Pepperidge Farms Cornbread Stuffing

Oh pshaw, on Sun 11 Nov 2007 05:53:53p, itsjoannotjoann meant to say...

Quoted message said:

I got a recipe the other day to use this commercially prepared
'stuffing' mix. It's been on the market for years but this is
something I've never used. I was mighty disappointed in this product
as it seems to be more of a light bread consistency (doughy) when
cooked. I guess I was thinking it would be like cornbread. I don't
think I'll be buying this again as I'll bake a smallish skillet of
cornbread and be assured of the results.

Not that I want to buy any more, but do they make a more cornbread
type product?

Not like the way my cornbread turns out (which is substantial, not light).

When I make cornbread dressing, I bake a pan of cornbread and bake some
biscuits, both the day before I want to use them. I cut the cornbread into
wedges, then leave both breads exposed to air overnight, before making the
dressing.

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

OK, I'm weird ! But I'm saving up to be eccentric.

Wayne Boatwright said:

Not like the way my cornbread turns out (which is substantial, not light).

When I make cornbread dressing, I bake a pan of cornbread and bake some
biscuits, both the day before I want to use them. I cut the cornbread into
wedges, then leave both breads exposed to air overnight, before making the
dressing.

--
Wayne Boatwright

Yeah, I normally just make a pan of cornbread and I'm a happy camper
with the way my dressing turns out. But I thought, ok I'll try the
Pepperidge Farms stuff and do the recipe as written and save some time
to boot. I won't be doing that again! Blech!

itsjoannotjoann said:

I got a recipe the other day to use this commercially prepared
'stuffing' mix. It's been on the market for years but this is
something I've never used. I was mighty disappointed in this product
as it seems to be more of a light bread consistency (doughy) when
cooked. I guess I was thinking it would be like cornbread. [snip]

What a strange thing to complain about. It didn't say "cornbread" on
the box, did it? Why did you expect it to be cornbread rather than
bread?

Quoted message said:

Not that I want to buy any more, but do they make a more cornbread
type product?

I don't know about Pepperidge Farms, but there are other prepared
mixes that are made from cornbread. You can tell because they are
called something like "cornbread stuffing mix." -aem

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

itsjoannotjoann said:

I got a recipe the other day to use this commercially prepared
'stuffing' mix. It's been on the market for years but this is
something I've never used. I was mighty disappointed in this product
as it seems to be more of a light bread consistency (doughy) when
cooked. I guess I was thinking it would be like cornbread. [snip]

What a strange thing to complain about. It didn't say "cornbread" on
the box, did it? Why did you expect it to be cornbread rather than
bread?

Quoted message said:

Not that I want to buy any more, but do they make a more cornbread
type product?

I don't know about Pepperidge Farms, but there are other prepared
mixes that are made from cornbread. You can tell because they are
called something like "cornbread stuffing mix." -aem

I believe that Pepperidge Farm does make a cornbread stuffing mix. They make
a wide variety of stuffings: white bread, wheat bread, herb, crumbs, cubes,
cornbread, and so on.

I think that the cubed herb versions are actually excellent as a base for
stuffing cooked in a bird, but you then need to add herbs, cream, eggs,
sherry, broth, sausage, apples or dried cherries, sauteed onion and celery
and garlic, and so forth. None of them are of the "stovetop" variety, as far
as I know, and it sounds as if that is what you were doing with whatever you
purchased.

aem said:

itsjoannotjoann said:

I got a recipe the other day to use this commercially prepared
'stuffing' mix. It's been on the market for years but this is
something I've never used. I was mighty disappointed in this product
as it seems to be more of a light bread consistency (doughy) when
cooked. I guess I was thinking it would be like cornbread. [snip]

What a strange thing to complain about. It didn't say "cornbread" on
the box, did it? Why did you expect it to be cornbread rather than
bread?

Yes, it did say cornbread on the bag. I thought I would follow the
recipe to the letter and not make any changes.

Quoted message said:

Quoted message said:

Not that I want to buy any more, but do they make a more cornbread
type product?

