Cornbread made the day before. And an addition of a few stale biscuits or a few stale slices of white bread. Then crumble all of it and mix well!

Ugh....Yankees.

The best dressing is made with part seasoned bread crumbs and part southern cornbread, crumbled.

I made my own for years. I recommend the house brand Whole Foods sandwich bread--it is sturdy, plain, and inexpensive. Cut it and dry it out in the oven on low heat a day or two before you need it. Add poultry seasoning and cloves of garlic to season it.

To be honest though, after about 5 yrs I went back to Pepperidge Farm cubes in the bag. I like it just as much, probably bc it's what my mom made.

Stovetop doesn't taste right to me, and I don't like the fine texture.

Does anyone else think Stovetop is delicious? I don't know if I've ever made it myself, but DH and I are seriously considering making it for Thanksgiving - it's just the two of us. I'm sure I won't be able to go through with it and will make the real deal, but maybe...

Anonymous wrote:Cooks illustrated recommends using Pepperidge Farm sandwich bread that you cut up yourself.

With plenty of mushroom pieces and onions.

Dang, now I'm getting hungry!

Cooks illustrated recommends using Pepperidge Farm sandwich bread that you cut up yourself.

I just buy loaves of day old sliced white and wheat bread, cube it and dry it in my oven. I also dry a pan of cornbread overnight and crumble that and throw it in. I use italian sausage for the meat. YUMMY

Sandwich bread, no crust. Good quality sandwich bread, and hearty wheat with whole grains, though. And I ripped it up by hand so it wouldn't all be a uniform size. I left the pieces bigger than traditional cubes. Now you are really making me miss that stuffing!

Pp did you buy like sandwich sliced bread that you cut up the slices or did you but bakery loaves from the bakery department? And do you cut the crust off or leave it on?

The best stuffing I ever made was many years ago (pre-kids) and I made it with store-bought bread that I left out to dry overnight. I used white, wheat and pumpernickel. It was awesome. I called it my world harmony stuffing.

Now, I use the stuff you buy in bags, Arnold or Pepperidge Farms. It isn't close to being the same thing.

I always use the bag. I'm lazy. First I saute a container of mireproix (carrot,celery,onion) from TJ in one stick of butter, then add the bagged stuff. Moisten with chicken stock and bake. I like it.

Do you use like a big crusty loaf or what kind of bread do you buy? I can dry in the oven and even assemble the stuffing the day before and just cook off on Turkey day right?

I've done both. It is softer when you dry it out yourself. Out of the bag sometimes tastes like Stovetop Stuffing in my opinion. Last year I did a mix of bread I had toasted in the oven, with a bag of cornbread stuffing. I think I liked the mixed consistancy best.

Not sure what you mean by "too thick". I make my own wheat honey bread then slice it thinly and cube it and toast it in the oven. NO comparison to the stuffing packages you can buy in the store.

So I'm wondering what makes better stuffing....I've never made it with real bread that I dried out. I realize the stuff in the package is real bread too but you know what I mean. I'm worried if I use real bread it might be too thick but not sure. What is everyones preference?