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

wrote:
> Planning to make some for Thanksgiving. What do you think is the best
> brand to use?
>
Brand?? I always use bread. Which ever I happen to have around, but
sometimes do buy a loaf of white for it. I cube it the day before and
let sit out to stale up a bit.
I sweat some celery and onions in butter and toss in to the stale cubed
bread with all my spices and anything else that is going in.

I don't need no stankin' brand!!... lol

wrote in
ups.com:

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

Make your own?

Goomba38 > wrote in
news
> wrote:
>> Planning to make some for Thanksgiving. What do you think is
>> the best brand to use?
>>
> Brand?? I always use bread. Which ever I happen to have
> around, but sometimes do buy a loaf of white for it. I cube it
> the day before and let sit out to stale up a bit.
> I sweat some celery and onions in butter and toss in to the
> stale cubed bread with all my spices and anything else that is
> going in.
>
> I don't need no stankin' brand!!... lol

Yup! I totally agree.

> wrote in message
ups.com...
> Planning to make some for Thanksgiving. What do you think is the best
> brand to use?

The best brand is no brand. I've yet to eat a commercial stuffing that comes
remotely close to a good home made. Thousands of recipes abound and most
are simple to make. You won't be sorry; try it. Buy a loaf of bread today
so it can have a couple of days to stale up, opened in a bowl. Just add
ingredients and seasonings that you like.

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

"Brand" ?!

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

The one you make yourself. It is very straightforward to make stuffing
and Google will produce lots of variations so you can choose what
spices/ingredients appeal to you.

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.

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


Brand????
It's stuffing. It is mostly slightly stale bread.
I fry diced onions and celery, add parsley, sage, thyme,
rosemary, salt and pepper, mix it with the cubed ore torn bread
and stuff it into the bird.

On Sat, 18 Nov 2006 11:29:13 -0500, Dave Smith
> wrote:

>
>
wrote:
>>
>> Planning to make some for Thanksgiving. What do you think is the best
>> brand to use?
>
>
>Brand????
>It's stuffing. It is mostly slightly stale bread.
>I fry diced onions and celery, add parsley, sage, thyme,
>rosemary, salt and pepper, mix it with the cubed ore torn bread
>and stuff it into the bird.

Dave that parsley,sage, rosemary and thyme, get it right before the
folk singer come after you. :-)

We don't typically buy it, we tend to make our own. It's about the same
price, and takes about the same amount of time, but it tastes much
better.
This year we are making the harvest stuffing for Thanksgiving:
http://www.gosyro.com/recipes/01905.... y%20Stuffing
And for Christmas, we will probably make the honey cornbread:
http://www.gosyro.com/recipes/00584.... d%20Stuffing

Hope that helps!

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

I usually use Mrs. Cubbison's or Stove Top. Here's the Mrs. Cubbison's
website: http://www.mrscubbisons.com it has recipes on the site.

Happy Thanksgiving,
Chuck Kopsho
Oceanside, California

In article . com>,
says...
> Planning to make some for Thanksgiving. What do you think is the best
> brand to use?
>
>

Brand? Make you own, it's so easy and a lot better.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

On 2006-11-18, > wrote:
> Planning to make some for Thanksgiving. What do you think is the best
> brand to use?

Hamburger Helper

Chuck Kopsho wrote:
> I usually use Mrs. Cubbison's or Stove Top. Here's the Mrs.
> Cubbison's website: http://www.mrscubbisons.com it has recipes on the
> site.
>
> Happy Thanksgiving,
> Chuck Kopsho
> Oceanside, California

Shame on you! I'm now ashamed to say I was born in Oceanside.

On 18 Nov 2006 04:54:24 -0800, wrote:

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

Here's a delicious recipe that can be taylored to your individual
tastes. it's soooo much better than anything you can buy in a box.


* Exported from MasterCook *

James Beard's Basic Bread Stuffing

Recipe By :James Beard
Serving Size : 0 Preparation Time :0:00
Categories : Side Dishes Thanksgiving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter -- (2 sticks)
1 cup finely chopped shallots, onions, or spring
onions
8 cups fresh bread crumbs -- with crusts
1 teaspoon dried tarragon -- moistened with ....
1 tablespoon white wine -- for one hour
1 cup finely chopped fresh parsley
1 tablespoon salt -- or to taste
1 1/2 teaspoons freshly ground black pepper

Place the butter, shallots or onions in a saucepan, and allow the
butter to melt over low heat. Do not sauté the shallots. Combine with
the crumbs and other ingredients and toss lightly. Add more melted
butter if needed, and taste for seasoning. Stuff the bird lightly just
before roasting.