I don't know about Pepperidge Farms, but there are other prepared
mixes that are made from cornbread. You can tell because they are
called something like "cornbread stuffing mix." -aem

Janet said:

"aem" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

itsjoannotjoann said:

I got a recipe the other day to use this commercially prepared
'stuffing' mix. It's been on the market for years but this is
something I've never used. I was mighty disappointed in this product
as it seems to be more of a light bread consistency (doughy) when
cooked. I guess I was thinking it would be like cornbread. [snip]

Quoted message said:

What a strange thing to complain about. It didn't say "cornbread" on
the box, did it? Why did you expect it to be cornbread rather than
bread?

Quoted message said:

Quoted message said:

Not that I want to buy any more, but do they make a more cornbread
type product?

Quoted message said:

I don't know about Pepperidge Farms, but there are other prepared
mixes that are made from cornbread. You can tell because they are
called something like "cornbread stuffing mix." -aem

I believe that Pepperidge Farm does make a cornbread stuffing mix. They make
a wide variety of stuffings: white bread, wheat bread, herb, crumbs, cubes,
cornbread, and so on.

I think that the cubed herb versions are actually excellent as a base for
stuffing cooked in a bird, but you then need to add herbs, cream, eggs,
sherry, broth, sausage, apples or dried cherries, sauteed onion and celery
and garlic, and so forth. None of them are of the "stovetop" variety, as far
as I know, and it sounds as if that is what you were doing with whatever you
purchased.

Oh gosh, I can't tolerate that ''stovetop variety mess." The recipe I
was given called for this particular ''cornbread stuffing" and as
directed I added onions, celery, low-sodium chicken broth, etc. I
just didn't care for the taste all that much but mainly the doughy
consistency. Followed the directions of how to bake it, but this will
not be a recipe I'll be making again with P. F. cornbread stuffing
mix.

itsjoannotjoann said:

I got a recipe the other day to use this commercially prepared
'stuffing' mix. It's been on the market for years but this is
something I've never used. I was mighty disappointed in this product
as it seems to be more of a light bread consistency (doughy) when
cooked. I guess I was thinking it would be like cornbread. I don't
think I'll be buying this again as I'll bake a smallish skillet of
cornbread and be assured of the results.

Not that I want to buy any more, but do they make a more cornbread
type product?

All those commercial stuffings are ghastly, full of all kinds of
schmutz additives...better to make your own from scratch, it's very
easy.

--
Best
Greg

aem said:

itsjoannotjoann said:

I got a recipe the other day to use this commercially prepared
'stuffing' mix. It's been on the market for years but this is
something I've never used. I was mighty disappointed in this product
as it seems to be more of a light bread consistency (doughy) when
cooked. I guess I was thinking it would be like cornbread. [snip]

What a strange thing to complain about. It didn't say "cornbread" on
the box, did it? Why did you expect it to be cornbread rather than
bread?

And they do make a cornbread variety.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

Janet said:

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

itsjoannotjoann said:

I got a recipe the other day to use this commercially prepared
'stuffing' mix. It's been on the market for years but this is
something I've never used. I was mighty disappointed in this product
as it seems to be more of a light bread consistency (doughy) when
cooked. I guess I was thinking it would be like cornbread. [snip]

What a strange thing to complain about. It didn't say "cornbread" on
the box, did it? Why did you expect it to be cornbread rather than
bread?

Quoted message said:

Not that I want to buy any more, but do they make a more cornbread
type product?

I don't know about Pepperidge Farms, but there are other prepared
mixes that are made from cornbread. You can tell because they are
called something like "cornbread stuffing mix." -aem

I believe that Pepperidge Farm does make a cornbread stuffing mix. They make
a wide variety of stuffings: white bread, wheat bread, herb, crumbs, cubes,
cornbread, and so on.

I think that the cubed herb versions are actually excellent as a base for
stuffing cooked in a bird, but you then need to add herbs, cream, eggs,
sherry, broth, sausage, apples or dried cherries, sauteed onion and celery
and garlic, and so forth. None of them are of the "stovetop" variety, as far
as I know, and it sounds as if that is what you were doing with whatever you
purchased.

IMO they're a decent bread base. You HAVE to add tons of stuff to them,
but they work in a pinch if you don't have bread lying around.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975
I'm a blogger: http://ravenwolflodge.blogspot.com

"itsjoannotjoann" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Oh gosh, I can't tolerate that ''stovetop variety mess." The recipe I
was given called for this particular ''cornbread stuffing" and as
directed I added onions, celery, low-sodium chicken broth, etc. I
just didn't care for the taste all that much but mainly the doughy
consistency. Followed the directions of how to bake it, but this will
not be a recipe I'll be making again with P. F. cornbread stuffing
mix.

