Pepperidge Farm bagged. It's totally, totally fine. You add your own sausage, celery, and onion to it and it comes in three varieties. I literally can't tell the difference between it and the stuffing that my mother used to take three times as long to make. I feel bad, but it is what it is. I make everything else from scratch.

Martins potato bread cubes

Pepperidge Farm with a mix of sage and hot sausage, onion, celery, a stick of butter and homemade turkey broth. I made it from scratch a few times but went back to the original, which is pretty close to how my Mom made it.

We make our own simple bread stuffing.

My own. I use this recipe: https://www.seriouseats.com/classic-sage-and-sausage-stuffing-or-dressing-recipe and prep it ahead of time

Bagged. I like it better but usually add fresh herbs and onions

My own! Rip up different loaves of bread, add butter, sage and other seasonings, butter, apple, roasted chestnutsand bake. Super easy

Anonymous wrote:Sort of in between. I use bagged dried bread cubes, but add sautéed onion and celery, plus sage and other spices to liven it up. I sometimes add toasted nuts, which really enhances the taste. Can’t stand Stovetop stuffing; the texture is all wrong and there’s way too much salt.

+1. I used the bagged pepperidge farm then add a bunch of stuff to it. I didn't have stovetop stuffing until I was an adult. I think it is terrible--both the texture and the taste. I assume it is an acquired taste best developed as a child.

Sort of in between. I use bagged dried bread cubes, but add sautéed onion and celery, plus sage and other spices to liven it up. I sometimes add toasted nuts, which really enhances the taste. Can’t stand Stovetop stuffing; the texture is all wrong and there’s way too much salt.

Pepperidge Farm over here.

We love TJ's cornbread stuffing. Yum!

Anonymous wrote:I've come to realize I prefer boxed stuffing. I add apples and walnuts to it.

+1 Not sure why I like Stovetop cornbread stuffing, maybe it’s the load of salt. I usually add sautéed onion and celery. I have made stuffing from scratch a few times and sure, the bread tastes better- but I am not sure it tastes that MUCH better when you factor in basically instant/microwave/no need for room in oven ease. Since we only eat stuffing one time a year, I get a little apprehensive about some recipes- how fine should you crumble, is there enough broth? Worried about dry and big chunks. And then people pour gravy on it and eat it with cranberry sauce. Either way, no one in my house will eat leftover stuffing.

I've come to realize I prefer boxed stuffing. I add apples and walnuts to it.

Anonymous wrote:Own, so easy.

Agree. There isn’t much to making stugging. It’s just cubed bread, a sautéed onion, celery, some melted butter, fresh sage, broth- bake it

I make gluten free stuffing and I've made it both ways. I used to buy GF bread, cut it into cubes, and dry it in the oven. Now I've found a brand of GF stuffing cubes that I like (Aleia) so I just use those. I do use a lot more liquid (chicken broth) in my stuffing than it says in the directions on the package. If I were using fresh bread, I obviously wouldn't need the extra liquid. I do miss stuffing made with that tough baguette bread. I used to love that. C'est la vie.