Serious Eats: Talk
Homemade "Pepperidge Farm Stuffing"?
This year I am hosting Thanksgiving for the first time (yay!) for my parents, sister, and brother-in-law. Everything will be made from scratch except for the Pepperidge Farm stuffing, which my sister REQUIRES--no substitutions. I'll admit that I like it, too, but I've been wondering if I could make a Pepperidge-Farm-style stuffing myself so we can do a side-by-side taste test (and possibly move away from the bagged stuff in the future). Does anyone have any ideas about how to replicate it?
The requirements are that it be very bready and contain no chunks or weird stuff--celery, oysters, giblets, mushrooms, chestnuts, etc. We're talking bread-herbs-butter, yum!