This is my absolute favorite stuffing recipe, and I don’t know why I’m just now getting around to posting it…I make it every year! Probably pretty much my favorite thing at the Thanksgiving table. This is a Cooking Light recipe from eons ago, and the only thing I ever changed about it was to use all chicken stock instead of half stock/half water. Well, and to change up the sausage…hot Italian is awesome with this, but so are various herb sausages…you really can’t go wrong. I will say to be careful of the moisture level – it’s very dependent on how large a loaf of bread you use, etc. I usually find I only need 2 cups, but you can go up to 3…I also like a slightly crisper stuffing. Can’t say enough good things about this one!