Super good. My best friend made this for my party and everyone loved it. I'm craving it again now!

Reviewed On: Feb. 12, 2012

This was my first time making stuffing from scratch. I read most of the reviews as I really wanted this to come out perfect and ended up tweaking the recipe as others have to obtain the best results. Since I could not find turkey sausage I used mild Italian pork sausage. I only used half a pound because I was worried the Italian flavor would not mesh well with the sage. I used 10 cups of toasted sourdough bread, 2 cups of onions, 2 cups of celery, 2 apples, 1 cup of dried cranberries, 5 teaspoons of fresh sage, and 2 teaspoons of fresh thyme. For liquid I used 2 and a 1/2 cups of reduced sodium chicken stock and also an egg for binding. I omitted the rosemary and turkey liver. I baked at 375 for 1 hour, first 30 minutes covered. DELICIOUS!!! This will be a Thanksgiving and Christmas staple from this day forward!

Reviewed On: Oct. 9, 2010

I followed this recipe exactly and it is outstanding. The sauce is rich and very flavorful. I served this with lots of roasted French green beans and a little serving of roasted garlic mashed potatoes. I will definitely make this again! Thanks Muffinmom!

Reviewed On: Sep. 6, 2010