Easy Sausage & Herb Stuffing
This post may contain affiliate links. Read my full disclosure policy.
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 and dreaming of my pillow. I finally wised up by simplifying my side dishes and desserts. 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, and pairing the dish with turkey gravy and cranberry sauce, the type of bread does not matter!
What you’ll need to make Sausage Stuffing
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 add a bit more texture (they are sold in a plastic bag labeled “stuffing cubes”).
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
Begin by melting a stick of butter in a large sauté pan. Add the chopped onions and celery.
Cook until soft, about 8 minutes.
Add the garlic and cook a few minutes more.
Transfer the vegetables to a large bowl. In the same pan, cook the sausage until browned.
As it cooks, use a  metal spatula to break it apart into small pieces.
Add the sausage to the stuffing cubes and veggies. Then add the broth, egg, herbs, salt and pepper.
Mix well.
Transfer the contents to a buttered 9 x 13-inch baking dish.
Bake for 65-75 minutes, until the top is golden brown and crisp.
Enjoy!
Video Tutorial
You may also like
- Cornbread and Sausage Stuffing
- Make-Ahead Mashed Potatoes
- Challah, Wild Mushroom & Herb Stuffing
- Best Thanksgiving Side Dishes
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.
Ingredients
- 8 cups (400g) store-bought unseasoned stuffing cubes
- 1 stick (½ cup) unsalted butter
- 1½ 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
- 2¾ cups low sodium chicken broth
- 1 large egg, beaten
- 1 tablespoon fresh chopped rosemary
- 1 tablespoon fresh chopped sage
- ¼ cup fresh chopped parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter.
- Place the stuffing cubes in a large mixing bowl.
- 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.)
- 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 ¼-inch). Add the browned sausage and fat to the bread cubes and vegetables.
- 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.
- Note: If you can't find bulk sausage, simply buy regular sausage and remove the casings.
- 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 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
We just made this for our small, at home thanksgiving in 2020, and it was fantastic. We added mushrooms, and I can’t believe how great the flavors were with fresh herbs. We did make our own bread cubes out of French baguettes b/c we had the time, but I can see using grocery store cubes, easily. We put it together and cooked it the day before, and then reheated in the oven the day of Thanksgiving and it was really was delicious and will be the recipe we use yearly now! Thank you!
Amazing! Made this is for our Thanksgiving 2020. I was told I’m bringing it every year from now on!
I’ve been using this recipe for a few years now; it’s a hit every year. I think the fresh herbs make all the difference.
Super simple and tasty. Will definitely make again!
Hi Jenn,
Real time question here, but certainly understand if you can’t get to it right now. I have a chicken roasting in the oven at 425. How can I bake the stuffing so that they’re both ready to serve in an hour and a half or so? Thanks so much.
Jan
I would cover it with foil for the first 30 to 35 min, then remove the foil and cook until browned. 🙂
You’re just the best. Thank you so much! And I hope you’re having a wonderful day (between answering our real time questions!)
This was my first year being in charge of stuffing, and oh my goodness – this recipe blew my family away! It is so savory and tasty – the fresh herbs really kick it up a notch and give it loads of flavor. Loved the addition of Italian sausage. 100% will make again! Thank you.
Can I reheat this in the microwave… oven space is a real issue right now!?
Sure, Maggie – that’s fine.
What temperature?
350°F/175°C. Hope you enjoy!
Hi Jenn! Would I completely destroy it if I were to add cornbread as well? Also, has anyone tired to make it with sage flavored ground sausage?
Hi Christina, I think adding cornbread is a great idea; the sage flavored sausage should work well too.
Made for Thanksgiving 2020! Literally everyone took some home! I tripled the recipie and it came out great.
I made this today for the first time. In past years my stuffing has always been blah. Thought I’d give this one a try. Wow it was delicious. Ive been married 35 years and my husband said this was the best stuffing he’s ever had. I did add mushrooms to the recipe because we like them but it was spot on. Never making anything else. Thank you Jenn.
So… I have this in the oven as we speak. I followed the recipe to a T, but I also added an apple and some craisins. I feel like 65-75 minutes would dry it out? Am I just paranoid?…
It should’ve been fine — how did you think it came out?
I did your recipe Tiger it was fantastico. I had to substitute the Italian sausage for some Georgia red-neck shitkicker Farmer John sausage because the crotchety old bastards I’m cooking for, get this; doesn’t like Italian sausage impossible you say? I’m living the dream.
