Sausage and Herb Stuffing

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Absolutely amazing, best dressing I've ever made. I just made this for Thanksgiving and received numerous comments, requests for the recipe and was told it was the best dish at the table!

That being said...

Thank goodness for the other reviewers who recommended modifications. I did end up almost tripling the amount of chicken stock. My recommendation would be to add one cup at a time and bring it to the moisture level you desire.

I also made a couple modifications of my own based on reviews that said this dish was bland as is. I added a tsp of dried thyme which came through nicely. I also used a sage sausage, rather than italian, which worked very well. Oh, and I used a full pound of the sausage since that's how it came packaged.

In the end, absolutely wonderful and I will be using it again!

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Delicious stuffing!!! ***Just be sure to double to triple the chicken stock!***

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This is THE best stuffing I've ever made! The only change I made was I used ready made soft stuffing cubes. I used Martins brand because its a potato bread and slightly sweet & lightly toasted. But if it isn't available in your area, Ina's or your own will be just as good! Thank you Ina & Food Network!

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made this for thanksgiving everyone liked it. i will make again just add more broth. nice changed from the normal

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I made the mistake of not reading all the other reviews on this before I prepared this. I saw the five stars and made assumptions. This as is, is just plain awful. It needs sage (and perhaps other herbs and definitely more broth. It was very bland and no one ate it after trying one bite. If you use this recipe, be sure to "doctor" it up.

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Very good. I read many of the reviews and followed some of the suggestions. The ratios where definitely off. I used a 9x12 baking dish and there was not way all 16 cups were going to fit along with the other ingredients. I used about 12 cups of bread, 3 cups of stock, 2 cups of celery and a pound of sausage; I let it sit in the fridge until I was ready to bake it. It was very good and it looked great with the cranberries mixed in.

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I tried making this a few years ago and it was too dry. After reading the reviews, I made it again yesterday and followed some of the suggestions. It was wonderful. I didn't really measure, but more than doubled the stock, added more celery and onions, a full pound of sausage, some dried sage and thyme.

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I made this for Thanksgiving...HUGE HIT!!! Even my 9 year old ate it...and he eats nothing! I made the bread cubes the night before just to save on prep-time. I will definitely be making this again. Thanks Ina!!

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I never eat stuffing but this recipe convinced me. The sausage and cranberries (which my sister added were wonderful together. So delicious!

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This has been a requested stuffing recipe for my family for the last few years. I cut up sourdough bread into cubes and then add some cornbread too. Its a good base but i add more of the veggies and stock and herbs!
Very good tasting!!
P.S. I make it the night before and bake the next day. Seems to come out a little better that way!