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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 24, 2012
Was intrigued by the high ratings and decided to give it a shot. I was invited to a Thanksgiving dinner and asked to bring dressing as the person who usually made it was not able to come. I was also told it was very popular...no pressure. Not only was this unanimously voted the best dish at the dinner and by far superior to the usual dressing but most said it was the best dressing they ever had. Score! I doubled the recipe and I'm glad I did. 11 people just about finished off the double. I used a mixture of fresh sourdough and wheat breads in the recommended proportions(which I cubed the night before to let them dry a little longer)and after toasting added 2 cups of packaged cornbread stuffing mix. Then to compensate I pulled out two cups of the mix to make a side veggie portion just in case. I used the JD sage pork sausage and Craisns. I omitted the liver and used about double the stock as it was baked in a 9 x 13 pan separately. I also used salted butter and about 6 TBS. I baked the double recipe in one covered 9 x 13 pan for about 50 minutes and then removed the top and baked it for another 10 minutes. It was then heated just prior to dinner uncovered for another 10 minutes. Perfection! I will definitely make this again.
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