What is your go to stuffing recipe?
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
|
I use the standard PF from the bag... follow the instructions + add a bunch of chopped fresh herbs - definitely parsley and then any others you like (thyme, sage...).
I have tried a bunch of different homemade recipes over the years and none come out as consistently good as the PF. Unless stuffing is the only dish you are making, why add the hassle? |
Anonymous
just add sage seasoned pork sausage and it's heaven. |
Anonymous
I've never added sausage to stuffing but think I want to this year. How much sausage would you add? Do you add it already cooked? I liked the first sausage stuffing recipe listed in the thread but am not fond of cranberries or walnuts in stuffing. Do you think I could just leave those out? Do you think it would be easier and taste just as good to use the Pepperidge Farm with sausage? |
Anonymous
| My family is also a cornbread stuffing family - but my husband prefers the white bread kind so I always make him a box of stovetop (he actually likes that the best, go figure) and I make a cornbread version for the rest of us. |
Anonymous
This. But I like "butt stuffing" so stuff it up the butt and cook in the turkey. Yum! |
Anonymous
I make my own but not gonna lie, I love Stove Top. |
Anonymous
I think I'm the only person to do a rice stuffing, not bread 
I use pre cooked wild and brown rice, add chopped celery, onions peppers, etc. some stuffed into bird, some on the side. I usually make a double batch, freeze, and use it to stuff squash later on. |
Anonymous
| Whole foods cranberry stuffing. After I cook on the stove I stick it in the oven to crisp it up. |
Anonymous
Pretty much this, although I use dried white sandwich bread, and also use sausage (sauteed first) to cook celery, onions and mushrooms in. Chestnuts too if no one in the family has a nut allergy. I use Better than Boullion for the stock. My family is stuffing crazy over the stuff, and now my in laws love what I make -- they say it's the best ever. Not true, but it is good. I'm not a new fangled stuffing fan. |
Anonymous
| I tend to do a simple stuffing made with dried bread crumbs from a loaf of good quality sandwich bread - Arnold or Pepperidge Farm. (I save the heels of loaves for a couple of weeks before Thanksgiving). I dry them in the oven - low temp 200-ish a couple of days before. I add apples, sage, shallots plus seasoning. I like a slightly custardy texture so also add in an egg. Basic spices. I don't like sausage in stuffing but my friend adapted this simple mix to add in sausage and it worked for her. |
Anonymous
Corn Bread Dressing Ingredients 1 pan (8" square) corn bread, crumbled 1 8oz. package Pepperidge Farm Corn Bread Stuffing 1 teaspoon black pepper 1/2 teaspoon sugar 1/4 teaspoon sage or poultry seasoning 1 medium onion, finely chopped 2 stalks celery, finely chopped 1 small apple, peeled and grated 3 eggs, slightly beaten 1/2 cup whole milk 1/4 cup melted butter 2 to 3 cups chicken broth (carton broth is fine) 1 can (10 1/2 oz) cream of chicken soup Instructions Beat eggs in milk. Lightly mix all ingredients together. Put into greased 9 x 13 rectangular pan or glass casserole dish and bake for 40 - 45 minutes at 350 degrees (still set). The dressing can be served with a large spoon for scooping out directly from the casserole. You can also let it cool for about 10 minutes and then cut into squares. This recipe makes a very moist dressing that's not too compact but will still cut into loose squares. |
Anonymous
Meant to type "until set" |