Hahaha. I refuse to mess with tradition. Mom used Pepperidge Farm, I continue to use it. Only the cubed stuff, though.

I make my own, it is so good, that when I visit my son for turkey dinner at his home this Saturday, I have to bring pan of stuffing. I ended up doing the same at Christmas last year.

But the fact of the matter is, this is similar to the Nikon vs. Canon debate that has been going on in the photography world. Use what you like, I will do the same. I have never refused anyone's stuffing yet! Let's eat!!!

I came from a PF family and I'm loyal.

I make almost everything from scratch, but this is one notable exception. My Thanksgiving chestnut stuffing starts with a bag of PF stuffing cubes. It can't be beat. This is what my mom did too (sans chestnuts).

I'm giving in this year, too, after failing for about five years in a row. I've tried it all--figs and anadama bread, cornbread, white bread and tons of butter. The Bon Appetit ran a recipe from the editor's mom (?) that was Jimmy Dean's and Pepperidge Farm plus some celery and other fixin's, and that's what I'll be doing this year. I suspect it'll be awesome.

I use one box of stove-top stuffing as a base & then add a cubed artisan loaf, celery, onion, a chopped up apple, dried apricots & dried cranberries. I think the box of stove-top gives enough of that traditional, highly recognized flavor but it's doctored up and has a much better texture and appearance.

Pepperidge Farm all the way. I especially love how every year my mom claims the "best" Pepperidge Farm stuffing comes in a box "You know, the special kind" she'll say....never once found it, just the bags. But truth be told, the reason our stuffing rocks is the copious amounts of seasonings, veggies and shrimp we load into it! The bread just soaks it up.

Pepperidge farm is the only standard grocery store brand that doesn't have turkey or chicken broth in it, so it's the only one we vegetarians can use. And I'm certainly not making stuffing from scratch with all the other dishes I'm making.

I come from a cornbread dressing family. My grandma makes it the best and its the recipe I have to eat every year. My mom likes to experiement with the dressing but its never as good as grandma's. I decided to make my own batch of the recipe and my mom can do whatever she wants with hers this year. This is the only part of the meal that I must have on the table every year. Everything else can change for all I care!

I'm not the biggest fan of stuffing....but my husband of one year is and for him it means pepperidge farm. I got the recipe from him mom to make last year and the year before but this year poses a new challenge: I've since been diagnosed with celiac disease which means the bagged bread is OUT. I'm terrified! He is super supportive so wants me to try my hand at gluten free. I found a bakery that is 100% gluten free and sells croutons for stuffing and I have to say that it does smell and taste pretty much like PF - I am keeping my fingers crossed!

I'm from a cornbread dressing family too and the boxed kind doesn't cut it. Probably because it's not a bread that lends itself to being dried out.

The boxed regular stuffing is pretty good though...I just serve it with chicken at other points in the year.

As kids, my mom always used to use the bagged stuffing although I don't think it was the PF variety. But she definitely doctored it up and that was the one dish that I used to help my mom with every.single.year. But at some point over the last 20 years, she migrated to using her own bread cubes whether it was cornbread that we made and dried out or cubed ciabatta and that is where we stand now. The stuffing has also migrated to my domain as well..regardless of who is hosting the holiday. I guess all those years of helping my mom in the kitchen gave my sisters confidence to task me with the dish.

I am the minimalist when making stuffing - bread, sage, pepper and salt and melted butter. It is so good. The secret is to cook it by itself so that it doesn't get mushy in the bird. It is the dressing my grandmum made and it is the dressing my mum makes and if I were to serve anything I would be in trouble. Thankfully I love it.

This made me laugh! I grew up on Pep. Farm too! BUT I realized last year that it has hydrogenated oil in it which totally stinks. However, I too have given up and am going with tradition all the way. Sometimes its fine to give in and enjoy what your Mom has always cooked. Otherwise I sound like a food snob. (:

Ahhh this one is close to home. My Mom used pepperidge farm all the years of her life -- and so do I. For one simple reason... most other dressing/stuffing is made with celery and I am fatally allergic to celery- as was my Grandmother and Great Grandmother.. only Mom missed that particular food allergy. And now that she is gone-- I make it more for tradition sake than anything else!

