Sausage and Herb Stuffing

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I made this for Thanksgiving this year and it was a huge hit!!! I made the veg and butter mix a few hours ahead because I had so many other things to focus on and just left them on the stove in my Le creuset stock pot. When it was time to bake I added the chicken stock and reheated it. I only used about 10-11 cups of bread cubes and I used a lot more chicken stock than was called because the mix didn't cover all of the bread. It felt really dry when I put it in the oven. I also made this a vegetarian dish and omitted the sausage. I cooked at 400 for 12 min then at 350 for 20. It was very crispy which my guests loved. No soggy stuffing here!!

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Loved this! The only thing I will change for next time would be to cut the bread into smaller pieces (I used a fresh sourdough loaf, but overall, this was really a big hit!

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Over the top delicious! And so simple to make . I made this dish for Thanksgiving and my family talked about all day. I followed the recipe, but added some poultry season, and mushrooms to the dish and it was so good. When it was time, for folks to leave, they made their plates and overloaded on the stuffing, I had nothing left for myself, the next day. No problem I will repeat it on Christmas, and this time I will make sure I take some home (smile .

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I served this as a side for Thanksgiving. The dressing went over well and was not difficult to make, but I did not particularly enjoy it. The dressing seemed to out of the box for me, even though it had great flavors. I think I just wanted something a little more traditional this year.

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The best stuffing I have ever had. I took the previous reviewers advice and added Sage, and Thyme. I also added extra Chicken stock. I do recommend making it with Pepperidge Farm hearty white bread. I also added some melted butter ontop before cooking (it was Thanksgiving afterall...LOL. Thanks, Ina. Another great recipe that will now become a tradition!

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I prepared this for Thanksgiving and my whole family just loved it. I followed the recipe and did exactly what Ina suggested by purchasing one spicy and sweet sausage. The stuffing was really moist and just the right amount of seasoning. Thanks Ina for another wonderful recipe.

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I have to tell you I make this stuffing despite some of the reviews and I am glad I did. I used a different bread, fresh parsly, sage, rosemary, thyme, a bulk sausage, and I poured more chicken stock and butter than required. It turned out marvelous! It is definitely one I will use over and over. Amazing flavor!

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Excellent. Everyone loved it. Thank you Ina for another tasty dish.

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disappointed...the taste was not there.

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First,this recipe needs no salt.Afriend of mine had made this before and told me to try Jimmy Deans bulk sausage instead of the Italian sausage so I did make that substitution plus I added chestnuts.It was absolutely delicious!My son who was never a fan of stuffing had 3 helpings. Thanks Ina!