Especially on Thanksgiving, skip the packaged stuffing mix and use day-old bread and fresh herbs for great flavor.
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Bread Stuffing with Sausage and Golden Raisins: Reduce the butter to 3 Tbs. After melting the butter in the skillet, add 1 lb. bulk Italian sausage (or sausage links removed from their casings) and cook, stirring to break up large pieces, until no longer pink, about 5 minutes. Add the onions and celery and proceed as directed above. When you combine the bread cubes with the remaining ingredients, add 1-1/2 cups golden raisins.
For the best stuffing, let the bread dry overnight so it can absorb all the other delicious flavors that make it stuffing; toasting the bread also boosts flavor.
Followed the recipe exactly, but it came out very dry - and I didn't even do the uncovered bake, because the turkey was done sooner than expected. The flavor was OK, but I would definitely add more liquid if I made it again.
Simple, favorful, easy... a keeper.
Made this for 20 years now, using Bread and Cie artesian breads, including anise/fig and Kalamata olive, but no eggs and this is totally missing the sliced black olives and sliced water chestnuts for texture and depth of flavor!
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