I made this stuffing for the first time this Thanksgiving. My husband, who doesn't eat stuffing, couldn't get enough of it. I used a bag of pepperigde farm dried bread seasoned stuffing mix, cut the amount of herbs in half (since the mix was already seasoned), cooked the onion with the sausage, and omitted the turkey liver. Since, I cooked the stuffing separate from the bird, I used a whole carton of chicken stock to keep the stuffing moist. I baked it in a 13 x 9 pyrex dish for about 30 or 40 minutes covered with foil. I took the foil off for the last 10 minutes to get a little crispiness. This will be my turkey stuffing for years to come!

These cinnamon rolls were well worth the extra work. I followed the recipe exactly. I was a little concerned that my rolls didn't double in size when they were rising on the counter, but once they went in the oven they poofed right up. I also topped them with cream cheese frosting which made them extra special and yummy.

This was an awesome dinner! It was quick and easy and super yummy! I substituted a can of Rotel and a can of enchilada sauce for the tomato sauce and taco sauce. I also used left over turkey instead of chicken.