David Dyer-Bennet wrote: >There is only One True stuffing -- bread and herbs. Peperidge farm >breadcrumbs (not cubes), with onion, cellery, summer savory, thyme, >black pepper, and lots of butter and some broth added. Luckily I've >learned to make it myself, so I'm not dependent on outside suppliers >(except peperidge farm). A few years ago my mother started making a spectacular dressing that has sausage meat in it. I know! I was also skeptical at first , but it's excellent - moist and flavourful and the sausage does not overpower the dressing. I'm afraid I don't know what kind of sausage she uses, but I'm betting it's not Chorizo.