Anonymous wrote:I make this every year. Everybody likes the simple stuffing, no sausage, oysters, fruit, nuts or other things lurking in it. https://www.bonappetit.com/recipe/simple-is-best-dressing

I see bags of cubed breads in the bakery department of grocery stores to save the step of drying your own bread.

This is our family recipe- minus eggs and fresh herbs (we just use dried). No complaints ever.

I make this every year. Everybody likes the simple stuffing, no sausage, oysters, fruit, nuts or other things lurking in it. https://www.bonappetit.com/recipe/simple-is-best-dressing

I see bags of cubed breads in the bakery department of grocery stores to save the step of drying your own bread.

And 1/2 cup of turkey juice instead of water

^^"some kind of"

Make the stove top, use chicken brothers and add celery and onion. Easy

This is the one we do every year. Not hard to cook and totally winner. Note, this makes a lot so if you only have a few guests, halve the recipe.

https://www.seriouseats.com/classic-sage-and-sausage-stuffing-or-dressing-recipe

Ask the person who wants stuffing if they have a fondness for box stuffing (it is a particular taste & texture, and it is nostalgic for some people), or if they really like homemade.

If the former, just do Stovetop savory herbs as per the box. It is dead easy and fast, and a good host tries to provide what the guest wants, not what earns them some kind og internet class points.

If the latter, the crockpot recipe above is fairly simple and easy.

I appreciate that people here are recommending you dry your own breadcrumbs, etc., and that is absolutely no big deal for me. However, this is someone who's never made stuffing before and is hosting a major holiday. Give them a break. better to make just what the guest wants (if Stovetop) or make something fairly straightforward for the first time effort, but which is still tasty.

OP doesn't need to climb a mountain for a first time side dish. Don't over-complicate it.

Do not make Stovetop. I cannot believe people use this. It is a holiday and you are going to use gross processed from a box stuff? Stuff is so easy to make.

Cube some bread and let it dry out overnight or lightly bake in oven to make it dried.

Sauté diced onion and celery with butter in until translucent.

Lightly toss together in a big bowl: the dried cubed bread, sautéed onions and celery, a few tablespoons melted butter, generous amount of fresh minced sage, salt and pepper, enough chicken/turkey broth is moisten everything but not too wet. Some people add a beaten egg to the broth. Bake covered with foil at 350 40 min, uncovered another 10 or until top gets a little crispy and browned (or can broil a couple min, but be careful).

Does your guest like things like the green bean casserole? If they like this kind of casseroles, Stove Top is probably fine. It has a taste and texture that screams “I’m from a box”! It’s kind of mushy. If not, honestly get the Pepperidge Farms cubes and follow a recipe for that.

Stove top chicken stuffing is delicious.

This one is a winnerhttps://www.averiecooks.com/classic-traditional-thanksgiving-stuffing/

Anonymous wrote:If you make it in the crock pot, this is really easy:

1) Sauté some diced onions and celery in about 2 TB butter on low or medium low until they are soft, semi-translucent and fragarent
2) Add them to a crock pot. Then put in 1 package of unseasoned prepared stuffing breadcrumbs (like Pepperidge farm), and 1 package of seasoned prepared stuffing breadcrumbs
3) Then pour in about half a container of chicken broth, and cook it all on low for about an hour. Check it, then you can add more seasoning if it needs more seasoning, and you can add more broth if it’s a little dry (keep 2 containers of chicken broth around just in case)

If you’re not using your turkey drippings for gravy, you can add them to the stuffing at the end

Good luck!

Sorry, I forgot—you can add 1 or 2 beaten eggs at the beginning if you want it to have a thicker, soaked-in-ier consistency

If you make it in the crock pot, this is really easy:

1) Sauté some diced onions and celery in about 2 TB butter on low or medium low until they are soft, semi-translucent and fragarent
2) Add them to a crock pot. Then put in 1 package of unseasoned prepared stuffing breadcrumbs (like Pepperidge farm), and 1 package of seasoned prepared stuffing breadcrumbs
3) Then pour in about half a container of chicken broth, and cook it all on low for about an hour. Check it, then you can add more seasoning if it needs more seasoning, and you can add more broth if it’s a little dry (keep 2 containers of chicken broth around just in case)

If you’re not using your turkey drippings for gravy, you can add them to the stuffing at the end

Good luck!

Stove Top isn’t the healthiest, but for many people, it is what they like after a lifetime of eating it. Savory Herb is better than the Turkey flavor. We’ve done Savory Herb with chicken broth rather than water for relatives who like it. I prefer to make it from scratch, but the effort isn’t worth it for one person who wants stuffing.

I'm not a stuffing/dressing guy. Looking at reviews online, it seems like people love the Stove Top Savory Herbs box mix. Any tips for making it, or just buy and make according to box? And how many people does one box serve, in your experience?