Bell's Traditional Ready Mixed Stuffing 6 Oz (Pack of 3)

Years ago Craig Claiborne, the famous food editor for the New York Times announced that he would no longer publish stuffing/dressing recipes. The reason was the amount of outrage that recipes sparked. The problem was the level of emotion people invested in holiday stuffing. If you grow up eating the same stuffing at Thanksgiving or Christmas all your life, hearing that Grandma’s stuffing is the best, it’s hard to accept anything else as stuffing.Bells Stuffing or seasoning is what many New England families have been using for generations. To us, it is the gold standard. James Beard liked Bells Stuffing and that became my defense for using a seasoning mix. I never could replicate it using what is in my spice shelf.I love Bells Stuffing and none of the other brands will do. When I go to visit others at holiday time, other stuffings never taste authentic to me. If I hadn’t read Claiborne’s statement, I’d probably be as adamant as anyone that this is the “real” stuffing. As it is, I can only say I think it’s delicious, not only for turkey but for baked pork chops and fish.

Bell's stuffing was a staple in our house since I was a child and its been a staple in my house with my family. Truly the best stuffing available and a true New England classic. Thanksgiving or the holidays are not the same if they don't have Bell's Stuffing. Its that good.

At first glance you say it's expensive but if taste matters this is the absolute best.

Satisfied with the product for what it is. Its a very good herb flavored stuffing, I just don't care for the texture of it, its a bit too much like stove top (which I'm NOT a fan of). I suppose I may get used to it with time. My first loved was Kelloggs stuffing mix but most unfortunately, they don't make it anymore. For me anyways, THAT is what any replacement has to live up to. I think if they used a firmer bread and cubed it like Kelloggs, it may appeal to me even more. Its getting more and more difficult getting attached to any product, soon as you do, they discontinue it.

Loved the stuffing but the size is over priced picked up. Larger size fro the same money at my local supermarket

I loved this product! I adapted the recipe by using a 14.5 oz. can of chicken broth instead of water, and sauted onions and celery in butter as an add -in. Begin with the butter, add onions and celery, then saute until crispy-tender. Add broth and bring to a boil. Take off heat, add Bell's Stuffing Mix, stir, cover. Enjoy!

When I moved to AZ I could never find the Bells stuffing I grew up on every Thanksgiving. I love that I can either buy the boxed stuffing OR the spices to add to my breading. Mom may no longer be around for the holidays, but holiday memories are rekindled thanks to Bells Stuffing!. Moms Recipe: sauté chopped onion, celery and carrots until soft, add some Kitchen Bouquet (I like the sauté to look dark) finely chop cooked gizzards (optional) add to sauté. In large bowl add Bells stuffing, and cooked sauté mixture, blend. Add 1 egg and milk or water until slightly moist. Stuff your Turkey, or Chicken or bake in a baking dish. Enjoy a taste of NY.

My first time using this, i sauteed celery and onion in the butter, then replaced the water with unsalted chicken stock and baked it in a baking dish. Delicious!