Nancy2 said...

> 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.


Saw this recipe on another newsgroup:

White Castle Turkey Stuffing

http://www.recipesource.com/fgv/stuf...e-turkey1.html

Probably better fresh than frozen.

Andy