Time for a bump :)

Cornbread stuffing. No fruit (ugh). Plenty of sausage. Cooked in the bird.

No soggy bread stuffing, please.

I'm not sure it's the only way to go but I would eat your stuffing gladly. Sage sausage is the key to my enjoyment. I'm usually disappointed with stuffing in restaurants as a result. My own is about 25% sausage.

NO celery!

Bread stuffing
 

Has to be bread stuffing with onion, celery, sage, rosemary, thyme, chicken broth. In the purest form, broth from the cooked turkey neck can be used rather than chicken broth if you're not making giblet gravy. The bagged commercial stuffing mixes are not bad to start with, adding the onion and celery, but it is easy to over-season if you're not careful. Always trying to make it come out the same as my dad's.

Cornbread with apples, sausage, onion, celery, and really good seasoning. Never in the turkey though. I'm always concerned about cross-contamination and the stuffing won't cook as evenly.

Bread Stuffing
 

Italian Sausage (with fennel), Onion, Celery, Pepperidge farm stuffing, sage, parsley and.....wait for it...........


Orange zest!

Yep. Just bread, potatoes, onions and summer savory. I do like to add nuts, but that causes a family revolt. If prepared outside of the bird, I add a bit of chicken stock.

Homemade cornbread, a few pieces of bread, onion, celery, broth, couple of eggs, salt, pepper and lots of sage. Cooked outside the turkey. Just like my Mother used to make.
YUM!

wow, quoting my post from 2002.

Mom's way was with stale bread cubes, butter, onions, celery, sage, crumbled Jones sausage.


I've been making oyster stuffing more and more, fantastic!! recipe by John Besh:
http://www.foodandwine.com/recipes/o...ing-grand-mere

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Where's the dressing button?? :p

Dressing: Cooked in an iron skillet or baking dish in the oven, made of crumbled homemade cornbread and biscuits, chicken broth, eggs, butter, onions, black pepper. Some add sage or a little celery but I don't.

This Artichoke Parmesan Sourdough Stuffing is apparently the most requested Sunset magazine recipe of all time, and I can see why. We started making this one a few years ago, and I think everyone would be very upset now if we ever made anything else.

One of the best reasons IMO to eat stuffing is all the delicious celery.

Each to his own. :)

I think this is what I am making this year but adding fennel. I can't use pork products because of a guest so will find some chicken apple sausage.
The only reason not to cook the stuffing in the bird is because you will then have to cook the bird longer resulting in dryness. You will have a much better turkey when not in the bird.

I made a version of this one year from Bon Appetit...it was wonderful. NO SHROOMS though. disgusting things.

Any stuffing for a bird I have ever had was with lots of liver iin it. Everyone finds it delicious but me. I happen not to like liver. But I can imagine that for those who do like liver it's the most delicious thing in the world.

We don't do thanksgiving, and we don't eat Turkey often, but other birds can have stuffing too of course (geese, duck, etc...) and we do tend to eat a whole bird at christmastime. Usually turkey, goose or duck. But the filling always has liver in it.

At some point I want to try acorn bread stuffing. This video should explain it: