Top Thanksgiving recipe for Stuffing!

Top requested recipe from sunset magazine

Ingredients: French bread ¾ loaf (¾ lb) Nonfat milk 1 ½ cups Sweet Italian sausages 2 lbs Parsley, chopped 1 cup Garlic, minced or pressed 1 clove Medium onion, chopped 1 Celery, finely chopped ½ cup Green Swiss chard, stem ends trimmed, coarsely chopped 1 ½ lbs Parmesan cheese, freshly grated 1 ½ cups Basil, dried 1 ½ tsp Sage, dried and rubbed ¼ tsp Rosemary, dried and rubbed ¼ tsp Salt To taste Steps: 1. Cut bread into ½-in. slices. Put slices in a large bowl and add milk. Mix gently with a spoon to saturate with milk and let stand about 30 minutes. Stir occasionally. 2. Meanwhile, set a 6- to 8-qt pot over medium-high heat. Squeeze sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned, 10 to 15 minutes; pour off any excess fat. Add parsley, garlic, onion, and celery. Cook, stirring often, until vegetables are lightly browned, 5 to 8 minutes. Add chard and ½ cup water and cook, stirring often, until wilted, about 5 minutes. 3. With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage, and rosemary. Season with salt to taste. 4. Preheat oven to 350°. Spoon stuffing into a shallow 3-qt (9 x 13-in.) casserole. For moist stuffing, cover with foil; for crusty stuffing, do not cover. Bake until hot (at least 150° in center) or lightly browned, at least 30 minutes. Make ahead: Up to 1 day ahead, covered and chilled. Allow about 1 hour to bake.