My lazy butt didn’t use a mixing bowl steps 7 and 8 yup mixed it all up in the casserole dish one less thing to wash, told you I’m lazy. I’m 70 now back when I was 25 30 and I had all the time in the world I would have used a mixing bowl cuz that’s what they’re for mixing I get it.
Thank you dear, jimmy of Florida.
LOL
So excited to try this. I know you address the freezing then reheating but I don’t know how to cook so this might be a silly question…can I cook this completely the day before thanksgiving, then just stick it in the fridge completely cooked? Then reheat the next day? First time hosting and needing the oven mostly free for the turkey…..
Sure, Libby – that’s perfectly fine. Enjoy!
If I double this recipe, do I bake it the same amount of time?
Yes, it should take the same amount a time if not a smidge longer. Enjoy!
Hi. I made this recipes 3 because everybody loves it. Last time I think I stuffed the bird? Can I do that or is it best cooked in a separate dish?
Hi Desiree, You can cook it inside the bird but I’d reduce the broth by 1/2 cup because the turkey will add moisture.
Hello Jenn,
Thank you sooo much for your recipe. I’m just taking the stuffing out of the oven and it smells amazing!!! This is my first Thanksgiving at home cooking, I’m using your Stuffing recipe, mashed red potatoes and cranberry recipes. Thanks a bunch, from my table to yours! 🙂
This has become our go-to dressing! Simple and DELICIOUS. No boxed stuffing over here. Thank you!
I make this stuffing every year, and everyone loves it. I make my own bread cubes out of sour dough bread and dry it out in the oven with some olive oil and garlic. I don’t measure, but make about 10 cups so that half can go in the turkey as it cooks, and the rest bakes in the oven for a crisp topping. Then, when I take out the “mushy” dressing from the turkey (it is wonderful like that) I mix it in with the crispy oven baked, and you get the best of both worlds. I also NEV ER put an egg in my stuffing. Not sure what that would add to the flavor or texture, and makes it more problematic if it stays warm for a while. I make my stuffing the night before, and get it cold in the frig, then warm to room temp in the microwave before putting it inside the turkey in the morning.
If I make this in advance, do I store it in the fridge uncooked?
Hi Adriana, You can store it uncooked up to a day ahead, then bake before serving.
Can you bake it the day before and warm it on thanksgiving?
Sure!
Hi Jenn,
I’m making this a day ahead. It’s not cooked, just all mixed together in the baking pan. I see you say to cook it covered. Would that allow the top to get golden and crisp? Just wondering your recommendation for best reheating the next day. Thanks!
Hi Melisa, Those instructions are for reheating the cooked stuffing. If you’re preparing it ahead but baking it the next day, follow the cooking instructions in the recipe. Hope that clarifies!
If I’m cooking this stuffing along with my 18 lb Turkey will it need to cook longer than 65-75 minutes ? I would put it in 30 minutes before Turkey is done and finish cooking it while Turkey rests . (325 oven)
Hi Michelle, Yes, it may take a bit longer at 325; it’s hard to say exactly how much so I would just keep an eye it.
Can I cook this in a crockpot?
Hi Jackie, I don’t have a crockpot so I can’t say for sure how it would impact the recipe. But if you’d like to give it a try, here are some conversion tips that may help. I’d love to hear how it turns out if you try it in a crockpot!
If I plan to make a double batch and bake them in half pans (9×11) – so they will fit in a warmer rack – do you change the heating time or temp?
Hi Joe, They may take a bit longer to cook, but the temperature would be the same.
I would like to make this recipe using two bags of Pepperidge farm herb seasoned cubes. I also have turkey broth. Would you use any more seasoning? (Fresh Rosemary, sage, parsley , etc) Would you use the turkey broth or chicken broth? My friends don’t eat celery so should I add more onion instead? One last question, I plan to freeze leftovers and that is ok, right? Oh, and can I make it the day before or at least assemble it and bake it day of. Thank you, I get nervous cooking, I am a novice and just want to get it right
Hi Sue, If you’re using seasoned stuffing cubes, you’ll actually need to cut the added seasoning and salt in half and then add more to taste if needed. Either turkey or chicken broth will work nicely here. Regarding the celery, you can just omit it. Not sure I’d use more onion in its place, but if you’d like, you could replace it with either peeled and diced apple or diced fennel. Yes, you can freeze the leftovers and it’s fine to assemble it the prior and bake it the day of. Hope that helps — good luck!
