Did you try the cooking forum? This forum's pretty quiet, but Cooking is very active.

Hi. I use one of those large foil baking dishes about 4"deep to bake mine on the side. This way no one fights for the crunchies There's plenty to go around. Ok-4 pkgs Peppridge Farm Cornbread stuffing mix. 2 1/2" qts of good chicken stock. I heat it ahead of time with fresh carrot onion celery and garlic to boost the flavor. Save vegs and mash and return to stock. 4 eggs. 1 1-/2 stks of Butter. 2 rolls of Jimmy Dean Sage Sausage. 3lg carrots diced small. 3 lg onions diced small. 3 ribs celery diced small. 8 ounces toasted Pine nuts. Most important!-FRESH parsley, rosemary, sage, thyme. I buy a good size bunch of each. I stuff some of each into my turkey cavity with raw wedges of onion carrots garlic and wedged lemon. ...(want to make this now myself.) In a.m. start pumping up your stock. Set it aside when done. Butter fpil pan. Empty stuff mix into it. Saute diced vegs and 6 diced garlic cloves till tender with ol. Oil and black pepper. Add to fpil pan. In same frying pan brown sausage bteaking up well. Drain and add to mix. Add 3/4 of stock. Chop herbs and add to mix. Add diced butter. Add beaten eggs. Mix until herbs look evenly distributed. Lastly add pine nuts. Cover with foil and bake 350F for 40 min then uncover for 20 min. Want top to brown and get a bit crisp. There is never EVER any left. Hope someone out there enjoys!

Thats 1 1/2 sticks of butter. Worried my typo above looks like 11sticks. Yikes!