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Best supermarket stuffing?

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Do any of you have a favorite supermarket stuffing mix (chicken, turkey, cornbread flavor?)
Rather than trying all the different brands, I am looking for some direction.

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  1. I don't think the flavor really matters, the trick is to doctor it up.. I buy cornbread or regular blue bag of petridge farm.. anyway, I mix it with sauted onion, celery (mushrooms optional) butter, chicken stock, salt, pepper and plenty of sage.. follow directions on the pack, you heat up the chicken stock with water and butter and add it to the mixture, make sure it is really wet when you bake it for moist stuffing, really gooey, not soupy.. I keep mixing in more moisture till the right consistency.

    2 Replies
    1. re: waitress

      Exactly, in this household.

      1. re: mpalmer6c

        Absolutely right.

    2. stovetop turkey flavor combined with stovetop cornbread flavor. it is the best approximation of my homemade using homemade cornbread and the bulk herb-flavored stuffing http://www.pepperidgefarm.com/Product... from pepperidge farm, plus the fixings: celery, onion, broth, a little poultry seasoning....

      haven't tried this supposedly new one: http://www.pepperidgefarm.com/Product...

      1 Reply
      1. re: alkapal

        the box mix shows up in the first link, but i mean the bagged bulk stuff. http://www.foodfacts.com/members/item...

        good site for nutrition info....

      2. Pepperidge Farm is the only instant stuffing I'll buy. It tastes less fake than Stove Top or the store brands. Not to say it tastes homemade, because it doesn't, but you can doctor it up a bit and it is a reasonable alternative.

        I don't find PF stuffing in all grocery stores, but if you have a PF outlet near you, they always have it.

        1. Ever since I read the nutrition labels for stuffing mixes I shun them. Most contain high fructose corn syrup (in stuffing?!) and high sodium levels. Rather make my own.

          1. surely everyone *prefers* to make their own. sometimes you don't have time. plus, you can use it with deli sliced fresh roast turkey breast, and a can of cran -- you can get a quickie turkey-day fix. very important.

            3 Replies
            1. re: alkapal

              Alls I'm sayin' is, high fructose corn syrup is enough to turn me off of any product. I'll do without if there's no time to make my own, rather than consume HFCS.

              1. re: janniecooks

                funnily enough, looking up the ingredients, i happened upon the kraft stovetop dressing clone recipe (ha ha) http://www.recipezaar.com/183313

                now that is funny!

                this ingredient list is not too tasty-sounding, as you say, jannie: http://www.kraftfoods.com/kf/Products...

                1. re: alkapal

                  that is pretty funny, I'm surprised zusie-q used sugar rather than corn syrup--wouldn't that be closer to the "original"?

                  As you can see the original is no great shakes - one serving provides 460g of sodium - 19% of the RDV, and who would ever be satisfied with the quantity defined as one serving? And besides the HCFS the produce includes partially hydrogenated oil. The top baddies of the processed food world all in one convenient package!

            2. Not really adding any new info here but as stuffing is my all-time favorite comfort food, I couldn't resist adding my 2 cents. The PF is the best option if you simply HAVE to make stuffing in an emergency....like the dog just ran away or your spouse left you :) remember, this is my idea of comfort food!

              My complaint with the PF stuff is that it's just too hard and I can't ever get it just right - it's always too wet or too dry. In a pinch I've had some success with a loaf of pre-sliced Sourdough bread. Cubes up very fast (either by tearing by hand...our preferred method or with a knife) and dries out rather quickly in the oven - maybe that's an option? Traditionally we opt for loaves of French or Italian bread, except if we're in Florida where we use loaves of Cuban bread.

              Waitress - your veggie/spice mix looks almost identical to our old family recipe except we didn't use water but added an egg or 2 to get the "gooey" part down. Of course, once all the butter congeals it's pretty gooey anyway ;) but the egg does add a bit of depth! We also opt for "poultry seasoning" which is a blend of sage, rosemary, thyme, in addition to fresh sage.

              Curious - when using fresh bread, do you dry the bread out in the oven or allow it to sit for 2-3 days after breaking it to allow it to get "stale". For Holiday meals, we always allow it to sit around for a few days (we start cooking Monday night for Thanksgiving!).

              As for the high fructose corn syrup, etc....the problem isn't the stuffing mix, it's actually the PF bread. Honestly, just yesterday I spent 30 minutes reading the label of every "whole grain" bread in the grocery store(and not just PF) and not one of them was completely free of either HFCS and/or "hydrogenated oil" of some sort. Warning - even some of the organic breads had some form or fashion of these insidious ingredients...

              Good luck on your quest - keep us posted on your findings!

              1 Reply
              1. re: chicaraleigh

                my mom doesn't really do turkey-day anymore, but she uses the bagged herb seasoned pepp farm stuffing (not the mix)
                plus day-old homemade cornbread, plus sauteed chopped celery, onions, poultry seasoning, broth from the turkey parts (sans liver), a couple of eggs. never dry, unless you overcook. key is how much broth you add up front. mom's always looks goopy when she puts it in the big corningware roaster dish, but it cooks through, of course, and turns out like a smooth-ish casserole and good! she goes light on the poultry seasoning, as she's not a big sage fan.

              2. My hands down favorite was Golden Grain's Stuff n Such, but alas it has disappeared.