Swanson’s Great Stuffing Debate and a $500 Giveaway!

This is sponsored content from BlogHer and Swanson.

Should the stuffing be in the bird, or should it be baked separately on the side? That’s the big question. The great stuffing debate at Swanson is where we can vote about this question plus others concerning the stuffing, or should I say dressing? When it’s on the side, it is referred to as dressing.

My father liked it in the bird, but my mom wanted it on the side, so they took turns. One year it would be in the bird, and the following year it would be on the side. My mom didn’t like the stuffing in the bird because she said it made the stuffing taste gamy and the bird dry, because you have to cook the bird longer to get the stuffing up to temperature. Instead, she stuffed the bird with chopped potatoes and onions, apples, or oranges. My Dad preferred the bird was stuffed because he said that was the more traditional thing to do. He was a strong believer in following traditions, and never understood why mom would want to dirty an additional dish just to make the dressing on the side.

Now, I always make the dressing on the side. I also feel that cooking the stuffing in the bird makes the bird dry and the stuffing taste gamy. I stuff my turkey with apples, oranges, or fresh herbs. My favorite way is to stuff the turkey with lots of fresh herbs and butter. Then I will pour pinot grigio wine into the cavity and around the bird and bake it in a baking bag.

Over the years I have tried just about every add-in to make different dressing variations. There is much debate in different families on what should be included or excluded from the stuffing. Cranberries and apples are a recent add-in that I have fallen in love with. I love to add them to a cornbread dressing like I have done in the recipe below. Bacon is an addition I don’t think anyone could disagree with unless your a vegetarian. Bacon makes everything better. Sausage and mushrooms are a favorite addition to my mom’s traditional dressing recipe, which I have also done in the other recipe below. Celery and onions are a classic combination that I just can’t leave out of any of my dressing recipes. Fresh herbs and spices are another addition that I have to add because they make everything taste so much better. Butter is an add-in my mom always used, and that I also add to all my dressing recipes. However, oysters are the only add-in that my family definitely passes on. We prefer our oysters on the half shell, fried, steamed or in a stew, but we’ll pass on adding them to the dressing.

The biggest question, after determining if you should have stuffing in the bird, or dressing on the side though is whether to have traditional or cornbread dressing.

This was a huge debate in our home, because my mom and my older sister always disagreed on the stuffing. Mom liked traditional dressing, made with Pepperidge Farm® Herb Seasoned Stuffing, and my sister insisted on cornbread dressing. Every Thanksgiving that I can remember, when my sister was visiting, we always had both. Mom couldn’t stand my sister’s cornbread dressing. She said cornbread was to be eaten as bread, and never put in the dressing. My sister hated my mom’s moist traditional stuffing. She said it was too moist, and had a general despise for it.

For our family now, we make dressing with both traditional stuffing mix and cornbread stuffing mix.  For the purposes of the Eclectic Recipes Great Stuffing Debate, I have made a recipe for traditional stuffing with added mushrooms and sausage very similar to my mother’s recipe from Swanson’s broth, and my own recipe for Cranberry Apple Cornbread dressing, a recipe that will surely impress my sister.

Swanson’s Moist and Savory Sausage and Mushroom Dressing


  • 2 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness, or Certified Organic)
  • Generous dash ground black pepper
  • 2 stalks celery, coarsely chopped (about 1 cup)
  • 1 large onion, coarsely chopped (about 1 cup)
  • 1 package (14 ounces) Pepperidge Farm® Herb Seasoned Stuffing
  • 1 cup finely chopped mushrooms
  • 1/2 lb pre-cooked sage and fennel ground pork sausage


  1. Heat the broth, black pepper, celery, and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing, sausage and mushrooms. Mix lightly.
  2. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
  3. Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

Recipe Note: you can also use a 3-quart casserole for this recipe. Alternate Preparation: for crunchier stuffing, bake the stuffing uncovered.
Flavor Variation: For traditional stuffing, omit the sausage and mushrooms.
Flavor Variation: for Cranberry & Pecan Stuffing, stir 1/2 cup each dried cranberries and chopped pecans into the stuffing mixture before baking, and omit the mushrooms and sausage.

Cranberry Apple Cornbread Dressing


  • 2 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM, or Certified Organic)
  • 1/4 cup butter, melted
  • 1 package (14 ounces) Pepperidge Farm® Cornbread Stuffing
  • 2 stalks celery, chopped
  • 1 large onion, chopped
  • 2 crisp apples, chopped ( I used Braeburn)
  • 1/2 cup dried cranberries
  • 1 teaspoon poultry seasoning
  • 1/4 cup chopped fresh flat-leaf parsley


  1. Add celery, onion, apples, cranberries poultry seasoning, and flat leaf parsley to a large bowl. Mix well. Add cornbread stuffing, butter and broth. Mix lightly.
  2. Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
  3. Bake at 350°F. for 30 minutes or until the stuffing mixture is hot.

Recipe Note: you can also use a 3-quart casserole for this recipe. Alternate Preparation: for crunchier stuffing, bake the stuffing uncovered.

For a $1 off coupon for  a 26 oz carton of Swanson Chicken Stock click here. When you visit, just watch the video, it is a hilarious video about a family’s stuffing debate. Then share the video with friends to get your coupon.

So here’s the question for a chance to win a $500 Visa card from Swanson broth, cornbread or traditional? And should it be stuffing in the bird, or dressing on the side? Please tell me about your family’s stuffing debate in the comment section below. What are your favorite add-ins? What add-ins should always be excluded?

For a second entry, you can (only 2 entries allowed):
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There are also 3 more bloggers participating in Swanson’s Great Stuffing Debate. For three more chances to win, be sure to visit the BlogHer.com exclusive offers page and enter those giveaways too.

452 Responses to “Swanson’s Great Stuffing Debate and a $500 Giveaway!”

  1. 1
    Kassi — November 8, 2010 @ 12:18 pm

    My boyfriend and I always argue about how much stuffing to make. We found an awesome sausage+apple stuffing and a delicious cornbread one, along with the more traditional one. He always insists on making at least 3 large family-sized containers of stuffing (one each). The worst part? There’s only two of us! It’s always delicious, but there’s a point when you’ve made too much stuffing!

  2. 2
    GayeLynn — November 8, 2010 @ 12:22 pm

    we always used StoveTop and called it good…those giblet thingys grossed me out!

  3. 3
    Patricia — November 8, 2010 @ 2:43 pm

    Traditional all the way! And, in a pan, not in the bird. I like the crusty edges.

  4. 4
    Kelly Massman — November 8, 2010 @ 4:26 pm

    On the side (since my husband is deathly allergic to poultry and wouldn’t get any)! Either one or variations would work for us! Thanks for a chance to win!
    kmassman (at) gmail (dot) com

  5. 5
    Lorie — November 8, 2010 @ 4:41 pm

    We do both, we mix half cornbread and have regular stuffing, and we actually make a batch in the bird and out. Everyone should be happy at Thanksgiving!!! I love them both for different reasons.

    We do make a cornbread casserole too, which is really just another name for stuffing, and it is AMAZING!

  6. 6
    Eilonwy — November 8, 2010 @ 4:50 pm

    Stuffing tastes better cooked inside the bird but is much easier to serve to vegetarian friends if cooked separately (which also means that although I like sausage in my stuffing, I’ve resorted to vegetarian faux sausage on occasion). Apples, raisins, and nuts are mandatory. Celery is evil. I prefer a mix of rye and sourdough bread but intend to try cornbread with oysters one of these days.

  7. 7
    Maureen — November 8, 2010 @ 4:52 pm

    The stuffing in our house is traditional. The dressing should not be inside the bird (just for health issues).

  8. 8
    Haven — November 8, 2010 @ 7:46 pm

    Okay I don’t like stuffing or dressing really at all. I’ve only had the “traditional” version though I think. So seeing as I like corn bread A LOT I would maybe like that better. Not in the bird though. Gross. And I’m not a fan of fruit with things… so I’d just say fresh herbs as an add-in.

  9. 10
    Wehaf — November 8, 2010 @ 7:49 pm

    There’s no debate at my house; we all love my mom’s stuffing. Traditional, with onions, celery, butter, and sage. Inside is best, but she makes some outside, too, so there will be enough.

  10. 11
    redkathy — November 8, 2010 @ 7:51 pm

    Definitely traditional, I like to used dark and white breads rather than prepared stuffing, in the bird! I have made cornbread stuffing both ways and prefer it on the side. I think it tastes better that way. I want to try your Apple Cranberry cornbread stuffing this year too Angie. Thanks for the offer. I know you’ll have fun with this one 🙂

  11. 12
    Kerry — November 8, 2010 @ 7:56 pm

    The cornbread sounds good, but I always enjoy the traditional. We usually put some in the bird and some on the side – I prefer it on the side better, but my dad has to have it from the turkey! I have to have onions and celery in my dressing – but I don’t want any cranberries in it!

  12. 13
    Kerry — November 8, 2010 @ 7:57 pm
  13. 14
    Rachel Crisman aka meeyeehere — November 8, 2010 @ 8:51 pm

    We are southern so of course we do corn bread dressing,it just wouldn’t be thanksgiving with out it.Bread dressing is good but it is not my tradition

  14. 15
    Rachel Crisman aka meeyeehere — November 8, 2010 @ 8:52 pm
  15. 16
    Becky Horn — November 8, 2010 @ 9:08 pm

    There is not much of a debate here at our house over dinner, my husband loves everything I make he prefers traditional but he doesnt like cornbread, I like to make mine seperate from the turkey then use some turkey juice to keep it moist. Always have to have the onions and celery with broth.

  16. 18
    ShootingStarsMag — November 8, 2010 @ 9:36 pm

    I don’t really do stuffing. My mom has a special recipe that everyone else loves though. it’s def. a necessity. I think switching things up would always be fun.

  17. 19
    Jennelle s — November 8, 2010 @ 9:36 pm

    We go with traditional typically since we have an old family recipe that some insist must be made, and we always do half in the bird and half on the side, but that is largely because there are too many of us and there wouldn’t be enough if it was all in the bird. My mother does experiment with this traditional stuffing though. Typically it is made with raisins and apples, but lately she has tried adding nuts and cranberries. There can not be any celery in it though, as I can NOT stand celery.

    jlynettes @ hotmail . com

  18. 20

    I like traditional dressing — on the side 🙂 *Thanks* for the giveaway!

  19. 21

    Tweeted the giveaway

  20. 22
    Bethany — November 9, 2010 @ 12:41 am

    Between my mom and I the BIG debate is if you should stuff the bird or not. She loves to stuff, I love to bake in a cupcake pan so there’s lots of the crunchy pieces my hubby and I like.

  21. 23
    Tina — November 9, 2010 @ 1:43 am

    Dressing on the side (: My family has debates over who does the dishes! LOL!

  22. 24
    Arthur — November 9, 2010 @ 1:45 am

    Dressing on the side. And for stuffing, anything goes

  23. 25
    Sharon — November 9, 2010 @ 2:41 am

    Dressing on the side, definitely. In fact, it has it’s own ancient black cast iron pot in which it is cooked. Made with the meat from an entire chicken, massive amounts of cornbread, and Swanson’s broth. Never cranberries or apples!

  24. 26
    Bekki Watkins — November 9, 2010 @ 8:02 am

    Onions, celery, & pecans in the dressing/stuffing for sure. Lots of Swansons broth! We put some into the bird and bake some outside the bird also–best of both worlds.

  25. 27
    Jessie — November 9, 2010 @ 8:15 am

    We always have stuffing outside the bird. My grandma actually shapes the stuffing into small sized balls and bakes them so that everyone gets a crunchy outside coating to the stuffing. My husband was so confused the first time he came to holiday dinner and was asked how many dressing balls he wanted with his turkey. But we love it, especially warmed up with other leftovers the next day!

