We usually have two stuffings, a meat stuffing, Canadian French, which is really a dressing not in the bird, and a bread stuffing. My favorite bread stuffing is doctored up Pepperidge Farms herb seasoned cube stuffing, lol. It is really just seasoned bread, and I add my own stock (or canned sometimes), sauteed onions and celery in butter, and what ever add ins I feel like that year. Sometimes mushrooms, sometimes cranberries and/or apples, sometimes nuts, usually pecans if I use them, occassionally walnuts with the apples. I think I even added sausage one year, but not usually since we also have the meat stuffing. Grew up on the bread suffing in the bird, but not any more. Both are usually done as dressings now.
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