So many requests so I am posting it again! I discovered it 20 years ago, tweaked it & get asked for the recipe over and over again! I’m begging you to make it! To-Die-For Stuffing Ingredients: 1 dense dark rye loaf, (French bread works too) cut into 1-inch cubes, dried in a 200°F oven 1 dense light rye loaf, (Italian bread works too) cut into 1-inch cubes, dried in a 200°F oven 2 lb thick-cut bacon, chopped and browned (save the fat) 2 lb mild Italian bulk sausage, cooked 8 eggs, lightly beaten 2 large onions, chopped 10+ garlic cloves, crushed 2 tbsp rosemary 2 tbsp sage 1 tbsp thyme leaves 6-8 cups rich chicken or turkey stock Directions: Cook the sausage, break it into chunks, and remove to a bowl. Brown the bacon in the sausage fat, then remove it to the same bowl. Add a few tablespoons of olive oil to the pan and sauté onions, garlic, rosemary, and sage until golden and soft. In a large bowl (a turkey roasting pan works great), combine the bread cubes and eggs...