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I concur with the opinion on the Canterbury Organics stuffing. Last year we decided to go with that one, and it was a major disappointment.

My mom makes killer homemade stuffing most of the time so store-bought is mostly a no-no for us however, on those rare occasions where she doesn't have time, Stovetop is okay!

I have always doctored up PF. Its the way to go if dont relish the idea of buying bread to make it stale.

I actually really love the Pepperidge Farm cornbread stuffing. I doctor mine by sauteing onions, granny smith apples and dried cranberries in butter, then adding chicken stock and the stuffing. I love the sweet/savory mixture and the little studs of cranberries keep it interesting.

My go-to additions are mushrooms, walnuts, and raisins.

Last year, I decided to try a new approach on the stuffing. I love sour dough bread, so I dried the bread and used it with my favorite recipe. The flavor was awesome, but it was very soggy, but I like soggy, so was great for me. A mix of sour dough and another drier type bread would be good, if texture is important. coco

Manatee!!!

I don't even have to wait for bread to go stale! Our grocery store sells big bags of sliced, dried bread ... like long skinny croutons ... at T-giving time. I love it. Homemade is always better. Lately, I've been baking a pan of cornbread a day or so ahead of time to crumble into it. All delectable.

I also love Stovetop, and Cheerios, too! There's nothing wrong with a classic.

My dressings are like my chilis- similar, but never the same twice.
Could be a combo of fresh bread and store bought croutons; might toss a little wild rice in, could add apples, dried cranberries or chopped apricots, sausage or not, mushrooms or none, but it always tastes great.

It's fun to change it up a little every year (just a little). Otherwise the family gets stuck in a food funk and loses the fun of adventure in eating.

I have used the Martin's before last time 2 years ago. I however prefer Wegmans "W" loaf which makes the best stuffing. Also a fave Del Buono's rolls (NJ) I used to go get those the day before hot out of the oven and that was some great bread for stuffing.

Why should one be more comfortable calling it "stuffing" only when it is baked in the bird and "dressing" when baked in a casserole pan? I recognize that the term "stuffing" implies "to stuff," as in to stuff the bird with it. But why is "dressing" more appropriate for it when baked in a casserole pan? The term "dressing" could be equally read to imply "to dress," as in it dresses something. In the case of baking it in a casserole pans, is the something that is "dressed" the casserole pan? Of course, not! What is "dressed" is THE BIRD or the plate on which it is presented. Just as the bird is stuffed with it, the bird is dressed (up) with it. I take the position that the terms "stuffing" and "dressing" are equally inapt when referring to what is baked in a casserole pan.

No dressing has to be soggy - there's no law saying you have to use as much liquid as called for on the package. That's why I like to make my stuffing from scratch - sautée whatever veg I want to use, add bread, and then drizzle stock on while stirring until I get the perfect consistency. This works with either dried or fresh bread.

If it is cooked, basted well, and has ground spicy sausage and crunchy bits in it, then it is good stuffing. There is no bad stuffing, only stuffing not as good as you'd hoped.

I've never had boxed stuffing. Only ever made from scratch. It's so damned easy to make, I doubt I'll ever have the boxxed stuff.

I confess that I like the sage-based flavor of Stovetop, but I do the following:

2 boxes--made with homemade chicken broth for the liquid (you can use low-salt canned, too)

2 cups diced celery, 2 cups diced onion, 1 lb. sliced mushrooms sauteed in too darn much butter, but it's only once a year!

Mix it all together and bake it at around 300 degrees (F) for an hour or so. You can stir it once or twice if it is too mushy for you, and you really can't bake it too long.

I sometimes add a bit more butter on the top after the last stir just to brown it a bit more. (I already said TOO MUCH BUTTER!) but I like the flavor. I have tried PF, but did not get the strong sage taste that I like. I don't add any seasoning to the veggies as they have a nice flavor and get plenty of salt from the ST.

I agree this is lazy, but I have never been able to get the right herb balance when using fresh-stale bread, and although I like cornbread, and will eat a cornbread stuffing, since I only do this once a year I go with the one I like.

By the way, I like cornbread WITHOUT sugar, so use a recipie I found on Emeril called "Alden's Mother's Cornbread" and use an iron skillet with corn oil for the baking. Good stuff!

I am also a big fan of Bells. I add sauteed onions, celery, mushhrooms and homemade chicken stock - delicious.

OOOHH__I did make a change, but has been met overall with approval. I have combined the traditional corn casserole and plain cornbread dressing. I have taken the PF cornbread and added creamed corn, sweet corn, a few eggs, chopped green chiles, turkey stock and 1 dozen bean tamales. Just taste tested it--MANNA!