An easy to make, flavoursome and moist stuffing. I made this and Rita’s Mushroom Herb Stuffing Mushroom Herb Stuffing in casserole dishes. Both are equally delicious warm or at room temperature. We initially ate them warm, and there was considerable debate – among eight of us – as to which was the preferred stuffing. Most took the easy way out and sat on the fence, saying that they loved both equally, so it looks as if I’ll be making both whenever I make one of them! I made this stuffing exactly to the recipe, except for adding four cloves of minced garlic, marjoram instead of parsley which I’d run out of and three meatballs (Berthas Meatballs Berthas Meatballs) instead of the sausage. For the stock, I used a chicken stock variation of my Vegetable Stock Vegetable Stock, which I shall be posting shortly. Thanks, Rita, for another fabulous recipe which I shall be making again.