Has anyone added sausage to the Pepperidge Farm?

In addition to cranberries, what are some things you add?

I doctor up the Pepperidge Farm cubes and have had no complaints.

Stove top is so salty. Definitely Prefer Pepperidge farm

Anonymous wrote:Scratch! We use a sourdough recipe and my family loves it! It’s no comparison to stovetop stuffing.

Is it the sourdough with artichoke hearts and Parmesan recipe? That’s so good.

Scratch! We use a sourdough recipe and my family loves it! It’s no comparison to stovetop stuffing.

what is your fave from scratch receipe PPs?

Anonymous wrote:Scratch. Easy and I hate cooking.

+1

So much better than prepackaged.

I make it from scratch. I do not think you should worry about how much bread. My recipe says 15 slices but there are many different slize slices. It is always fine. I think that the key is fresh sage and other herbs. I make a very simple recipe and everyone loves it.

Scratch. Easy and I hate cooking.

we have always used the pepperidge farn cube stuffing mix and it has never failed us.

stove top would never be an option for thanksgiving.

Anonymous wrote:

Anonymous wrote:I just doctor up the pepperidge farm (for classic), or the stove top (for cornbread). Sautee a bunch of celery and onions in a lot of butter and then follow their recipe. Use high quality low sodium stock, instead of broth. If I'm fancy I add dried cranberries in with the stock.

Exactly this.

Meant to add - I also mix in poultry seasoning.

Anonymous wrote:I just doctor up the pepperidge farm (for classic), or the stove top (for cornbread). Sautee a bunch of celery and onions in a lot of butter and then follow their recipe. Use high quality low sodium stock, instead of broth. If I'm fancy I add dried cranberries in with the stock.

Exactly this.

Anonymous wrote:I just doctor up the pepperidge farm (for classic), or the stove top (for cornbread). Sautee a bunch of celery and onions in a lot of butter and then follow their recipe. Use high quality low sodium stock, instead of broth. If I'm fancy I add dried cranberries in with the stock.

This sounds good. I think I'm doing this.

I just doctor up the pepperidge farm (for classic), or the stove top (for cornbread). Sautee a bunch of celery and onions in a lot of butter and then follow their recipe. Use high quality low sodium stock, instead of broth. If I'm fancy I add dried cranberries in with the stock.

Hi! I have struck out on some from-scratch stuffing recipes. A lot of effort and then it's not really even all that good. Also I'm always confused about bread. The recipes say "a loaf" or whatever, but how do you know you're using the right amount of bread. So then maybe it turns out all dry ..

Now I am perusing recipes that use a Pepperidge Farm mix and also considering Stove Top. I am seeking opinions on what's good.

Or if you have a really excellent from-scratch recipe, share?

I like classic bread stuffing, no meat in it.