Sausage, Apple, and Walnut Stuffing

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Made this last night and it turned out perfect. Only changed the sausage to a sweet sausage since my wife does not like spicy, other then that, followed it exactly. Highly recommend it.

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I took this to a Thanksgiving potluck, and everyone loved it. I couldn't find cider at my local grocery, so I used the natural pressed apple juice (it's darker/richer than normal apple juice. I otherwise followed the directions exactly. The spicy sausage does add some kick, but, if you like a little spice, you'll love this. The "heat" is balanced with the sweet apples.

I didn't use crust-less bread. I purchased two large French loaves. Cut them into 1" cubes, including the crust. Layered them on a sheet pan in a 350 degree oven for 20 mins just to dry them out-- not browned. I think they crust on the bread gave the dressing more texture/character.

Follow Anne's advice to knead the chicken stock into the bread/meat mixture. You want this to be almost dripping wet when you put it into your deep dish. The bread will continue to soak up the liquid while it cooks. I baked it at 350 degrees for about 25-30 minutes. Made it a little crusty on top, which I love. Def a keeper!

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its looks so good

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Too sweet and it's NOT stuffing. "Stuffing" is cooked in the bird, that's why it's called stuffing. True stuffing is never dry, as all the juices from the turkey run through it as it cooks and contributes to the wonderful favor! I can't imagine Thanksgiving without a stuffed bird!
When it's cooked on the side, as this recipe is, it's called "Dressing".
Happy Thanksgiving to all!

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Hands down the worst stuffing every! End of story.

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I thought it was a good recipe and tasted good, but for some reason it turned a shade of gray/purple! Did not look appetizing! Can't figure out what would make it turn that color. Suggestions?

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Made this for Thanksgiving. My husband completely dislikes stuffing and I got his approval on this one! The local market was out of sage so I just used Sage Breakfast Sausage. Turn out wonderfully!

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Was this the mmmmost remmmmarkable stuffing we've ever mmmmade? Mmmmaybe! One thing is for sure, it was mmmm mmmm good. As published by the chef, no "tinkering" by us, the end result was excellent. Like Grammatika, I'm puzzled by the experience of reviewers who described this as gray or too sweet. Flavor profile and texture all perfect and it's easy to make. What's not to love? We found we needed every bit of the 3 cups of chicken broth we had set aside to get to the right moistness before baking. Like most Burrell recipes we try, this one is a "keeper".

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I made this for Thanksgiving. Used Cabatta Bread, and I did not use any nuts.
Everyone loved it and wanted the recipe. It was easy to make . GREAT RECIPE,
I will share this one with everyone

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Anne's recipes never fail me or my family. Everyone, including my 4 year old grandson, couldn't get enough of this stuffing. Wonderful flavor combination.