Turkey Stuff/Dressing

My post-Thanksgiving post:  I've made this stuffing at every opportunity I could for the past 20 years, and I still like it.  It's never reached the stellar height it did the first time I made it, but it's still damn good, often better than the turkey.  I've made it when there was no fowl to be seen at the meal: hey, no harm no fowl, right?  :)  I even leave the liver and anchovies out most times.  And the best thing: I don't have to type it up this time.  :)  I just stumbled on it already typed up.  Cook it, love it, make it your dressing.  I used homemade sausage this year, which made it seem even more special.  Enjoy. 

Comments

[Kira]

Ok, that sounds fantastic. I might have to try it next time. If I'm using store bought sausage instead of homemade, do you have any recommendations on type/brand?

[Joe]

I've often used Neese's regular "Country Sausage" because I like it and it's local. I've used the "Extra Sage" type too, and I can see using the "Hot" variety if one wanted more spice. Does Neese's make it down UpState?