Easy Sausage & Herb Stuffing

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A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.

I used to host elaborate Thanksgiving celebrations, where I’d cook for days on end, only to be completely exhausted by the time my guests arrived on Thanksgiving day. After one glass of wine, I’d be nodding off at the table, dreaming of my pillow! I finally wised up by simplifying my menu and recipes. This rich sausage and herb stuffing relies on store-bought stuffing cubes, which eliminates the step of slicing and drying out the bread. Believe me, when you’re using a pound of sausage and an entire stick of butter, the type of bread does not matter!

What you’ll need to make Sausage Stuffing

sausage stuffing ingredients

I’ve made this recipe using stuffing cubes from the supermarket (usually made by Arnold or Pepperidge Farm) and “fresh” dried stuffing cubes from Whole Foods — both work well, but if you can get the ones from Whole Foods (they are sold in a plastic bag labeled “stuffing cubes”), they add a bit more texture.

As for the sausage, try to find bulk Italian sausage, which is simply sausage without the casings. If you can’t find it, just buy regular Italian sausage and remove the casings; the best way is to cut straight through the sausages with kitchen shears and then peel the casings off (this is much more efficient than trying to squeeze the meat out).

Step-By-Step Instructions

How to make sausage stuffing

Begin by melting a stick of butter in a large sauté pan. Add the chopped onions and celery.

How to make sausage stuffing

Cook until soft, about 8 minutes.

How to make sausage stuffing

Add the garlic and cook a few minutes more.

How to make sausage stuffing

Transfer the vegetables to a large bowl. In the same pan, cook the sausage until browned.

How to make sausage stuffing

As it cooks, use a  metal spatula to break it apart into small pieces.

How to make sausage stuffing

Add the sausage to the stuffing cubes and veggies. Then add the broth, egg, herbs, salt and pepper.

stuffing components in bowl

Mix well.

stuffing mixture in bowl

Transfer the contents to a buttered 9 x 13-inch baking dish.

stuffing in baking dish

Bake for 65-75 minutes, until the top is golden brown and crisp.

baked stuffingEnjoy!

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Easy Sausage & Herb Stuffing

A family favorite for the holidays, this easy sausage and herb stuffing uses store-bought stuffing cubes, eliminating the step of slicing and drying out the bread.

Servings: 8-10
Prep Time: 10 Minutes
Cook Time: 1 Hour 30 Minutes

Ingredients

  • 8 cups (400g) store-bought unseasoned stuffing cubes
  • 1 stick (1/2 cup) unsalted butter
  • 1-1/2 cups diced yellow onion (from 1 large or 2 small onions)
  • 1 cup diced celery (from 3 large celery stalks)
  • 4 garlic cloves, finely chopped
  • 1 pound bulk sweet Italian sausage (i.e., sausage with the casings removed) -- see note below
  • 2-3/4 cups low sodium chicken broth
  • 1 large egg, beaten
  • 1 tablespoon fresh chopped rosemary
  • 1 tablespoon fresh chopped sage
  • 1/4 cup fresh chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
  2. Place the stuffing cubes in a large mixing bowl.
  3. In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally, for about 8 minutes, or until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the stuffing cubes. (Don't wash the pan but scrape out every last bit of vegetables, otherwise they will burn in the next step.)
  4. In the same pan, cook the sausage over medium heat for 8-10 minutes, until browned and cooked through, breaking up the sausage with a metal spatula while cooking (the largest pieces should be no greater than 1/4-inch). Add the browned sausage and fat to the bread cubes and vegetables.
  5. Add the chicken broth, egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.
  6. Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
  7. Make-Ahead/Freezer-Friendly Instructions: The stuffing can be assembled up to a day ahead and refrigerated until ready to bake; follow the baking instructions in the recipe. It can also can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours. Reheat it, covered with foil, in a 325°F oven until hot.

Nutrition Information

Powered by Edamam

  • Per serving (10 servings)
  • Calories: 467
  • Fat: 28 grams
  • Saturated fat: 10 grams
  • Carbohydrates: 40 grams
  • Sugar: 5 grams
  • Fiber: 6 grams
  • Protein: 15 grams
  • Sodium: 1,063 mg
  • Cholesterol: 57 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • When baking this for 65-75 minutes will it be too dry? My family likes moist stuffing? Just wanted to double check. Thank you again.

