1 Review

Yummmmm! A few tweaks: We used 4 oz cornbread and 10 oz white bread (I am from Virginia). We used plain-sage sausage. We added pecans (my husband is from Texas) and we added 1/3 C white wine (we like really wet stuffing inside--crunchy outside). Seasoning was perfect! I ate the leftovers for every meal for the 2 days following Thanksgiving!

0 people found this helpful. Was it helpful to you? [Yes] [No]
TooAllergic November 27, 2007
New England Sausage, Apple and Dried Cranberry Stuffing