Growing up I loved the stuffing that was made inside the bird. But, as we've evolved as cooks we've learned that it's bad form to cook the stuffing that way. Need to fill the bird with aromatics, spices and leave room for air circulation.

The problem is I can't seem to come across a stuffing recipe that replicates the texture and flavor of the in the bird stuffing.

Does anyone have a great stuffing recipe they wouldn't mind sharing?

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You can use a reduced broth or demi glace in your stuffing to pump up the flavor, or take some of the pan drippings from the turkey and mix it with the stuffing before serving.

Would using chicken stock instead of water be a good choice in the preparation, or would that overdo it? (I assume the packaged stuffings already have those flavorings.)

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I often use homemade chicken stock in my stuffing. It works well in my estimation.

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This, plus my wife also mixes in sage breakfast sausage for a little more added flavor.

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I tend to use a combination of ground pork and ground beef, adding seasoning as necessary. This allows me to control the flavor profile better than using a prepared specialty sausage does. But I do know that a lot of people use and are happy with sage-seasoned sausage in their stuffing, too.

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We use Brownberry or Pepperidge farm cubes. Either herbed or sage and onion. I dump a couple, sometimes several containers of unsalted broth chicken or turkey into a pot and let it cook down a bit and add it to whatever is needed thru the cooking during the day. We add celery onions cooked sausage butter and broth to the cubes. Not a lot of salt is needed if any. You can add eggs for a fluffier texture but the broth should be added slightly cooled or temper the eggs. We tried from scratch one year too many opinions so the cubes it is. I don't think my family would go for some the fancier versions.

My neighbors really like the White Castle stuffing and my husband's cousin had a pretty good one, I'll see if I can find it.

In the past we have had 2 turkeys and I make one the day before and make a stock. that's time I haven't had in a few years or just having one turkey last year and this.

I really want to just buy a spare turkey and use that one to cook the stuffing in it.

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I often do that with an extra turkey breast instead of the whole bird.

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I am trying something different this year. I usually get rave reviews on my stuffing/dressing. I am going to use Hawaiian bread this year instead of a honey bread I normally use. I usually use breakfast sausage in it as well. It is usually sweet and savory.

I've always wanted to try that. I bet its pretty good.

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I have a good one with spicy pork sausage I will be making this week. I haven't made it for a number of years but looking forward to rolling it out for a get together we are invited to. I can share if interested. I could text you a photo of it if you number is still the same as it was a few years back.

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Flew too close to the sun on wings of pastrami

Here's how to make the best stuffing you've ever had.

It took a few years to get to my current recipe. My dad was always the turkey and stuffing chef when I was a kid and I took over his mantle. He always boiled the giblets and diced them into the stuffing and that always grossed me out. Nowadays I just toss them out. For broth I'll sometimes boil a turkey leg quarter or just use chicken broth. If you have duck stock use that.

Pretty standard start to my recipe. Dice onions and celery and sauté with butter and fresh poultry seasoning (sage, thyme, rosemary) salt and pepper.

For the meat, I brown a couple pounds of ground turkey with a little salt and pepper...I've done it vegetarian and left the meat out. It's still incredible.

I like to go gluten free and my favorite bread to use is Kinnikinnick English muffins sliced thin and toasted on a cookie sheet.

First special ingredient: finely diced asparagus spears.

Second special ingredient: pine nuts toasted on a cookie sheet. Be careful not to burn them. I always buy double what I need just in case.

Third special ingredient: dried cranberries. I like the tartness. Dried cherries are also great.

Combine all ingredients in a huge bowl and add stock/broth and mush with your hands until you get to your preferred consistency.

Put into bread pans or other baking dishes add butter patties here and there on top and maybe a sprig of sage/rosemary/thyme(remove after baking)

Bake covered or uncovered, or both, for an hour or so at 350.

This doesn't need the added flavors of breakfast or Italian sausage...so I never use it.

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i made it once. It's good for sure

same number for over 20 years now!

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