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.

Anonymous wrote:I make a delicious one by pouring the sutffing mix out of a Stove Top box and into boiling water. It's amazing and everyone eats is every year!

This is what I usually do. Is this ok for company?

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.

Bag Pepperidge farm CUBES
Vegetable stock
Stick of butter
2 onions
2 carrots
2 celery
3 cloves garlic
1 bunch scallions
1 box brown mushrooms
Parsley
Sage

Finely chop all veggies in the food processor. Sautee with butter covered on low heat for 20 min.
Add cubes and stock (as much as you need to be uniformly damp. Mix in herbs, chopped.
Add to greased 9x13 pan. Dot with butter.
Bake at 400 until browned.

I usually make this stuffing in a crock pot: https://www.allrecipes.com/recipe/13571/slow-cooker-stuffing/

It's just a traditional sage stuffing, we always skip the mushrooms. If you make this, just be sure to adjust the amount of broth you use depending on how dry your bread is.

I like Scott Peacock’s cornbread dressing:
https://www.bhg.com/recipe/stuffing/scott-peacocks-corn-bread-dressing/

Gulf Coast Florida.
Oyster dressing. We did stuffing and this went in the neck cavity. But you can bake it just be sure oysters cook through. We never left it for leftovers.

Make whatever bread dressing you want. To be honest, we used Pepperidge Farm plain mix with added sauteed celery and onion. Saute a pint or half pint (depending on how much you make) of fresh or fresh packed oysters in butter. Add to dressing. Bake unitil celery and onions are soft and it's really hot all through.

I loathe cornbread stuffing.

I make a traditional herb stuffing/dressing, using two types of bread, torn and dried out the day before;

- Wegman's Rosemary Sourdough (this is the key)
- White Italian bread

Soften onion, garlic and celery in butter and salt, pepper and a bit of poultry seasoning.
Add chopped sage, thyme and oregano, and broth, two large eggs
Check seasoning before adding the egg, and adjust as needed.

Mix and bake.

Essentially this recipe, I don't measure anything so, I can't comment on exact measurements

https://www.devourdinner.com/sourdough-stuffing/

I have tried a bunch of recipes over the last several years that have been fine but not great, and this year I'm doing Pepperidge Farm (which I believe to be my family's traditional recipe).

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.

DH's southern family always makes a cornbread dressing. It's easy, traditional, and always popular. Their recipe is similar to this one:

https://www.southernliving.com/recipes/southern-cornbread-dressing

Gourmet magazine Nov. 2000 Herbed Shallot Stuffing. Delicious. There's also a sage/sausage/cranberry that is wonderful.

I make a delicious one by pouring the sutffing mix out of a Stove Top box and into boiling water. It's amazing and everyone eats is every year!

The bon appetit sausage cornbread pecan one

I'm not going to put it in the bird. thank you.