Anyone have a delicious, traditional homemade stuffing/dressing recipe?

[Anonymous]

Thanksgiving stuffing is one of my favorite things in the world, but I like it as plain as possible. Stale white bread cubes moistened with milk or stock, celery and onions sautéed in a ridiculous amount of butter, sage and/or poultry seasoning, salt and pepper. I’m fervently opposed to things like sausage, pecans, mushrooms, etc in my stuffing.

[Anonymous]

Anonymous wrote:Thanksgiving stuffing is one of my favorite things in the world, but I like it as plain as possible. Stale white bread cubes moistened with milk or stock, celery and onions sautéed in a ridiculous amount of butter, sage and/or poultry seasoning, salt and pepper. I’m fervently opposed to things like sausage, pecans, mushrooms, etc in my stuffing.

this is it - perfection (I've even gone simpler and buy the cubes from the bakery section of Wegmans)

[Anonymous]

Anonymous wrote:I grew up eating stuffing with sausage and ground pork added. I don’t have a written recipe and have tried to recreate it with bad results. It turns out solid. Can anyone provide tips for a better result? I am getting the ratios of bread, meat, egg and liquid wrong I think.

I make this every year, and it's delicious. I use chicken or turkey sausage and dried cherries instead of the cranberries. Can omit the latter if you don't like, but our family prefers the pop of sweetness.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Thanksgiving stuffing is one of my favorite things in the world, but I like it as plain as possible. Stale white bread cubes moistened with milk or stock, celery and onions sautéed in a ridiculous amount of butter, sage and/or poultry seasoning, salt and pepper. I’m fervently opposed to things like sausage, pecans, mushrooms, etc in my stuffing.

this is it - perfection (I've even gone simpler and buy the cubes from the bakery section of Wegmans)

+1 to this!!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I will tell you right now that I've done this and no one ever likes it as much as the bagged stuff. Seriously don't bother.

We make a homemade sourdough stuffing that is my kids’ favorite Thanksgiving food. Pepperidge farm bagged stuffing would definitely not please our family!

Same. There would be a revolt if I didn’t make homemade. No one would touch the Pepperidge farm or stove top stuff

I’ve made stuffing with homemade sourdough, and I’ve made it with Pepperidge Farm, in both cases with celery, sausage (half sage half hot) butter, and broth. I highly doubt that your family would revolt if you went the Pepperidge Farm route. They might even prefer it. But it is nice of them to make you feel like the extra effort you are going to is worth it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I will tell you right now that I've done this and no one ever likes it as much as the bagged stuff. Seriously don't bother.

We make a homemade sourdough stuffing that is my kids’ favorite Thanksgiving food. Pepperidge farm bagged stuffing would definitely not please our family!

Same. There would be a revolt if I didn’t make homemade. No one would touch the Pepperidge farm or stove top stuff

I’ve made stuffing with homemade sourdough, and I’ve made it with Pepperidge Farm, in both cases with celery, sausage (half sage half hot) butter, and broth. I highly doubt that your family would revolt if you went the Pepperidge Farm route. They might even prefer it. But it is nice of them to make you feel like the extra effort you are going to is worth it.

I've used both as well. Honestly, by the time you load it up with butter, onion, celery, seasonings ... you really can't taste a difference in the bread. I'd love to see a blind tasting where people don't know which is from the PF bag, I doubt most people could pick it out.

The one thing that can make a difference is the size of the bread cubes. PF cubes are fairly small, which I like in a stuffing b/c they get well saturated with butter and seasoning. But if you like bigger cubes, you may need to cut your own bread.

[Anonymous]

I love Alison Roman's celery leek stuffing. https://www.alisoneroman.com/recipes/buttered-stuffing-celery-and-leeks/

[Anonymous]

Anonymous wrote:I do a 50/50 mix of the Pepperidge Farm regular and cornbread stuffings, add a roll of sage sausage, onions and celery, and add fresh chopped poultry blend herbs.

Way easier than making it from scratch and just as good.

This is the way. I add chopped hard boiled eggs but admit that may not be everyone’s ideal recipe.

I also fry some sage in the butter that is used.

[Anonymous]

I just doctor up the boxed stovetop stuffing (chicken flavor) with whatever I have on hand and it pops!!

[Anonymous]

Smitten Kitchen challah stuffing! Bought N extra challah yesterday and I’m ready.

[Anonymous]

Dry out your bread a day in advance.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I will tell you right now that I've done this and no one ever likes it as much as the bagged stuff. Seriously don't bother.

We make a homemade sourdough stuffing that is my kids’ favorite Thanksgiving food. Pepperidge farm bagged stuffing would definitely not please our family!

Same. There would be a revolt if I didn’t make homemade. No one would touch the Pepperidge farm or stove top stuff

I’ve made stuffing with homemade sourdough, and I’ve made it with Pepperidge Farm, in both cases with celery, sausage (half sage half hot) butter, and broth. I highly doubt that your family would revolt if you went the Pepperidge Farm route. They might even prefer it. But it is nice of them to make you feel like the extra effort you are going to is worth it.

I've used both as well. Honestly, by the time you load it up with butter, onion, celery, seasonings ... you really can't taste a difference in the bread. I'd love to see a blind tasting where people don't know which is from the PF bag, I doubt most people could pick it out.

The one thing that can make a difference is the size of the bread cubes. PF cubes are fairly small, which I like in a stuffing b/c they get well saturated with butter and seasoning. But if you like bigger cubes, you may need to cut your own bread.

Yea the PF is just uniformly cut dry bread. You can do that too. But if you want bigger cubes or cubes that are less dry you need to make your own. Because the Pf is very dry you need to add more broth which some people don’t like.

I’m intrigued by the egg versus not egg camp. I don’t think I’ve added egg before but al now wondering if I should.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I will tell you right now that I've done this and no one ever likes it as much as the bagged stuff. Seriously don't bother.

This is exactly what I'm afraid of. I tried pepperidge farm last year with the onions and celery and it was meh.

Did you doctor it up or literally just toss it in some broth and serve it up?

[Anonymous]

Anonymous wrote:I love Alison Roman's celery leek stuffing. https://www.alisoneroman.com/recipes/buttered-stuffing-celery-and-leeks/

+1

Another vote for Alison Roman's stuffing. It's my current favorite. (I do scale back the celery a little though.)

[Anonymous]

https://www.thecountrycook.net/crock-pot-stuffing/


This is a simple, tasty recipe that you can cook in crockpot and serve warm from same vessel (not elegant, but I prefer hot.)I tried it out today and it worked well- not mushy. No, it does not form the delicious crust in the oven- but I need the oven space after the turkey for other things.The day before Thanksgiving, I will dice onion and celery, and measure out needed spices in sandwich bag.