Hoping someone here can help me out. I'm looking for a stuffing recipe for thanksgiving but I want one that uses fresh herbs (like sage and thyme) instead of dried. Since stuffing isn't really something you can taste and flavor as you go along I need to know how much to use right in the beginning, I don't want it to be so strong that you can't eat it and on the other hand there's nothing worse than bland stuffing! Any recipes for fresh herb stuffing out there?

Sure!

Ingredients:
1 bra sized 4 sizes larger than your own
10-20 kleenex brand tissues (non-lotioned)

Directions:
1. Fit bra
2. Stuff

Let me know if you need any seasoning tips :|

Very funny :|

I have found a couple recipes online but none of them have any feedback or reviews and that makes me kind of nervous.

Thanks, I'm here for the rest of eternity, try the veal :|

On a serious note, I always just doctor up a box of stove-top with a bit of extra seasoning :shrug:.

Stay away from oyster dressing though.

our thanksgivings are strictly homemade, my mom would crucify me if I made stuffing from a box :p And I want it to be better than anything you could get at the store too, that's what makes holiday meals special :) I cook with love! lol

Just use fresh herbs instead of dried.

problem is you can't really "season it to taste" because you can't taste it before it's cooked. And fresh herbs are so much stronger than dried herbs....

10-20 kleenex brand tissues (non-lotioned)
That close to such suple, tasty skin DESERVES lotioned tissues.

And on a more serious note...

The only difference between dried and fresh herbs (besides taste) is volume. You can double the measurements when using fresh.

And don't worry about ruining it. You'd have to go completely over the top with herbs to make it taste bad.

The only other tip I have is making the stuffing in a seperate pan from the bird. There's a school of thought that says the bird will be more juicy if you don't stuff it and the stuffing will have a nice crust on it.

Personally though, I say stuff the bird. :nice:

I prefer to stuff the bird but make the stuffing a bit wetter than usual. that way it won't make the bird dry.

thanks Colonel, I didn't know about the "doubling the volume" rule of thumb when using fresh herbs, but that's just the info I was needing!

I won't be stuffing the bird, our bird gets cooked a little differently, we brine it for 2 days then stuff it with aromatics to cook so our stuffing (or "dressing" if you want to be "stuffy about it, haha!) gets baked in it's own pan :)

I am sooooooo ready for thanksgiving.