Reply to Bread stuffing recipes - Stove Top, Pepperidge Farm mix or from scratch

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[quote=Anonymous][quote=Anonymous]Has anyone added sausage to the Pepperidge Farm?

In addition to cranberries, what are some things you add?[/quote]
Yup. No cranberries here, but I brown half a tube of Jimmy Dean sage flavor and half a tube Jimmy Dean hot. Then move the sausage to the side of the pan and sauté the onions and celery in the pork fat.  I make turkey stock from roasted turkey necks and backs for the gravy and save extra for the stuffing. Pepperidge Farm (classic herb) mildly suggests you might want to consider adding a stick of butter to the stock or water you use for the stuffing; I use half a stick.

I make virtually everything else for every meal I cook from scratch, but no homemade stuffing I’ve tried improves on this. One caution: this and other stuffing mixes are salty. If you use stock, I agree with a PP that it should be low or no sodium. Another PP mentioned poultry seasoning. Fine if it’s low sodium and/or you are starting with fresh bread crumbs, but be careful on this front n[/quote]

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