I always get rave reviews for my stuffing and the secret is that I use Stovetop Stuffing Mix as the base. Their special blend of herbs and spices and the seasoned croutons have such great flavor, I will never make stuffing any other way again. I prefer the San Francisco Sourdough stuffing mix but the turkey and chicken flavors are fine, too. Here's the recipe for my special Thanksgiving stuffing using Stovetop as the base. Everyone always asks for seconds, so be sure to make a lot!

Amanda's Favorite Stuffing

Two boxes of Stovetop Stuffing Mix
(Turkey, Sourdough or Chicken Flavor or combine two different flavors)
Prepare stuffing mix according to package directions.

One pound of Jimmy Dean Sausage (Medium or Mild)
While the stuffing is simmering, crumble the sausage into a skillet and fry until browned. Drain off the grease and save in a bowl until stuffing is ready.

One can of whole or sliced water chestnuts. Drain off the water and slice the water chestnuts into small pieces.

One cup of sliced walnuts. Chop the walnuts into small pieces.

One half cup of sliced onion. Chop onion into tiny pieces.

After you've prepared the stuffing mix according to the package directions, stir in the browned sausage, water chestnuts, sliced walnuts and onions. Stir until all ingredients are moistened with the stuffing mix and mixed well. Serve immediately or place in a baking pan and bake for 10 minutes at 350 if you prefer a browned stuffing.
(Serves 8)

For variations on this recipe you can add cooked wild rice, raisins, celery, chopped apples or dates.

This stuffing reheats really well and sometimes tastes even better the next day. Enjoy!

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