In my 40 years, I have had many home made recipes. I have never found them comparable for one weirdly indulgent reason - salt. I think the salt content for better or worse is what drives me to the boxed stuff, especially now with the huge (and reasonable!) drive toward low sodium broth. I don’t know why, but boxed stuffing/dressing is my favorite food.
I think that’s totally fine, as much as some might want to turn this into a “Ketchup on Steak” kind of holy war.
I grew up on StoveTop and I do think it’s yummy.
My mother in law makes a stuffing that’s essentially potatoes, bread, onions, whatever other seasonings, and yes a good bit of salt. (I haven’t helped make it I admit, so I could be doing it a disservice to describe it that way)
She even cooks some of it inside the turkey and some of it outside, though it never really gets soggy.
As far as I’m concerned, you could throw out the entire rest of Thanksgiving dinner and just give me a big bowl of that.
You’re damn right that a lotta stuffings end up undersalted. And I’m not gonna tell you the boxed stuffing isn’t tasty. (My “nightmare” comment is totally hyperbolic and flippant, but we’re having fun here I hope)
But I have a friend who makes it with sausage and sage herbed brown butter and I’m confident it’s a box beater. Heck of a lot more work, though.
In my 40 years, I have had many home made recipes. I have never found them comparable for one weirdly indulgent reason - salt. I think the salt content for better or worse is what drives me to the boxed stuff, especially now with the huge (and reasonable!) drive toward low sodium broth. I don’t know why, but boxed stuffing/dressing is my favorite food.
I think that’s totally fine, as much as some might want to turn this into a “Ketchup on Steak” kind of holy war.
I grew up on StoveTop and I do think it’s yummy.
My mother in law makes a stuffing that’s essentially potatoes, bread, onions, whatever other seasonings, and yes a good bit of salt. (I haven’t helped make it I admit, so I could be doing it a disservice to describe it that way)
She even cooks some of it inside the turkey and some of it outside, though it never really gets soggy.
As far as I’m concerned, you could throw out the entire rest of Thanksgiving dinner and just give me a big bowl of that.
Cooking it inside the turkey so it gets turkey drippings in it makes a huge difference. And adds to the salt content.
You’re damn right that a lotta stuffings end up undersalted. And I’m not gonna tell you the boxed stuffing isn’t tasty. (My “nightmare” comment is totally hyperbolic and flippant, but we’re having fun here I hope)
But I have a friend who makes it with sausage and sage herbed brown butter and I’m confident it’s a box beater. Heck of a lot more work, though.