If we could have only one other dish besides turkey for Thanksgiving, this would be it: Hunks of juicy sausage, fresh parsley, good bread, and lots of chard—a stuffing that works as a side dish too. Former Sunset food editor Jerry Anne Di Vecchio got it from her mother-in-law, and it's just as appealing now as it was 42 years ago.
Fantastic. A huge hit yesterday. We hosted a bunch of foodies and everyone asked for the recipe. Made a day ahead of time and followed the recipe as written except had to add more milk to bread and used fresh rosemary in place of dried (about 3/4 of tablespoon). I will definitely make again!
Amazing!! I cut the recipe in half and used spinach instead of chard. I would eat this as an entree or side any time of the year.
This is amazing. I used spinich instead of chard, and mixed sweet and hot sausage. I covered the dish for the first 30 minutes of baking and took it off the last 25 in order to brown. I highly recommend this recipe.
Good recipe, but 1.5 cups of parm cheese would have been way too much. I only added 1/2 cup of cheese and it was more than enough. I also added tarragon instead of rosemary as I like that herb better. Next time I will add cooked rice and chopped walnuts to it. Solid recipe, though.
I love all the herbs and spices in this recipe. I've never cooked with chards before, but now I have the perfect dish for the colorful veggie! The only thing I changed up was the meat because the butcher had a special for spicy Italian sausage. The extra spice gave this dish an extra kick.
I love this stuffing! It has been a great hit for 3 Thanksgivings in a row. I changed one things to make it my own, and that was to add Argentinian sausage, which gives it extra flavor! I will be using it again this year!
We loved, loved, loved this recipe and intend to use it as a dinner casserole and not just a holiday stuffing recipe. We eat dairy free and so I swapped chicken broth for the milk and skipped the parmesan. I also used poultry seasoning instead of sage. Next time, I will add mushrooms too!
I can't add much to what has already been said. This dressing is the best. We've made it four times and it is always a hit. I've learned to print off extra copies of the recipe because it is always requested. Serve it at any special occasion. No need to wait for Thanksgiving!
I made this for Thanksgiving 2010 and it was a huge success. Everyone loved it. It is the best and easiest I have ever made. I used 1 lb. of Jimmy Dean sage sausage and 1 lb. of italian sausage from Fresh Market. I also used two loaves of french bread. I will definitely keep this receipe for next year.
I made this for a late Thanksgiving dinner with a friend and brought the leftovers to work the next day. I got nothing but raves. Multiple people asked for the recipe. I've passed this one down to my Dad now! I used 1/2 mild, 1/2 hot Italian sausage...fantastic!!!
My husbands family is Italian, This stuffing ingredients are like his Grandmothers Ravioli stuffing. I made this last year for Christmas. its wonderful. were having it again this year. Yum Yum
WOW! Made this for the first time for Thanksgiving and it was a hit! Very easy to make, and great to make ahead. Everyone LOVED it and there were no crumbs even left! Several people requested that it be made again for the next get together! A success!
This was one of the best dressing/stuffing recipes we have tried! It was a bit hit yesterday on our Thanksgiving menu. The kids all loved it! I couldn't find Chard at the store so went with Spinach which was very good. I will definately make this again and recommend it to anyone who loves stuffing.
I have used this recipe for at leas 25 yrs since it was first published in sunset. speaking from an italian cook my family and guests have enjoyed this dish immensely. the only variations I have tried is the use of sweet italian sausage(w/anise) and spinach when chard was not available. this is imply the best dressing ever. thank you sunset!!
I have made the same stuffing for 30 years and decided to try this one becuz it looked great! it is awesome and there were no leftovers!!! YUMMMMM!
This is a great side dish. My husband, who is not a regular cook, made it the first time with great success. He took it to a dinner with friends, 2 of whom served it at Thanksgiving, as did we. Everyone loves it! It's also great with pork, so it need not be reserved for turkey dinners. Just keep an eye on the liquid; some chard can be very wet and would make the dish soggy. Good make-ahead.
The best stuffing I have ever tasted. I have been trying to track this recipe down for the past month! You must try it.
Stands on it's own for dinner, who needs Turkey? Use spinache if you have no chard. I also mixed hot and mild sausage.....absolutely killer!