    • — Mary on November 23, 2021
    • Reply
    • Hi Mary, The long cook time ensures the top gets nice and crispy; if you like a moister stuffing, I would cover it with foil for all or part of the cooking time.

      • — Jenn on November 24, 2021
      • Reply
  • Hello, if I am cutting up typical-size country french loaves to make the bread crumbs, how about many loaves should I cut up, and how big should I make the cubes? Thank you!

    • — Lena Wessel on November 23, 2021
    • Reply
    • Hi Lena, It really depends on the size of the loaves, but I’m guessing one large loaf or two smaller/medium ones. I’d cut the cubes into 3/4-inch pieces.

      • — Jenn on November 24, 2021
      • Reply
    • Can I use breakfast sausage?

      • — Tiffany Stile on November 24, 2021
      • Reply
      • Yep that will work.

        • — Jenn on November 25, 2021
        • Reply
      • What temperature should this dish be cooked at?

        • — Animik Biswas on November 25, 2021
        • Reply
        • Hi Animik, It should be baked at 350°F/175°C.

          • — Jenn on November 26, 2021
          • Reply
  • If I assemble this a day before Thanksgiving and then bake it on Thanksgiving will it taste just as good if I were to do it Thanksgiving day?

    Another question if i do this in the crockpot how can I crisp it?

    Love your receipes and love how you respond back. Thank you Happy Thanksgiving

    • — mary on November 23, 2021
    • Reply
    • Hi Mary, Glad you like the recipes! Yes this will be just as good if you assemble it the day before. If you make this in a crockpot, before serving, you could remove it from the crockpot, put it in a baking dish, and put it in the oven for a few minutes or under the broiler for two or three minutes. Just keep a close eye on it if you put it under the broiler!

      • — Jenn on November 23, 2021
      • Reply
  • Since I won’t be using celery, can I cook the onions with the pork and then add the stick of butter?

    • — Suzanne on November 23, 2021
    • Reply
    • Hi Suzanne, I would still cook the onions and garlic separately.

      • — Jenn on November 24, 2021
      • Reply
  • Can I add apples to this? If so, what kind and how much? I’m assuming I would saute with the celery and onion? Thank you!

    • — Alison Ryan on November 23, 2021
    • Reply
    • Sure, Allison. I’d go with one tart-sweet apple, like Honeycrisp, and yes I would sauté with the veggies. I’d love to know how it turns out!

      • — Jenn on November 23, 2021
      • Reply
  • I love all of the accolades. I will make this recipe for this year’s dinner. A couple of issues, I am making it for 36 people so I will at least double it. Someone else will provide a vegetarian stuffing, so there will be two. I am not sure if I should alter the ingredients if I double it – same quantity of herbs / spices? Also, I have to transport it and I am not sure if I will have access to an oven and I don’t want it to be served cold. Any suggestions? Should I take it in a crockpot and plug it in when I get there?
    Thank you. I’m really looking forward to this recipe!

    • — Susan on November 22, 2021
    • Reply
    • Hi Susan, if you double the recipe, I’d double all of the ingredients including the herbs and spices. I’d also suggest baking it in two 9 x 13“ baking dishes for the most even cooking. Regarding warming it up, you could use a crock pot but that will eliminate any of the nice crunch top on the stuffing. Hope everyone enjoys!

      • — Jenn on November 23, 2021
      • Reply
  • HI Jenn, I have made this recipe for the last couple years and it has been the hit of Thanksgiving. Since I do all the cooking I make it the night before then bake it that day. I also use the Arnold Herb seasoned stuffing which eliminates one step. Cant wait to make it this year. Thank You

    • — Steve on November 22, 2021
    • Reply
    • Can I assemble the stuffing 2 days ahead?

      • — Cathy on November 22, 2021
      • Reply
      • Sure, Cathy – that’s fine.

        • — Jenn on November 23, 2021
        • Reply
        • Thank you!

