This recipe is so yummy. I've taken the advice of other reviewers and used Jimmy Dean Sage Sausage. I always use fresh herbs for holiday cooking. The addition of fresh sage with the sage sausage was a little much though. Next time I'll do one or the other. I staled my own sourdough bread cubes, and I have to say I prefer french bread for this stuffing as there are already so many strong flavors in it. I left out the liver because I don't like it, and even though I only put in a little bit of the rosemary, I'll leave it out next year. I just don't like it. I used a Honey Crisp apple because it would not get mushy. I didn't stuff the bird and so used a lot more broth than the recipe calls for. Also, next year I will try to add an egg to help with binding. The only real mistake I made this year was I followed the advice of another reviewer and put everything together except for the broth the day before and then added the butter and broth just before cooking. My bread cubes got soft just sitting in the fridge with the other ingredients. If you need to make this ahead of time, I recommend keeping the sausage mixture separate from the bread until you are ready to either stuff the bird or bake it in the oven. Great recipe and easy to alter to make it your own.

I just used a packet of hollandaise sauce for this recipe, and it came out good on the cauliflower, but I did not like the sauce with the carrots. Not a good combination. Other than that the recipe is a good one. I'm always looking for something new to do with cauliflower.

::::sigh:::: I love all of the ingredients in this recipe, but it didn't turn out well. It was definately missing something both taste-wise and color-wise. It looked terrible on the plate. Perhaps if some red pepper were added?