I’m making this stuffing for the first time don’t have a baking pan, but do have
Handi-foil cake pans. Can I use the foil pans
Though I’ve never tried it, I think that would work. Just make sure you support the bottom of it when transporting it to/from the oven. Please LMK how it turns out if you try ti!
I saw your replies about making this (or some of it) in the turkey and you said to reduce the broth. Shouldn’t you also cook it less time like maybe half as I have a 14.5 lb. turkey that will be in the oven for 3 hrs. I would think that would make the stuffing too mushy .
Hi Diane, The bird should be stuffed before it goes in the oven, and the stuffing should cook the whole time inside the bird. There’s really no way to avoid the stuffing being a bit mushy when it’s cooked inside the turkey. Hope that clarifies!
Hi Jenn, Love your recipes! Made this before and it turned out great this year turkey sausage is all out at the grocery I bought ground turkey as a substitute for the sausage (I don’t eat pork) what spices can I add to imitate the flavour of sausage? Your suggestions would be very helpful! Thank you and merry Christmas!
Hi Sabrina, I would add salt, pepper, crushed red pepper flakes, fennel, garlic powder and sage. Hope it turns out well!
Thank you Jenn! 🎄
This is my first rodeo with cooking the Thanksgiving meal. Thank you for providing this recipe. I really look forward to trying it. Is it OK to cook it at the same time as cooking a turkey breast (in the same oven, separately, at 350 degrees)? If so, does that affect the cooking time of the stuffing or where it should be placed in the oven? Thanks very much, and I hope you have a nice Thanksgiving!
It’s fine to cook it alongside the bird; just keep in mind that it may take a bit longer to cook. You’ll know it’s done when the top is golden.
Can you use Bob Evans breakfast sausage instead of the sweet Italian sausage?
Thank you for your time
Sure, Shelly, that should work. Enjoy!
Hi if you don’t have fresh Rosemary or fresh sage can you use the dried kind and if so what measurements? Also can I make it and refrigerate and then re heat on thanksgiving ?
Yes, you can use both dried rosemary and sage. You’ll need 1 teaspoon of each. And yes, you can make it ahead and then reheat on Thanksgiving. Hope you enjoy!
Ok thank you would you add more broth when re hearing?
No, not necessary to add more broth – just cover it while you’re reheating it.
Hi Jenn. LOVE your website and recipes! Looking forward to making this stuffing this year. I’m glad someone raised the idea of cooking and reheating the next day, as I know my cousin only has one oven, and it will be full with turkey and other goodies. How long would you recommend reheating it? And I assume at 350*
Hi Darcy, so glad you like the recipes! I’d recommend reheating it at 325°F, covered with foil. I’m not 100 percent sure how long it will take but I’d guesstimate about 30 minutes give or take. Hope you enjoy!
If using 1bag PF herb seasoned classic stuffing how much dried herbs or poultry seasoning should I use ?
Hi Vicki, I’d just cut the added seasoning and salt in half and then add more to taste if needed. Enjoy!
Hi I would like to make this recipe tomorrow. However, I’m only doing half the of the recipe since its only 2 of us. Do I leave it the same amount of time or is it less time in the over? Thank you
It should take about the same amount of time. Hope you enjoy
Hi – My store-bought bakery stuffing isn’t measuring the same as your exchange….should I go with the weight or the number of cups? For me 8 cups is 300grams. Thank you so much!!
Hmmm, maybe I’d split the difference and go with 350 grams. 🙂 It should be fine. Hope you enjoy!
How far in advance can I assemble this before baking? I’d like to prepare today or tomorrow but don’t want it to dry out. Thank you.
That should be fine — just keep it tightly covered. Hope you enjoy!
Hello. Some of my family members can’t eat pork. Would using a ground turkey sausage work? Thank you
Sure!
Hey Jen,
Sorry to bother you again, My son can have green onions, Can I subsiutute thesse for the brown onions? If so, how much should I use? A quick response would be appreciated it!
Hi Tani, I think that should work fine, and I’d use the same amount. 🙂
Hi I’m making your stuffing today . I just want to make sure it’s 2 cups and 3/4 for the broth ? 2 3/4 cups? That seems so much so just double checking
Yes, it may sound like a lot, but it’s correct. Hope you enjoy!
Would I be able to make this recipe a day ahead and store in frig overnight? Wasn’t sure about the raw eggs. Thank you.
Sure, Lillian – it should be fine for a day.
