Sausage and Herb Stuffing

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I have made this recipe for three years straight now for Thanksgiving. My husband and my family LOVE it as do I. This year, I made it tonight ahead of time to save me time tomorrow. I hope it's still as fantastic as it the day of. HIGHLY recommend it. Thank you, Ina, for another amazing recipe!

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iI make a mean stuffing every year...this recipe definitely needed some help. Ina's recipes are always spot on, so I was stunned when i had to add more stock and herbs and salt and pepper. I used 3 cups of stock and added rosemary and thyme in addition to a little more salt and black pepper, otherwise the stuffing would have been not only dry, but almost tasteless. Additionally, if i were to make this all over again, I would use 2 cups of celery and an additional 1/2 pound of sausage and a little more butter. Ina, you're the greatest, but you missed the mark this time.

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I made it for past two years and it tasted great!!!

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This recipe is awesome- like all of Ina's! I made it last year and it was a hit! I plan to cook it again this, it's a great way to spruce up traditional dressing.
Stacey M Atlanta, GA

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This is a great basic recipe. I added chopped fresh rosemary, fresh sage and fresh thyme in equal amounts to the parsley. I also "kicked up" the bread. I used half of good country style bread that I had made in my bread machine and half Rosemary Artisian Bread from my grocer. I removed all the crust before drying, and it really, really added that secret kick to make the dish great!. My cubes were a little large. I'll make them smaller next time, and I probably added more stock. But I put the dish together the day before, so it needed more stock before backing. I also used Italian sausage, but I think my family liked breakfast sausage better, so I try that next time. You'll enjoy this one!

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family favorite!

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Delicious!! I've had my share of stuffing over the years but this one is tops! I had to omit the apples (allergic to them but still a fantastic stuffing. Super easy even though it is listed as intermediate. This recipe is now one of my Thanksgiving staples and part of the tradition. But I will not limit this fabulous dish to once a year : Thank you Ina for such a great recipe!!

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Easy, delicious and adaptable! Made it at Thanksgiving with turkey and then changed the flavors up for Christmas pork loin. I used potato bread cubes and agree that more stock is needed. I also cut the amount of sausage and butter to lighten it up with the other rich food we had.

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Made this for Thanksgiving and everyone raved about how wonderful it was! I used sourdough and it crisped up perfectly on the top and was perfectly moist on the inside. Although, I have to agree with some of the other reviews that it would've been too dry if I hadn't added more stock. I will be making this again for Chirstmas, per everyones request!

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I like the flavor of this stuffing, however, I had to add several extra cups of stock because it was so dry!