[boatbums]

My family likes the dressing I make and it couldn't be easier. I take four boxes of Stove Top turkey flavor and then I doctor it some. I use the same amount of butter (two sticks for 4 boxes) but I lightly saute freshly chopped onion and celery in a saute pan with one of the sticks of butter. Then instead of the water, bring the same amount of chicken broth to a boil in a large saucepan along with the remaining stick of butter then add the sauteed veggies and stir in the four bags of breading. I usually add a little extra broth and then bake the stuffing in a 9x13 pan for about 20 minutes or so to get a little crustification. You can customize it with adding cooked mushrooms, sausage and/or some toasted walnuts. The turkey Stove Top has some really good herbs in it and the breading is small cubed. It's kind of a cheater version but my fam always asks for it. Goes great with gravy*.

*My gravy is also a cheater version as I use Knorr turkey gravy and use unsalted chicken broth instead a water. I've also added a little cognac to it at times. Great flavor.

[Jamestown1630]

That’s a good way to make the kind that most of my crew like.

But I think the best I’ve had was made by my husband’s grandfather - he was a cook in the Navy during WWII, and made his with stale bread, sauteed onions and celery, and poultry seasoning. Not sure what he used to wet it, but it was excellent the way he did it, and like my own Grandmother’s.

[leaning conservative]

Yum! I like “crustification.” I’m stealing that. And you reminded me how good a splash of cognac is in gravy. Just brings up the flavors. I use dry Sherry, but I’m definitely getting cognac for Thanksgiving.