What is your favorite kind of stuffing?

#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?

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17 Responses to “What is your favorite kind of stuffing?”

  1. oraziamortimer Says:

    I remember the baking monk show!

  2. Anonymath Says:

    Ritz cracker stuffing!

  3. Solitary Diner Says:

    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.

  4. FF Says:

    Matzah farfel stuffing.

  5. grrlpup Says:

    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.

    • nicoleandmaggie Says:

      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!)

  6. Jenny F. Scientist Says:

    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!

  7. Debbie M Says:

    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.

  8. monsterzero Says:

    Cornbread with onion, mushrooms, cranberries, and mandarin orange wedges.

  9. Revanche @ A Gai Shan Life Says:

    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?


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