  26. 28
    Mami2jcn — November 9, 2010 @ 8:27 am

    We’ve always made the cornbread stuffing on the side. Our stuffing always has sausage in it.

  27. 29
    Crispen Richman — November 9, 2010 @ 9:14 am

    It’s got to be traditional for me.I guess the other kind is alright but traditional is the only way my wife makes it and it is really the best


  28. 30
    Crispen Richman — November 9, 2010 @ 9:15 am
  29. 31
    Aly — November 9, 2010 @ 9:39 am


  30. 32
    Caroline — November 9, 2010 @ 9:47 am

    It’s traditional stuffing all the way in my family. We actually call it dressing…and it is always on the side. It usually has bits of eggs, herbs, celery, and sausage. So good.

  31. 33
    Nicole — November 9, 2010 @ 9:59 am

    Cornbread all the way! and Crusty!
    Dressing on the side, please – I prefer it a little drier so I can add the gravy/
    Our debate is about cranberry jelly in a can – I just cant do it!
    I like some veggies and fresh herbs in my stuffing. Too much fruit can make it less savory.

  32. 34
    Annette D — November 9, 2010 @ 10:07 am

    We like cornbread stuffing on the side! Sometimes we have the stuffing and no turkey!

  33. 35
    Annette D — November 9, 2010 @ 10:08 am
  34. 36
    Susan Smith — November 9, 2010 @ 10:19 am

    We all like stuffing in the bird and out of the bird so we have both. I love sausage and onions in my stuffing. I can do without nuts and apple.

  35. 38
    Mary Jenkins — November 9, 2010 @ 11:09 am

    Dressing on the side. I have been a vegetarian since I was a kid, and my very understanding Papaw, who did the cooking, always made a veggie version for me and turkey-laden version for all else. And everyone was happy!

  36. 39
    injaynesworld — November 9, 2010 @ 12:37 pm

    I prefer very traditional stuffing and fortunately I’m always invited to dinner someplace so I don’t have to cook.

  37. 40
    Amy Brewer — November 9, 2010 @ 12:42 pm

    Oh my…I am so going to try the Swanson’s Moist and Savory Sausage and Mushroom Dressing. It sounds so great. We usually just do the stove top(chicken) and the only thing I add is a little extra onion and pepper for more of a taste. I always have stuffing on the side but I am going to try the recipe above because my hubby doesn’t really like regular stuffing and I really think he will enjoy this one.

  38. 41
    Maria — November 9, 2010 @ 2:25 pm

    Definitely traditional and in the bird. I like adding the giblets.

  39. 42
    Amanda — November 9, 2010 @ 3:28 pm

    We’ve actually never debated about this. I have always stuffed the bird AND made an extra dish of stuffing on the side. I think it started because everyone thought you HAD to stuff the bird for it to cook properly! LOL I make traditional dressing, sage, broth, celery and onions 🙂

  40. 44
    Barbara Bakes — November 9, 2010 @ 4:00 pm

    My husband would have a fit if I made anything but traditional stuffing. I rarely put it in the turkey any more. If I do I generally put it in a glass serving dish and put it back in the oven to dry out while we carve the turkey. I like it a little bit crispy on top.

  41. 45
    Alice — November 9, 2010 @ 5:40 pm

    I adore stuffing! I think sausages should always be part of stuffing… And stuffing should NOT be in the bird. 😛

  42. 46
    Tracy — November 9, 2010 @ 6:21 pm

    My family does cornbread stuff, both in and out of the bird. They stuff the bird with what they can and then they put the rest in a casserole dish and bake it alone.

  43. 47
    Erin — November 9, 2010 @ 6:29 pm

    I like traditional and in the bird so it is extra moist!

  44. 48
    Cheryl A — November 9, 2010 @ 6:36 pm

    We all prefer traditional stuffing.and I definetly think it should be cooked in the bird and on the side. We love stuffing so we make alot of it and you can only fit so much inside the bird. I also think giblets should be added and excluded at the same time. It just doesn’t taste right without them but I definetly will NOT eat them and pick it all out.

  45. 49
    Katherine — November 9, 2010 @ 6:56 pm

    Traditional stuffing, in the bird AND baked separately. That way, everyone wins on their preference! And the stuffing should be completely with caraway seeds, sage, thyme and 3 different breads: Pumpernickel, Rye, and Italian. That’s how we do stuffing 🙂

    Kathrinedibello (at) gmail (dot) com

  46. 50
    RunToTheFinish — November 9, 2010 @ 7:03 pm

    Definitely traditional and it must have celery and our debate is whether it’s better on T day or the day after! I always vote for the day after!

  47. 51
    Ashley D — November 9, 2010 @ 7:54 pm

    Oyster stuffing is my favorite but no one in my family will eat it! The cranberry stuffing looks fantastic.
    Desperately need money for the holidays 🙁

    Ashley D.

  48. 52
    carma — November 9, 2010 @ 8:46 pm

    cornbread – stuffing on the side so people who don’t eat meat will still eat it — and we add lots of cranberries. I think the pumpkin pie could be excluded — too many calories already!

  49. 53
    John Ford — November 9, 2010 @ 11:24 pm

    traditional, with BACON!!!

  50. 54
    sheri — November 9, 2010 @ 11:57 pm

    We always eat cornbread dressing on the side. I don’t know what to add but I can tell you for sure what shouldn’t be added. My mom has ALWAYS put gizzards in the dressing. GAG. Sorry mom.

  51. 55
    Kathryn — November 10, 2010 @ 12:06 am

    I just started to love stuffing so I’m a pretty simple girl. I like it traditional and on the side, but now I’m convinced it needs bacon too. Thanks for the giveaway!

  52. 56
    Janet — November 10, 2010 @ 3:55 am

    My late husband used to always make a traditional stuffing (both in the bird and out) with sausage, raisins, and celery. It was supposedly a “family secret” passed down by his dad, but I never learned how to make it and he didn’t write it down. 🙁 I haven’t attempted to make it since he died.

  53. 57
    Georgia — November 10, 2010 @ 6:43 am

    We are into tradition. Stuff the bird big! Mom’s own recipe, croutons, onions, seasoning, celery, etc. Wouldn’t have it any other way. Love it!
    gmissycat at yahoo dot com

  54. 58
    Georgia — November 10, 2010 @ 6:45 am

    Tweeted here too


    gmissycat at yahoo dot com

  55. 59
    Eileen — November 10, 2010 @ 7:08 am

    We ALWAYS had the bird stuffed as a kid, but also had a TON on the side because there was NOT a turkey on God’s green Earth big enough to hold stuffing for my parents AND 9 kids…plus any “stray”s we might invite in. After the controversy about IF stuffing was safe to “BIRD”, we opted to always put into a huge roaster now. our family has grown to my mom, 9 kids and spouses, 23 grandkids and some with spouses, 8 great grandkids, and of course ALWAYs afew strays that cant resist my mom’s stuffing. She never uses a recipe and I always try to duplicate, but cant. She/We put TONS of giblets in but if my kids knew what they were they would totally FREAK! Always add some slow cooked chicken breasts and legs to cut tiny and make it nice and meat.
    No fancy cranberries or Walnuts or Pecans…not for us. We like “old school” stuffing! Always with Swanson broth!

    thanks so much…am getting hungry thinking about the best part of thanksgiving meal!
    ejrichter60 at gmail dot com

  56. 60
    Eileen — November 10, 2010 @ 7:10 am
  57. 61
    lh — November 10, 2010 @ 7:47 am

    cornbread, definitely

  58. 62
    Shawna OBrien — November 10, 2010 @ 9:13 am

    We make 2 kinds of stuffing/dressing every year and neither one of them is traditional. One is my mother in laws recipe which is a very moist bread stuffing made with peaches, onions, olives and just about everything but the kitchen sink in it and this one is the families overall favorite. The other stuffing is my mothers recipe which is a rice stuffing with pine nuts in it which is also a big hit. This year, I’d like to try making a new recipe such as the Sausage and Walnut recipe as it sounds like a recipe that most in our family would enjoy. However, that would be 3 stuffings/dressings to be made, because the family will definitely be game to try out the new recipe, they will still expect to eat the others normally served too. As far as the stuffing v. dressing debate, we do both. I personally prefer the stuffing cooked inside the Turkey.

  59. 63
    Shawna OBrien — November 10, 2010 @ 9:16 am
  60. 64
    Kim — November 10, 2010 @ 9:47 am

    I like tradition cornbread dressing.. My family also likes it..

  61. 65
    Kristen — November 10, 2010 @ 10:15 am

    I definitely cook cornbread dressing outside of the bird with celery and onions and of course butter!!

  62. 66
    Holly Edwards — November 10, 2010 @ 10:28 am

    I use cornbread and I believe in dressing, not stuffing. The only debate my family has is celery or no celery…

  63. 67
    Amanda M — November 10, 2010 @ 10:30 am

    It must contain sausage and lots of sage! I prefer keeping all stuffing out of the bird and in a casserole dish on the side. I don’t want to have to over cook the bird to ensure the stuffing is done.

  64. 68
    JMom — November 10, 2010 @ 10:31 am

    I prefer cornbread dressing and if traditional means those brick like things they call stuffing, then count me out! I also always cook my cornbread dressing rather than stuffing it in the bird. My family likes it that way.

  65. 70
    leigh gilbert — November 10, 2010 @ 11:44 am

    we love some cornbread dressing…traditional all the way!

  66. 71
    JoAnne — November 10, 2010 @ 12:09 pm

    I prefer traditional stuffing from the bird, but it does gross me out a bit. I just can’t watch it come out of the bird!

  67. 72
    Chelsea — November 10, 2010 @ 12:17 pm

    Cornbread, on the side, no other option!

  68. 73
    Ashley S — November 10, 2010 @ 12:20 pm

    Believe it or not, after trying to many stuffing recipes, we still like the Stove Top regular stuffing. And only on the side…

  69. 74
    Ashley S — November 10, 2010 @ 12:20 pm
  70. 75
    amie — November 10, 2010 @ 1:11 pm

    Wow, the cornbread looks amazing, but I’m typically a traditional stuffing type girl–on the side, not cooked in the bird. (gets too wet and mushy that way)

  71. 76
    Jean D. — November 10, 2010 @ 3:45 pm

    I prefer traditional sage stuffing, stuffed inside the bird. However, two of our guests are vegetarians, so I make it on the side so it isn’t mixed with the turkey juices.

    I think the only debate we’ve had was when I wanted to add raisins to the stuffing, and my kids vetoed the idea.

    Thanks for a generous giveaway!

  72. 77
    Jean D. — November 10, 2010 @ 3:47 pm
  73. 78
    Lisa Foster — November 10, 2010 @ 5:30 pm

    Cornbread all the way and definitely on the side

  74. 80
    Dee — November 10, 2010 @ 9:23 pm

    OUr big debate is what kind of stuffing to use. I love cornbread in mine but my brother loves loads of cranberries. My sister is indifferent. So my mom always makes a little cornbread stuffing on the side but these days I assist her! We do love roasted vegetable stuffing though so that’s always a winner!

  75. 81
    Dee — November 10, 2010 @ 9:24 pm
  76. 82
    Amanda English — November 10, 2010 @ 11:42 pm

    I love sausage and cranberries and apples… and we make a dressing that combines cornbread and the bread crumbs.. YUMMY!

  77. 83
    Steph — November 11, 2010 @ 12:05 am

    On the side, cornbread, and cranberries! Yum.

