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Janet Puistonen

wrote:
> Planning to make some for Thanksgiving. What do you think is the best
> brand to use?

I agree with everyone else that you should make your own, but if you are
going to use a brand Pepperidge Farm Herbed cubed is a good start. You can
then add something like the following: 2 cups diced onion and 1 cup diced
celery, plus 3 cloves of minced garlic, sauteed until soft in a stick of
butter [not margarine]. One or two nice apples, peeled, cored, and diced.
(Dried tart cherries are good instead of apples, and even less labor
intensive.) Some additional herbs [if you aren't accustomed to using fresh
herbs and want something easy, I'd suggest you use Bell's Seasoning].
Moisten it with the amount of liquid they suggest, but make it a combination
of broth and sherry (say 1/3 cup, substituted for part of the broth). Also,
beat an egg or two into the liquid before adding. If you have a fresh
nutmeg, grate some of that over it. Ditto with black pepper. Mix it up,
stuff it into the cavities of the bird, and away you go.

There are infinite varieties of stuffings, of course. But this would be easy
and good.