RecipeMuncher

I’ve made this stuffing twice at Thanksgiving now, and I served it recently with Sage and Clementine Roast Chicken.  Stuffing (or dressing as we called it growing up) never had meat it in: it was a bread-and-veggies exclusive.  I had a sausage stuffing at someone else’s Thanksgiving, served by a German grandmother.  It was incredible; I never knew what I was missing!  The sausage added texture to the traditional flavors, and there isn’t much that pork doesn’t improve (...)