  78. 85
    Norma — November 11, 2010 @ 3:39 am

    I prefer stuffing made separate from the bird – I worry about the turkey juices in the stuffing

  79. 86
    LAMusing — November 11, 2010 @ 3:42 am

    Actually I am usually NOT a fan of dressing/stuffing. It’s too soggy. The one dressing I loved was made from carrots and oats (no bread at all!) and cinnamon… yummy! I’m begging my friend for the recipe 🙂

  80. 87
    LAMusing — November 11, 2010 @ 3:44 am
  81. 88
    Leah — November 11, 2010 @ 4:38 am

    Cornbread dressing all the way!

    leahforlove at aol dot com

  82. 89
    Danielle — November 11, 2010 @ 9:53 am

    My husband and I debate every year over who’s stuffing is better.. My moms or his.. Mine stuffs her bird and my mother in law makes filling balls.. I of course favor my moms and he favors his lol

  83. 90
    Darlene Rayhart — November 11, 2010 @ 11:39 am

    My family absolutely LOVES stuffing/dressing. In the bird, out of the bird, it doesn’t matter. But they are picky about what kind. Definitely the traditional not the cornbread. The kids are grown now, but always
    gather at our house for Thanksgiving. The dressing always has the celery, onions, lots of melted butter,
    Pepperidge Farms Herb Stuffing, and I add toast (torn in pieces). Nothing fancy – just simple but soooo good!

    Oh — I forgot- we use Swanson broth for our stuffing. It’s a must!

  84. 91
    Jeannett — November 11, 2010 @ 1:40 pm

    Our family prefers traditional stuffing in the bird but outside of that the debate rages as to whether the stuffing should be plain or contain fruit and veggies so we rotate each year stuffing the bird with one kind and having the other on the side.

  85. 92
    Beth Radcliffe — November 11, 2010 @ 2:15 pm

    I always do homemade dressing on the side. Nothing extra added because my children will not eat it.

  86. 93
    Jenni — November 11, 2010 @ 2:17 pm

    I’ll side with Alton Brown on that one… Stuffing on the side! It doesn’t get hot enough to kill any bacteria from the juices that have run into it! while not man (if any) have died this way, I don’t want to eat raw turkey juice!
    Traditional, for sure here 🙂

  87. 94
    Mary M — November 11, 2010 @ 8:51 pm

    I love corn bread, never tried it in dressing, but I am invited out this year.
    marybug2 at yahoo.com

  88. 95
    Mary M — November 11, 2010 @ 8:55 pm
  89. 96
    Sunshyn V — November 11, 2010 @ 10:10 pm

    I prefer cornbread though the husband prefers traditional so I end up going traditional anyway. I leave the stuffing outside the bird, the husband doesn’t care as long as he gets stuffing. 🙂
    chainmail(at) iwon(dot) com

  90. 98
    cwaltz — November 11, 2010 @ 10:46 pm

    We do both in the bird and to the side. It’s not really been a big debate in our household thus far probably because we’re still creating our Thanksgvings( finding out what we like and don’t like homemade) and for a large portion of them we’ve used the box stuff(that is when there wasn’t a deployment). This year I’m trying to make homemade dinner rolls but I’ve been scoping stuffing recipes. The cranberry apple dressing looks pretty good.


  91. 99
    Karina — November 12, 2010 @ 12:34 am

    Cornbread stuffing is a must and it better have celery and chestnuts

  92. 100
    Melissa P. @Mel4Him — November 12, 2010 @ 5:48 am

    My mom has made her stuffing in a few different ways in the past but they have never come out as good as the traditional. There is just something about high fiber bread that has nuts and berries in it that just makes the stuffing taste nasty. Using simple white bread is the best way to go for me. I do enjoy my moms stuffing when she puts in apples, cranberries and raisins. I think that is because they all mix together so nicely. And the stuffing must go in the bird. There is just something about the added flavor from the bird that makes my heart jump with joy. And nothing else except for the above should be added. No vegetables, and certainly not oysters. Oh yuck! lol This is basically what most of the family enjoys: White Bread, cooked onions, celery, Bell Seasoning, melted butter, whole cranberries, diced apples, whole raisins. That mixture makes for a yummy traditional stuffing.

  93. 101
    Melissa P. @Mel4Him — November 12, 2010 @ 5:52 am
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    Darcy — November 12, 2010 @ 10:57 am

    The big debate in our family is stuffing….or no stuffing. I personally don’t like stuffing, but my husband LOVES it….so I’ve learned to make whatever he likes. And this year I think I might try to sausage and mushroom version on Swanson’s debate site…it looks good, even to me!

  95. 103
    Tara — November 12, 2010 @ 1:59 pm

    We like traditional stuffing on the side of the bird. However our extended family likes oyster stuffing so usually we make both.

  96. 104
    Tracey — November 12, 2010 @ 8:54 pm

    I LOVE traditional stuffing but my mom always wants to try something new and trendy each year. So we do both! 🙂

  97. 105
    Miss @ Miss in the Kitchen — November 12, 2010 @ 9:01 pm

    We make it with cornbread and pepperidge farms bread crumbs and call it dressing, of course it’s all on the outside!

  98. 106
    Lisa — November 12, 2010 @ 11:02 pm

    We do traditional stuffing. We stuff the turkey and we make an extra pan of dressing on the side using the same recipe. Our stuffing debate is that I prefer stuffing in the bird and other family members like the dressing on the side. We don’t really have any add-ins unless you count the celery and onions. As far as add-ins that should always be excluded, maybe pecans. LPoser1 [at] gmail [dot] com

  99. 107
    grace — November 13, 2010 @ 9:17 am

    on the side, definitely, although i can enjoy both traditional and unique versions. i love the idea of adding cranberries–that sweet, tangy chew would be a great touch!

  100. 108
    Melissa — November 13, 2010 @ 12:00 pm

    Oooohohh CORNBREAD for me please! I can never get enough, I like the stuffing inside, but hey why not do both? One can never have enough stuffing! hehe

    Oh I’ve never seen the cranberry apple cornbread dressing before, I’ll have to give it a try~
    Thank you for the opportunity <3

  101. 109
    Betty N — November 13, 2010 @ 1:43 pm

    I prefer the traditional stuffing done outside the bird…I hane never been fond of cornbread stuffing

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    Carolyn G — November 13, 2010 @ 4:19 pm

    Our debate is whether to stuff the turkey or make it on the side. Hubby’s family does separate stuffing, I cook it inside. It is so much better than making it on the side. Last year we had out of the bird stuffing at hubby’s family and it didn’t compare to mine!

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    Carolyn+G — November 13, 2010 @ 4:26 pm


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    JoeyfromSC — November 13, 2010 @ 4:49 pm

    I LOVE cornbread dressing! yum! I also do NOT like the dressing inside of the bird-I’m weird about germs, etc. lol, and have heard too many say DO NOT do it!!

    I also can’t stand giblets in the gravy or the dressing-yuck! ha..Boiled egg is always a must in mine!

    Thank you for the chance to win!


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    JoeyfromSC — November 13, 2010 @ 4:50 pm
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    Jena — November 13, 2010 @ 6:29 pm

    We are Cornbread stuffing eaters all the way through…which is good cause I have NO idea how to make it any other way. Creatures of habit!! Thanks for this great chance!!

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    Cassie — November 13, 2010 @ 8:50 pm

    I think both traditional and cornbread are equally delicious. If we’ve got company of more traditional tastes, we go with the usual herb, spices, and breadcrumbs-but when we have people that are willing to try new things we always introduce them to the cornbread stuffing!


  108. 117
    Judith — November 13, 2010 @ 9:22 pm

    We all love garden veggie stuffing and no on think sausage should be in stuffing.

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    nan lara — November 13, 2010 @ 11:07 pm

    i like traditional in the bird…it’s moister
    the debate is my sisters family likes it out of the bird and without sausage so we usually have to make 2
    nannypanpan at sbcglobal.net

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    Mami2jcn — November 14, 2010 @ 10:21 am
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    Lori Z. — November 14, 2010 @ 11:32 am

    My mother in law loves to put sweet things in the stuffing, like cranberries, oranges and apples–I’m a savory kind of gal–though not as much as my giblet loving grandma.

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    susitravl — November 14, 2010 @ 12:25 pm

    I love cornbread and sausage stuffing, but my family would prefer that I make “regular” stuffing once in a while. I guess I should say dressing since I don’t stuff the bird. And no matter what kind of stuffing or dressing we make, it will NEVER include oysters.

  113. 123
    Tabathia B — November 14, 2010 @ 4:06 pm

    I like traditional stuffing on the side and I don’t usually add anything in it, I just go by the box and there’s not a debate about the stuffing so far but I may switch it up on the family this year
    tbarrettno1 at gmail dot com

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    Tabathia B — November 14, 2010 @ 4:09 pm

    tbarrettno1 at gmail dot com

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    won — November 14, 2010 @ 4:45 pm

    Cornbread, definitely. It should be oozing with butter, sausage and herbs. On the side (the left side). Okay, just kidding about that last part. I did see pecans in a Swanson recipe on the debate site. I’m going to add that this year. It sounds good.

    Only thing I saw that I thought should be excluded is pears. For me…that just doesn’t seem like it fits. But I could be wrong….

    won2xx at gmail dot com

    Thank you.

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    won — November 14, 2010 @ 4:47 pm
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    Carmen — November 15, 2010 @ 3:17 am

    Our family does traditional dressing on the side. The big debate is all about SAGE & finding the right balance of this potent spice. I personally would love to dress it up a bit with pecans or cranberries. My suggestions never go far & mom’s recipe remains pure.

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    Carmen — November 15, 2010 @ 3:19 am
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    Charity S. — November 15, 2010 @ 1:43 pm

    We love having cornbread stuffing, but I like to add some type of meat. My family,however, doesn’t like anything in their stuffing.

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    Charity S. — November 15, 2010 @ 1:44 pm
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    Nikki Jasper — November 15, 2010 @ 2:20 pm

    I am a firmly traditional stuffing kind of gal… the cornbread stuffing is an abomination. 🙂 As for inside or out, we’ve always done outside of the bird. My father took a food safety course for work, and the thought of stuffing INSIDE

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    Susan J — November 15, 2010 @ 2:47 pm

    Cornbread dressing rules!

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    Susan J — November 15, 2010 @ 2:48 pm
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    Melanie — November 15, 2010 @ 4:24 pm

    Cornbread dressing on the side is the ultimate winner in my book!

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    Jessie C. — November 15, 2010 @ 7:50 pm

    I’m for stuffing but hubby doesn’t agree. Dressing on the side or not, endless debate every single year.

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    Jessie C. — November 15, 2010 @ 7:50 pm
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    raks — November 15, 2010 @ 8:09 pm

    We love stuffing on the side,never tried the cornbread one or mushroom one ,maybe this year.

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    Sarah+L — November 16, 2010 @ 1:21 am



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    Sarah L — November 16, 2010 @ 1:24 am

    blogged: http://slehan.blogspot.com/2010/11/great-stuffing-debate-win-500-visa.html

    (my first comment got real strange with the plus signs)

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    Patrice — November 16, 2010 @ 10:42 am

    We prefer traditional stuffing outside the bird, since we started baking a turkey breast rather than a whole bird. I always use Swanson low fat low salt broth in mine and sometimes put in a diced apple to help keep it moist. My in laws make cornbread stuffing and usually outside the bird also. My Mama called it Filling. She’d make traditional stuffing and both fill the bird and bake some on the side. We like stuffing! 🙂

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    Amanda Starr — November 16, 2010 @ 10:51 am

    Cornbread, the simple kind…we don’t tend to add a lot to it. I usually make it as a side dish instead of in the turkey. Though I did see the recipe for the Smoked bacon and portobello mushrooms stuffing and might have to try that this year.

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    Sherane Prish — November 16, 2010 @ 12:30 pm

    My family and I like the stuffing inside the turkey, which accountf a really yummy stuffing unfused with all the meat drippings.

