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Southern Italian Thanksgiving Stuffing

Reviewed: Nov. 25, 2010
My sister was going to make Stove Top stuffing for Thanksgiving and even though I don't usually care for it, I really didn't want that. Did a quick search and decided to try this. OMG! Really good! But not a quick dish. So I adjusted some things a bit. I cooked the sausage & thick cut, peppered bacon and the onion & celery all the night before. Stored it all in a container refridgerated overnight. The next day added the rest of the ingredients as recipe dictates. I did consider omitting the pine nuts due to the expense however they are totally worth it. A bit soggy but I should've used the entire french bagette instead of worrying about following the measurements to the letter. I added Oregano, white pepper & garlic salt along with the spices as listed. Not sure it needed all the butter on top. Lots of left over so it can be served as a good breakfast dish with an egg over easy on top. I will make this again.
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