I found a recipe last year that I will use forever. I assemble it the day before and bake it the day of. It's definitely worth the extra time on Wednesday and it's better than any boxed/bagged stuffing I've ever had.

http://tastykitchen.com/recipes/holidays/artichoke-parmesan-sourdough-stuffing-2/

I get to make it from scratch because it has to be gluten free. They don't necessarily love it as much as Mrs. Cubbinson's Cornbread Stuffing, but I win anyway. Mine is the apple bacon cornbread stuffing from Sunset Magazine: what's not to love about apple, hard cider, cream, bacon, etc.?

I never liked it until I had it homemade so I'm definitely all for making it myself! I also try to stay away from unpronounceable ingredients which pretty much PF products out.

my family usually just doctors up the bag o' pepperidge farm stuffing (apples, onions, celery, cranberries, veggie broth, herbs, etc). i got the arnold brand this year...hope its as good :)

I usually use PF's Herb crumbs doctored up, but this year I bothered to read the ingredients list -- High Fructose Corn Syrup -- in stuffing. In stuffing?!?

Now, I don't know what I'm gonna do. I already bought it, don't know of a better substitute, and am thinking I'd be pushing it to make from scratch.

-Abby

Stuffing is by far, my favorite part of Thanksgiving. Growing up we always had homemade stuffing. In my college days I turned to the boxed sourdough kind. Now, being gluten free, I make my own from bread cubes made by Mariposa Bakery in Oakland and it's awesome.

The mom-in-law made the only stuffing I ever liked: bread cubes, sage, butter, and apples. And maybe some onions, but not sure. It's fantastic. Everything else is just too herby for me.

Oh it's all about the Pepperidge. Just a tiny bit of sautéed onion and celery and it's perfect.

I tried a recipe from scratch last year, spent 3x the time, and dropped major $$$ for the freshest, organic ingrediants. The family barely noticed any difference. Im sticking to the box this year.

We're the opposite - a Pepperidge Farm box has never darkened the doorway of my mother, my sister or me. My mom's homemade stuffing is the star of every Thanksgiving and we all fight over the minimal leftovers.

To be honest, I had to use google to find out what Pepperidge Farm stuffing was (*shrug* Canada). And maybe someone needs to explain why it is so special, compared to other store bought stuffing, but I don't see anything at all appealing about it.

In my family it has always been my mom's classic stuffing (day-old bread, celery, onion, poultry seasoning and tons of butter). This past thanksgiving my boyfriend and I made dinner and I made cornbread stuffing for the first time. It was pretty delicious.

Nope, sorry, I've never tasted it. I make my own stuffing in the slow cooker because the oven is full of other stuff.

I will never used boxed/bagged. I cannot understand the point/expense.

We do sausage stuffing and it's SO EASY and yummy.

No PF up here in Alberta but I've been trying to perfect Newfoundland style stuffing for Christmas. Soo good when its done right

I come from a PF family in Connecticut but now live in Australia where I can't get it!!! Desperate for a good recipe for stuffing if anyone is willing to share! Haven't found one that compares to PF so far, but need to make something. Luckily my guests are all Australians so aren't comparing it to others!

Despite my love for all things carby, I've never liked stuffing. So when my husband insists on store bought cooked outside the bird, I just go with it.

I'm so glad I saw this post after spending 30 minutes cubing up a giant loaf of bread to let it dry out in time for Thanksgiving, lol.

yeah, everything else I will serve on Thanksgiving will be from the farmers market, all organic, all whole food blah blah blah. The dressing? Pepperidge Farm. Even with all the crap that is in it (high fructose corn syrup anyone?) It kills me, but the taste of this is Thanksgiving to me. And this is the only time I eat it...so there you have it.

I love Mrs Cubbison's cornbread stuffing as a base and then I add a lot of things to it. Butter, homemade chicken broth, celery, onions, walnuts, garlic, fresh rosemary, etc. It's wonderful.