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    Heather Spooner — November 16, 2010 @ 12:45 pm

    I suppose it is because I am born and raised in the South that we have always had cornbread dressing as a side dish. We never made stuffing. After seeing so many stuffing recipes, I think I would like to make sausage stuffing. But I know for a fact that my family would never approve of replacing dressing with stuffing. Maybe I’ll make a small pan for me!

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    Amy V — November 16, 2010 @ 2:42 pm

    My mother-in-law loves her stuffing from a box and I like mine from scratch. I defer to her, until she can not cook anymore. I would love to add apples and cranberries to mine.

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    Megan — November 16, 2010 @ 2:53 pm

    So in our family we have both stuffing and dressing. My grandmother will only eat pepperidge farm herb stuffing with added onion and celery and chicken broth and OYSTERS (blech!) that’s been cooked inside the bird…some of us are not so fond of that…so we have a separate dish of dressing as well…

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    Sarah — November 16, 2010 @ 6:53 pm

    Traditional stuffing on the side…..LOVE it!

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    Susan S. — November 17, 2010 @ 12:20 am

    Our stuffing debate is whether it should have croutons, or dried bread. We like it moist, not dry. Also, should you cook it in the turkey or outside. I think added vegetables to it wouldn’t be tasty, but my mother in law makes the best pineapple stuffing.

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    shel — November 17, 2010 @ 2:22 am

    We always unstuff the bird but we have two stuffings…one plain cornbread and the other is my mom’s secret recipe and it has onions in it. We have to have two because my brother hates onions and he’s the only one that eats the cornbread. I’m not opposed to add-ins though and that Sausage Walnut stuffing from Swanson sounds yummy. Maybe it’s time for a change….

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    shel — November 17, 2010 @ 2:24 am
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    Gina — November 17, 2010 @ 4:03 am

    We love traditional stuffing with regular bread, broth, celery, etc. Usually it is cooked inside the bird 🙂

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    shelly aka allysmama — November 17, 2010 @ 4:17 am

    I prefer dressing on the side, because I like the turkey to have herbs roasted inside it. As far as what additions to it…I love cranberry added…no one else in my family agrees though! The one thing to omit is OYSTERS…especially for me…I’m allergic!

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    shelly aka allysmama — November 17, 2010 @ 4:19 am
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    Small Footprints — November 17, 2010 @ 11:16 am

    We grew up with traditional bread stuffing, cooked inside the bird. But now, I’m vegetarian so we do a bread stuffing, without any meat products, and stuff inside a Seitan loaf. Yum!

    reducefootprints at gmail dot com

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    PauleyD — November 17, 2010 @ 2:57 pm

    We make a couple different batches of stuffing. My inlaws like innards (ha) in their stuffing, like giblets, organ meat, which I find unappetizing. I like it plain, without a lot of spices. My kids like sweet stuffing, like apple and berries stuffing. We make sure everyone leaves the table happy!

    pauleyd68 (at) yahoo (dot) com

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    PauleyD — November 17, 2010 @ 2:59 pm
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    Erica Best — November 17, 2010 @ 4:11 pm

    we have dressing on the side and we make cornbread dressing and we add boil eggs

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    Erica Best — November 17, 2010 @ 4:11 pm
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    Quanda — November 17, 2010 @ 4:13 pm

    We like to mix our cornbread dressing (stuffing) with the Turkey (turkey in center & dressing (stuffing) surrounding it. I like to add in celery, onions, and sage gives the corn bread dressing a wonderful aroma and flavor.

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    amber — November 17, 2010 @ 5:59 pm

    We never really stuff the bird, we like our “stuffing” or dressing in this case, on the side. I find that it keeps the stuffing from being too mushy. We love celery carrots mushrooms and just about anything else we can cram inside the yummy stuffing. It’s my favorite sidedish on the holidays, it’s always a big people pleaser. Seriously, who *doesn’t* like stuffing? 🙂 Thanks!

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    amber — November 17, 2010 @ 6:00 pm
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    Hannah Q. — November 17, 2010 @ 9:03 pm

    I prefer dressing on the side, and I love it with mushrooms!

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    Soraya — November 18, 2010 @ 8:25 am

    Cornbread on the side…no weird fruits or meats or nuts added, it has to be the traditional stuff.
    My mom tried a new recipe almost every Thanksgiving growing up often with hit and miss results. My Mother in law has the perfect recipe…I think it’s the one my Mom was searching for all those years. Very basic, but tasty!

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    Daisy — November 18, 2010 @ 10:35 am

    Dressing on the side, regular bread, with sausage, celery and sage. I’m not a huge fan, but the rest of my family loves it.

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    Cat Davis — November 18, 2010 @ 4:53 pm

    We go with traditional bread stuffing, not inside the bird, usually filled with onions, celery, chicken broth and sausage.

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    Margaret Smith — November 18, 2010 @ 6:50 pm

    We love traditional. Outside the bird. Our add in is Swanson broth, onions, celery, thyme and saugage. Best part of thanksgiving is the stuffing! No raisens should be put in stuffing. Complete turn off for me.
    Thanks so much.

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    Margaret Smith — November 18, 2010 @ 6:52 pm

    I tweeted:

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    Kim — November 18, 2010 @ 8:13 pm

    There is no debate in our house! We like to have the stuffing on the side so the edges and top are nice and crispy. It grosses the kids out to think of stuffing being INSIDE the turkey! LOLOL

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    Megan — November 18, 2010 @ 9:10 pm

    Our house is a traditional dressing kind of house. We don’t cook it in the bird. My favorite add in is raisins. Any kind of seafood in the dressing is a huge no-no.

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    sandy — November 18, 2010 @ 9:30 pm

    cornbread stuffing all the way- no debates no one likes stuffing with sausage and yuckies

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    Jill L — November 18, 2010 @ 10:23 pm

    We are traditional stuffing people and I make it in the crockpot. Helps free me up. Our debate is whether to go through the work or get Stove Top that the kids will eat (homemade always wins out). Mushrooms are always left out.

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    Stephanie V. — November 18, 2010 @ 11:54 pm

    cornbread with veggies in the bird for me but my mother disagrees – she like regular with giblets chopped up in it which grosses me out
    tvollowitz at aol dot com

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    Lynnette Stevens — November 19, 2010 @ 12:20 am

    Traditional is the vote at our house…it’s what the guys insist on. We don’t stuff the turkey…the “dressing” is baked in the oven and served as a side dish. We use traditional ingredients and nothing really exotic.

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    Benny — November 19, 2010 @ 1:22 am

    We are a traditional bread household. But after reading about cornbread stuffing, I think we might give it a try!

    Thanks for the giveaway and great post!

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    Benny — November 19, 2010 @ 1:23 am
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    Cindy — November 19, 2010 @ 1:50 am

    I like my stuffing as a side dish and I make it with bread crumbs. I’ll add onions, celery, and various spices as well as broth. Mushrooms would be excluded.
    Our Thanksgiving debates usually consist of political debates.
    Dove056 at aol dot com

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    Cindy — November 19, 2010 @ 1:53 am

    Tweeted – http://twitter.com/Dove056/status/5513831493140480
    Dove056 at aol dot com

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    Rebecca Graham — November 19, 2010 @ 2:39 am

    We have cornbread dressing on the side and lots of it.

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    brandy nelson — November 19, 2010 @ 4:16 am

    I personally hate traditional stuffing….I don’t do onions, and childhood memories of dry, oniony bread make me want to gag,lol…I tend to go a more unconventional route, and add chorizo, cheeses, jalapenos, and pretty much anything that makes stuffing well….less stuffingy!

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    debra b — November 19, 2010 @ 7:46 am

    I’ll go with traditional stuffing, I put some stuffing in the bird and always make another pan to cook along side to have extra for leftovers, I dont use sage in my stuffing because we dont like that flavor, but I add the cooked liver and lots of celery, onions, finely crushed breadcrumbs, eggs, parsley and garlic, chicken broth and melted butter, so far my stuffing has always been a hit at our house and since I’ve been making it the same way for 30 yrs now I probably wont change it.

    thanks for the great giveaway

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    debra b — November 19, 2010 @ 7:47 am
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    Tari L. — November 19, 2010 @ 7:54 am

    For me, it is traditional cooked inside the bird. I personally don’t think fruit should be in stuffing.

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    Jenn D. — November 19, 2010 @ 7:56 am

    Coming from New England, it’s traditional stuffing all the way. My mother used to make it in the bird, but my soon to be mother in law cooks it on the side…and I can’t tell the difference. So, on the side because less risk of health contaminations yadda yadda. Who cares so long as it’s moist and drenched in gravy?!

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    Adrienne gordon — November 19, 2010 @ 7:58 am

    We like cornbread stuffng w/ mushrooms and sausage.

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    EMMA L HORTON — November 19, 2010 @ 8:17 am


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    andytn — November 19, 2010 @ 10:11 am

    My family is on the cornbread dressing side of the debate.. outside the bird.

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    Heather S — November 19, 2010 @ 10:29 am

    It is stuffing in the bird and some on the side. We like traditional and cornbread. Add chicken broth, celery, onions and black pepper to the traditional.

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    Heather S — November 19, 2010 @ 10:30 am
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    Deedles — November 19, 2010 @ 11:05 am

    Traditional stuffing on the side for our family.

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    Laura — November 19, 2010 @ 11:12 am

    My preference is cornbread stuffing, on the side. I also like to add apples and chicken broth. My family is usually willing to eat my stuffing experiments, as long as there are no nuts in it.

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    Wanda — November 19, 2010 @ 1:04 pm

    No debate necessary!
    We all agree……it’s cornbread dressing all the way!!!

    I love this holiday just for the turkey and dressing!

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    tracy davis — November 19, 2010 @ 1:33 pm

    cornbread of course

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    Tarah — November 19, 2010 @ 2:11 pm

    Stuffing should be made with bread, stuffed inside the turkey and made with turkey drippings! Our biggest debate is keeping the nuts out of the stuffing, I hate it but my husband loves it. He usually wins that fight.

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    Cynthia R — November 19, 2010 @ 2:35 pm

    We stuff in the turkey, always referred to as stuffing not dressing. we use traditional ingredients, we do not include nuts or fruits or anything like that.

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    Melissa — November 19, 2010 @ 2:44 pm

    Both. I love love love any kind of stuffing its by favorite part of the meal.

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    JulieD — November 19, 2010 @ 2:54 pm

    We love the traditional stuffing (not in the bird) with celery, onions, butter and chicken broth. I don’t do cornbread stuffing and my father-in-law detests apples in his stuffing. 🙂

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    averagebetty — November 19, 2010 @ 2:58 pm

    I’ve always had stuffing inside the bird. My Mom made traditional and I never ate it growing up. It was like a mouthful of pasty celery.

    Then – I met my husband and his mother makes the best stuffing I’ve ever had. It’s cornbread and there are water chestnuts and olives and all kinds of crazy stuff… I hope to squeeze the recipe out of her this year!

    I think if I was to suggest putting the stuffing – or dressing on the side, it would be the start of a debate. Just a word of advice… don’t suggest new cooking techniques to your MIL on Thanksgiving 🙂

    Great giveaway, Angie! Thank you!

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    Lana @ Never Enough Thyme — November 19, 2010 @ 3:02 pm

    Well, I prefer the traditional southern cornbread dressing like I made in this post: http://www.lanascooking.com/2010/11/15/turkey-and-southern-cornbread-dressing/

    But, I have to say your addition of cranberries and apples sounds so, so good!

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    averagebetty — November 19, 2010 @ 3:05 pm

    I tweeted this giveaway!!


