On the stuffing question --
 

I would do a poll, but I'm to lazy to figure out how, just now.

So where do you fall on the question of stuffing:

- Cornbread based
- White bread based
- Some other kind of bread
- No bread for me

Mrs. Rogers makes a great tasting stuffing from one of the 'traditional' cookbooks. Betty Crocker? It's white bread based and is my absolute favorite.

Oh, dear God - cornbread stuffing is Nirvanna.

White bread based ... Family tradition requires that the seasoned Pepperidge Farm Crumbled toasted variety be used for placing in the bird.

As an avowed convenience hog, however, I would have to go with Stove Top Cornbread stuffing.

No bread for me. I always liked bread stuffing though. We're going the wild rice direction.

Bread- mixed white/wheat, sage, thyme, salt, pepper, bit of nutmeg, mixed with sauted onions and celery with lots, lots of butter. Yikes!

Toasted seasoned bread w/sausage (the kind that's in a roll, like Bob Evans...cooked, of course..lol). :thumbsup:

You guys better get ready because I'm working hard on a new food idea of mine: the dessert turkey. Take a turkey, stuff it with a mixture of Oreo cookies and peanut butter, then deep fry until done. The cookies will melt and the chocolate and filling gooey goodness will seep into the meat resulting in one succulent bird. It will be complete once I figure out how to get a nice sugar glaze on that baby.

Ohhh, Griff. Rice stuffing just doesn't cut it. . . here's what I did on Thanksgiving...

I used the Challah bread recipe from Bette Hagman's "The gluten-Free Gourmet Bakes Bread" (My absolute favorite GF bread recipe - YOU NEED THIS!!!!) and GF cornbread - just replace the regular flour with 1/3c tapioca flour, 1/3c rice flour, 1/3c corn starch and a tablespoon or so of Xanthan Gum(used half of it for stuffing, the other half served as-is). All you have to do is chop up the Challah bread, crumble up the cornbread, and dry it out some in a warm oven.

Saute some mild italian sausage, onions, garlic, celery & finely chopped carrrots, mix it all up and Voila! For extra moisture, you can either use butter, water or chicken broth (Watch the broth for glutenous nasties, though. I can't remember what brand I use...)

(Either stuff it into a bird or bake till ... cooked. Yar! )