Herb Variations:

Instead of tarragon you can use any of the following herbs to taste.
(It is better not to mix herbs, except for the addition of parsley,
but mix if you must.)

1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine
for an hour.
2. Sage. Use with discretion, or it smothers all other flavors.
3. Summer savory. This has a delicious flavor for turkey and is less
known than most herbs.
4. Basil. The fresh is delicious and superb in the stuffing of a
spitted bird. If fresh is not available, use about 2 teaspoons of
dried basil, soaked in white wine beforehand.

Another way to give the flavor of fresh basil to your dressing is by
adding pesto, the Italian sauce normally used with pasta. Fortunately,
it freezes rather well, so pesto can be made when fresh basil is in
the market or in your herb garden and it is possible to have it with
your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto
or more to the basic bread stuffing.


Additives for Basic Bread Stuffing:

You will have to reduce the amount of crumbs, depending upon the
quantityof additive.

1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be
purchased in tins).
2. 1 cup or more toasted salted filberts.
3. 1 cup or more toasted unblanched almonds.
4. 1 cup or more salted pecan halves.
5. 1 1/2 to 2 cups toasted walnut halves.
6. 2 cups finely diced celery. This makes a delicious change in the
basic stuffing and is also good in goose.
7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save
parsley.
8. A head of finely shredded Boston lettuce. Added to the basic
stuffing at the last minute, this is surprisingly good. You may find
you need additional salt.
9. Giblets. Chop the gizzard and heart very fine; reserve the liver.
Sauté the gizzard and heart with the onions just enough to color them,
then mix with the rest of the ingredients. Use the liver in the sauce
later. Sauté it lightly in butter and chop exceedingly fine before
adding.

Makes enough for a 10-pound bird.

Cuisine:
"American"
Source:
"http://www.epicurious.com/"
- - - - - - - - - - - - - - - - -

NOTES : The rule for figuring out the proper amount of stuffing is
easy to remember -- approximately 1 cup per pound of bird. This works
very well unless you want stuffing for only one meal, in which case
this quantity is excessive. So, starting from the maximum, reduce the
among of stuffing to suit your needs.

Pan Ohco wrote:
>
>
>
> Dave that parsley,sage, rosemary and thyme, get it right before the
> folk singer come after you. :-)


That folk singer forgot the the onions and the bread crumbs :-)

I'll bet Oceanside celebrates the day you left. Also, this day would
be a good one to celebrate also. Break all connections with Ocenside
and they will proclain it a Holiday.

"jmcquown" > wrote in message
...
> Chuck Kopsho wrote:
>> I usually use Mrs. Cubbison's or Stove Top. Here's the Mrs.
>> Cubbison's website: http://www.mrscubbisons.com it has recipes on
>> the
>> site.
>>
>> Happy Thanksgiving,
>> Chuck Kopsho
>> Oceanside, California
>
> Shame on you! I'm now ashamed to say I was born in Oceanside.
>
>

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

Everyone'll tell you to make your own, and that's fine. But I've used
Mrs. Cubbison's cornbread stuffing mix with success both for dressing
with sausage and for dressing with oysters. -aem

aem wrote:
> wrote:
>
>>Planning to make some for Thanksgiving. What do you think is the best
>>brand to use?
>
>
> Everyone'll tell you to make your own, and that's fine. But I've used
> Mrs. Cubbison's cornbread stuffing mix with success both for dressing
> with sausage and for dressing with oysters. -aem
>

I have never had a commercial version i liked as much as home made,
which is really very easy to make, the most complicated part is sauteing
the onions & celery before adding to whatever other ingredients one
desires and stuffing the bird to roast.

Onion and Sage stuffing
-----------------------

Bake 4 large unpeeled onions and when soft, peel and chop finely. Melt
some butter in a pan and add the onions, a pinch of chopped fresh or
rubbed dry sage and cook gently for a few minutes.

Add the same weight of white bread crumbs soaked in milk and squeezed.
----

Celery, sausage, chestnuts, grated carrots, meat stock (to replace the
milk), garlic, olives or just about any other ingredient that appeals
can be added.
--
JL

On 18 Nov 2006 04:54:24 -0800, wrote:

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

I like D's stuffing. But we call it dressing. And we don't stuff the
bird. We smoke the bird. She bakes the dressing in a big pan in the
oven. D makes her stuffing/dressing with lots of aromatic veggies --
celery, yellow onion, green onion, parsley. She uses corn bread and
biscuits and lots of stock and a couple of eggs. She seasons it with
thyme, sage, black pepper and cayenne.

