Sausage and Herb Stuffing

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Delicious! Re-heats nicely in the toaster oven. I love serving it as a breakfast side with scrambled eggs the next day.

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Everybody loved this and got requests for the recipe! Easy to make and looks nice on the table!

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Tried this with our Thanksgiving turkey today, and while it was good, perhaps we've become accustomed to expect traditional flavors in a stuffing, rather than depending on simply italian sausage. I think it would be excellent served with a pork dish.

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Watched Ina prepare this, decided to make it for Thanksgiving.
Made it today.Very easy to make, and didn't take long. It is delicious!
Everyone at my Thanksgiving meal loved it.

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Loved this. It is my new "go to" recipe for dressing. I added a bit of marjoram, thyme and sage. I would make sure to use sourdough bread for the flavor.

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Can you all tell me... I want to make/assemble this now (10 am when dinner will be around 4... is that ok? How do I reheat? Or will it get either too soggy/ to dry doing it a wee bit ahead?? HELP! : Happy Thanksgiving!

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Wow! This is the best stuffing I have ever made! Thanks Ina, even if my Turkey does not work out this is a show stopper!

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This recipe is perfect. I have made it for two years now and it's now a requested favorite of friends and family. Thanks Ina! I like the simplicity of only have the parsley and the flavor from the sausage.

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I really loved this recipe. It is very similar to the stuffing recipe I have made for years, but I like the addition of the green apples for yummy flavor. I usually put garlic in my stuffing but this year I am using Ina's recipe for the herb rub on our turkey and there is lots of fresh garlic in that so the gravy I make will have a little of that flavor in it to go on top of the stuffing.
Happy Thanksgiving everyone!!

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I made an early Thanksgiving this year (first time cooking it by myself!, and this was the one recipe that really took the meal over the top. I added the same herbs I used to flavor the turkey (thyme, rosemary, and sage. I also used whole wheat bread, cut the amount of butter in half and also halved the amount of apples, and I was surprised that it wasn't dry at all. I had this in the oven along with the turkey (in a different dish, so perhaps the steam from the drippings/wine/stock mixture at the bottom of the roasting pan kept it moist. It was fantastic!