I make this every year for thanksgiving. The only change I make is to use a loaf of Pumpernickle along with the white bread. It makes the stuffing look interesting and tastes great!

This is a great base recipe that I have been looking for, but doctored up. I fried up Jimmy Dean sage sausage, drained it and sauteed the celery and onion in a stick of butter with poultry seasoning and salt and pepper. I omitted the eggs, and used 2 bags of pepperidge farm herb stuffing crumbles, and a few pieces of day old stale bread. I mixed it all in a large bowl and used chicken broth to bind it, and stuffed the turkey. The stuffing was incredible, everyone loved it! I was glad to find this recipe because it was most like the one my grandmother used when I was growing up, but I didnt have her recipe. Thanks!

I tried making stuffing for the first time and used this recipe. I added 1 more tsp of sage, 1 tsp poultry seasoning, an additional egg, didn't drain the (hot)sausage and used 1/2 stick of butter to cook the celery & onion, and about 1 1/2 cans of chicken broth. The only change I'll make for next time is to use both cans of broth, as I thought it was a bit dry. I cooked it in a 9x13 dish @ 350 for 30 min. I found that 2 loafs of bread was a little much, and omitted about 8 pieces from the 2 loafs.

Our favorite stuffing recipe. I don't add eggs though, and if you are baking the stuffing outside the turkey, there is nothing better than to get some bastings off the turkey and squirt it on before baking. If you use a bag to cook your turkey, just insert the baster into one of the slits you make in the top of the bag. This is so tasty and we have every time we make a turkey, I will not even try another recipe.

This is a great stuffing. I have made this recipe the past two Thanksgiving's and there are never any leftovers. My son refused to eat stuffing out of a box after eating this. It is easy to prepare and a winner everytime. Thanks for the great recipe

I am a southerner who has a mom who is allergic to corn. So no cornbread stuffing for her. I made this alongside our usual cornbread stuffing and baked both outside the turkey in the oven. The whole family loved this recipe and couldn't believe there was a bread stuffing they liked!! Thanks for sharing we will be making this every year along with cornbread stuffing (can't give that up :) What a hit! Oh, I halved the recipe with great success.

Great recipe, same as my mom made my whole life. This is the stuffing that makes it feel like thanksgiving. We do make it a bit different: We use 2 packages of jimmy dean (regular) sausage, (do not drain) 1 stick butter, 6 stalks of celery, two med onions, 1 1/2 to 2 packages of bread (depending on size). Poultry seasoning, sage, and pepper to taste. (no salt as sausage is salty enough) Two eggs and 1/4 cup milk. For the broth we boil the neck, liver, gizzard and heart with 4-6 bouilion cubes. (makes a great stock). Cook in a Oven safe dish for approximately 30 min, 350 degrees, Make sure stuffing reaches 165 degrees. If you stuff the bird see internet for temp. regulations for health reasons.

So excellent - my family loved it. My Sis-in-law made it. Then I did too. Suggestion, when stuffing it into the bird, Line the bird with cheese cloth, then stuff. That way you don't miss a single bit of this wonderful stuffing!

This recipe is a good, basic stuffing recipe - good for those that may be preparing stuffing for the first time. I used this as my base recipe, but like many reviewers, I made my own changes. I use a bit more sage, a bit more celery, pecans, diced apple, and mushrooms in ours.

This turned out wonderful! I would recommend tearing the bread into pieces and leaving it on the counter on waxed paper the night before. The first time we made this we just left the bag open overnight and the bread was way too soft and we got mushy stuffing. The second time we cut the bread into small cubes, covered the kitchen island with waxed paper and left the bread out overnight uncovered and it was perfect! We did two loaves of white bread and one of wheat and it turned out great.

I usually do not enjoy stuffing - AT ALL - but this one is good! I didn't drain the sausage and added a little more chicken broth for moisture. My family keeps asking for it at during the holidays! A simple and 'traditional' recipe.

I LOVE this! It's a hearty dish that will make your tummy very happy! I don't use white bread; I buy a loaf of day-old french bread and tear it up into chunks. Works like a charm!

I have been using this stuffing for three years now. What can I say, I never have left overs...!

This was great! I made it twice. First time I cut the bread up to big, and it wasn't quite right. The flavor was good but the appearance was not. Second time around I made the cuts smaller and it was perfect. This was a great change for us in the south. Our stuffings are usually seafood or cornbread.

This was the first time I made stuffing from scratch. I loved it from the bird. It needs a lot more liquid to cook in a separate dish.

Very good stuffing. Some family members weren't crazy about the sausage but most of us really liked it. Thanks!