I make the gravy. That's because of my roux.
--
modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook

Goomba38 wrote:
> wrote:
> > Planning to make some for Thanksgiving. What do you think is the best
> > brand to use?
> >
> Brand?? I always use bread. Which ever I happen to have around, but
> sometimes do buy a loaf of white for it. I cube it the day before and
> let sit out to stale up a bit.
> I sweat some celery and onions in butter and toss in to the stale cubed
> bread with all my spices and anything else that is going in.
>
> I don't need no stankin' brand!!... lol

I thought I go with a brand this time since I've never made any before.

Luna wrote:
> I'll bet Oceanside celebrates the day you left. Also, this day would
> be a good one to celebrate also. Break all connections with Ocenside
> and they will proclain it a Holiday.
>
**** you. I left there in 1960... and YOU?


> "jmcquown" > wrote in message
> ...
>> Chuck Kopsho wrote:
>>> I usually use Mrs. Cubbison's or Stove Top. Here's the Mrs.
>>> Cubbison's website: http://www.mrscubbisons.com it has recipes on
>>> the
>>> site.
>>>
>>> Happy Thanksgiving,
>>> Chuck Kopsho
>>> Oceanside, California
>>
>> Shame on you! I'm now ashamed to say I was born in Oceanside.

> wrote in message
> I thought I go with a brand this time since I've never made any before.
>

At some time in your life, if you want good food, you just have to jump in
and give it a try. Why not now? You won't be sorry.

Interesting email addy. What makes your throat so healthy?

jmcquown wrote:

> Luna wrote:
>
>>I'll bet Oceanside celebrates the day you left. Also, this day would
>>be a good one to celebrate also. Break all connections with Ocenside
>>and they will proclain it a Holiday.
>>
>
> **** you. I left there in 1960... and YOU?
>
>
>
>>"jmcquown" > wrote in message
...
>>
>>>Chuck Kopsho wrote:
>>>
>>>> I usually use Mrs. Cubbison's or Stove Top. Here's the Mrs.
>>>>Cubbison's website: http://www.mrscubbisons.com it has recipes on
>>>>the
>>>>site.
>>>>
>>>> Happy Thanksgiving,
>>>> Chuck Kopsho
>>>> Oceanside, California
>>>
>>>Shame on you! I'm now ashamed to say I was born in Oceanside.
>
>
>
Oceanside California? i have fond memories of being stationed at camp
pendelton and having a small beach front apartment in Oceanside.
Ah..those were the days.
--
JL

> wrote in message
ups.com...
>
> Goomba38 wrote:
>> wrote:
>> > Planning to make some for Thanksgiving. What do you think is the best
>> > brand to use?
>> >
>> Brand?? I always use bread. Which ever I happen to have around, but
>> sometimes do buy a loaf of white for it. I cube it the day before and
>> let sit out to stale up a bit.
>> I sweat some celery and onions in butter and toss in to the stale cubed
>> bread with all my spices and anything else that is going in.
>>
>> I don't need no stankin' brand!!... lol
>
> I thought I go with a brand this time since I've never made any before.
>
I always buy Pepperidge Farm cornbread cubes. It's overpriced but I like it.

On Sun, 19 Nov 2006 08:32:17 -0600, "jmcquown"
> wrote:

>Luna wrote:
>
>> "jmcquown" > wrote in message
>> ...
>>> Chuck Kopsho wrote:
>>>> I usually use Mrs. Cubbison's or Stove Top. Here's the Mrs.
>>>> Cubbison's website: http://www.mrscubbisons.com it has recipes on
>>>> the
>>>> site.
>>>>
>>>> Happy Thanksgiving,
>>>> Chuck Kopsho
>>>> Oceanside, California
>>>
>>> Shame on you! I'm now ashamed to say I was born in Oceanside.
>>
> I'll bet Oceanside celebrates the day you left. Also, this day would
>> be a good one to celebrate also. Break all connections with Ocenside
>> and they will proclain it a Holiday.
>>
>**** you. I left there in 1960... and YOU?

With all "due" respect, you were asking for that one, Jill. Never,
ever SHAME someone because of the way they cook. Politely suggest a
way that you think might be better, but shame them??
--
www.caringbridge.org/visit/kilikini/

In article . com>,
wrote:

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

My son usually makes the stuffing (actually, we don't stuff, it is
cooked in a pan). He started by baking a loaf of sourdough bread...

--
Dan Abel

Petaluma, California, USA