So - what is your "go-to" tried and true type of stuffing or dressing for the Thanksgiving turkey?
(Illustration above by Randall Enos from a 1986 magazine - I saved it all these years because it was so quirky and colorful.)
Do you stuff and roast your bird, or do you cook something up separately and bake it in a pan?
Sorry, Kellogg's, but I have never used a Croutette in my life, nor do I ever buy packaged crouton-like "stuffing" stuff. I cut up my bread into cubes, because I only like sourdough:
My goodness - what a regal bird this one is:
Speaking of good taste - and who wasn't - ever since I tried it for the first time, the ONLY stuffing I want to make is the Artichoke Parmesan Sourdough Stuffing from Sunset Magazine. The recipe was created by Leslie Jo Parsons of Sutter Creek California - which just happens to be along old Highway 49 on the way to Placerville from where I live. So, you see, it's even a true "Gold Country" recipe for this Gold Country Girl. It also has everything I love in it! I became spoiled by stuffing made only with sourdough bread when I worked at the Stagecoach Inn in Columbia, because that's how it was made there. I simply wouldn't have it any other way. So whenever I make stuffing, this recipe is IT for me.
Please share - what IS your favorite??