Thanks, Donna. I love stuffing, too — I make mine with onions, celery, chicken stock, pecans, rosemary, and butter. My family favors savory rather than sweet and my sons won’t touch food with raisins in it (but they’ll eat raisins alone). I do cook my stuffing in pans, not in the turkey. To me, turkey means stuffing. It’s Thanksgiving and turkey time and everyone who loves stuffing should eat it and enjoy it. (Maybe lay off the seconds and thirds!) Good tip about the higher protein bread — something to try.

For my taste, I actually do not like cornbread in mine, just white or wheat bread. Today, I look for bread that is a higher protein count.

My favorite stuffing includes: celery, onions, raisins, carrots, and several raw eggs to moisten the mixture, which increases the protein. I use chicken stock rather than water. My stuffing is more moist than most before it goes into pans.

I also like to use loaf pans for the stuffing, which makes it even moister after it is baked.

Thanks for this fun diversion, Penny!

Donna Blevins
Poker MindSet Coach