I have never used Pepperidge Farms stuffing either but I enjoy many
Pepperidge Farms products. (I was disappointed when they stopped making
their excellent lobster bisque.) Unlike some other posters, I do like
stovetop stuffing. The last time I made it was with canned chicken stock
instead of water. It did fluff up a bit and was a nice quick treat. While
not as good as made from scratch but good for something that only takes a
few minutes.

Mitch

Janet said:

"aem" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

itsjoannotjoann said:

I got a recipe the other day to use this commercially prepared
'stuffing' mix. It's been on the market for years but this is
something I've never used. I was mighty disappointed in this product
as it seems to be more of a light bread consistency (doughy) when
cooked. I guess I was thinking it would be like cornbread. [snip]

Quoted message said:

What a strange thing to complain about. It didn't say "cornbread" on
the box, did it? Why did you expect it to be cornbread rather than
bread?

Quoted message said:

Quoted message said:

Not that I want to buy any more, but do they make a more cornbread
type product?

Quoted message said:

I don't know about Pepperidge Farms, but there are other prepared
mixes that are made from cornbread. You can tell because they are
called something like "cornbread stuffing mix." -aem

I believe that Pepperidge Farm does make a cornbread stuffing mix. They make
a wide variety of stuffings: white bread, wheat bread, herb, crumbs, cubes,
cornbread, and so on.

I think that the cubed herb versions are actually excellent as a base for
stuffing cooked in a bird, but you then need to add herbs, cream, eggs,
sherry, broth, sausage, apples or dried cherries, sauteed onion and celery
and garlic, and so forth. None of them are of the "stovetop" variety, as far
as I know, and it sounds as if that is what you were doing with whatever you
purchased.

I've never put eggs in stuffing or dressing, and don't know anyone who
does (although I saw someone on the Food Network do it). To me,
there's no reason to add them; they do nothing for the finished dish.
The same goes for apples, sausage and cream (???). We like our
dressing/stuffing without all that other stuff, although a good
sausage/apple stuffing is nice now and then for a change.

I use PF herbed croutettes for dressing and love it. I add minced
giblets that have been simmered and thoroughly cooked, diced onion and
celery, chopped fresh parsley, plenty of turkey broth from the
simmered giblets, a generous amount of real butter, and whatever herbs
I think I might like more of. It's always a winner; everyone loves
it, and it slices great for that left-over turkey/cranberry sandwich
the next day.

N.

Nancy2 said...

Quoted message said:

Janet said:

"aem" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Nov 11, 4:53 pm, itsjoannotjoann <[email hidden]>
wrote:
> I got a recipe the other day to use this commercially prepared
> 'stuffing' mix. It's been on the market for years but this is
> something I've never used. I was mighty disappointed in this
> product as it seems to be more of a light bread consistency (doughy)
> when cooked. I guess I was thinking it would be like cornbread.
> [snip]

Quoted message said:

What a strange thing to complain about. It didn't say "cornbread" on
the box, did it? Why did you expect it to be cornbread rather than
bread?

Quoted message said:

> Not that I want to buy any more, but do they make a more cornbread
> type product?

Quoted message said:

I don't know about Pepperidge Farms, but there are other prepared
mixes that are made from cornbread. You can tell because they are
called something like "cornbread stuffing mix." -aem

I believe that Pepperidge Farm does make a cornbread stuffing mix. They
make a wide variety of stuffings: white bread, wheat bread, herb,
crumbs, cubes, cornbread, and so on.

I think that the cubed herb versions are actually excellent as a base
for stuffing cooked in a bird, but you then need to add herbs, cream,
eggs, sherry, broth, sausage, apples or dried cherries, sauteed onion
and celery and garlic, and so forth. None of them are of the "stovetop"
variety, as far as I know, and it sounds as if that is what you were
doing with whatever you purchased.

I've never put eggs in stuffing or dressing, and don't know anyone who
does (although I saw someone on the Food Network do it). To me,
there's no reason to add them; they do nothing for the finished dish.
The same goes for apples, sausage and cream (???). We like our
dressing/stuffing without all that other stuff, although a good
sausage/apple stuffing is nice now and then for a change.