          • — Cathy on November 23, 2021
          • Reply
      • What is the oven temp?

        • — Susan on November 23, 2021
        • Reply
  • Can white loaf bread that has been set out overnight be used rather than purchased bread cubes?

    • — Kim on November 21, 2021
    • Reply
    • Yep 👍

      • — Jenn on November 21, 2021
      • Reply
  • Hi Jenn, I wanted to try this recipe for Thanksgiving. My Mother has is a very serious cardiac health patient and needs to eat low salt foods. Is there a way to make it heart healthier? Thank you!

    • — Kara on November 21, 2021
    • Reply
    • Hi Kara, the only place I could see you being able to reduce the sodium in the recipe is by cutting back or eliminating the added salt. The sausage adds a lot of salt to the recipe which unfortunately you can’t control. Please LMK if I can help in any other way!

      • — Jenn on November 22, 2021
      • Reply
      • You could make your own sausage with reduced, or no, salt. Lots of recipes on the internet. Just leave out the salt, which acts as a binder, and shouldn’t matter in this recipe. The more fennel seeds, the better. Buy ground pork, or grind a god fatty pork shoulder/butt – the fattier, the better.

        • — Mike on November 23, 2021
        • Reply
  • Hi Jenn. I made your, “Crusty Artisan Bread,” and I cut it into bread cubes for your stuffing recipe. I’ve aired dried them out. My husband thinks I should toast them. Is that recommended for this recipe?

    • — Lori on November 20, 2021
    • Reply
    • You can leave them out overnight (or until they are crisp) or toast them, but you don’t need to do both. Hope that helps!

      • — Jenn on November 20, 2021
      • Reply
  • Similar to what I grew up on and made for years myself. I use breakfast sausage instead of Italian (I’m Italian too!) and Peperidge Farms Herb Seasoned Stuffing. No celery. Add sautéed mushrooms (sliced), all else about the same and stuff the turkey with it. Mmmmm, so good.

    • — Tom on November 20, 2021
    • Reply
  • Can I use my own cut up bread cubes? I would use a sourdough bread, dry it out and possibly crisp it up in the oven.

    Can’t find unseasoned stuffing cubes.

    The Italian sausage is mild. Think that should work.

    Not rating the recipe yet since I haven’t made it.

    • — Kim Williamson on November 20, 2021
    • Reply
    • Sure, Kim – and the sausage is fine.

      • — Jenn on November 20, 2021
      • Reply
    • Try the bakery in your supermarket for the bread cubes..my supermarket makes them (publix)..we have a celery allergy so we cant use seasoned bread

      • — Candace Anuzis on November 21, 2021
      • Reply
    • I’m planning to use bread cubes I made from french bread and ciabatta bread. I dried them on the counter under a clean kitchen towel for 2 ½ days. Did I dry them out too long? Should I add more broth? I’m worried now they’ll be stale and ruin the stuffing.

      • — Katie on November 25, 2021
      • Reply
      • Hi Katie, Actually the drier the better, so no worries and no need to add more broth. Enjoy!

        • — Jenn on November 25, 2021
        • Reply
  • Can I subsitute ground salami for the sausage? My mother grew up in a family who kept kosher, and she used salami in her stuffing recipe.

    • — Barbara on November 20, 2021
    • Reply
    • Hi Barbara, Yes I think that would work.

      • — Jenn on November 20, 2021
      • Reply
  • This will be my 5th year using this recipe for Thanksgiving!!! It’s always a huge hit. Never had stuffing this amazing! If you’re thinking about trying it out- do it. Thank you for the delicious recipe!!

    • — Krista on November 19, 2021
    • Reply
  • We are having 30 for Thanksgiving and I am going to triple this recipe.
    Should I adjust the cooking temperature or cooking time?
    Many thanks!

    • — Jennifer on November 18, 2021
    • Reply
    • Hi Jennifer, I would keep the temp the same, but the cook time may be a bit longer. It’s hard to say how much but I’m guessing 10-15 min; just keep an eye on it.

