For stuffing, what really tastes better? Sage? Thyme & Rosemary? Or just Poultry seasoning?

Sometimes i hear people saying that sage is too strong or not good, then some people say they replace the sage with thyme %26amp; rosemary. Others just skip the whole thing and go with poultry seasoning?


What am i to do? Ive never made stuffing. What is really the best basic stuffing seasoning?


Thanks!

For stuffing, what really tastes better? Sage? Thyme %26amp; Rosemary? Or just Poultry seasoning?
I like sage in pork stuffing.





I prefer thyme and rosemary for chicken myself.





Poultry seasoning is okay, but it has sage in it.





I buy pepperidge farm herb stuffing mix, and add onions and celery. I don't add any other flavors...it's already done.
Reply:Go with sage, rosemary and thyme you can't beat the taste. If you are not sure about the quantities of each make a batch using the minimum you think would work then take a spoonful or so and microwave it to cook it then taste the product and adjust as needed.
Reply:The easiest would be to use poultry seasoning,but I too like fresh herbs and use them. Remember that any dried herb is stronger than fresh . Good luck and Happy Thanksgiving
Reply:Poultry seasoning tastes the best.





This stuffs a 20-25 pound turkey with some left over to cook in the pan or seperately:





6 large loaves of cheap white sandwich bread


6 large eggs or larger


3 sticks of butter


3-4 medium onions - finely chopped


1 stalk/bunch of celery - finely chopped


1 large jar of poultry seasoning - or to taste


salt and pepper to taste


About 1-2 cups boiling water or chicken broth - amount may vary depending on how dry the bread is.





Into a large container like the bottom of the turkey roasting pan or a large Rubber Maid storage bin - something with a lid - tear the bread into small pieces. Mix in egge, oinions, celery, poultry seasoning, salt and pepper. Slice butter over mixture and mix in. Pour boiling water over bread until moist and cover with a clean towel and the container's lid. Let set 5 minutes. Mix. Add more or less liquid if you want a moister or drier dressing. Stuff bird. Cook any remaining dressing in the pan with the bird adding during the last 45 minutes of cooking.
Reply:I use both and they both turn out great.





excellent results
Reply:I've always used sage for my stuffing. I use one loaf of bread and just measure the sage by hand. If you're concerned about using too much, just start off with a little less than what your recipe calls for because you can always add more if necessary.
Reply:Poultry seasoning... and yes, people overdo the sage. It is too strong and overpowers the other spices, so I never use it. Too many people don't like the taste anyway. Rosemary is wonderful..but can also overpower.
Reply:I have been preparing dressing for 40 years now. Don't be afraid to make sage dressing. It is wonderful. The first time you make it follow the cookbook. Once you get the taste you can add more or less. For the best dressing and turkey information along with my bottle of famous seasoning send your request to Steveburgess3720@yahoo.com.
Reply:I use sage and thyme only and in moderation. As much as I like rosemary, I use it mostly with chicken or pork roasting. I also make a broth with a bay leaf for the stuffing.
Reply:I actually use all three. I wouldn't use poultry seasoning. I like fresh herbs.
Reply:I personally use poultry seasoning.





What many people seem to have overlooked is the fact that poultry seasoning is actually a combination of all three of these herbs along with marjoram, salt, and sometimes other spices. By using poultry seasoning, you're actually getting all of the herbs that you listed anyway.