Perfect. Very flavorful!

Great recipe, will be making it again for the holidays. Thanks for sharing..

I have made this stuffing for the last two years at Thanksgiving. It is delicious! Make sure to double the recipe...everyone will be wanting seconds!

This is wonderful! Flavorful and moist. I baked mine in muffin tins for "stuffin muffins". Great portion control for large crowds.

I make this every Thanksgiving and had to double it after the first year because everyone devoured it. Excellent recipe that does NOT need to be altered (I leave out the liver for personal reasons)

I added chopped bell peppers, I didn't have cranberries so I used raisins. I also baked it at 350 for 30 minutes. The stuffing came out delicious.

I made this stuffing two years ago and have every holiday since. Everyone in my family LOVES it. So much so I have to make double the number of guests so we don't run out. Make sure you use FRESH herbs or it will take away from the great taste. I pair this with the World's Best Turkey recipe I found on here. This is my favorite recipe seconded by the turkey recipe.

very tasty.

AMAZING!!!! Everyone raved this recipe and asked how to make it. It is sweet and sour and very moist. I loved everything about it.

Very good! The sausage and apple added lots flavor!

Okay.. so this recipe could be the best tasting recipe I have tried on this site. As I made the stuffing I thought it was a lot of work, but it was 100% worth all the effort. I modified the recipe because I couldn't find turkey sausage, so I used pork sausage. I also used a couple different types of bread. It tasted amazing! I will be making this again.

This and the "Homestyle Turkey, the Michigander Way" (also an allrecipes.com recipe) is the standard for my Thanksgiving Dinner 4 years running. So yummy!

The first time I cooked a turkey, I used this stuffing recipe. Everyone loved it. The next time I cooked a turkey I thought I would try a different recipe. It was just ok. So am only going to do this recipe from now on. The only thing I do different is to use a box of bread cubes instead of toasting my own, just to cut down on time.

I must have done something wrong, but I made this twice and had similar problems. Both times I made this the stuffing seemed greasy, which I assume was from the sausage. I made this at Thanksgiving and everyone ate it and said it was great, but I, of course, critiqued it and found faults. I will admit that I often have trouble eating my own food as I criticize my cooking, but I did find that no matter how much straining I did the meat was greasy. Other than that it was interesting!

I will never fix ANYTHING else. Absolutely perfect. I found myself adding more chicken stock and white wine to the desired consistency and my favorite bread choice is ciabatta (you can find in your local market). Set the bread out the night before and you will be all set. Bob Evans makes a great sage sausage by the way...

The flavor was good, but I'm not sure if the textural issues were my fault or that of the recipe.

This is so good! I never use the liver and I like to use day old Italian bread. I also always use poultry seasoning instead of the individual spices to save time.

Loved it. My family is the more traditional type of people but i made this and they loved it.

This was a good recipe, although it made a lot more food than I was expecting. I thought it needed more broth to cover the amount of bread the recipe called for as it did turn out a little dry. Good thing my bf has a big appetite.

This was a huge hit and I used fresh cranberries.