On Nov 11, 8:16 pm, "Janet" > wrote:
> "aem" > wrote in message
>
> ups.com...
>
> > On Nov 11, 4:53 pm, itsjoannotjoann > wrote:
> >> I got a recipe the other day to use this commercially prepared
> >> 'stuffing' mix. It's been on the market for years but this is
> >> something I've never used. I was mighty disappointed in this product
> >> as it seems to be more of a light bread consistency (doughy) when
> >> cooked. I guess I was thinking it would be like cornbread. [snip]
>
> > What a strange thing to complain about. It didn't say "cornbread" on
> > the box, did it? Why did you expect it to be cornbread rather than
> > bread?
>
> >> Not that I want to buy any more, but do they make a more cornbread
> >> type product?
>
> > I don't know about Pepperidge Farms, but there are other prepared
> > mixes that are made from cornbread. You can tell because they are
> > called something like "cornbread stuffing mix." -aem
>
> I believe that Pepperidge Farm does make a cornbread stuffing mix. They make
> a wide variety of stuffings: white bread, wheat bread, herb, crumbs, cubes,
> cornbread, and so on.
>
> I think that the cubed herb versions are actually excellent as a base for
> stuffing cooked in a bird, but you then need to add herbs, cream, eggs,
> sherry, broth, sausage, apples or dried cherries, sauteed onion and celery
> and garlic, and so forth. None of them are of the "stovetop" variety, as far
> as I know, and it sounds as if that is what you were doing with whatever you
> purchased.


I've never put eggs in stuffing or dressing, and don't know anyone who
does (although I saw someone on the Food Network do it). To me,
there's no reason to add them; they do nothing for the finished dish.
The same goes for apples, sausage and cream (???). We like our
dressing/stuffing without all that other stuff, although a good
sausage/apple stuffing is nice now and then for a change.

I use PF herbed croutettes for dressing and love it. I add minced
giblets that have been simmered and thoroughly cooked, diced onion and
celery, chopped fresh parsley, plenty of turkey broth from the
simmered giblets, a generous amount of real butter, and whatever herbs
I think I might like more of. It's always a winner; everyone loves
it, and it slices great for that left-over turkey/cranberry sandwich
the next day.

N.