Stuffing/Dressing/Filling

Whatever you call it there is something about that baked, savory bread that is a must have on every Thanksgiving table.  There might not be a more controversial item on the menu, it seems everyone has their idea of what is the best.  Regionally every where we have lived there have been different versions along with the unique family versions.  When we were in the south you had to have cornbread stuffing of course.  Pennsylvania has the Dutch influence with potato in the stuffing, they still serve both white and sweet potato at the meal.  Other additions oysters, sausage, chestnuts, raisins, apple, rice, nuts, mushroom, on and on.  Then the next decision is to stuff or not, if you don't stuff are you still allowed to call it stuffing?   Although I don't stuff I do call it stuffing most of the time.  I also make this ahead,  cover tightly and freeze it till the day before.

For me it is the very basic, if someone wants to bring another version we'll try it but I like the recipe right off the package of bread cubes.  I prefer the seasoned Pepperidge Farm whole grain seasoned cubes, with lots of onion & celery.

Holiday Stuffing


3 bags of Pepperidge Farm Seasoned bread cubes
6 C good quality turkey or chicken broth
chopped onion
chopped celery
salt & pepper

Saute onion & celery, when translucent add broth.  Empty packages of cubes into large bowl, pour broth mixture and mix well.  Spoon into casserole dish. Bake at 350° till heated through.