    Did you say $500 ?!?!? –> RT @EclecticRecipes: Swanson’s Great Stuffing Debate and a $500 Giveaway! http://bt.io/GM4e

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    Shannon — November 19, 2010 @ 3:39 pm

    Since I was a little girl, I’ve been waking up early to make my grandmother’s traditional dressing alongside her, cooked on the side but moistened with plenty of turkey juice along with the Swanson broth. It’s simple, no fancy add-ons like cranberries or oysters, but I maintain that it’s the best dressing in the whole wide world.

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    B Smith — November 19, 2010 @ 5:00 pm

    Stove-top. nuff said 🙂

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    Sarah Hirsch — November 19, 2010 @ 5:36 pm

    I’d go for traditional, out of the bird.

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    cathy miller — November 19, 2010 @ 7:53 pm

    I like the traditional stuffing cooked seperately outside the bird. I like to stuff the bird with onions and apples cut up it keeps the turkey moist and flavorful. for add ins i put onions, celery, cranberries.

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    Angela C — November 19, 2010 @ 8:27 pm

    I like traditional stuffing…straight from the box!! Stove Top all the way!

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    LeAnn V. — November 19, 2010 @ 8:35 pm

    I prefer my mom’s stuffing made with bread and giblets. In the bird of course. However, my husband and kids won’t touch the giblets, so I make my own version using bread and sausage. I still stuff the bird thought.

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    Deborah Wellenstein — November 19, 2010 @ 9:23 pm

    I like tradtional stuffing-in the bird (it is called stuffing!) Leave the turkey innards out-I like celery, walnuts (or pecans), onion, butter, and chicken broth. Thanks!

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    Nicole — November 19, 2010 @ 10:23 pm

    We always have traditional stuffing, but I would actually prefer to have the cornbread stuffing. We always have it on the side (we started this years ago when there was a great to-do about possible salmonella contamination for putting stuffing in an uncooked bird. Even though we make it on the side, we still call it stuffing in our house. I like to add in some dried cranberries. I really think the possibilities are endless for add-ins and that it is up to each family to create their perfect stuffing/dressing.

    nbalogh522 at gmail dot com

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    Nicole — November 19, 2010 @ 10:25 pm
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    Diantha Orland — November 19, 2010 @ 10:35 pm

    Stuffing – in the bird, traditional recipe, no crazy add-ins, lotsa sage! We are purists 🙂

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    CATHY TRUMAN — November 19, 2010 @ 10:55 pm

    My Mom always put stuffing inside the bird, it was the best stuffing. My Mother is now deceased.
    The stuffing does not taste like hers she had the magic touch. My Mother always made Traditional stuffing
    with her special touch.

  200. 215
    Kristi C — November 20, 2010 @ 6:27 am

    I always fix it as a dressing, never in the turkey. I use cornbread, shredded chicken, celery, sweet onions, herbs, spices, and Swanson’s chicken broth. I dread the holidays this year because we have to go to my husband’s family and his grandmother will not let anyone bring anything. Her dressing is straight from the box with no extras. Yuck.

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    Cynthia C — November 20, 2010 @ 8:29 am

    Our main debate is the stuffing itself. Some think it’s the best part of the dinner and some won’t touch it. We like traditional stuffing with lots of celery and onions. Sometimes we add mushrooms or wild rice.

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    Cynthia C — November 20, 2010 @ 8:30 am
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    Kelly — November 20, 2010 @ 11:39 am

    We have DRESSING made with cornbread. We don’t add much to it–some onions and celery cooking with a few herbs and spices, and we use some chicken stock (it has more flavor than broth). Mmmm, I can’t wait!

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    Claire — November 20, 2010 @ 12:25 pm

    I don’t have any favorite add ins but I think celery needs to be banned from the world of stuffing!

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    Jeff — November 20, 2010 @ 12:53 pm

    Stuff the bird with stove top stuffing.
    No big extra veggies in the stuffing.

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    Linda Lansford — November 20, 2010 @ 3:16 pm

    Traditional stuffing in the bird with no debate

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    Debra F — November 20, 2010 @ 4:04 pm

    Stuffing is my favorite side dish of the Thanksgiving dinner. I love cornbread stuffing with apples and onions! I personally don’t like stuffing cooked in the bird so I always make it in a casserole. One thing I don’t care for in stuffing is chestnuts.

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    Tracy Robertson — November 20, 2010 @ 4:14 pm

    I like any kind of stuffing, traditional, cornbread, most anything. But I don’t like mushrooms in it and I definitely like it cooked seperate from the bird! The thought of cooking it in the bird just grosses me out and makes me lose my appetite. I always like nuts and cranberries stirred in.

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    Karate Mom — November 20, 2010 @ 4:19 pm

    Well, we don’t ever put the stuffing in the bird, and we’re a simple family who just makes boxed stuffing! *hangs head in shame* However, THIS year, my brother is making some fancy stuffing (or dressing, I guess, since it won’t be stuffed anywhere!) so I’m excited to branch out a little!

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    Lisa M. — November 20, 2010 @ 4:24 pm

    Ooo, I think that oysters should ALWAYS be left OUT of the stuffing…or anything, for that matter!

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    Tracy Robertson — November 20, 2010 @ 4:25 pm
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    elizabeth p — November 20, 2010 @ 5:23 pm

    It should always be cornbread stuffing on the side! You may “jazz” it how you like but cornbread and on the side.

  213. 228
    Steve Schmidt — November 20, 2010 @ 7:37 pm

    In the bird. But the debate: Add two eggs to the stuffing, OR Don’t add the eggs. OR Cook the eggs first, OR add uncooked?

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    Naomi — November 20, 2010 @ 8:27 pm

    We usually cook our stuffing separately. Actually my husband is not a giant stuffing fan but I love it. Especially with pecans and golden raisins! I am not crazy about too much sage in stuffing.

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    momznite — November 20, 2010 @ 8:31 pm

    I like traditional stuffing. I guess the proper word would be dressing because I like it baked in its own buttered casserole dish to develop a crusty top, not inside a bird getting all gummy. No seafood, like oysters, in it ever please!

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    Jill H — November 20, 2010 @ 8:32 pm

    Stuffing should be traditional and served on the side I think.

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    Jill H — November 20, 2010 @ 8:44 pm
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    Ashley — November 20, 2010 @ 8:52 pm

    Growing up my mom always made traditional stuffing inside the turkey. I hated stuffing! However, my taste buds have matured as I have and now I do love traditional stuffing. I have yet to make it, since I haven’t hosted a thanksgiving yet, but I would probably not make it inside the turkey, simply because I have a “touching poultry” phobia.

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    beth shepherd — November 20, 2010 @ 8:53 pm

    I like traditional and there is no debate about that. I like to have celery and carrots and potatoes in mine
    thank you

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    Timbo — November 20, 2010 @ 9:34 pm

    Always has to be on the side :/ Never cared to have my foods mix too much on the plate, even though they do so in the stomach 😀

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    Timbo — November 20, 2010 @ 9:34 pm

    I just tweeted this giveaway here :Dhttp://twitter.com/TimboSquad/status/6173624645980161

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    David — November 20, 2010 @ 10:40 pm

    I prefer cornbread stuffing. I also prefer it to be stuffed in the bird.


  223. 238
    Suzanne K — November 20, 2010 @ 10:45 pm

    I like traditional dressing, on the side, not stuffing. I add chopped apples and celery to bread crumb dressings

  224. 239
    Terry C — November 20, 2010 @ 10:56 pm

    We have cornbread dressing outside of the bird. I prefer it with no meat or nuts.

    braaisjo at gmail dot com

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    Terry C — November 20, 2010 @ 10:58 pm
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    Nicole-Lynn — November 20, 2010 @ 11:04 pm

    I make cornbread stuffing, and always add in celery!


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    Susan T — November 20, 2010 @ 11:12 pm

    Cornbread and on the side is my choice…do not put seafood in it…Love seafood but not in dressing. semtaylor(at)yahoo(dot)com

  228. 243
    Steven W — November 21, 2010 @ 6:49 am

    We prefer cornbread stuffing on the side.

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    Terri P. — November 21, 2010 @ 9:42 am

    My answer to win the GC is … traditional! But I do have to add that I also love cornbread. I just think that traditional stuffing is great with anything and that cornbread tastes better with certain dishes, IMHO. And definitely in the bird with celery.Thanks!

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    Terri P. — November 21, 2010 @ 9:44 am
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    Jeane C — November 21, 2010 @ 10:36 am

    Well, we stuff that bird with traditional stuffing..celery, onion, good bread cubes and Swanson’s broth on top. My dad, rest his soul, used to put everything but the kitchen sink in his stuffing. He thought it was great…none of us kids would touch it. So give me plain, simple and delicious.

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    Jeane C — November 21, 2010 @ 10:41 am

    Tweeted ya’ this fine wet morning..


    jcamp2020 at aol dot com

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    Tarissa — November 21, 2010 @ 12:19 pm

    I definitely enjoy (traditional) stuffing better as a side dish. I love eating it!

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    ohkeeka — November 21, 2010 @ 1:06 pm

    Well, we’re a little bit unique because we don’t eat meat. But we like our stuffing made with regular bread and lots of veggies. My grandma makes stuffing with celery and roasted mushrooms and it is SO GOOD! 🙂

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    kaholly — November 21, 2010 @ 1:33 pm

    I’m a traditionalist – stuffing goes in the bird. But, I wouldn’t be opposed to having a second stuffing on the side with all these great recipes to try!!

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    ksdoolittle — November 21, 2010 @ 1:35 pm

    How about both? Make twice as much and put half in the bird and half in a dish!

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    Little Sparrow — November 21, 2010 @ 1:37 pm

    The stuffing goes in the bird, of course. That’s why it’s called ‘stuff-ing’.

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    Stacy — November 21, 2010 @ 2:03 pm

    I usually put some stuffing in the bird and then put the rest in a crock pot. I hate dry stuffing and the crockpot keeps it nice & moist!

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    marci h — November 21, 2010 @ 3:02 pm

    My family has always had the stuffing in the bird and cornbread 🙂

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    Joseph — November 21, 2010 @ 5:25 pm

    Ever since I can remember my Mom has always used bread, assorted vegetables and chicken broth all “STUFFED” into the Turkey for Thankgiving. And its so delicious we never have leftovers.

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    simone — November 21, 2010 @ 6:23 pm

    We do traditional, in the turkey, and must use celery. Thanks! thebubbledies(at)gmail(dot)com

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    ANGEL JACKLYN — November 21, 2010 @ 6:33 pm


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    ANGEL+JACKLYN — November 21, 2010 @ 6:34 pm



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    Marcia Goss — November 21, 2010 @ 6:44 pm

    We prefer traditional bread dressing on the side, with lots of onions, celery, and sage.

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    Hanan — November 21, 2010 @ 6:45 pm

    Im not the greatest cook so I stove top stuffing one box for inside the turkey and a seperated one in a casserole dish!

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    Marcia Goss — November 21, 2010 @ 6:46 pm

    RT@EclecticRecipes Swanson’s Great Stuffing Debate and a $500 Giveaway! http://bt.io/GMTj

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    Kathy Scott — November 21, 2010 @ 8:33 pm

    I use to stuff the bird but Salmonella scares me so it is now in a baking dish.

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    Tamara — November 21, 2010 @ 9:32 pm

    I have always loved Cornbread dressing on the side. I love for it to bake with a crunchy top on it, just perfect for a serving of gravy over the top.

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    Shawna — November 21, 2010 @ 10:22 pm

    We love cornbread stuffing, on the side, with no add-ins. Mushrooms are absolutely out. I’ve never thought about bacon. I might see if I can convince the family to give it a go this year. In general, we all agree on simple stuffing on the side.

    Thanks for the great giveaway!

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    Elizabeth — November 21, 2010 @ 10:37 pm

    We don’t do stuffing anymore. We do Martha Stewart’s parsnip bread pudding. It is just yummy and after I made it last year, no one mentioned stuffing again.

