Reviewed: May 11, 2012

My family has never made dressing/stuffing with sausage. I wanted to try something different. I did make it the night before. I used fresh herbs and sour dough bread. I soaked the cranberries in the chicken stock overnight. I added the stock and baked the next day. Everyone loved it and wanted the recipe. I think I started a new dressing/stuffing tradition.

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Reviewer:

LTCS

Reviewed: May 11, 2012

This is the first stuffing I have ever made! I followed the recipe exactly, and it turned out perfect. Served next to my Grandma's traditional and delicious stuffing, this stuffing actually was gone faster!

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Reviewer:

amandakburns

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Reviewed: May 10, 2012

put in slow cooker on high for half hour then on low for min 2 hours up to 8hrs

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Reviewer:

dswaby@shaw.ca

Reviewed: Apr. 18, 2012

very yummy! will make again, increased cranberries though.

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Reviewer:

CookinB

Cooking Level: Beginning

Home Town: Campbell, California, USA

Living In: Tracy, California, USA

Reviewed: Apr. 9, 2012

Everyone liked this dressing...I especially liked the fruit in it... very good!

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Reviewer:

lisamarie78

Cooking Level: Expert

Home Town: Porterville, California, USA

Living In: Tulare, California, USA

Reviewed: Apr. 7, 2012

This stuffing with a properly cooked turkey (brine if you can). good mashed potatoes and gravy, a medley of roasted root vegetables plus your family favorites, and a homemade pumpkin or apple pie will take you to the end of your days on earth as a well celebrated cook. There are great recipes on allrecipes.com for all the above but it's the stuffing that will make you famous. Use dry or better still, fresh herbs if you have them and want to show off, and make extra to freeze in family size quantities for the next time you make chicken. This recipe will destroy many family traditions.

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Reviewer:

jab

Cooking Level: Intermediate

Living In: Richmond Hill, Ontario, Canada

Reviewed: Apr. 6, 2012

Very good stuffing. Something just a little different.

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4 users found this review helpful

Reviewer:

Kabee

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Living In: Cleveland, Ohio, USA

Reviewed: Apr. 3, 2012

We LOVED this recipe. It turned out amazing.

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Reviewer:

rissaface

Reviewed: Apr. 2, 2012

I'll keep it brief...incredible. I like to use more fresh herbs and double them. My hubby wouldn't eat traditional dressing EVER. He loves this. Do yourself a favor and try it.

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Reviewer:

MNixon4746

Reviewed: Mar. 22, 2012

Made this with vegetarian sausage crumbles "fausage" from Morningstar farms and homemade bread crumbs of french and wheatberry bread. None of my carnivore friends complained about the 'fausage', even the picky ones. Instead they all RAVED over the dish. It's quite good! I intend to make this for holiday gatherings from here on out! Try it veggie style, you won't be disappointed!

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5 users found this review helpful