Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

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.

We make a homemade sourdough stuffing that is my kids’ favorite Thanksgiving food. Pepperidge farm bagged stuffing would definitely not please our family!

Same. There would be a revolt if I didn’t make homemade. No one would touch the Pepperidge farm or stove top stuff

I’ve made stuffing with homemade sourdough, and I’ve made it with Pepperidge Farm, in both cases with celery, sausage (half sage half hot) butter, and broth. I highly doubt that your family would revolt if you went the Pepperidge Farm route. They might even prefer it. But it is nice of them to make you feel like the extra effort you are going to is worth it.

I've used both as well. Honestly, by the time you load it up with butter, onion, celery, seasonings ... you really can't taste a difference in the bread. I'd love to see a blind tasting where people don't know which is from the PF bag, I doubt most people could pick it out.

The one thing that can make a difference is the size of the bread cubes. PF cubes are fairly small, which I like in a stuffing b/c they get well saturated with butter and seasoning. But if you like bigger cubes, you may need to cut your own bread.

Yea the PF is just uniformly cut dry bread. You can do that too. But if you want bigger cubes or cubes that are less dry you need to make your own. Because the Pf is very dry you need to add more broth which some people don’t like.

I’m intrigued by the egg versus not egg camp. I don’t think I’ve added egg before but al now wondering if I should.

The blue bag (I think it's labeled as classic?) of the PF stuff is not manufactured-looking cubes, it's more crumbled and torn. And it was delicious.

This serious eats stuffing is our favorite:

https://www.seriouseats.com/classic-sage-and-sausage-stuffing-or-dressing-recipe

Just dooking for just me these days. I like making a holiday meal these days and dividing it into portions.

I just start by making a stock with chicken bouillon, at least 1 stick of butter and cut up sweet sausage. When that’s boiling, chopped celery and onions. Sometimes raisins, sometimes dried cranberries. Sliced water chestnuts in a can for a crunch.

I did oysters one year and I was sort of meh?

Maybe canned sliced mushrooms would be OK

Anyway, when it’s boiling I turn off the heat and just start stirring in packaged stuffing until it reaches a certain consistency where I know it won’t be mush but I also know it won’t be crunchy.

I’ve been more into my bread machine lately since another website has made me focused and I have thought of letting that bread go stale and chopping it up into cubes for this year’s stuffing/dressing but I’m only on Monday

Anonymous wrote:I grew up eating stuffing with sausage and ground pork added. I don’t have a written recipe and have tried to recreate it with bad results. It turns out solid. Can anyone provide tips for a better result? I am getting the ratios of bread, meat, egg and liquid wrong I think.

My mom made a similar one when I was young and the trick was to always add enough stock that it almost seems soupy before you bake it. That way, the final product has the moist texture you'd want. And this is with no eggs.