Product Review: Pepperidge Farm's Herb Seasoned Stuffing

Over the years, I've tried many brands of stuffing in my search for the best brand. I tried Pepperidge Farm's Cornbread stuffing and found it to be rather bland tasting. But Pepperidge Farm's Herb Seasoned Stuffing makes the best dressing that I have ever had. It always gets rave reviews from my family and friends. Now that you have the right main ingredient, let's look at one recipe that works well with Pepperidge Farm's Herb Stuffing.

Pepperidge Farm's Herb Seasoned Stuffing is rather small and crumbly. But using stuffing cubes alone would be too thick. For a happy medium, I use one bag of Pepperidge Farm's Herb Seasoned Stuffing and one bag of stuffing cubes. Since stuffing cubes can be hard to find, I have no particular brand that I use. Just remember that using two bags is going to make a lot of stuffing. If that much isn't desired, cut the recipe in half.

Besides using Pepperidge Farm's Herb Seasoned Stuffing, the next most important thing is to make the broth yourself. Canned chicken broth cannot compare to fresh turkey broth. More importantly, dressing tastes so much better with some turkey in it. To make the broth, boil for one and a half to two hours covered with a lid: six turkey necks (they can be bought at the store and taste better in dressing than other turkey parts), one onion, two celery stalks including the leaves, one teaspoon salt, and one teaspoon pepper. Once this has cooked, then strain the broth and cut up the turkey neck meat before adding both the broth and the meat to the dressing.

In a frying pan, cook covered on low with a half stick of butter: two granny smith apples, four stalks celery, and one large onion - all chopped fine.

To make the dressing, add the bag of Pepperidge Farm's Herb Seasoned Stuffing, the bag of stuffing cubes, two beaten eggs, half a stick of melted butter, one teaspoon pepper, one teaspoon salt, one teaspoon poultry seasoning, a half a teaspoon of sage, and the meat from the turkey necks. When the fried ingredients are done, add those as well. Then add enough of the strained broth to where the dressing easily sticks together. Mix well.

The dressing can be placed in a dish, or shaped into patties. I prefer dressing patties. Bake in the oven on 325 degrees for approximately 30 minutes or until slightly browned on top.

This is only one recipe for Pepperidge Farm's Herb Seasoned Stuffing. By using it in your dressing recipes, you'll make the best dressing that will be a huge holiday hit for years to come.