberries, sausage and apples. After reading the reviews and comments (of changes made, I decided to try this exactly as the recipe called for. And without a doubt, it was outstanding. From the flavor of the sausage, to the leeks, to the fresh herbs - superb. I wasn't sure whether to use fresh bread cubes or the plain crouton cubes it called for - so I opted for the plain crouton cubes and it was terrific. I got raves from the whole family. It even outdid my mom's traditional dressing that she has made for ever. Oh well, I just started a new tradition. Be sure to try this recipe - you'll love it!!!!

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I made this stuffing yesterday for Thanksgiving. It was a big hit, with everyone asking for the recipe. Of course I added my own touches here and there, but the concept and amounts are all the same. I used fresh Sourdough bread crumbs. I would disagree with one of the other comments; the fresh bread crumbs needed a little more stock, probably because I made sure they were EXTRA DRY. The key is really to add a little at a time until it is just right. I used a BOLD CHICKEN STOCK, very tasty! I used the Jimmy Dean Sage Sausage, just a little extra sage never hurts a stuffing. I do not think the sausage overwhelmed the Turkey...but was just right. If you need a great stuffing...give this one a try, you will not be disappointed. And most important...it is even better on day two!

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My family is used to our grandma's stuffing. Don't get me wrong, hers is delicious but I decided to make this recipe instead. It was a hit. My brother would have liked more sausage but it was very flavorful and the fruit is wonderful. I think you should just add as many boxes of croutons as you need and add the chicken stock slowly until it is the texture you'd like. I will be making this again ,before next Thanksgiving for sure!

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We made this for Thanksgiving. It was pretty simple to make and tasted awesome. We used yellow onion in place of the leeks. I'm thinking it might become the family stuffing we make for every thanksgiving. Can't stop eating it.

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This is a wonderful, old-fashioned stuffing that, as other reviewers have said, goes particularly well with pork - the flavors are that strong. I suspect it would overwhelm a Turkey. Do no substitute onion for the leeks - they really are integral. If you must, halve the amount of onions or they will overwhelm the dish. I did not use croutons - stale, crusty bread works as well or better in my experience. You will need less broth if you use real bread rather than packaged croutons.