The BEST part of Thanksgiving was always my mothers stuffing. Especially the crispy part!

6 cups small cubed bread (sour dough is great!) or 1 bag of cubed herb stuffing mix (omit oregano, basil and thyme)
2 cups turkey or chicken broth (more as needed)
4 tbs. Butter
1 cup each chopped celery and onion
2 cups sliced mushrooms
1 lbs Italian sausage
2 cloves garlic
1 bunch chopped parsley
1 tsp. each oregano, basil, thyme
Salt and pepper to taste

Toast Bread cubes in 350 oven until dry and lightly colored poor into large mixing bowl. (If using bagged stuffing cubes omit this step)
Slice sausage and brown in large skillet, poor on top of bread. Place butter, onion, celery and garlic in skillet and cook until wilted. Add mushrooms and cook 5 minutes then add broth and heat through. Season mixture with salt and pepper to taste. Poor the skillet on top of bread and sausage, add parsley and other herbs. Stir to combine. Makes enough stuffing for a 14 lb bird. Or stuffing can be cooked in the oven at 350 for 45 minutes.

-- Adriana N.