Serious Eats - seriouseats.com

As I contemplated the beginning process for my stuffing, which included choosing between cubed or regular Pepperidge Farm seasonsed stuffing, my husband told me how his grandmother made hers fresh, and walked me through the process and down memory lane. While I'm sure it was delicious and the memory is precious, my mother used Pepperidge Farm and I loved it. She made two versions, one with mushrooms, which you should definitely add to your list, and the other with the turkey giblets, which you should also add to your list. She would cook the neck, liver, heart, etc. and before cutting it up, let us have a taste. Amazing how much flavor they added, and how great they tasted considering.

Next year I plan to make two stuffing dishes, one from homemade stuffing, the other Pepperidge Farm. I personally doubt my family will be able to tell the difference, and if they can, I wonder which one they will prefer without knowing which is which.

That crinkly plastic bag of Arnold stuffing MEANS T-day to me. Mom didn't dig on cookbooks or cooking so much... the purchase of anything like this marked a special occasion, along with that little bottle of "Gravy Master." On a related note, Mom loved the stuffing at Boston Chicken (which came into existence some time after moved out), and would remark at how she wished she could do something like that at home.