This is the 4th time I have used this recipe. We love it. I use dried herbs, Jimmy Dean regular sausage, and Pepperidge Farms herbed seasoned stuffing cubes. It taste wonderful. Thank you for a delicious post. Happy Thanksgiving
I cannot wait to make this stuffing! One question. So after browning the sausage, when I add it, I also add the fat from the sausage instead of draining it?
Hi Lisa, You add the fat along with the sausage. Hope you enjoy!
Thank you so much! I cannot wait to make this😊
Hi there! If using dried herbs in this recipe, would it be ground sage and Rosemary or the leaf type for each? Thank you and Happy Thanksgiving!
The leaf form. Hope you enjoy!
Can I put this dressing on top of a combo of cream of mushroom soup, chicken soup/chopped chicken,
freeze it and then bake it On Thanksgiving?
Sure, Janet – that sounds delish. Happy Thanksgiving!
Hi! Excited to make this for Thanksgiving. Wondering if I could stuff a turkey with this and if so what would be the directions? Thanks!
Hi Lynn, Yes, but it will be mushy if you cook it inside the turkey. I prefer it baked separately which makes it crisp on top. If you do want to cook it inside the turkey, I’d suggest reducing the broth by about 1/2 cup because the turkey will add moisture to it. Hope that helps!
Thanks, Jenn! I have a 19 pound turkey that I’m going to stuff. At what temperature should I cook it and for how long?
Hi Lynn, It depends on the recipe you’re using. I’d refer to the Butterball website as I’m sure they have more specific guidance to share.
How many people does this serve (appprox)? Thanks!
Hi Sophia, It serves 8 to 10. 🙂
I forgot to pick up the brandy. Will it be okay without or should I use a substitute?
Thank you
Hi Amber, this recipe doesn’t call for brandy so you’re good to go!
I’ll let you know how it worked out.
Made two dishes of combo & included cooked green beans and 2 separate
containers of left over dressing for my family
and my sister and her husband.
Also used ground turkey sausage found
in rolls in grocery store.
Thanks for early response! Happy T.G. and stay safe.
Jan
If you are using preseasoned bread cubes (Pepperidge farm herb seasoned) how would the herb amounts change?
Hi Dee, you’ll just need to cut the added seasoning and salt in half and then add more to taste if needed. Enjoy!
I baked this stuffing last year- it was a huge success!! It’s so delicious! I’m back again to bake it this year. Thanks you such an excellent recipe!
Hi,
I’ve only been able to find seasoned stuffing cubes, would that be okay to use? Thanks!
Yup – you’ll just need to cut the added seasoning and salt in half and then add more to taste if needed. Enjoy!
Thank you for the response. Have a happy Thanksgiving!
Hi! I’m wanting to make this for out thanksgiving side dish this year! I have multiple questions. Can I make this and bake it the day before serving and hold well? And I’m needing to to make about 15 servings should I double the recipe and what size pan would I need? Lastly I have bakery style Texas toast to use? Thanks!
Hi Veronica, Yes you can make it a day ahead and reheat before serving. I do suggest doubling the recipe; I think you’ll need two 9×13 pans. And I do think Texas toast would work. Hope that helps and Happy Thanksgiving! 🙂
We have an egg allergy … think I could just leave it out or should I use a replacer of some kind?
You need the egg for moisture, so I’d use an egg replacement. Hope you enjoy!
Hi Jenn – thanks for the great recipe, it is just what I’m looking for 🙂
What is the serving size – I may have missed it somewhere – I see there are 10 servings; is each a half cup or so? I want to make sure we have some leftovers 🙂
I’d guesstimate a serving would be between 1 and 1-1/2 cup. Hope you enjoy!
My host has limited oven space- could I bake it for 45 to 50 minutes at home, then finish it in her oven?
Sure, Joanne – that will work well.
Hi Jen, can you make Themis using challah like your other recipe? Also, could you add mushrooms, or would that mess with the flavor/texture?
Sure, Lauri — but definitely dry out the challah first — and I think mushrooms would be delicious.
I plan to make this but bc of limited oven space can I put it in a deeper but narrower baking dish?
Sure 🙂
Thank you for your quick response! I can’t wait to taste this recipe! We wish you and your family a healthy happy Thanksgiving and holiday season!!!
This is my first time making a Thanksgiving dinner. I have one oven and am trying to figure out how to get everything done. I will be baking a turkey breast at 325 degrees. Based on the awesome reviews and your helpful tips, I’m going to try making your stuffing as well. Will it still turn out okay if I bake it at 325 instead of 350 degrees and should I plan to bake it longer? Thank you!
