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.or is it just my aging tastebuds I use pepperage farm because we've always liked the flavor. So, my stuffing is made, exactly the same way it has always been.pf herbed stuffing, onion, celery, butter,

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Please register to post and access all features of our very popular forum What's the point of making the bread stale and then adding liquid to it It is free and quick

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Detailed information about all u.s Cities, counties, and zip codes on our site We always used kellogg's croutettes for thanksgiving/christmas dressing, and the seasoning was perfect A few years before it was discontinued, i

It made for tender meat, though Next time we'll skip stuffing the bird and we'll try using some of the drippings from the pan to flavor the stuffing in the casserole Do you cut up some of the carrots/onions/celery that you cook with the bird and mix those into the stuffing, too Mix all with chicken broth, butter and bagged pepperidge farm and put in roasting pan

Then i drizzle turkey juice, fat and all over the top, sprinkle butter chips on top, cover with foil and cook thoroughly

I like my stuffing a little soggy so i am strong on the chicken broth For the record, the way my mother made it was with fresh bread, ripped into chunks, and lots of sage, salt and pepper