Do you prefer homemade stuffing or Stove Top?

Question

I do like Stove Top... it's pretty darn good, but I definitely would PREFER homemade! My mom makes some awesome stuffing! Unfortunately, I can't quite make it the way she does.

Answer 1

I've never even had Stove Top, is that crazy or what?! I think I need to try it now.

My grandma's homemade was the best but moms is awesome too! I tried a recipe last year for cranberry stuffing. It was very different from the cornbread stuffing (dressing) I'm used to but it was very good.

Answer 2

Homemade for major events like Thanksgiving, Chrstmas, etc. I do like Stove Top stuffing as a side for everyday meals though.

Answer 3

Mmmm...I miss stuffing. I used to love Stove Top, but never liked homemade. Or maybe I just ate someone's who didn't know how to make it! :)

Answer 4

I make homemade stuffing and it is very good. Almost like Mom used to make.

Answer 5

Tyler Florence's Oven Roasted Turkey Breast with Homemade Cornbread Stuffing 1 (12 to 14) pound fresh turkey Kosher salt and freshly ground black pepper Caramelized Onion and Cornbread Stuffing, recipe follows Extra-virgin olive oil Sage Butter, recipe follows Preheat the oven to 375 degrees F and remove the top rack of the oven. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the cavity with stuffing and, if required, truss the legs. Cover the turkey with olive oil and season well with salt and pepper. Push the sage butter under the skin of the turkey, being careful not to puncture the skin. Put the turkey on a rack in a large roasting pan, and into the oven. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil. Sage Butter: 2 sticks butter, softened 1/4 cup chopped sage Salt and pepper Combine all ingredients. Caramelized Onion and Cornbread Stuffing: 2 tablespoons butter 2 onions, chopped 6 large cornmeal muffins, cubed Handful fresh sage leaves, chopped 1 egg 1/4 cup heavy cream 1/4 cup chicken stock Salt and freshly ground black pepper Preheat the oven to 375 degrees F. Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes. Yield: 6 to 8 servings Prep Time: 5 minutes Cook Time: 40 minutes Ease of preparation: easy

Answer 6

Homemade all the way. We must honor the Day of the Dead Bird with nothing less than the best.

Answer 7

Homemade,there is nothing better than homemade food or stuffing.Stove Top is just something quick.I love good old home cooked meals.

Answer 8

We use Stove Top (as a base) and add the (seasoned and cooked separately) giblets and extra celery ect. Can't wait till next week!
Guten Appetit!
Happy Thanksgiving!

Answer 9

Homemade is the best, but I do use StoveTop at times for stuffed porkchops!!!

Answer 10

Homemade foods are always the best!