Stuffing Showdown Winner Announced Today

Hollie Dorethy from Texas was crowned the Stuffing Queen on GMA today.

ByABC News via logo
November 8, 2007, 2:54 PM

Nov. 9, 207 — -- Emeril Lagasse and "Good Morning America" sent out the call to find the best stuffing in the country, and hundreds sent their recipes -- but only one could win.

The new Stuffing Queen Hollie Dorethy of Sachse, Texas, was crowned today on "GMA." She won for her Down Home Italian Dressing -- which combines her Southern roots and her husband's Italian heritage.

Aylette Roper of Little Rock, Ark., and Bryan "Ace" Sagor of San Antonio, Texas, were also on "GMA" as runnerups.

You can find all five finalists' delicious recipes below, one on each page.

Submitted by Hollie Dorethy of Sachse, Texas: Well, I am a very Southern Texas girl who married into a rather large Italian family. After the first family gathering at Thanksgiving, I decided the next year I had better incorporate some Italian flare into my very Southern cooking! Here is my version of mixing old-world Italian style with a little ol' time Southern tradition! I hope y'all enjoy as much as we have!



Heat oil in large skillet on medium. Sauté pancetta for 2 minutes.

Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.

Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings.

Add sautéed veggies with any pan drippings.

Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth.

Test for saltiness and add a dash more if needed.

Place in an extra deep 9-inch-by-13-inch greased pan.

Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.

Remove foil and bake another 15 minutes or until slightly crusted on the edges.

Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.


1 pound bulk sage pork sausage

1 stick butter

2 chopped onions

2 cups chopped celery

2 Granny Smith apples, peeled and chopped

1 bag craisins (dried cranberries)

1 cup chopped pecans or walnuts

2 to 3 cups low sodium chicken stock

2 eggs

2 teaspoons baking powder

Salt and pepper to taste


1 cup of bread crumbs

½ cup of onions

1 pound fresh Maine scallops

1 cup of fresh Maine shrimp

1 cup of Maine crab legs

½ cup of sliced celery

½ cup chopped pepper, orange and yellow peppers

2 eggs

¾ cup melted better

¼ cup cooking sherry (or white wine substitute)

1 clove fresh chopped garlic

Salt and pepper to taste


4 cups soft white bread shredded

1 cup butter (salted)

1 cup diced celery

1 large onion, chopped

½ cup green pepper, chopped

1½ teaspoons poultry seasoning

2 eggs, beaten

2 cups chicken broth

Salt and pepper to taste

Oil to sauté


Yield: 10 to 12 servings