      • — Jenn on November 19, 2021
      • Reply
  • Would this recipe still work if I use seasoned stuffing cubes? Thank you for always responding back. You are such a big help. Have a wonderful Thanksgiving

    • — Mary on November 18, 2021
    • Reply
    • Happy to help! Yes, it will work – just cut the added seasoning and salt in half and then add more to taste if needed. Enjoy!

      • — Jenn on November 18, 2021
      • Reply
  • Can this be frozen ahead?

    • — Pam on November 17, 2021
    • Reply
    • Sure – see the freezer-friendly instructions at the bottom of the recipe for more details. Hope you enjoy!

      • — Jenn on November 18, 2021
      • Reply
  • Just found your recipe. I’m going to try it this year. I wanted to let you guys know that I couldn’t find the unseasoned stuffing mix at my store so I spoke to my store’s bakery. They’re going to make me up a big batch of plain cubes. Can’t wait to try this !!

    • — Shannon on November 17, 2021
    • Reply
  • Hello how long approximately does this take to make? Im thinking about cooking this for my culinary class

    • — Cheyanne Averill on November 15, 2021
    • Reply
    • Hi Cheyanne, I think it would require about 10 minutes of prep time and a total of 90 minutes of cooking time. Hope that helps!

      • — Jenn on November 18, 2021
      • Reply
  • Can i use a combination of sweet and spicy sausage?

    • — Ilyse Smith on November 13, 2021
    • Reply
    • Sure – enjoy!

      • — Jenn on November 15, 2021
      • Reply
  • I made this last year, and it tasted almost like my mom’s. That’s a true compliment! This one is a keeper. Thank you.

    • — Mistie on November 12, 2021
    • Reply
  • Hi Jen, I love that you respond to questions. You are the only chef that does and that’s the reason I always use your recipes. I’m having difficulty finding unseasoned bread cubes and I’ve checked everywhere. Should I buy a loaf of sourdough and cut it up for this dressing recipe?

    • — Barbara Riddle on November 11, 2021
    • Reply
    • Hi Barbara, Yes, that would work well – you could also use an Italian loaf. I would dry the cubes on the countertop overnight (or if you’re in a hurry, you can dry them on a baking sheet in the oven similar to how I do it here). You could also use seasoned stuffing cubes and just add the salt and herbs to taste. Hope that helps!

      • — Jenn on November 11, 2021
      • Reply
  • Can you swap the bread for gluten free bread and still have this turn out? I have made this stuffing in years past and it is a family favorite. But this year we have converted over to GF foods.

    Love everything about your cooking!!

    • — Angela on November 9, 2021
    • Reply
    • Sure (and so glad you like the recipes)! 🙂

      • — Jenn on November 10, 2021
      • Reply
  • I will be staying at an airbnb and I am making the sides and was wondering if I could completely cook this than freeze and just thaw and reheat? Or can I mix all the ingredients put in a foil pan and freeze then bake? Do you think either of those would work?

    Mary Caye

    • — Mary Hagen on November 9, 2021
    • Reply
    • Hi Mary, Yes, you can cook and freeze it. See the bottom of the recipe for freezer-friendly instructions. Enjoy!

      • — Jenn on November 9, 2021
      • Reply
  • This stuffing is the easiest I have ever made and it is so delicious! Don’t change a thing; it is perfect. Our guests all requested the recipe and leftover stuffing in their take home ‘care package’. This one’s a keeper!

    • — Franca on October 12, 2021
    • Reply
  • I usually make stuffing for inside the bird, but with only 4 of us for dinner this year, we got a turkey breast roast instead. I will never make my old recipe again because this one is SO MUCH BETTER THAN MINE. Thanks! We loved it!

    • — Angie K on October 11, 2021
    • Reply
  • Hands down the BEST stuffing I have ever made and / or tasted! This has become our favorite stuffing.
    Well done…
    Marc

    • — MARC MINETTE on April 2, 2021
    • Reply
  • This was literally perfect as-is. I made this for my family for Thanksgiving AND Christmas! My brother, who is relatively picky, even requested it! My family has spent years searching for the perfect stuffing recipe and This. Is. It. We all around loved it.