Sure, Gail, and it will definitely take a bit longer to cook.
Hi jenn..
I have made your Easy sausage& Herb stuffing and the Brussels sprouts gratin with much success and rave reviews in a regular oven. This year I only have access to a convection oven., Can I make these dishes successfully.? Happy Thanksgiving
Sure, just reduce the oven temperature by 25°F. Happy Thanksgiving!
I’m going to try and make this stuffing today and so looking forward to it. I had the same question, I couldn’t find unseasoned stuffing either.
How many bags of the stuffing do you get to be able to make the amount you have in the recipe? Is 2 bags enough?
Hi Carole, It depends upon the size of the bags of stuffing. You’ll need a total of 8 cups (400 grams) so just make sure you look at the packaging to ensure you’re getting enough.
Hi, I’m making this recipe and I’d like to know if I need to dry out the bread cubes prior to preparing this dish. The cubes I bought are from the American Bread Crumb company and they are soft.
Hi Lynn, Yes, if they are soft I would dry them out in the oven first — 300°F for about 25 minutes, or until dry and toasted. Hope that helps!
I have two questions. Can I stuff this in the turkey? Also, my son cant eat onions, can I cook them separately and add them after I put a little bit aside for him in a small casserole? If so, how much butter should I saute them in or should I just use the sausage drippings. Thank you!
Hi Tani, Lots of people cook stuffing in the turkey, but it will be mushy if you cook it inside the bird. I prefer it baked separately which makes it crisp on top. That said, if you do want to cook it inside the turkey, I’d suggest reducing the broth by about 1/2 cup because the turkey will add moisture to it.
And, sure you can go that route with the onions, You could use the sausage drippings or a tablespoon or two of butter. Hope you enjoy!
what does the egg add to the stuffing? Can you make it without egg? What is the difference?Thank you
It adds moisture, so I wouldn’t omit it. If someone in your house has an egg allergy, you can use an egg substitute instead. Enjoy! 🙂
How can I halve this for a smaller family, like mine? This looks like a good recipe, but it seems like it would make a lot of leftovers if we tried it.
Hi Emily, You can halve the recipe and bake in an 8-inch baking dish. Hope you enjoy!
What brand of stuffing cubes do you use and recommend, please. Thanks. or do you have a homemade recipe for them?
Hi Emeline, The ones pictured here are from Whole Foods but any big brand, like Pepperidge Farm, will work.
I can only find 12oz bags which is ~340 grams so do you recommend using a handful from a 2nd bag?
Ty
Hi Marci, it should be fine with 12 ounces of bread cubes — just cut the broth back to 2 cups. Enjoy!
I’d like to make this gluten free…do you see any problems with using dried and cubed gluten free bread? Thank you!
That’s perfectly fine. Hope you enjoy!
Hi! Just want to clarify about the broth. It says 2-3/4 cups. Is that two 3/4 cups? Thanks so much can’t wait to make this.
Sorry for any confusion — it’s 2 cups plus 3/4 cup. Hope that clarifies!
I add one peeled cubed apple to the mixture. I also bake it in oversized muffin tins. Makes individual servings and everyone gets the delicious crust.
Would roasted pecans, mushrooms, and apples be good in this? And would I need to adjust the amount of broth? If so, what amounts of the above ingredients would you add?
Hi Elizabeth, yes, I think you can add all those to the stuffing. I’d suggest one diced apple, 1 cup of pecans, and about 1-1/2 cups of cooked mushrooms. I don’t think you’ll need to add any extra broth. Please LMK how it turns out if you try it this way!
Hi Jen- I make this every year the morning of Thanksgiving (always delicious) but this year we are traveling and bringing most of the meal frozen the day before. Read another stuffing recipe where they made the onions/sausage/bread then froze then made stuffing the morning adding broth and eggs mixture. Does that sound right? It would be an easy solution for me
Thanks!
I haven’t tried it, but I think that would work. Safe travels!
I’ve been making this for my family and friends for 4 years now during holidays. I haven’t had ONE person take a bite and NOT want another bite after that. I personally have never liked stuffing, and I eat this one. This is my favorite saved recipe by FAR of any other recipe besides my Granny’s recipes (who has left this earth for somewhere far more lovely) .. Thanks SO much to the creator for sharing and everyone else, TRY IT. You will not be disappointed.