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Southwestern Minnesota | I don't know what your mother's was like, so your results may vary. Many years ago, my mom used to dry her own homemade bread and then make stuffing from that. She then switched to using the Pepperidge Farms herb-seasoned croutons and followed the recipe on the package. That has been our family recipe for many years now. You can do variations depending on your personal preferences. We use the boiled neck meat and always use chicken broth in it. We stuff the bird with some and bake the rest in a baking dish. Then when it's time to be served, the two are lightly mixed together. The stuffing in the bird is moister than what is baked outside the bird and mixing them together has worked well for our family. | |
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Stuffing mix