    If I had to give a suggestion to cooks of this dish: more sage never hurt anyone 🙂
    I loved the decadent taste of the stuffing cubes (how easy, btw) and sausage, along with the delicate taste of the spices. Looking back, I would have used more spices to even the flavors even more to create a nice symphony! Honestly, so good.

    • — Kylie on February 3, 2021
    • Reply
  • Hands down the best stuffing recipe ever! It was one of the favorite dishes at Thanksgiving this year. I will be making this every year!

    • — Jamie Hill on January 28, 2021
    • Reply
  • Love this recipe! I make it every holiday. The combination of flavours is wonderful, great addition to my holiday table.

    • — Kathy on January 28, 2021
    • Reply
  • This is my go to recipe for stuffing… it is a hit every time I make it! I do not make any changes to the recipe except for possibly doubling it!

    • — Sarah E on January 28, 2021
    • Reply
  • I’ve made this recipe every year since I found it. It has become one of my family’s favorite parts of the meal. I freeze left-overs and serve them whenever I want to add a little something special.

    • — ann marie shifo on January 28, 2021
    • Reply
  • This was the holiday meal stuffing I had been imagining – perfect flavor and texture. I cut the sausage by half and it was perfectly flavorful and rich without being too rich. I browned the sausage and sautéed the veggies and herbs a week beforehand and put them in the freezer. Christmas Day I just had to stir the broth and thawed veggie sausage mixture into the bread and bake! Super easy!!

    • — Steffanie on January 28, 2021
    • Reply
  • Made this 3 or 4 times and it’s foolproof; my only complaint is it’s pretty butter-heavy and can be hard to eat a lot of on account of the grease. The flavour profile is astounding.

    • — Corrine on December 31, 2020
    • Reply
  • Over the years I have made so many variations of stuffing and I’ve finally found the ‘one’. It was moist, just enough seasoning and delicious. I did add carrots and didn’t have fresh sage and so I used dried sage. I also used this recipe for the stuffed turkey breast recipe from this site too. My only complaint is that I wish I made more. I have zero leftovers of stuffing which is usually the one dish I normally have an abundance of after our Christmas meal! My entire family loved this – Thank you!

    • — Geraldine on December 26, 2020
    • Reply
    • Sorry realized I didn’t indicate 5 stars

      • — Geraldine on December 26, 2020
      • Reply
  • Made this for the first time today. The flavor was great. As I poured in the broth I still had a half cup left and realized the stuffing cubes were getting pretty mushy so I didn’t add more. It was a good call. The top baked up nicely but under that stayed much mushier than I would have liked. So next time I will reduce the liquid even further. I suggest adding the liquid very slowly so that your stuffing doesn’t get mushy. Wouldn’t change anything as far as flavor goes though because it was excellent.

    • — Susan on December 25, 2020
    • Reply
  • Hands down the best stuffing I’ve ever had and/or made. I made it a day ahead like Jen mentioned and it was flawless. Made thanksgiving less stressful! I cannot wait to make it again tomorrow in prep for our Christmas meal. It’s only three of us eating due to covid restrictions but I’m making the entire recipe portion! Haha
    Thanks Jen, you are a legend!
    Ps zero additives/alterations needed. Let’s leave perfection alone! 🙂

    • — Michelle on December 24, 2020
    • Reply
  • Hi,

    Can you use boxed stovetop stuffing instead of the cubes?

    Thanks,

    Meghan

    • — Meghan Bertenshaw on December 23, 2020
    • Reply
    • Hi Meghan, I sometimes use the unseasoned Pepperidge Farm stuffing cubes. I’m not sure if Stovetop stuffing cubes are seasoned or if there is some sort of seasoning packet? If they are seasoned, I would cut back on the salt and herbs.

      • — Jenn on December 23, 2020
      • Reply
    • This was THE BEST STUFFING!!!! I have already made it twice this holiday season. Perfect as is. No changes needed.

      • — Kanda on December 24, 2020
      • Reply
  • Really good! I also added 1-2 diced carrots, 1 tablespoon fresh thyme, and omitted the egg. I also premade it the day before and just refrigerated until ready to put in the oven 🙂

    • — Nicole on December 23, 2020
    • Reply
  • Hi Jenn,

    Can I make this recipe without using any sausage?

