It would help if you post the recipe and yes, you can mention brands.

What are you using instead of the stuffing mix? If you don't use good quality bread the stuffing will be gummy.

That's not true, Linda. I have used Pepperidge Farm Herb stuffing many times over 30 years (w/ a bazillion compliments) and homemade white bread cubes (a Julia recipe) and could not tell a difference.
I think there are other factors.
I know most people here make homemade bread cubes, but if it weren't for the additives, the Pepperidge Farm stuffing would be great.

I also have used Pepperidge farms stuffing mix....and my own home made white bread...and Pepperidge White sandwich bread....and it all works.
But I have many times had stuffing made from supermarket "French" bread and it's gummy.
Read what I said....if you don't use good quality bread the stuffing will be gummy.

I'm thinking that maybe you stirred it too much. When I made mine this year, I put all the liquid in a very large bowl (including the eggs), beat that together, and then carefully added the bread cubes. I used sourdough Italian bread that I sliced in half lengthwise and then left in a 200 degree oven for 15 minutes to dry out. Then I cut it into about 5/8" cubes. When I added the bread cubes to the liquid, I folded them in with a silicone spatula to make sure that they were all wet, and then I added the 1/2" cornbread cubes (I made the cornbread the night before) and folded them in carefully so that the cubes stayed intact. Lastly, I folded in the vegetables and herbs (mostly celery) and was careful not to break up the bread or cornbread cubes. When I put it in the pan to bake, I discovered that it needed more liquid, and so I added more seasoned broth, but not enough to make it soggy. Then I covered it tightly with aluminum foil to bake. Usually I take the foil off for the last few minutes (which were at my friends' house), but I had been so sparing with the liquid that this was not necessary. It came out with exactly the texture that I wanted. For additional reheatings, it does require a bit of liquid, however.

Lars

Thank you so much for the feedback!

I will list the ingredients from memory as I'm not at home with my recipe right now. I will have to say, the ingredients are going to sound strange as it is the only stuffing recipe I've ever seen like it. It is a very old recipe that has been in his family for years but definitely not for everyone--you'll see why!:)

Langendorf stuffing mix (no longer available, I used Franz)
Hamburger (she used to leave raw but later years cooked)
Onion
Celery
Cream Mushroom soup
Giblet broth or chicken broth
Onion soup (made as directions w/ water)
Melted butter
Salt & Pepper

So, I'm wondering if it is possibly the stuffing mix? The Franz seems like it is just plain toasted bread (didn't use the seasoning packet) but I don't know what the Langendorf was like.

Lars, it is very possible that I did over mix it.

I baked it with the lid off and then covered with foil when it started to get crispy on top--still gummy inside though.

If the bread is made with high-protein flour, it will be less gummy. Me thinks.

BTW, "gummy" as in "gummy worms" or "Paste-ty" as in glue/starchy?

dcarch

LOL! "Gummy" as in "glue/starchy".

I made stuffing with three kinds of bread this year--an italian country loaf I bought for the stuffing, and some generic wheat bread languishing in the fridge, and some stale pita bread. As I was cutting up the generic bread, I noticed it already had a somewhat "gummy" texture, the slices stuck together and stuck to the knife, in contrast with the other two breads that I was slicing. My stuffing did come out a bit gummy, and I did notice the difference between the bread bits in the stuffing. So I do think bread is a factor. But hey, I found recipes for stuffing using all kinds of breads, even muffins, so I doubt if it is the only factor. I also think you want your bread somewhat dried out, which is what you get with the stuffing mix. Honestly, I think you could use just plain bread with that recipe, it has a lot of seasoning in it. Just add some poultry seasoning to the mix.

You can definitely make stuffing from dried bread and seasonings....but the bread is a huge factor. Wonder Bread won't do it nor will most supermarket bread. You need a firm textured bread made from high gluten flour...or corn bread or corn muffins or even pita....but not mushy, gummy bread of any sort.

Thanks all! From your replies, I'm guessing it's the Franz stuffing mix. I will take your suggestions and either try a different kind or try making my own---now I'm anxious to make stuffing again and see the difference.

Thank you again!

Here's a link to a Web page with instructions on how to make your own stuffing mix. You can get some good deals sometimes on day old breads of your choice. Just make sure it isn't gummy to start with. I wouldn't exactly follow that recipe though, I would mix the oil and seasonings in with the bread cubes and toast it all together for the last 15 min. or so. Also, I think the bread cubes will take less than 45 min. to toast so I'd check frequently after 30 min.

Stuffing Mix Recipe from About.com

Last night I was in the grocery and saw bags of bread prepared for stuffing on sale in the bakery section. You might be able to pick some up this time of year.

My mother use to make the worst stuffing,I was at a banquet once the lady made chicken breasts stuffed, oh my delicious.I asked her how.You put butter in a fry pan add chopped onions,parsley,s&P then after they cook some add your torn bread pieces,stir cook till light brown,then stuff your turkey or just put in a casserole mmmmmmmjis is the only way Ill do it now.Sorry about measurements I wing it besides it depends on quantity of stuffing needed.

I ake my cornbread an it comes out sticky or gummy

I use sourdough bread, cut into cubes, drizzle with a little oil and salt, pepper, etc, then bake - to nearly crouton hardness if cooking stuffing in the bird or with lots of moist ingredients, butter, etc.