Good Old Country Stuffing

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I'm going to have any where from 12-14 people for thankgiving...should i just double the recipe,,im not sure someone help please

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I made this last year and will be making it again this year and every year after!! A question though, can I put it together a day ahead and bake it the day of?
Thank for any answers!

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100% agree no lower than 5 stars!!! My husband and I are expats living in Dubai and wanted to give our children a traditional home-style Thanksgiving. I don't even like stuffing and always take one bite just to be polite - Paula, you delivered, this is the BEST! We obviously can't find all the ingredients from the USA here, so we baked our own bread and used it instead of the recommended. We used Lincolnshire style sausage. Even the kids have requested the stuffing for every day sides and not just a special occasion... was moist and delicious. Will be our very own family tradition for many years to come!

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I don't know why people would give this recipe anything lower than a five star, because it is simply awesome. If the directions are followed correctly, this stuffing will be the best you have ever had. I have tried it exactly as written and I have also made it with additional gizzard meat, which me and my husband love. The extra organ meat seems to add even a richer texture and flavor that we enjoy. Simply a must try. All of my guests raved about this recipe. Paula you are my knid of cook, thank you so much for such a lovely recipe. Sharene

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I made Good Old Country stuffing this Thanksgiving and was very disappointed. The rice, saltines, eggs & bread make this a very dense and dry stuffing. I like more veggies like extra celery & onion and prefer a lighter, fluffier stuffing. Will stick to my personal stuffing recipe which is sour dough & pumpernickle breads mixed with extra celery, onions, sage & thyme.

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I tried 2 new stuffing this holiday,,,paulas and giada raffy,,s both very good,,,I was curious how paula,s was going to turn out with the rice/saltines,,didn,t tell anybody till I heard they liked it,then they were surprised,,,very good used the dtuffing bread broke it up few days earlier to let get dry,,still like to make it a special rather than opening a bag,,thats just me,,used fresh sage used 1tb. could of used alittle more,,but bery good, the next day even better,,,yum!!! and also try raffy,s very good...godd holidays to all..

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It was my first time making a Thanksgiving dinner, I made Alton's Roast Turkey and I complemented it with this fabulous stuffing, it came out to be THE BOMB!!!. Thank you Paula for this great recipe.

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I made this for the first time and it just came out of the oven and it is the best!! I made it exactly as Paula listed, except I made my own bread crumbs and they were not time consuming at all and they came out great!! I also decided to dice up a couple of fuji apples and bought some dried cranberries and threw those in as well. It looks absolutely beautiful and tastes out of this world! I will be making this every year and throughout the year, not just at Thanksgiving! Thanks Paula for another supurb recipe!

Angela Sargent in Marysville Washington

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This is the second year I've made this wonderful recipe. I made it today for an office get together and will also make a batch tomorrow.
To answer some questions out there... 1 bag of stuffing cubes worked well. (14oz. I used the herb seasoned, and then didn't put in any seasoning (not even salt or pepper. It fit perfectly in a 13x9 baking dish. Lots of great feedback from everbody, so I guess it was a hit!

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We have been making this ever since that very first run of the All Star Thanksgiving airing. We have cooked it for other ocassions other than Thanksgiving and have finally made the recipe our own. We usually eye our stuffing rather than measure it, but just like someone said, it's about 5-6 cups. We tried the oven-dried bread the first time, but have since switched to the store-bought. Last time we made it with a multigrain bread and it was really yummy. Once, we forgot to buy sage, but my husband had grabbed the sage-flavored breakfast sausage by mistake, and it turned out awesome as well. This recipe is so wonderful that we didn't do a dry run for Thanksgiving and we got accolades left and right. Thank you, thank you, Paula, from one GRIT to another.