We don't exactly fly in the face of tradition, but my family tries something different every year.... chorizo cornbread, sausage apple, sourdough artichoke, you name it. We have generations of good eaters and food lovers.

This year, I'm going to try a simple walnut and golden raisin stuffing and I have a really good feeling about it. I look forward to our annual thanksgiving adventure.

After many years of technically delicious and lovingly crafted homemade stuffings with gourmet ingredients, I started thinking "Maybe I don't really like stuffing any more. Maybe that was just a childhood craze that's been over for 20 years."

But last year I copped out and bought a bag of PF herb stuffing just to save time. I added onion, celery, sage, rosemary, parsley, and plenty of homemade vegetable broth and OH HEY: this is the stuffing of my childhood.

I can see plainly that it's not as "good" as the homemade, locally sourced, thoughtfully made stuffings of other years, but it's what I want at Thanksgiving. Other dishes, we can improvise and improve; for stuffing, I crave the flavor of nostalgia.

I make my grandmother's dressing every year: dried bread (she used vienna bread; I tend to use ciabatta or a hearty country bread), ground beef, hot hungarian sausage, onions, carrots, celery, hot hungarian peppers, lots of hungarian paprika (sweet and hot mixed), salt, pepper, broth. It is wonderful; it IS the holidays for me. And if you change the proportions, it makes terrific meatloaf.

My mom always used PF but she had some unique additions: giant dices of garlic and cubed Romano cheese, along with the standard onion and celery and lots of butter. I was surprised the first time she added Ramono but it was amazingly good.

PF is a great foundation, but, like stone soup, it benefits from all the creative yummy additions you can think of. And butter.

My dad is the cook in the family, and he is generally a proponent of making things from scratch when he can, but our stuffing has always been Pepperidge Farm. He uses half "regular" bread cubes and half cornbread cubes (also PF), doctored up with onions, celery, sausage, and chestnuts. And it is DELICIOUS.

I actually don't know if I've ever had stuffing made from real bread - and I don't think I will unless I cook it myself some other time during the year. But Thanksgiving means stuffing from a bag, and that is fine with me.

Dressing is the best part of Thanksgiving. My mother's was legend. Real cornbread, the staff of life in the south. As easy to make as opening a bag PF cubes.

Start with a beautiful sourdough round, cut it up and dry it out so it'll absorb the juices from mushrooms, onions, celery, broth, herbs, butter. Not difficult, though it takes longer than bagged stuff. My cheat: precut celery/onion. We travel for the day so I make extra to leave at home for the weekend.

Our family gathering was a diehard PF fanbase for about 20 years, and then about 2 years ago my mother felt that PF was too flaky/crumbly. We switched to Mrs. Cubbisons and still make the stuffing with onion, celery, and Jimmy Dean pork sausage.

My family has always been a pepperidge farm family - my mom has always made a big block of stuffing with stuffing added and the leftovers were fought over, even by my vegetarian sister (she had a sausage doesn't count on thanksgiving exception).
This year, trying to avoid under cooking the stuffing, I used the Bon Appetit Rapopot stuffing - and it was heavenly. Its a great doctoring of pepperige farm, with enough make ahead-able items to be very thanksgiving friendly.
My hubby (this was his first taste of Pepperidge farm) called this the best stuffing he's ever eaten, and I agree. I will forever be a pepperidge farm girl. They know stuffing.

For me, I make pepperidge farm stuffing all year long, but on Thanksgiving, it's just a tradition to make it from scratch, and I really do like it better. I don't honestly know if anybody else does, but there seems to be something about knowing that someone spent a little extra time making it for this one special day. And honestly, you can't knock tradition!

Okay, all you PF fans, please help. PF was the only stuffing in my house, and I liked it so much I would eat it as a meal when I was a kid. The problem is, I live in New Zealand now, and have been celebrating Thanksgiving here for 20 years. My sister always sends me a big bag of Pepperidge Farms stuffing for it, but this year she sent me only the cubes. This is a good start, but I am feeding 23! I have made stuffing many many times, but it is never as good as PF. How can I make some that tastes the same?? Please help!