I use PF herbed croutettes for dressing and love it. I add minced
giblets that have been simmered and thoroughly cooked, diced onion and
celery, chopped fresh parsley, plenty of turkey broth from the
simmered giblets, a generous amount of real butter, and whatever herbs
I think I might like more of. It's always a winner; everyone loves
it, and it slices great for that left-over turkey/cranberry sandwich
the next day.

N.

Saw this recipe on another newsgroup:

White Castle Turkey Stuffing

http://www.recipesource.com/fgv/stuffing/white-castle-turkey1.html

Probably better fresh than frozen.

Andy

Nancy2 said:

I've never put eggs in stuffing or dressing, and don't know anyone who
does (although I saw someone on the Food Network do it).

Raises hand, I do add two eggs as my mom and everyone around here
does.

Quoted message said:

Quoted message said:

To me,
there's no reason to add them; they do nothing for the finished dish.

Probably not, but it acts like a binder.

Quoted message said:

The same goes for apples, sausage and cream (???). We like our
dressing/stuffing without all that other stuff, although a good
sausage/apple stuffing is nice now and then for a change.

I guess because all we ever had was a cornbread dressing with eggs
(!), l-o-t-s of onions and celery, turkey broth, salt, pepper, sage,
and a bit of butter is what I REALLY prefer. Childhood memories and
tastes prevail for all of us I suppose.

Quoted message said:

Quoted message said:

I guess because all we ever had was a cornbread dressing with eggs
(!), l-o-t-s of onions and celery, turkey broth, salt, pepper, sage,
and a bit of butter is what I REALLY prefer. Childhood memories and
tastes prevail for all of us I suppose.

It doesn't need a binder if the broth is in the correct proportion -
leftovers slice beautifully without the eggs. Try it once - I bet you
won't notice they aren't there. ;-)

N.

Oh pshaw, on Mon 12 Nov 2007 01:51:29p, Nancy2 meant to say...

Quoted message said:

Quoted message said:

I guess because all we ever had was a cornbread dressing with eggs
(!), l-o-t-s of onions and celery, turkey broth, salt, pepper, sage,
and a bit of butter is what I REALLY prefer. Childhood memories and
tastes prevail for all of us I suppose.

It doesn't need a binder if the broth is in the correct proportion -
leftovers slice beautifully without the eggs. Try it once - I bet you
won't notice they aren't there. ;-)

N.

Mine's gotta have eggs!

--
Wayne Boatwright

(to e-mail me direct, replace cox dot net with gmail dot com)
______________________________________________________________

OK, I'm weird ! But I'm saving up to be eccentric.

Janet said:

I think that the cubed herb versions are actually excellent as a base for
stuffing cooked in a bird, but you then need to add herbs, cream, eggs,
sherry, broth, sausage, apples or dried cherries, sauteed onion and celery
and garlic, and so forth. None of them are of the "stovetop" variety, as far
as I know, and it sounds as if that is what you were doing with whatever you
purchased.

I don't get buying "stuffing mix" as I can cube up and season stale
bread myself. What's the point of buying it especially as you're going
to be adding so much other stuff?

I'm doing James Beard's recipe this year.

Nancy2 said:

I've never put eggs in stuffing or dressing, and don't know anyone who
does (although I saw someone on the Food Network do it). To me,
there's no reason to add them; they do nothing for the finished dish.
The same goes for apples, sausage and cream (???). We like our
dressing/stuffing without all that other stuff, although a good
sausage/apple stuffing is nice now and then for a change.

I hear ya there! I don't know why people put eggs in stuffing or
macaroni and cheese? Totally unnecessary.
I've never heard of putting cream or sherry in either, come to think of
it? I do like a bit of sausage, some apples or something at times but
otherwise just a classic bread stuffing for me, thanks.

Nancy2 said:

It doesn't need a binder if the broth is in the correct proportion -
leftovers slice beautifully without the eggs. Try it once - I bet you
won't notice they aren't there. ;-)

N.

Leftover dressing! What's that?? :-)

Rarely was any left but it wasn't cooked to a state that it would
slice. That would be my sister-in-law's dressing. And it requires
copious amounts of gravy. :-(

"Nancy2" <[email hidden]> wrote

Quoted message said:

It doesn't need a binder if the broth is in the correct proportion -
leftovers slice beautifully without the eggs. Try it once - I bet you
won't notice they aren't there. ;-)

You slice stuffing? I just spoon some out like mashed potatoes.

nancy