Herbed Bread Stuffing with Mushrooms and Sausage

I've used this recipe for the last 4-5 years and it's a hit.  I use sage pork breakfast sausage, and I cover it for the first 25 minutes of baking so it doesn't dry out on top.  I gave it 5 stars despite my sausage change, because the type of sausage is just a matter of taste.  Can't wait for Thanksgiving so I can make it again!

I've made this every year since 2005 and my guest demand it. I do not vary from the recipe at all. My only regret is that I'd have to double the recipe to have leftovers. I do make the breadcubes a day or two ahead of time. Seems worth it to me. And as one review said, could up the butter a bit.

Great but not mushy at all like to stuffings are.

First time trying stuffing-from-scratch and it was worth it. Made to directions using sourdough and turkey stock. Changed the amount of herbs to 3tbs each (copying from CL's sausage & sourdough bread stuffing). Prepped everything a day in advance and combined just before baking, adding a bit more broth as needed. Other sides were CL's brussels sprouts with pecans & gingersnap sweet potatoes. Excellent.

Perfect. I've made it about 10 times using several different types of bread, always delicious. I think I prefer using a whole-grain rustic sourdough most but I really love whole-grain breads. Make with the Turkey and Gravy from the same issue for a no-worries, perfect holiday meal.

We have been making this stuffing as part of our Thanksgiving dinner since the recipe came out in 2004. Everyone loves it and it is now part of our Thanksgiving tradition. The only deviation I make from the recipe is that I use more butter than it calls for--but what's a holiday without more butter:)

This is the first stuffing I have made from scratch for Thanksgiving Dinner and it was a huge hit amongst everyone. This dish is a meal in itself but incredibly tasty. We made the dish with some freshly baked wheat bread and it was still delicious. We may even make this stuffing if its not Thanksgiving!

I try out a different stuffing every year for Thanksgiving, and I think this one is the keeper. I wanted a meaty, filling stuffing for my husband, who doesn't really like turkey, and he loved this, even with the turkey sausage. In fact, everyone loved it. I was afraid it might be overly filling with the sausage, but it was perfect!

i like this sausage and mushroom stuffing recipe better: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000549926. they are almost identical, but the one i like more has less bread and more veggies/other stuff. the herbed bread stuffing (this recipe) is very good, tho!

I used this recipe as my base for making stuffing with some minor changes. My changes were that I didn't add the sausage and I added a bit more of the aromatics. For the broth I used a low-sodium vegetable broth and needed a bit more than the recipe called for. The end result was delicous.

Served this with our Thanksgiving meal and it was incredible! I prepared it with no modifications to the recipe. Had several compliments and little leftover. Will absolutely start preparing this dish every year for our Thanksgiving feast.

This is by far the best stuffing ever! I loved it and got so many compliments on it! It has surely become a staple on our holiday meal list!

Nothing special especially with the amount of work involved in making it. I increased the herbs and it was still a bit bland. Definitely expected more with all the rave reviews. I'll keep looking.

I made this for Thanksgiving dinner and it was a huge hit. I substituted sweet Italian sausage and the flavor was wonderful. I also used packaged chunky bread dressing without the spices from our local supermarket--t and didn't have to take the time to toast the bread. Be careful of the amount of bread you use--11 oz of packaged bread is too much. The dish carries well but needs to be put under the broiler for a minute to give it a crusty top. I'd use it for meals other than Thanksgiving.

This was very popular at my Thanksgiving table this year. The different colored additions make a pretty presentation. The mushrooms and sausage give it a smoky flavor, while the vegetables and fresh herbs keep it light. There was just the right amount of moisture to make it stuffing-like (instead of crouton-like), but the bread was still quite crispy, which is how I like it. I used ground pork sausage. I omitted dinner rolls this Thanksgiving because this stuffing fit the bill. So delicious, I am definitely making this again!

This was very good. Cooked the day before and before re-heating added some chicken stock. Was so good. Had it with the Maple-glazed turkey with bourbon and pecan gravy. Good combo. Did half spicy and half sweet sausage. Would make it again.

May have just been the way I made it but I found it a bit dry. Next time I would check it more often and perhaps add more stock. Would also spice it up a bit more too.

This was really good. I have a hard time getting my husband to like any stuffing but he likes this. I made it with Gimme Lean soy sausage crumbles instead of turkey and I also used a garlic loaf for the bread. It was delicious! Did taste very much like traditional style. I would also cut the bread a little smaller than stated in the recipe. Made a HUGE amount of stuffing.

I made this for Thanksgiving dinner and it turned out perfectly! My only change to the recipe was to use sweet Italian chicken sausage as my grocery store didn't have the required turkey sausage. It went wonderfully with the Fresh Herb Turkey. I would definitely use this recipe again.