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!
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This was my first time making stuffing from scratch. I read most of the reviews as I really...