#1: Stuffing is one of my favorite foods ever. LOVE it. I love all kinds. We just had an amazing fennel and onion stuffing (with whole wheat bread crumbs) in a fancy pork tenderloin dish. Amazing.
But my favorite stuffing is homemade cornbread stuffing with lots of butter and celery and onions and carrots and apples and either walnuts or pecans (whichever we have). Delish! I have been known to make up to four different kinds of stuffing if we have a lot of people to serve. Sage wheat bread stuffing made with sage wheat onion bread (a recipe from a show that is no longer on PBS about a monk who baked). Plantation stuffing that has cornbread and wheat bread and rice and takes a while to make. I’ll add cranberries to another, and then just have one plain (with the standard onion/celery stuff but no additions) for picky eaters. When I’m out and about I love seafood stuffing and sausage stuffing even though I don’t generally make them myself.
#2: um, cornbread and andouille sausage? I’m not a big stuffing fan, honestly. Seafood is gross and chestnuts are meh. (p.s. I hate cooked celery and also wild rice.)
Mmmmm stuffing.
What’s yours?
November 21, 2018 at 2:14 am
I remember the baking monk show!
November 21, 2018 at 6:37 am
Ritz cracker stuffing!
November 21, 2018 at 6:37 am
I think I’ve only ever had one kind of stuffing! Canadians seem to be a lot more boring with stuffing than Americans – it’s usually just bread, onion, celery, and some mix of poultry seasoning.
November 21, 2018 at 6:42 am
Like, wheat bread?
November 21, 2018 at 7:20 am
Matzah farfel stuffing.
November 21, 2018 at 9:37 am
Pepperidge Farm stuffing mix made with the giblets, because that’s what I grew up with. But my wife thinks it’s gross, so we make her family’s bread stuffing, with three kinds of bread (wheat, rye, and sourdough).
Still searching for the perfect rice stuffing for our gluten-intolerant friend. I try a different kind every year– dried fruit and sausage seem to perk it up– but none’s a keeper so far.
November 21, 2018 at 9:59 am
I think with rice stuffing it’s important to have mixed rice– make sure there’s some wild rice and black rice and other kinds of chewy rice to add texture. Whole Foods used to have a great rice blend (#6696) but I haven’t seen it the past few years. Trader Joe’s brown rice blend also used to be better… now it’s only texture is some kind of seed. If you have access to the Lundberg brand, we really like their brown rice mix. (Obviously you can make your own!)
November 21, 2018 at 12:51 pm
Good point, and I do love wild rice. I’ll look for the Lundberg brand. Thanks!
November 21, 2018 at 2:27 pm
I’m not a huge fan- it would probably be tastier if I ate pork- so this year I’m making corn spoonbread instead. And a roast duck. We like to experiment!
November 21, 2018 at 2:34 pm
We did duck a few years back. Man I love duck.
November 21, 2018 at 5:55 pm
Pretty much every kind of stuffing, so long as it doesn’t have too many weird additives in it. I prefer regular bread over cornbread, but like both. My friend makes a rice stuffing that’s also good, but I’ve seen the recipe and don’t need that much fat, yikes.
November 21, 2018 at 9:00 pm
Cornbread with onion, mushrooms, cranberries, and mandarin orange wedges.
November 22, 2018 at 5:42 am
Ooh, orange wedges is new to me
November 22, 2018 at 11:28 am
I adore stuffing but I’ve never had so many kinds! We’re going to make a pretty standard one with sausage, onions, GF bread, celery and … Whatever spices they have! Should we add walnuts and apples and carrots? Are those delicious additions?
November 22, 2018 at 11:32 am
pork and apples love each other, so apples would be a delicious addition… carrots could go either way. Walnuts are going to be a personal preference thing.
December 11, 2018 at 8:53 am
Normally not a big fan of carrots but I put them under the turkey while it roasts and they come out amazing.
December 11, 2018 at 8:57 am
Nom