Cranberry, Apple and Sausage Stuffing

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I love, love, love this recipe....I don't like boxed stuffing mix and make my own (stale bread, cut in cubes and dried in the oven. This will become a staple at my holiday dinners from now on !!

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This is the first time I made stuffing. LOVED IT, LOVED IT, LOVED IT. It did make alot of stuffing, but that is okay as my family asked to take some home as they really lliked it too.

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I am almost done with this and was watching the video of him making this...there were oranges in it...anyone see that? It is still looking and smelling great so I guess I'm going to carry on as is! By the way hhero, measure the leaks, it says about 12 leeks to make 6 cups...use amount of leeks needed to make 6 cups...that will all depend on the size of your leeks! My leeks were huge and I halfed the recipe after seeing the size pan of stuffing this made on the video!

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help? does this seriously use 12 leeks? that is a huge amount of leeks, and it includes onion? doesn't it make the dish super oniony?!?!?! someone please advise??? [everything looks great i'm in the middle of making it...until i got to the leeks?!?!?]

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I have tried many dressing recipes over the years, but this is the best one EVER! It has been a staple at our Thanksgiving table for the past 2 years. I do make homemade turkey stock rather than the veggie stock because I like the dressing to taste like it cooked with the turkey, and I use a 12 oz bag of stuffing mix. As other reviewer have noted, this serves more than 6 people. You will not be disappointed

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Made this three years running and has been a HIT each time. The only thing I add are about a cup of my own home made croutons to the mix. Adds a bit more yum :

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HELP!! Do you use seasoned stuffing mix, or unseasoned (essentially bread cubes mix?????

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Yummy, Yummy, Yummy. This recipe is a staple to my Thanksgiving dinner. I'ts so good with all the different flavor's. I wouldn't add or take away ANYTHING! I use Fuji apples and love the texture of them when I take a bite. My family and friends love, love, love this stuffing. I use breakfast sausage from Johnsonville also. It's Crazy Good! Thank you Robert for share this very tasty side dish. It's soooooo amazingly good! I've been using now for 3 yrs.

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I made this a couple of years ago when I hosted Thanksgiving at my home. I took out the apples and cranberries because I don't generally add fruit to my savory dishes and most of my family is not adventurous that way either. It was a huge hit and I am asked to make this every year now. Great recipe!

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I made this for our family New Year's Day dinner yesterday. This was the first recipe of Robert's that I have made. My husband, who is an adventurous eater, wasn't too sure about it while I was putting everything together. His mind was definately changed with one taste. My sister, who "does not like apples mixed in other foods", loved it. My father-in-law, who does not usually branch out from traditional southern food, had two servings. I was very impressed and will make this one again! I did make a few changes though: I cut the amount of everything in half except for the seasonings, stuffing mix, and stock. This made enough to feed 9 adults and 2 children with 2 servings left over. I used chicken stock instead of vegetable stock and actually used about 2 cups or so until I got the amount of moisture I wanted. I used Stove Top chicken flavored stuffing mix instead of Pepperidge Farm and used a little more than a "box". I used a mild breakfast sausage, but will try the sage sausage next time for a stronger sage flavor. I used red and green apples. I forgot to purchase poultry seasoning, however I found that italian seasoning has essentially the same ingredients and used it as a substitute. The flavor was amazing! Thanks Robert!!