    • — Heather on December 21, 2020
    • Reply
    • Hi Heather, the sausage plays a really important role here as it adds a ton of flavor. If you want a vegetarian option, I’d suggest this stuffing instead. Hope you enjoy if you make it!

      • — Jenn on December 22, 2020
      • Reply
      • Thank you so much for your suggestion and honesty. Have a safe holiday season.

        • — Heather on December 23, 2020
        • Reply
  • Can turkey parts, legs, thighs be put on top of stuffing and baked at same time?

    • — Lucille Hellings on December 14, 2020
    • Reply
    • Hi Lucille, I wouldn’t recommend it. I don’t think the meat will be fully cooked by the time the stuffing is done. Sorry!

      • — Jenn on December 15, 2020
      • Reply
  • I was not a fan of sausage stuffing to go with Thanksgiving dinner but this recipe changed my mind. It was delicious. I bought the bulk mild sausage meat from Whole Foods and used heir stuffing cubes as well. By breaking the sausage meat into small pieces while sautéing gave the stuffing a subtle flavor without overpowering the other flavors. Used no butter(allergies in family) and sautéed the veggies in sausage drippings. It was a hit with the family and will make it again!
    Thank you Jenn! Your recipes don’t disappoint!

    • — Irene on December 10, 2020
    • Reply
  • I made this for Thanksgiving and this was really nice. I had a slightly smaller bag of stuffing mix and it still worked perfectly. Thank you!

    • — Katie | Healthy Seasonal Recipes on December 3, 2020
    • Reply
  • So good. I was a little intimidated but prevailed. Thinking about adding chopped apples next time. What’s your opinion on that, Jenn?

    • — Mark S Fisher on December 2, 2020
    • Reply
    • Hi Mark, I think apples would be delicious.

      • — Jenn on December 3, 2020
      • Reply
  • This was second recipe I made for this years feast, I did mod it a bit by using the cornbread crumbs, and had some turkey bone broth, but everything else was same. All raved about this recipe as well. Delish, and I love your site too as well. Its bookmarked! Trying the beef stew recipe tomorrow, as we are a bit worn out now on Thanksgiving recipes!

    • — Beckie on November 30, 2020
    • Reply
  • This was fantastic. I stuffed my bird and had a little left over and baked it. I think I baked it too long by accident, however no one complained. My family questioned why I was changing things up, I told them I have always hated my family’s recipe…. they now want this one! Will be making this every year, it was so so good! Thanks Jenn for your assistance on my questions ( green onion substitution was spot on and did not affect by son’s UC condition) and your speedy replies, you are AWESOME! I have used many of your other recipes as well!

    • — Tani Odorfer on November 28, 2020
    • Reply
    • For a 23 lb turkey should I double the recipe? I want to stuff the turkey. Any adjustments when using it to stuff a turkey? Can I still make it a day ahead? I plan on adding apples and dried cranberries as well.

      • — Melissa on November 23, 2021
      • Reply
      • Hi Melissa, Yes I would definitely double it. The only adjustment I would make would be to reduce the broth by about 1/3 cup (or 2/3 cup if you’re doubling). Hope that helps!

        • — Jenn on November 24, 2021
        • Reply
  • Delicious, everyone loved it. The only things I added was a little extra fresh sage and swapped out the sausage for mild turkey sausage 👍👍👍

    • — Ursula on November 28, 2020
    • Reply
  • Super easy to make and fantastic. I added 1 granny smith apple and cranberries. This is going to be a Thanksgiving staple.

    • — Marcela on November 28, 2020
    • Reply
  • Followed the recipe to the letter, except I left out the onions to which my wife is allergic (makes cooking difficult!). I used onion powder instead.
    This is an easy recipe. However, it came out a little dry. Otherwise, good taste.

    • — Dan on November 27, 2020
    • Reply
  • Very flavorful but the top layer of cubes were dry and too crunchy. May try with ground-up bread crumbs next time.

    • — Niki on November 27, 2020
    • Reply

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