I made my usual stuffing...sausage meat, celery leaves, onion, fresh sage and parsley from my garden, garlic, basil and oregano plus my all time necessary ingredient Paxo. I stuffed and cooked my first turkey when I was 16 so I've been using Paxo for at least 50 years:) I've tried other stuffing products but they aren't the same at all.
The original Paxo stuffing I first used was made in Great Britain but now it's made here under license to Campbell Soup Company by Pepperidge Farm. I don't think there is much of a difference to be honest.
The recipe was originally created in 1901 by a butcher from Eccles (near Manchester) called John Crampton.
Mmmmm.....the turkey is in the oven and now I can smell it cooking......yum yum:)
Have a great day everyone.