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    Elizabeth — November 21, 2010 @ 10:38 pm
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    Rebecca Buffington — November 21, 2010 @ 10:57 pm

    We always have traditional cornbread stuffing, outside of the turkey. We use fresh strips of chicken breasts,thinly diced onions, and top it with cream of chicken soup!

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    Rebecca Buffington — November 21, 2010 @ 10:58 pm
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    Phyllis — November 21, 2010 @ 11:16 pm
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    Kimberly K. — November 22, 2010 @ 12:33 am

    I really prefer cornbread stuffing for Thanksgiving dinner. I make it in a separate pan by itself. My family does not debate about stuffing, they only stuff it in their faces. I pretty much just follow the recipe and don’t add anything extra to the stuffing.

    kellysydow at yahoo dot com

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    Kimberly K. — November 22, 2010 @ 12:35 am

    Tweeted: http://twitter.com/phantom000/status/6581237196005376

    kellysydow at yahoo dot com

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    Natalie J. Vandenberghe — November 22, 2010 @ 1:26 am

    We use my mother’s recipe for a traditional stuffing–cooked inside the turkey. It never occurred to me that could make the turkey dry. I guess maybe we’ve been lucky. Cornbread (or a mixture of both) sounds good to me. I’d love to have apples and cranberries in the stuffing; and, I agree with you “Bacon makes everything better.” so maybe I’ll try that sometime. I would never put sausage or oysters in my stuffing/dressing! and, I go a little bit easy on the herbs & spices. Now I’m getting hungry. Glad I found your site. Thanks for the giveaway.

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    joni — November 22, 2010 @ 2:02 am

    Try Cream of Mushroom soup instead of the broth for stuffing. Awesome!

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    Cathy W — November 22, 2010 @ 6:30 am

    We prefer traditional bread dressing, usually not in the bird.
    cjwallace43 at gmail dot com

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    Cathy W — November 22, 2010 @ 6:33 am
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    Leah — November 22, 2010 @ 9:52 am
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    McKim — November 22, 2010 @ 2:54 pm

    I follow my mother’s traditional stuffing recipe. Cubed bread, celery, onion, butter, a little milk and salt and pepper. Simple, but good – has to be in the turkey too!

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    Ellie W — November 22, 2010 @ 3:24 pm

    It’s cornbread dressing on the side for my family. I boild a whole chicken and shred into the dressing. It’s delicious!
    eswright18 at gmail dot com

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    Ellie W — November 22, 2010 @ 3:25 pm
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    abitnerdy — November 22, 2010 @ 5:00 pm

    Definitely cornbread! More corn in the cornbread the better 😉 The entire family loves it! No debate there, we fight over Turkey though, the men arent fans so we always have to make the perfect gravy for it…. the ham goes quick, you have to be fast and quick to get a piece of the ham in our family hehe

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    Emily — November 22, 2010 @ 6:20 pm

    Traditional stuffing on the side and NO GIBLETS!

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    Phil — November 22, 2010 @ 7:48 pm

    I like cornbread stuffing, inside the bird with chestnuts and apples added in

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    RussR — November 22, 2010 @ 8:51 pm

    dressing on the side for sure. We’re a civilized lot here

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    Lesley M. — November 22, 2010 @ 10:01 pm

    The stuffing debate in our household is whether to serve it at all – I love to eat it but no one else does!

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    Shane R. — November 22, 2010 @ 10:02 pm

    Our debate is whether to put it in the turkey or in a separate dish. It creates a big discussion every year!

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    plimothpilgrim — November 22, 2010 @ 11:38 pm

    I have grown up with the pilgrim way of things being born in America’s hometown, Plymouth, MA. We have a traditional stuffing with hamburg, Pepperidge Farm herb seasoned stuffing, and egg and onions. We make it like a meatloaf but just a speck drier and we always stuff the turkey. Top it with giblet gravy and yum.

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    CathyH — November 23, 2010 @ 2:08 am

    Traditional dressing, some inside the bird, some on the side. Celery is a must! No wine. The only debate is how many side dishes to cook! 🙂

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    Heidi — November 23, 2010 @ 11:36 am

    On the side, most definitely! And cranberries or apples must be included, to add a bit of sweetness!

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    Diane — November 23, 2010 @ 12:25 pm

    We’ve always made the stuffing outside of the turkey. I’ve only ever had traditional Stove Top stuffing (my in-laws and my parents are not very adventurous eaters), but would love to try cornbread stuffing some time!

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    Kim — November 23, 2010 @ 1:02 pm

    In our family we LOVE the giblets!

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    Lydia — November 23, 2010 @ 1:36 pm

    On the side because the bird isn’t big enough for all the stuffing we want 🙂 I love mushrooms in stuffing

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    Emilie — November 23, 2010 @ 1:57 pm

    We definitely like our stuffing outside the bird and my very favorite is sausage and mushroom stuffing using swanson broth of course! Yummy!

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    M.A. — November 23, 2010 @ 6:40 pm

    Traditional dressing in the bird with vegetables but no fruit, or nuts. Our biggest debate is not about the dressing: it’s about the cranberries—should they be served whole and hot or cold and jellied!

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    Karen M — November 23, 2010 @ 8:19 pm

    I cook the dressing on the side so the turkey cooks faster. I would love to find a great recipe with apples. I think it would be so moist. Thanks.

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    Alexandria — November 23, 2010 @ 9:37 pm

    My mom used to put stuffing in the bird for a while but over the past few years, we’ve put it as a side dish. I also heard Alton Brown on the Food Network talk about how in order to thoroughly cook your stuffing it must get to a certain temperature and in order to get to that temperature, the turkey must be at least 200 degrees and by then.. yikes.

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    B Smith — November 23, 2010 @ 11:48 pm

    Cranberry Apple Cornbread Dressing! Yum! I wanna try it!

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    Lora — November 24, 2010 @ 8:29 am

    Cornbread dressing is always the choice for my family! The only “extra” addition we like in our dressing is mushrooms. People seem to have an obsession with adding fruit and nuts to everything they make (stuffing, chicken salad, etc) – I’m not a fan! Give me a simple cornbread dressing any day, served with homemade turkey gravy. There’s nothing better (except for the actual turkey)! 🙂

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    dana — November 24, 2010 @ 12:13 pm

    Dressing with lots of fruit

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    Gen — November 24, 2010 @ 3:05 pm

    This is probably the first time we’ll be undertaking stuffing this year (before we moved here, we never celebrated thanksgiving), so we will try both versions and see which one our family will like best!

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    Scott Martin — November 24, 2010 @ 3:58 pm

    My favorite stuffing is cornbread stuffing. It should be on the side without celery.
    THANKS!!! for the AWESOME!!! GIVEAWAY!!!
    Scott Martin

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    Susan C — November 24, 2010 @ 4:19 pm

    Stuffing should be served on the side for food safety reasons ( I have always heard). It should be made in the traditional way with seasoned bread cubes, celery, onion, broth, and secret ingredients.
    smchester at gmail dot com

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    Elizabeth — November 24, 2010 @ 8:11 pm

    My mother always followed a Blue Ribbon recipe (I think…) that used sauteed celery and onions and then milk as the liquid, which resulted in a very moist and delicious stuffing. It can go in the turkey, but I prefer it on the side. “Poultry seasoning” was the only add in, from what I can recall, but it was very simple and delicious.

    ps-I am Canadian, so our Thanksgiving is long past (ours is a harvest moon sort of celebration, and our harvest is a lot earlier than yours!), but we still get excited for yours–just reading all the blog posts prompted me to plan another turkey for this weekend!

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    Bonnie P — November 24, 2010 @ 8:16 pm

    I like traditional in the bird stuffing. What ever my mother in law does to her stuffing that’s how I like it.

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    Patti S — November 24, 2010 @ 9:53 pm

    we always try on that’s something different and one standby from Betty Crocker…Betty’s always win!

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    Nicole H. — November 25, 2010 @ 8:23 am

    I love cornbread AND traditional but.. I think I am more impartial to traditional stuffing. However.. my absolute favorite recipe is my step-grandmothers Italian style. DELICIOUS! I was devastated to hear she won’t be joining us this year for Thanksgiving – now I have to wait another YEAR?!?! I also prefer my stuffing on the side and not stuffed in our turkey. 🙂

    nhartmann54 at gmail dot com

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    Carolyn Mackley — November 25, 2010 @ 11:24 am

    In my family it’s ALWAYS been on the side, but besides that it changes from year to year. I guess because we haven’t yet found one perfect dressing recipe to stick to, our tradition is to try out a new dressing recipe every year. 🙂

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    Carolyn Mackley — November 25, 2010 @ 11:25 am

    In my family it’s ALWAYS been on the side, but besides that it changes from year to year. I guess because we haven’t yet found one perfect dressing recipe to stick to, our tradition is to try out a new dressing recipe every year.


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    Nancy Parker — November 25, 2010 @ 5:47 pm

    I prefer traditional stuffing in the bird – with only a little butter, onion and herbs.

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    Jeni Lutz — November 25, 2010 @ 6:46 pm

    I always use stove top bit always ask my grandma 2 make hers she adds bacon love it

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    Elizabeth N. — November 25, 2010 @ 7:36 pm

    We like Stove Top – on the side (never IN the bird). We keep it simple – rarely adding anything because we have too many picky eaters!

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    Melissa — November 25, 2010 @ 8:39 pm

    I would try the sausage and mushroom recipe! I love both of those ingredients

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    thepricklypinecone — November 25, 2010 @ 10:02 pm

    I always cook traditional stuffing and never put it in the bird. It seems to either be to dry or not cooked enough if I add it to the turkey!

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    Carmen — November 26, 2010 @ 1:55 pm

    I love stuffing of any kind, but especially with cranberries and pecans. YUM.

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    Cindy — November 26, 2010 @ 1:58 pm

    A traditional stuffing inside the bird. We put raisins in, but never ever any kind of nut (or oyster!).

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    Renee Turner — November 26, 2010 @ 3:49 pm

    We always make 2 different stuffings- one is traditional on the side. The other kind is always up for debate- usually cornbread or a sausage stuffing. We like nuts in it but never mushrooms!

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    PinchingAbe — November 26, 2010 @ 4:17 pm

    I like traditional and I like it in the bird. Unfortunately, that usually means a dry turkey though 😉

    Thanks for the entry.

    iclipcoupons at gmail dot com

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    Mistysunrise — November 26, 2010 @ 6:39 pm

    The debate around here is whether or not to put celery in the stuffing. Some people in the family love it, and some hate it. We have to make 2 different kinds.

    itsjustme62613 at gmail.com

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    Mistysunrise — November 26, 2010 @ 6:40 pm
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    Margie — November 26, 2010 @ 8:41 pm

    I like fixing the dressing on the side. Apples and sausage are a couple ingredients I put in there.

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    Crystal F — November 26, 2010 @ 11:17 pm

    My sister always bakes the stuffing in a pan, never in the turkey. I’ve heard that that’s not safe. We have just plain stufing. I’ve seen some with apples so I’m thinking I may have to try that. It sounds really good. thanks for the giveaway!

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    Deanna G. — November 27, 2010 @ 12:33 am

    I like traditional stuffing, served on the side. I like to add lots of veggies. And there has to be onions & celery, no exception! I also like a few nuts or maybe even fruit added in. The only thing that has to be excluded is any animal broth, juice or meat of any kind. It has to be Vegetarian 🙂

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    Janna Johnson — November 27, 2010 @ 1:18 am

    veggies and bread for us!
    Thanks for entering me!
    Janna Johnson

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    Chelsea — November 27, 2010 @ 7:45 am

    We like the traditional stuffing, on the side. We have never added anything to our stuffing, we like to keep it simple.

