For the last few years I have done both traditional and cornbread stuffing. The Pioneer Woman (via Food Network website) has great recipes for both!

Bon Appétit magazine has several stuffing recipes. I typically use the “If It Ain’t Broke Don’t Fix It Stuffing” recipe. It always gets positive reviews.

Anonymous wrote:

Anonymous wrote:with 25 people, I'm hoping they have 2-3 stuffings being served.

Last year I went to a Friendsgiving and the person who signed up to bring stuffing brought one 9x11 tray for about 30 people.

Super disappointing.

Anonymous wrote:with 25 people, I'm hoping they have 2-3 stuffings being served.

Last year I went to a Friendsgiving and the person who signed up to bring stuffing brought one 9x11 tray for about 30 people.

I’d do a traditional stuffing that is very simple for a crowd where you don’t know preferences. Stale or toasted bread (cubed) mixed with onion and celery that has been sautéed in butter. Add some chicken/turkey broth to moisten. Bake. Our family likes when we do a mixture of 1/2 crackers and 1/2 bread but that’s not for everyone.

Anonymous wrote:Just buy the Stovetop chicken flavor can and don't add anything to it.

Please God no. NO! (I’m fine with store bought almost anything. But the Stovetop stuffing is a crime).

Anonymous wrote:I buy the cubed bread at Whole Foods and make my own. It’s so so easy. But agree with PPs - go simple and traditional.

I do onion, celery, fresh flat parsley, fresh thyme, salt, good quality low sodium chicken stock (I like Imagine best), and loads of good butter. That’s it.

No sage??? That is usually as important as the bread and butter.

Anonymous wrote:Just buy the Stovetop chicken flavor can and don't add anything to it.

I like Stovetop too.

I buy the cubed bread at Whole Foods and make my own. It’s so so easy. But agree with PPs - go simple and traditional.

I do onion, celery, fresh flat parsley, fresh thyme, salt, good quality low sodium chicken stock (I like Imagine best), and loads of good butter. That’s it.