Anonymous wrote:I start with Pepperidge Farm. Add onions , celery, and cooked giblets and the meat from the turkey neck — sautéed in butter until the onions are translucent. You can also add extra bits of your own lightly toasted bread.


I’ve done sausage stuffing, but not everyone eats pork.

I don’t have a recipe, but I’ve had a rice stuffing that had Chinese sausage, dried shrimp, and mushrooms. It was truly awesome— but might be a big leap for people expecting a variation on the bread stuffing that they’re used to.

+1

I love the rice stuffing too. So different and tasty.

Anonymous wrote:This simple stuffing recipe is a hit with our family. https://www.bonappetit.com/recipe/simple-is-best-dressing

That's similar as I do except ours was a pass down for generations. Any bread works so we freeze left over from baquette to sliced of any kind. Toast it on a tray or even use the low baking dish-one less thing to wash. Low is important so you get the crust and avoid deep sog. Don't grease the baking dish-all the butter from the saute is going in. Small frying pan for onions and celery and 1/2 stick butter not 3/4-saute- add the herbs- add the liquid. One big dump into the toasted dried bried. Mix up. Add
1 egg which helps hold it together-2 especially if brown eggs gets an eggy taste. Make the top level.

Too much liquid makes it soggy and least greasy is by using boullion instead of stock or any drippings or a from a pot of what will be gravy. Dried herbs same as listed unless I use the herbs from provence which has some lavendar and garlic which I /we never add if shaking individual jars.

When 1/2 done you can decorate the top with some sliced mushrooms and /or plumped craisins.

I start with Pepperidge Farm. Add onions , celery, and cooked giblets and the meat from the turkey neck — sautéed in butter until the onions are translucent. You can also add extra bits of your own lightly toasted bread.


I’ve done sausage stuffing, but not everyone eats pork.

I don’t have a recipe, but I’ve had a rice stuffing that had Chinese sausage, dried shrimp, and mushrooms. It was truly awesome— but might be a big leap for people expecting a variation on the bread stuffing that they’re used to.

Anonymous wrote:We’ve tried so many recipes, including time consuming ones. The years I cheat and use Pepperidge farm, dressed up w/ a few things, everyone raves about it, and it goes quickly.

+1000

We’ve tried so many recipes, including time consuming ones. The years I cheat and use Pepperidge farm, dressed up w/ a few things, everyone raves about it, and it goes quickly.

I prefer cornbread-based dressing, as it doesn’t get gummy like white bread. This is Edna Lewis recipe is my favorite (and happens to be identical to my Southern Granny’s recipe):

https://www.foodandwine.com/recipes/corn-bread-pecan-dressing

Anne Burrell's cornbread stuffing is amazing. I have made it every year for at least 5 years now. https://www.foodnetwork.com/recipes/anne-burrell/sausage-cornbread-stuffing-recipe2-1949137.amp

This simple stuffing recipe is a hit with our family. https://www.bonappetit.com/recipe/simple-is-best-dressing

You have to tell us what you do now and we can fix it.

I like Julia Child's Cornbread and Sausage Stuffing the most. I make it every year for the last 25 years. My family loves it. I've also done the King's Hawaiian Bread stuffing without meat, and everyone loves that too.

https://www.food.com/recipe/julia-childs-cornbread-stuffing-208506

https://madeinaday.com/sweet-hawaiian-bread-simple-stuffing/#recipe

Our family recipe is not good. It’s downright bad. I want to bring something so good as an alternative this year, that we will kick the old tired recipe to the curb. What’s your favorite stuffing recipe?