Serious Eats - seriouseats.com

I think pepperridge farm stuffing is weird stuff.

I'm with your sister, I love the PF stuffing (in the blue bag) we also make a corn bread stuffing but nothing tastes better than PF stuffing!

I've never had Pepperidge Farm stuffing, but I assume it's like Stovetop Stuffing, which none of your homemade recipes will taste like unless you add a ton of potent industrial seasoning.

My little cousins would only eat fake mashed potatoes made from instant, wouldn't touch anything made from real potatoes.

I'd make real stuffing for the turkey stuffing, keep it simple (mostly bread, add butter, onions, celery, salt, pepper, sage or thyme) and make a little side dish of fake crap for the picky brats.

Sweat diced onions, celery (including leaves), parsley and seasonings in melted butter before adding to dried bread cubes (see @salpico above). Seasonings usually include s&p, sage, thyme, poultry seasoning. Moisten with chicken stock, mix, check seasonings again and put into buttered baking dish and bake. Baste with turkey drippings every once in a while. Delicious.

I made the King Arthur recipe mentioned above by MMinNYC, and it was excellent.

I've been thinking about trying this recipe, so I can't vouch for it. But I might just use my own recipes for cheesecake (I love the Silver Palate's Easter Cheesecake) and pumpkin pie, and follow the procedure:

http://www.kingarthurflour.com/recipes/getrecipe.php?id=R1034

Pumpkin Cheesecake Pie

I live in Portland and travel solely by bicycle.

I could have a really good time following up on all your names, like: @toferburl, is your last name Kimball? Does the name "Pavlov" ring a bell?

This is really fun. The non-food names are every bit as interesting as the food-related ones. I'm very, very glad I don't have to pick a winner.

So, on hindsight, I should've gone with the nickname my little cousins--twerpy boys--gave me when I was about 14. Every time we'd come to visit, they'd run around hollering, "Hide! The FBI is here!" Flat Bette Irene. Yup, that's me. Depending on their mood and creativity and their ages, I've been Fried, Furry, Fruity, Flatulent, Full, Faux (padded), Fiendish, Frisky, Fixed, Freaky, Funky, Finky, Fat, Foolish, Floppy, Frickin'--every F-word they could think of went in front of my name. I didn't think F-words were funny, but my cousins thought they were hilarious.

Tonight, I'm Famished Bette Irene, and that's not at all funny.

In our house we love butter and when I cook I get butter on my fingers simple no-brainer. butter, porkfat/lard, olive oil they all rule any natural fat is in reality good for you in moderation and tastes great. what would pie crust be without butter or lard? Eggs if not fried in bacon fat then butter? A sauce stew or soup without that last pat of butter, splash of olive oil or even a dab of chickenfat, porkfat, lard or some full natural fat to finish it off? Go figure , it's a miracle ingredient ! It would be like a world without salt a dash is all it takes! I sure hope Emeril Lagassi only uses that much salt for showmanship or his food would taste only of salt. It is rediculous the amount he uses it's so disgusting, he ruins what was quality ingredients before he got to it there is no other justification for that much. Aren't there people starving in America much less the world that would give their lives to provide for their families what he renders inedible?
I could also have chosen butterbrain as I slip off topic so easily.

My business is Paumanok Preserves jams, jellies, condiments, et.al. My products are "well preserved, " and people tell me my age (70) doesn't show. I started using my "handle" a few years ago when I decided to put a vanity plate on my truck: WLPRESVD. The NYS limit of 8 letters/numbers is also my birth number, so it all works. I plan to retire at the end of this season, but won't have to change my signature.

Oops, I just realized that I referred to SE as Chow... and just to show my lack of creativity ...my name is the same on both.

I had a terrible time trying to think of who my nom de Chow should be so I went with the obvious. I'm from WI and I'm a woman.

Well, I'm a chef who wants a TV show. My handle comes from my website (WannabeTVchef.com) which contains clips of my food writing, TV appearances and other culinary personality stuff.