Anonymous wrote:Has anyone added sausage to the Pepperidge Farm?

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

Yup. No cranberries here, but I brown half a tube of Jimmy Dean sage flavor and half a tube Jimmy Dean hot. Then move the sausage to the side of the pan and sauté the onions and celery in the pork fat. I make turkey stock from roasted turkey necks and backs for the gravy and save extra for the stuffing. Pepperidge Farm (classic herb) mildly suggests you might want to consider adding a stick of butter to the stock or water you use for the stuffing; I use half a stick.

I make virtually everything else for every meal I cook from scratch, but no homemade stuffing I’ve tried improves on this. One caution: this and other stuffing mixes are salty. If you use stock, I agree with a PP that it should be low or no sodium. Another PP mentioned poultry seasoning. Fine if it’s low sodium and/or you are starting with fresh bread crumbs, but be careful on this front n

We’re not big stuffing people and this year I’m making stovetop. It tastes good. I can make tons of other fancy sides. And I’m not so uptight to think that making dehydrated bread cubes and onions doesn’t mean mean I’m not a good cook.

Anonymous wrote:

Anonymous wrote:

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.

Not that one but that sounds good, too. There’s so many appealing recipes out there but my kids insist on this one— their favorite part of the thanksgiving meal.

you bake the sourdough too or just use sourdough?

Anonymous wrote:

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.

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

+1 Pepperidge farm with sautéed onions and celery beats any fancy recipe o have tried to make

My family has southern roots, and my grandmother's recipe is basically pepperidge farm with homemade cornbread, sauteed onions and celery, butter, broth and seasonings.

I make slow cooker stuffing from scratch. it's really good! you have to cut up a loaf of bread into cubes and toast it. it's a bit of a pain, but the plus is that it can go in the slow cooker so you're not using oven/stove space. You can toast the bread a couple of days in advance which simplifies the prep.

https://www.thekitchn.com/how-to-make-stuffing-in-a-slow-cooker-225708

Anonymous wrote:

Anonymous wrote:Has anyone added sausage to the Pepperidge Farm?

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

I have done this! Just don’t add as much butter, the fat from the sausage is enough.

We use bacon. Same thing.

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

Been doing this for years and always a favorite dish.

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. I also add cooked giblets and use the broth from the giblets instead of water. Sometimes I also add mushrooms or cooked sausage (sage). If I need more dressing than one package will make, I add lightly toasted bread and adjust the other ingredients accordingly.

Anonymous wrote:

Anonymous wrote:Our family favorite...simple and easy and delicious

1 cup melted butter
1 cup minced fresh parsley
3 cups chopped onions
3 cups minced celery stalks and leaves
salt and freshly ground black pepper
16 slices white bread, dried and broken into small pieces
1 egg
about 2 cups chicken broth
6 tablespoons minced fresh sage

Sauté the onions and celery in 4 tablespoons butter until soft. In a large bowl, toss the dried bread, sage, parsley, salt, and pepper. Add the onion mixture along with the remaining melted butter to the bread mixture. Beat the egg and add to the mixture. Toss until well mixed. Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy. Stuff the turkey or bake alongside in a greased casserole for 30 minutes.

What kind of bread do you use?

No specific brand...but a high quality white bread...there is usually 1 on sale (very scientific). I bought it last week so it would get stale and cannot recall which one it was. A major brand.

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.

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

+1 Pepperidge farm with sautéed onions and celery beats any fancy recipe o have tried to make

Anonymous wrote:Our family favorite...simple and easy and delicious

1 cup melted butter
1 cup minced fresh parsley
3 cups chopped onions
3 cups minced celery stalks and leaves
salt and freshly ground black pepper
16 slices white bread, dried and broken into small pieces
1 egg
about 2 cups chicken broth
6 tablespoons minced fresh sage

Sauté the onions and celery in 4 tablespoons butter until soft. In a large bowl, toss the dried bread, sage, parsley, salt, and pepper. Add the onion mixture along with the remaining melted butter to the bread mixture. Beat the egg and add to the mixture. Toss until well mixed. Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy. Stuff the turkey or bake alongside in a greased casserole for 30 minutes.

What kind of bread do you use?

Anonymous wrote:what is your fave from scratch receipe PPs?

Stuffing is so easy. Cube some bread the night before and leave on a cookie sheet to dry out. Any bread will do, but the better quality bread the better the stuffing will be. I like a good quality sourdough (from a bakery, not a grocery store).

Sauté onion, carrot, celery, fennel in butter/olive oil mix until golden. Add a lot of salt and pepper. Add some broth to pan and deglaze. Pour mix over bread cubes and toss to coat well, adding more broth as needed so everything is moist but not too wet. Make sure to use enough salt and pepper. Add lots of fresh chopped sage. Put in buttered casserole dish and bake at 350. You can cover for half cooking time, then uncover to brown it up or broil at the end.

Our family favorite...simple and easy and delicious

1 cup melted butter
1 cup minced fresh parsley
3 cups chopped onions
3 cups minced celery stalks and leaves
salt and freshly ground black pepper
16 slices white bread, dried and broken into small pieces
1 egg
about 2 cups chicken broth
6 tablespoons minced fresh sage

Sauté the onions and celery in 4 tablespoons butter until soft. In a large bowl, toss the dried bread, sage, parsley, salt, and pepper. Add the onion mixture along with the remaining melted butter to the bread mixture. Beat the egg and add to the mixture. Toss until well mixed. Add the broth slowly while tossing mixture to moisten thoroughly, making sure to not make the stuffing soupy. Stuff the turkey or bake alongside in a greased casserole for 30 minutes.

Anonymous wrote:Has anyone added sausage to the Pepperidge Farm?

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

I have done this! Just don’t add as much butter, the fat from the sausage is enough.

Anonymous wrote:

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.

Not that one but that sounds good, too. There’s so many appealing recipes out there but my kids insist on this one— their favorite part of the thanksgiving meal.