Pepperidge Farm Stuffing Recipe Challenge

Is it possible to eat turkey without stuffing? It isn’t for me! Turkey without stuffing just isn’t right. Some years I make my own stuffing, but when I’m short on time and cooking for a bunch I usually use packaged stuffing as a short cut.

This week I’ve been challenged by Pepperidge Farm create my own stuffing recipe, with a Florida twist. I’ve been thinking about what foods are “Florida” and so far I’ve come up with catfish, shrimp, gator, oranges, grapefruit, corn, limes, and strawberries. Can you think of any  “Florida” foods I might be missing?

I’ll be testing some of my ideas this week and sharing with you my original stuffing recipe next Monday.

Do you have a favorite stuffing recipe you love to use during the holidays? Do you ever “jazz up” your basic stuffing? What are your tips for creating a special stuffing recipe that will wow your Thanksgiving guests?

Disclosure: Pepperidge Farm provided me with a stipend for time and materials invested in the Stuffing Recipe Challenge.

Comments

  1. Pat Wheeler says:

    About 25 years ago, a friend from Dallas shared her southern dressing recipe with me. I wish I still had it. It was made with crumbled homemade buttermilk biscuits and cubed homemade cornbread. It was delicious. When my youngest son was sixteen, he and I fixed Thanksgiving dinner and that was the dressing we made. If anyone has a recipe like that I would surely like to try it again.

  2. We make a Minnesotan stuffing using wild rice! Love it. Whole wheat bread gives stuffing more form than the white bread… so you might consider a mix of white and wheat breads. Can’t wait to see what you come up with.

  3. My fav. stuffing is made using a combination of day old cornbread and biscuits. Yum! 🙂

  4. Jennifer Best says:

    We do a cornbread dressing…..and you can do it with homemade cream corn. Also, I have heard of using oranges to stuff the turkey. We are in central FL, so I hope that this helps!

  5. We have always used part water and part chicken broth, and then added jimmy deans maple sausage and diced dried apricots… yummy!

  6. i don’t know if the large cuban influence that is unique to FL will give you any additional inspiration. (can you tell i lived in miami for a number of years?…and grew up in ft. lauderdale…lived there during the initial influx from cuba when Castro took over.)

    that would add olives (unique to most of south america), black beans, i can’t remember the unique breads. i think there is a cuban bread that is similar to french bread…maybe not so crunchy. of course, there is rice too. we moved away from miami, sadly, over 20 yrs. ago so i’m a bit rusty on my foods, but there were some very interesting cuban dishes and they didn’t taste like many of the other dishes from other parts of latin america. even using some of their spices might give it a unique flavor that would be interesting:) wish i could remember what some of them were…

  7. Citrus stuffed under the skin of the turkey and some sort of citrus-y twist on the dressing would be a great idea.

  8. My grandparents lived in Miami when I was growing up. Florida foods to me also include: avocado, coconut, papaya and mango.

    I’ve jazzed up my stuffing with sausage before when I was trying to “low carb” it in the past. Mostly I like it with bread and seasoning. Thanksgiving has become so overloaded with side dishes, that I dropped it off our menu for the big day and save it for other autumn and winter meals. I DO like to add apples to dressing with pork chops.

  9. My mother in law made the best turkey dressing ever. She started with Pepperidge Farm but added crackers or bread (don’t know which), onions, celery, along with the broth. Unfortunately, I never wrote down the ingredients nor saw her make it from scratch. Does anyone make dressing this way? I could make a meal off her dressing alone. It was utterly delicious.

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