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    Chelsea — November 27, 2010 @ 7:45 am
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    Selene — November 27, 2010 @ 10:56 am

    Our favorite dressing is made with dried white bread, butter, celery, onions, salt, pepper, sage, poultry seasoning and turkey or chicken broth. No oyters, mushrooms or giblets. Baked outside of the turkey or chicken. We make LARGE amounts as we love it left over.

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    Hallie Lord — November 27, 2010 @ 2:09 pm

    I am a cornbread stuffing girl all the way. And the biggest debate we have is over whether to have servers (aka family members who are bad at hiding) or do it buffet style. 😉

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    Donna B. — November 27, 2010 @ 4:58 pm

    Do you make your stuffing with bread or cornbread? both, about 50/50
    meat or vegetables? both. sausage, onions, celery, mushrooms
    fruit or nuts? neither
    chicken broth, turkey drippings or water? chicken broth to start, I baste in part-way through with turkey drippings, finish with melted butter to crisp up the top.
    stuffed or on the side? dressing, in a separate casserole dish.

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    julieh — November 27, 2010 @ 6:27 pm

    We like traditional stuffing in the bird, made with chicken broth, celery, onions, and bits of turkey. No sausage in our house!

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    dorothy — November 27, 2010 @ 8:08 pm

    I like both traditional and cornbread and it should always be stuffing in the bird no family debates everyone likes my stuffing sage is a must have ingredient. oyster are a big no no.

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    Daniel M — November 28, 2010 @ 12:00 am

    we do traditional in the bird, never had cornbread or any meat in it

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    ashley — November 28, 2010 @ 1:27 am

    we like cornbread dressing cooked on the side. add ins include celery, onions, and herbs.. we don’t really add anything else although we usually have to have cranberry sauce, brown gravy and giblets on the side to cover everybodys various taste.. i personally like mine plain, with nothing on top of it.

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    Christine — November 28, 2010 @ 4:37 am

    Without a doubt…the dressing. My family prefers my grandmother’s traditional stuffing recipe (which is great, but very time-consuming and a bit boring after all these years). I, of course, want to spice things up.
    Thanks for the chance!

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    Suzanne Lewis — November 28, 2010 @ 10:54 am

    No debate here. Dressing is on the side and traditional. Nothing crazy or fancy in it such as nuts or unheard of fruits/veggies.

    txhottie_86 at yahoo dot com

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    catherine copeland — November 28, 2010 @ 11:43 am

    would you believe our biggest debate is stuffing made in the bird or not? I like it in in-laws don’t. I’ve lured husband to my side of the debate because he loves my stuffing.

    teechbiz at gmail dot com

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    MamaKat — November 28, 2010 @ 1:31 pm

    I have never met a stuffing that I’ve liked, so I think that stuffing in general should be excluded from the table. Most people seem to like it, so I guess I’m in the minority.

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    VickieB — November 28, 2010 @ 2:00 pm

    A lot depends on my mood at the time, sometimes cornbread, sometimes not; sometimes giblets, sometimes not; I like to eat the stuffing that is is the bird first.
    I’m also game to try other variations as long as someone else cooks it.

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    WinneratLife — November 28, 2010 @ 2:06 pm

    My preferred version has day old cornbread, onions (pureed), celery (very finely diced), butter, Swanson’s broth, herbs & seasoning and it would be cooked OUTSIDE the bird. We argue about this in my family also. My mom makes dressing with all of the above plus carrots, but she likes it cooked IN the bird. My sister likes to be adventurous and add fruits, nuts and sausage. I can eat it either way, but never make anything but the quick & easy version listed above when I have to cook it myself.

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    Ravzie — November 28, 2010 @ 4:43 pm

    I think that Cranberry CornBread stuffing looks excellent! I think it’s safer to make stuffing outside the bird, why take chances?? I usually like any stuffing with nuts and sausage, but I don’t like oysters or any kind of seafood!

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    Ravzie — November 28, 2010 @ 4:46 pm

    tweetie sweetie


    Nice picture of you here!!!

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    AuraR — November 28, 2010 @ 5:00 pm

    We go with the traditional stuffing outside the birdie

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    lynn brannen — November 28, 2010 @ 6:41 pm

    All of it sounds sooo good! I guess the oysters would be great!

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    Melissa D — November 28, 2010 @ 7:20 pm

    Traditional in our house. The debate is whether to cook it in the bird or out, so I do it both ways to make everyone happy!

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    latisha depoortere — November 28, 2010 @ 9:44 pm

    I like the traditional stuffing and has to be outside not in. we love the traditional stuff like mash potatoes, Yams,gravey the good stuff. Great giveaway thank you.

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    latisha depoortere — November 28, 2010 @ 9:47 pm
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    Sarah — November 28, 2010 @ 11:14 pm

    We like traditional, in the bird. Sausage is a must have!

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    Teegan Briggs — November 29, 2010 @ 12:47 am

    It’s GOT to be in the bird. It adds so much more flavor to the stuffing itself. I don’t add any crazy add-ons to it…but I DO make my own stuffing using fresh bread, celery, carrots, onions, broth, and poultry seasoning. It’s so good.

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    Erin from Long Island — November 29, 2010 @ 3:53 am

    We always add sausage, onion, and celery. I also add bell peppers, garlic (fresh!), and carrots

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    Lynn — November 29, 2010 @ 4:23 am

    traditionl stuffing/dressing–on the side..must have celery & onion-NO nuts

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    Amy G. — November 29, 2010 @ 5:07 am

    My family prefers traditional and it should be stuffing in the bird. We don’t have any stuffing debates- my mom has a recipe that it used every Thanksgiving. I don’t have any opinions about what should/shouldn’t be in stuffing since I don’t really care for it to begin with.

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    Amy G. — November 29, 2010 @ 5:11 am
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    Debbie C — November 29, 2010 @ 5:42 am

    It has to be cornbread stuffing and I never put it inside the turkey. It’s always baked separately. Since I cook it, there is no stuffing debate here except that some don’t want onions in it, so I puree them and mix them in and they think it tastes great!


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    Debbie C — November 29, 2010 @ 5:44 am
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    April — November 29, 2010 @ 6:33 am

    We’ve always had dressing cooked on the side (I think, mainly because it is easier) and never made with cornbread. Personally I feel that cornbread is too sweet for a dressing. Now, just because we’ve always had a savory type traditional dressing doesn’t mean that we are dull (though, really we sort of are) sometimes we’ve used our own leftover bread and this or that food item added. Seeing the image of your savory stuffing I imagined using pumpernickel bread. Yum. I’m going to have to try that some time soon.

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    debra b — November 29, 2010 @ 7:55 am

    I think it should be traditional and should be both, in the bird and extra pan of stuffing, thats how we do it at my home and I have been making stuffing for 30 yrs now with no complaints, I use bread crumbs, onions, celery, melted butter, broth, cooked turkey liver, parsley, seasonings and I always make the extra pan because whats in the bird is never enough, and no nuts, or fruit bits for us, we like our fruits in pies.
    Thanks for the great giveaway

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    debra b — November 29, 2010 @ 7:59 am
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    Christine C — November 29, 2010 @ 9:16 am

    For my family, the stuffing always has to be traditional cornbread stuffing and cooked in the bird. That’s the way my mother did it, and that’s the way I do it.

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    Andrea S. — November 29, 2010 @ 10:21 am

    We always argue about what goes in the dressing, we have different tastes for sure…but the question of in or out of the bird is easy. I make the dressing out of the bird and serve it piping hot with gravy. Yum!

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    Jenn S. — November 29, 2010 @ 10:26 am

    I prefer dressing on the side, preferably cornbread dressing. Things I don’t like in my dressing( ever 🙂 ), oysters, nuts, and crunchy veggies.

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    Bette I — November 29, 2010 @ 11:14 am

    I make a traditional stuffing similar to the one my mom made. Just bread, seasoning, onion, celery, butter and Swanson chicken broth. I usually put it in the turkey, but this year I made it in a separate pan. I had a larger bird and I felt safer doing this way. It turned out great.

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    alyssa c. — November 29, 2010 @ 12:10 pm

    Traditional, on the side, and with fruit (apples and cranberries) and nuts!! Yum!

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    Jeanine B. — November 29, 2010 @ 12:31 pm

    I like a mixture of both regular bread croutons and cornbread. I saute sage sausage, onions and celery, then add in broth, melted butter and seasonings. I like my stuffing/dressing to have a crispy top, so I always bake it on the side.

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    angie — November 29, 2010 @ 1:19 pm

    Our biggest debate is whether or not to make the meal at all! We go back and forth between making a vegetarianized traditional Thanksgiving meal and getting a huge yummy meal from Buca di Beppo to go to eat at home. This year we did the traditional and it was divine! I make our stuffing from scratch using organic ingredients that include veggie sausage crumbles and lots of sage and yeasty white bread! NO meat ever!! No bird, so stuffing is a side dish.

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    angie — November 29, 2010 @ 1:19 pm
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    scott — November 29, 2010 @ 1:33 pm

    We celebrate Thanksgiving just the two of us (my wife and I), so we don’t have the pressure of cooking for relatives or friends. That said, this freedom has caused us to never know from year to year what we are going to do for Thanksgiving dinner! Some years we go for Indian, some we get Italian, and others we have the full traditional Thanksgiving feast! Its always debated! Our only rule for the food is that it has to be vegetarian and not contain any of our many food allergies!

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    Valeen N — November 29, 2010 @ 4:19 pm

    I’m a traditional type of stuffing gal, but our big debate is whether to stuff the bird or not. So far I’ve won with dressing on the side!

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    Leslie S. — November 29, 2010 @ 4:24 pm

    I only do cornbread dressing on the side.I love to add sausage to it.I will never put a fruit in my dressing.My husband always thought dressing came in a box but now that he is in the south he knows the difference.Thanks!

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    Paula Michele — November 29, 2010 @ 4:45 pm

    For us it’s cornbread, on the side. The only real add ins are chopped turkey meat and sometimes boiled eggs.

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    ade — November 29, 2010 @ 5:03 pm

    I would say cornbread stuffing and ON THE SIDE. I personally don’t like stuffing so I need to have the option of NOT having it in the rest of my food.

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    Barbara — November 29, 2010 @ 6:05 pm

    I’ve never had cornbread stuffing, I’m quite happy with traditional thank you. We have always put it in the bird. It picks up flavor from the turkey juices and fats seeping in, plus it gives flavor to the meat from all the seasonings in the stuffing. Sort of a symbiotic relationship I guess. The only thing I say never belongs in stuffing is any sort of dried fruit or anything else that would impart a sweet flavor to the savory dish.

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    Jeff D. — November 29, 2010 @ 7:35 pm

    Cornbread stuffing is a must. We always prepare it in a separate casserole and use some of the turkey juices to flavor the stuffing.

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    rebecca — November 29, 2010 @ 8:15 pm

    Stuffing on the side always, and we agree it has to be a cornbread stuffing, I add sausage, and cubed chicken, as well as hard boiled eggs.

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    danielle — November 29, 2010 @ 8:18 pm

    Mom makes the cornbread dressing, and she always adds sausage, and chicken, some years she adds apple as well, whatever it always seems right for the occasion.

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    Diane Baum — November 29, 2010 @ 9:59 pm

    Stuffing Debate??? You list some great sounding ones-All mine have flopped, so I end up making a commercial kind out of a box and it tasted so, so!

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    Aisling — November 29, 2010 @ 10:27 pm

    My family prefers simple cornbread dressing (on the side), so that’s what I make. If we’re having guests, I also make traditional stuffing in the bird. Personally I think everyone who comes to the Thanksgiving dinner should bring a side of their own dressing speciality, so we could try a little bit of each. I like fruit and nut add-ins, but never meat of any kind.

