This has been in our family for 40 year or more. We just keep throwing the heels of bread, bread that died out, uneaten toast, etc in a bag and then crumble or dice it up for thanksgiving stuffing. We add enough broth to make it moist, go easy on the sage, it can taste bitter fast! If in doubt, look at the ingredients in "poultry seasoning" and use less, then add more of the ones on the label that you like the most. We also use raisins in it for a sweet/salty combination. Its usually a hit with everyone unless they are really the diehard cornbread/sausage/nuts type stuffing eaters-ugh. I don't care for how heavy sausage stuffings can be and all the nut allergies make this easy.
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This has been in our family for 40 year or more. We just keep throwing the heels of bread,...