A few weeks ago we attended a dinner where a friend made stuffing. It was one of the best stuffing recipes I've ever tried and she was kind enough to give me the recipe. My son re-created the recipe at Thanksgiving and it went over well.
Sausage and Sage Stuffing
Brown 1 lb. Bob Evans Sage Sausage in skillet. Drain sausage. Place one stick of butter in same frying pan with 1 medium diced onion and 2-3 stalks of diced celery. Sautee for approximately 8-10 minutes. Add 1 tsp. thyme and 1 1/2 tsp. sage. Add sausage back in and sauté for 2 minutes.
In large bowl, tear Italian or French bread into bite size pieces. Add sausage mixture. Pour in one 32 oz. box of chicken stock or broth. Then mix in one beaten egg.
Spread everything out in a 13x9 greased pan and bake at 350 degrees for 1 hour, 10 minutes.