Sausage and Herb Stuffing

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I have made traditional stuffing many times. I combined what I know to be good with this recipe.
First seasoning:
I added 1 1/2 teaspoons of Bells poultry seasoning to the frying onions and celerey plus the parsley.
I cut up 2 large onions and 3 long stalks of celery
After they were soft I removed them from the pan, deglazed the pan with a 1/2 cup of white wine.
Then I added 3 sweet sausage links (4" and 2 spicy links. (out of casings
I used 1 10 ounce can of chicken broth
1 tsp of gray salt (which is larger than kosher salt and lots of pepper.
I also added one egg. While Ina tossed the stuffing, I mixed it with my hand squishing some bread cubes and leaving others whole.
I cooked 30 mins at 300 degrees. It came out moist and very flavorful. I didn't add apple or cranberries because I was making for Easter and not Thanksgiving. Overall, a winner and my family loved it. Hope this helps with the spice and dryness issues on this recipe.

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I don't get it; 1 cup of liquid to 16 cups of bread?! I prepared this and my family kept saying it wasn't enough liquid. I added another cup, but didn't want to deviate from the recipe too much. The only reviews about it being too dry only said that the recipe "looked" like it would be too dry. All the reviews that actually made it had good things to say. Low and behold, it was really dry. There was a lot left over, and we had to add gravy to it to eat. Disappointed.

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This will be my 7th time making this stuffing, I do it for Easters, Thanksgivings, and Christmas', it is a hit every year, when I first made it I did everything by the book and it was good but not great, but I made some changes the following time and do it the same each time, I add fresh cranberries instead of dried, I add fresh sage, thyme and rosemary til taste, I always add extra chicken stock as well and I don't add the apples if I am having the dinners at my sister's b/c she doesn't like them, but each year and each gathering she asks me to make it, it is definitely my go to stuffing recipe, it is a keeper!

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I replaced the cranberries with apples it turned out freakin awesome

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I really like Ina's recipes and this one was highly rated. This stuffing entirely missed the mark. I will go back to my Mom's old simple standard stuffing.

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Great recipe! I won the families Thanksgiving Stuffing/Dressing contest this year with Ina's recipe. I did make a few changes as suggested in previous reviews... 1 loaf of sour dough bread was approx. 10Cups of bread cubes, which is all it needed, not 16 cups. I only used 1 onion, then added thyme and sage to recipe. I also used 2 cans of chicken stock and it could have used a little more. I also used a sage sausage. This stuffing was a hit and look forward to making many more of Ina's recipes.

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It's hardly an "herb" stuffing with just parsley! I added thyme and sage. It had great flavor but it didn't hold together at all. Next time I'll dry out my bread cubes less and add more stock. It needed more moisture, and maybe even a couple eggs.

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I love Ina but not this stuffing. Yuck, the apples were gross and the bread was hard and dry. Nothing meshed. I watched the video to see if hers looked like mine and they looked alike but it was not good. Perhaps I should have added more stock and not used hard bread.

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Amazing! Everyone loved it!

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This dish was mouth watering. Everyone loved it. I didnot stick with the measurements mentioned here, eyeballed most it since I had a large party. but this was the best!!