Thanksgiving

Can someone please post a decent recipe for stuffing? 

I usually like to add Oyster mushrooms and chestnuts but it's always too dry.

I live in a gluten free land.  Send help!

Can someone please post a decent recipe for stuffing? 

I usually like to add Oyster mushrooms and chestnuts but it's always too dry.

Sorry, I don’t make my own but always go to the American Food Store in Holland Park for Stove Top stuffing.


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I live in a gluten free land.  Send help!

I don’t envy you! My daughter is gluten free and I bought some rice flour from Holland and Barrett to try and make roti! It was awful! I chucked out the roti and the flour!


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I'm personally a big fan of one very much like this (the recipe I have is in an old cookbook and not online and I'm at work so can't pull it out):

https://www.goodhousekeeping.com/food-recipes/a5166/traditional-bread-stuffing-herbs-1473/

My Grandfather used to make one like this (heavenly)
https://www.food.com/recipe/french-canadian-meat-turkey-stuffing-411915

Can someone please post a decent recipe for stuffing? 

I usually like to add Oyster mushrooms and chestnuts but it's always too dry.

I don't follow a recipe really, but I cut up enough stale (GF for me) bread cubes and shake some poultry seasoning over it til it seems like it has enough. Then in about a stick of butter, cook a diced onion and celery til the onion is clear. Chop an apple finely. Mix it all together in a big bowl and then add enough chicken or veggie stock (depending on who is eating it), usually 3-4 cups. Bake in a casserole dish in the oven til it seems done, 30-40 minutes.

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BUTTTT, this is the same with British cuisine here.  Often people buy a pasta bake sauce, shepherd's pie seasoning mix, fish pie mix, etc.  People can choose to use real ingredients in either country.  We just tend to choose convenience. 

Actually, I completely dismiss those things because they're not familiar to me (and the few convenience things I've tried just don't taste good to me)... but you're absolutely right.  There are a LOT of convenience foods and ready meals here, too.  They're just not the ones I'm used to.

I'm sad about the lack of tuna noodle casserole the way my mom made it (Campbell's condensed cream of mushroom soup, tinned green beans (the US kind that have added salt in them), egg noodles, and tuna... cook the noodles, mix all the ingredients together, put it in a casserole dish and bake 'til the top dries out and gets  bit of a skin on, about 20-30 minutes at 350F...  *sigh*  I want that so bad...)

I have a copycat Stove Top stuffing recipe if that is of interest?

I have a copycat Stove Top stuffing recipe if that is of interest?

Ooooh yes please! 

This really is quite accurate, takes a little prep but is easily stored.


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I'm personally a big fan of one very much like this (the recipe I have is in an old cookbook and not online and I'm at work so can't pull it out):

https://www.goodhousekeeping.com/food-recipes/a5166/traditional-bread-stuffing-herbs-1473/

My Grandfather used to make one like this (heavenly)
https://www.food.com/recipe/french-canadian-meat-turkey-stuffing-411915

Yesterday I made the recipe in the first link, it was very nice.

@Rick Stephens thanks for the recipe you posted as well.  It's on my list.

This really is quite accurate, takes a little prep but is easily stored.


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Thanks! Worth a try!


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