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STUFFING....Do you like stuffing?

Gotta Fav? I grew up on Apple Sage which I really really like but cornbread is nice, and I have been liking oyster of late, both fresh and smoked from a tin.

Generally, stove top is my favorite. Also, any kind of home made, with the exception of oyster. I didn't like it even when I was still eating meat. I'm not sure why. I like seafood, and I like stuffing, but there was something about the combination that didn't work for me.
 
Pepperidge Farm bread is the only bread I buy. They have several different types of bread from whole grains to white to Italian. They only use unbleached flour in all their breads which gives them a wonderful taste and not stripped of nutrients. They also have a whole bunch of different stuffing breads packaged during the holidays from cornbread to different spice levels to none at all. They also have several items in the freezer section from puff pastry to turnovers, cakes etc. and all are of good quality. Their cookies are just excellent.

When I go to the wholesale malls, I always find a Pepperidge Farm store. Their bread is one of the most expensive in the market but there I can get it for a fraction of the cost and come home and fill the freezer. But I don't stop with bread , I purchase their cookies and frozen items as well.

If you can not find it in your area, try finding it online and ordering it there,

I guess I'm going to be Googling. I have tried the one white bread available at local stores, but this isn't that bread. It's good, but it's not the same. The texture and color of the Pepperidge Farm "white" bread my mother bought was different.

Thank you, Vesper. You know your Pepperidge Farm!
 
OMG! YOU KNOW!

That was my mom's secret, passed down from my grandma....it took my mom 4 years to correctly learn the dipping the bread into the bowl of water technique to where the end product passed the Grandma C test. It had to be crumbled just right too. then tossed with everything else just right.




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Yes, I think this is it. I was just now trying to describe to Vesper the color of this "white" bread (and gave up), and then read this.
 
I'm all about a traditional stuffing, like you'd have with turkey, but it's definitely a special occasion thing. First, no boxed stuff, eww, I make my own, because I make the best stuffing in the universe (according to my taste buds, if ya don't like it, McDonalds is down the road...haha). It's gotta have decent bread, usually a couple different kinds of bread - I like a sour dough / grainy bread mix. It must also have bacon and mushrooms in it, in addition to whatever else I feel like (never made two the same, but they all tie for best in the world). Sometimes raisins.
 
I love it too. Stove Top.
With pork, I like to put in some raisins and dried apples.
It is also very nice trail food when on a several day hike. It is light, and all you need to do is just boil water. Also its package is very watertight.
 
I guess I'm going to be Googling. I have tried the one white bread available at local stores, but this isn't that bread. It's good, but it's not the same. The texture and color of the Pepperidge Farm "white" bread my mother bought was different.

Thank you, Vesper. You know your Pepperidge Farm!

Sounds like you may be describing their Farmhouse Country White. The slices are bigger and thicker and the color and texture of the bread is different than their little loaves of white bread.
 
Modified stove top: put a bunch of mashed garlic, fine-chopped mushrooms/onions, some paprika, chili powder, and chopped rosemary from the garden in the water as I bring it to a boil, then stir in the stuffing as usual.
 
I'm all about a traditional stuffing, like you'd have with turkey, but it's definitely a special occasion thing. First, no boxed stuff, eww, I make my own, because I make the best stuffing in the universe (according to my taste buds, if ya don't like it, McDonalds is down the road...haha). It's gotta have decent bread, usually a couple different kinds of bread - I like a sour dough / grainy bread mix. It must also have bacon and mushrooms in it, in addition to whatever else I feel like (never made two the same, but they all tie for best in the world). Sometimes raisins.

Something about bacon and/or butter that great cooks always use to make something good into something great.
 
Cornbread dressing recipe

6 cups crumbled cornbread (recipe follows ... 1 pone from 10" skillet = 6 cups)
3 cups soft bread crumbs (ciabatta cubed if available - trader joe's works well)
4 ounces butter
2 cups chopped onion
2 cups finely chopped celery
3-4 cups chicken broth
2 cups chicken diced optional
2 Tablespoons crumbled dried sage
1 ½ teaspoons dried leaf thyme
½ teaspoon dried chopped rosemary
1 teaspoon salt
½ teaspoon ground black pepper
2 eggs lightly beaten

Heat oven to 400 degrees
Combine cornbread and bread crumbs in a large mixing bowl
In a saucepan over medium heat, saute onion and celery in butter. Do not brown
Add sauted vegetables to bread mixture
Stir in chicken broth - enough to moisten
Add seasonings, beaten eggs (and diced chicken, if using), blending well
Pour mixture into a large, shallow baking pan (~10X15)
Bake for 20-30 minutes

Cornbread recipe

1 cup yellow cornmeal
1 cup flour
1 teaspoon salt
1 Tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 Tablespoons bacon grease

Directions
Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven such that it becomes oven temperature.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine.

Swirl the bacon grease in the hot cast iron skillet to coat the area where the cornbread will bake. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.


 
Something about bacon and/or butter that great cooks always use to make something good into something great.

Yes, bacon and butter make everything better, and when you can find a reason to combine them, like bacon butter tarts, for example, angels begin singing.

For when I'm feeling like doing things to avoid heart attacks, I find chipotle can be a good bacon substitute, if you're looking for that sweet / smoky thang... mmmm...
 
Sounds like you may be describing their Farmhouse Country White. The slices are bigger and thicker and the color and texture of the bread is different than their little loaves of white bread.

What I'm remembering a small loaf. My mom used to trim the crusts from our school lunches, so our sandwiches were "dainty." The color was, hmm, "golden" to its palest degree rather than white, and the texture was was airy/less dense. The flavor was delicious. To me, ordinary white sandwich bread has no flavor at all, and whatever Pepperidge Farm bread I did buy a few years ago didn't have much more.

I swear I'm not crazy.
 
Yeah. Holidays I make the real stuff, but as a meal I'll usually pick up a box of sage stovetop and slap it in a roll with some good roast turkey I get from the deli...

Wrap it in foil and toast it in the oven..

Good eats
 
My sister always makes the stuffing. Have no idea what she does, what the ingredients are of if she just buys the stuff, but it is incredible. So I guess to answer the question I like my stuffing free and delivered to my door.
 
What I'm remembering a small loaf. My mom used to trim the crusts from our school lunches, so our sandwiches were "dainty." The color was, hmm, "golden" to its palest degree rather than white, and the texture was was airy/less dense. The flavor was delicious. To me, ordinary white sandwich bread has no flavor at all, and whatever Pepperidge Farm bread I did buy a few years ago didn't have much more.

I swear I'm not crazy.

Now that description sounds like Pepperidge Farm Potato bread as it has a yellow tint to it and is less dense.
 
Yes, I think this is it. I was just now trying to describe to Vesper the color of this "white" bread (and gave up), and then read this.

Years latter when I saw MRE (Army) bread I thought it was much like Pepperidge Farm, that is how different it is.
 
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