Bread stuffing recipes - Stove Top, Pepperidge Farm mix or from scratch
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Anonymous
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Edna Lewis’ cornbread dressing is the best (and it happens to be identical to my Grandmother’s recipe):
https://www.foodandwine.com/recipes/corn-bread-pecan-dressing |
Anonymous
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Stove Top is practically inedible. The only time I have had it was at a Thanksgiving that included instant mashed potatoes, gravy from a jar and frozen vegetables.
I do sourdough stuffing from scratch. It's so easy. |
Anonymous
| We do Stove Top. Our entire family loves it and it’s our tradition. Homemade is so much more work and wasn’t even that good. |
Anonymous
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I use this recipe for homemade:
https://www.epicurious.com/recipes/food/views/simple-is-best-dressing-51124210 I do leave out the eggs though, and don't bake it for as long. |
Anonymous
| ^ I used that recipe last year for the first time and it was also the first time I ever made great stuffing! I was nervous but did use the eggs - stuffing was fantastic. |
Anonymous
+1 it’s nostalgic. I bake bread weekly but use all my cubes to make croutons or breadcrumbs. |
Anonymous
| Whole Foods sells already-dried bread for stuffing that takes a step out of making it from scratch -- I use that and then follow the Kitchn recipe. |
Anonymous
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This recipe is really good. I made from scratch stuffing for the first time last year and was amazed at how much better it was than boxed. As others have mentioned, using fresh herbs is key.
https://www.howsweeteats.com/2020/11/best-stuffing-recipe/ |