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    Darcy B — November 29, 2010 @ 10:28 pm

    I love cornbread and sausage stuffing and I never make it in the bird always on the side.

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    Bryanna P. — November 29, 2010 @ 11:22 pm

    Awesome blog and thanks for the giveaway!
    Would love, love, LOVE to win this!
    Happy holidays!

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    Jessica A — November 29, 2010 @ 11:27 pm

    We are pretty simple people, Turkey flavored Stovetop stuffing on the side.

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    Pauline M — November 29, 2010 @ 11:36 pm

    We do both in the bird and on the side. With six kids and 12 grandkids, no bird could hold onto our stuffing requirements!

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    Pauline M — November 29, 2010 @ 11:38 pm
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    Erica C. — November 30, 2010 @ 12:05 am

    I like celery in my stuffing but my cousin doesn’t…that’s really our only debate.

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    Chrysa — November 30, 2010 @ 12:18 am

    It should be traditional and on the side. My mom likes to add sausage and it’s really good!

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    kimbly — November 30, 2010 @ 12:43 am

    My family likes cornbread stuffing, cooked on the side….and added in, hard boiled egg. I’m not sure why!

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    Lisa G. — November 30, 2010 @ 1:27 am

    We love traditional stuffing on the side with raisins and apples added.
    lisalmg25 at gmail dot com

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    Lisa G. — November 30, 2010 @ 1:28 am

    I Tweeted this giveaway. http://twitter.com/lisalmg/status/9493842348744704
    lisalmg25 at gmail dot com

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    Auriette — November 30, 2010 @ 1:59 am

    I think my family has always done dressing (on the side) instead of stuffing (in the bird). My aunt makes it with oysters!

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    Heidi M. — November 30, 2010 @ 3:58 am

    Our family enjoys a non traditional stuffing made with gluten free bread and zucchini! We do not ever do stuffing inside the bird, only outside because it is gross having it inside. Our favorite add-ins are: dried cranberries, zucchini, onion, carrots, celery seed, thyme, sage, black pepper, butter, broth and of course the gluten free bread cubes. We don’t think that celery should ever be allowed inside stuffing, no nuts either!

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    Betty C — November 30, 2010 @ 4:02 am

    I always make traditional bread stuffing and it goes inside the bird. My mom made awesome cornbread stuffing but I’ve never been able to make it as well as she did so I stopped trying. Maybe I’ll try your recipe.
    Mine is very simple, onions, celery and giblets with day old bread cubes and seasoned with sage and broth.

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    Betty C — November 30, 2010 @ 4:04 am
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    Chris — November 30, 2010 @ 4:13 am

    We love traditional stuffing, in fact we like the Stovetop stuffing from a box the best! And we always serve it on the side. I’m recently married and it was just my wife and I for Thanksgiving this year so there were no debates over food!

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    Talitha Lee — November 30, 2010 @ 7:38 am

    Traditional with half in the bird and half on the side. We all agree my mom makes awesome stuffing and none of us know exactly what she puts in it, she tends to fiddle the recipe a bit every year.

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    Mackenzie — November 30, 2010 @ 8:02 am

    I like traditional stuffing, with mushrooms and sausage outside the board.

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    julia — November 30, 2010 @ 8:50 am

    We have always made traditional, non cornbread stuffing, on the side. But with TONS of extras: onions, celery, raisins, apples, walnuts, mushrooms. You name it, we might throw it in there and I LOVE it like that!

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    Jay F. — November 30, 2010 @ 9:13 am

    We almost always end up with traditional stuffing on the side. The Mother in Law takes charge of the stuffing. No debates.

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    Lisa Taylor — November 30, 2010 @ 10:05 am

    I prefer cornbread dressing. We never stuff our bird. Celery is a must in my book. lezanac@yahoo.com

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    carol y — November 30, 2010 @ 10:06 am

    We always cook it outside. I like it crispy and in the bird it gets soggy and odd colored. We never add more than onions for a veggie-onions sauted in butter and we like it basic.

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    Nadine L — November 30, 2010 @ 10:34 am

    We like our stuffing cooked inside the bird, with no celery. My favorite recipe is one I make with Chestnuts, Pinenuts and Cranberries. Hubby Prefers Sausage and Apples. So we compromise and I alternate each year

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    Shelley Mitchell — November 30, 2010 @ 11:04 am

    I cook it on the side. My in laws swear that I am the only one who can cook the stuffing like there grandma used to. So I get volunteered to cook the stuffing every year!

    msjem2001 at yahoo dot com

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    Shannon — November 30, 2010 @ 11:25 am

    I usually prefer traditional over cornbread only recipes, always dressing on the side for me. I don’t like too many add ins, definitely not nuts because that’s not the texture I prefer in dressing. We don’t debate because everyone agrees that the family recipes are good.

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    Jennifer D — November 30, 2010 @ 12:37 pm

    Always traditional and always on the side. I am not a fan of turkey so if it is in the bird I wont touch it.

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    Amy Delong — November 30, 2010 @ 12:39 pm

    we do not stuff the bird,we do stuffing on the side pretty simple,but we all like it no debate here!

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    Justine — November 30, 2010 @ 12:55 pm

    I prefer traditional, not cornbread…and your mom had it right, not in the bird! I agree that it gives it a bad flavor and I prefer mine straight out of a dish! I think all good stuffing should have onions, mushrooms, and lots of seasoning…I think there should never be corn in stuffing, it’s disgusting to me!

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    Justine — November 30, 2010 @ 12:57 pm
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    michelle tucker — November 30, 2010 @ 1:02 pm

    Cornbread stuffing all the way. Mom adds some breadcrumbs to it too! On the side, the stuffing is too moist when in the bird. We add in chicken pieces and sauteed onions and celery.
    michedt (at) gmail (dotcom)

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    Pamela — November 30, 2010 @ 1:15 pm

    Traditional stuffing, outside the bird with NO raisins. That is the only stuffing served in my home.

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    Anne — November 30, 2010 @ 1:55 pm

    I love cornbread, but my husband doesn’t. So I make traditional, but I add in apples and cranberries because I like them. I always bake it outside the bird, stuffing it seems like too much work.

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    Anne — November 30, 2010 @ 1:57 pm
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    heatherzilla — November 30, 2010 @ 2:16 pm

    In my family, my grandmother always makes the turkey and dressing, with the dressing as a side dish. She makes homemade cornbread the day before and crumbles it for the dressing. It is delicious!
    The only add-in I would suggest is cranberries. We have cranberries on the side.

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    heatherzilla — November 30, 2010 @ 2:24 pm
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    Emma Peel — November 30, 2010 @ 2:24 pm

    Yes Traditional stuffing inside the Bird and I like to add mushroom and sausage

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    donsterb — November 30, 2010 @ 2:34 pm

    my mom makes it, so I don’t know. I only make stovetop but I use chicken broth.

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    Deb K — November 30, 2010 @ 2:39 pm

    We make our stuffing with chicken broth~celery and onions.


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    Janice Whitaker — November 30, 2010 @ 3:29 pm

    I like the giblets in my dressing .The kids think thats gross

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    Sand — November 30, 2010 @ 3:52 pm

    My mom always makes two different stuffings because there is always a savory vs. sweet debate.

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    loni — November 30, 2010 @ 3:55 pm

    We asbolutely always cook Stovetop….no other stuff in our stuffing!

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    sarah — November 30, 2010 @ 4:21 pm

    My family and I like traditional stuffing in the bird – bread, celery, onion, seasoning.

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    AB Smith — November 30, 2010 @ 5:10 pm

    traditional all the way and in bird!

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    Tesa S. — November 30, 2010 @ 5:22 pm

    We always have my grandmother’s cornbread dressing on the side, and I always use Swanson’s chicken broth to moisten it.

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    Pam817 — November 30, 2010 @ 5:48 pm

    Down south (Florida) my family enjoys traditional dressing with oysters. To keep all the flavors wonderful we use Swanson’s vegetable broth served with turkey gravy! OMG…….mmm mmm good!

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    dddiva — November 30, 2010 @ 6:04 pm

    We are lucky we go to the big family deal at 1 where cornbread dressing is served, and make our own big meal here that evening (mostly cuz we LOVE the leftovers and my gravy is way better 😉 ) and make our soft bread stuffing but the big debate was who got the corners, but now we make some stuffing rings we invented earlier this year.

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    Carrie M — November 30, 2010 @ 6:15 pm

    We are all about traditional stuffing and not in the bird!

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    Breanne — November 30, 2010 @ 6:41 pm

    I don’t eat stuffing so it’s definitely on the side!

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    Geoff K — November 30, 2010 @ 6:46 pm

    I’m personally a fan of cornbread stuffing on the side, and I love to add dried fruit, especially cranberries and cherries, to it for a nice kick. One item I actually prefer to exclude is celery, which I’m not a fan of, but that is a source of debate here since everyone else likes the different textures in their stuffing. So I usually make half a batch with and half without the green stuff!

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    Geoff K — November 30, 2010 @ 6:47 pm
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    nanjhall — November 30, 2010 @ 6:59 pm

    The picture of that mushroom stuffing looks really tasty! If we are stuffing the bird, I like traditional stuffing. If it is going in a casserole dish, than I like cornbread stuffing.

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    nanjhall — November 30, 2010 @ 7:01 pm
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    Barbara Long — November 30, 2010 @ 7:04 pm

    Bacon and mushrooms should always be in the stuffing but no nuts (hubby can’t have them).


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    Jessica Kaufman — November 30, 2010 @ 7:12 pm

    i prefer the traditional Pepperide Farm Stuffing. I cook it on the side and not in the bird. I’ve heard that cooking inside is not good. Never tried it before. I add in Bacon and lots of Chicken Broth. One year we made it with goat cheese and it was yummy.Not sure what to leave out of it I guess lots of veggies.

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    Jessica Kaufman — November 30, 2010 @ 7:33 pm
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    R Hicks — November 30, 2010 @ 7:34 pm

    We go with traditional and as a side typically. Almost always has nuts and cranberrys

    ardy22 at earthlink dot net

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    R Hicks — November 30, 2010 @ 7:35 pm
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    Kirsten — November 30, 2010 @ 7:45 pm

    My husband makes stuffing and its the best. He makes it in the turkey and does not use cornbread.

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    Heather W — November 30, 2010 @ 8:22 pm

    traditional, stuffed in the bird! my father makes THE best stuffing
    Lovefool827 (at) yahoo (dotcom)

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    brian e. — November 30, 2010 @ 8:57 pm

    Thanks for the giveaway…ours is the usual stuffing vs dressing debate, so we usually do both; we do a cornbread with spicy chorizo sausage & chiles stuffing/dressing to give the meal a bit of a kick !

    senorpiero [at] yahoo [dot] com

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    brian e. — November 30, 2010 @ 8:59 pm

    Tweet: http://twitter.com/#!/brianpiero/status/9788442363826176

    senorpiero [at] yahoo [dot] com

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    mineola — November 30, 2010 @ 10:34 pm

    I’ve always cooked our stuffing in the bird & added apples, onions, fresh herbs, cranberries & walnuts, tarragon, parsley– rarely, sausage. Never tried cornbread stuffing but don’t have an aversion to it. These days I’m inclined not to put the dressing in the bird- to allow it to cook faster & retain moisture. As long as you use good quality broth / stock such as Swanson’s, you’re good to go with flavor. Overall I like the texture better when the stuffing isn’t in the bird.

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    Misty — June 15, 2011 @ 11:29 am

    We always ate our stuffing in a separate pan while growing up. We had a sausage and apple stuffing with the giblets/broth. I also like the Cornbread stuffing my mother-in-law makes. I like how the stuffing is crispy a bit on top and around the edges. I continue to make stuffing in a pan and not in the turkey.