Stuffing From A Bag: Can You Improve It?
November 13, 2014 43 Comments
After making my own stuffing from scratch, I realized that my supermarket sells stuffing in bags and boxes.
I am always looking for a shortcut that makes life easier and I thought, “Hey, stuffing is dried bread and spices. Maybe a packaged mix would be a good thing.”
I stood in the stuffing aisle and began my incredibly scientific research of picking up and putting down boxes. Hmmmm. What did I think?
- The sodium amounts per serving are OUT OF CONTROL. The norm was 500 mg per serving. How am I going to taste the turkey with all that salt?
- The one low sodium version had MSG and wasn't much lower in sodium.
- The boxes and bags were inexpensive. I have no doubt that my homemade version is much more costly.
I bought the one that looked the best – Arnold Premium Stuffing Seasoned (400 mg sodium per serving) and decided that I could maybe improve it. In a shocker, the package wanted me to add 8 ounces of butter to the mix. I use about 4 ounces of olive oil in my stuffing.
I added sautéed onions and celery (and as you can see some parsley) to try to make it work and I cut the butter in half.
I thought this was OKAY. My Australian husband pronounced it inedible and asked me why I would serve something that tasted like soggy bread and call it stuffing. He went on and on about real food and how Americans are without a clue.
He HATED this stuffing.
I looked in Whole Foods and their packaged stuffing averaged 390 mg sodium per serving (not much better).
I say stick with homemade stuffing like my Vegan Stuffing.
Have you worked with store bought stuffing? How do you make it pop?
Other posts you might like:
The Scary Starbucks Chestnut Praline Latte
Oh yeah. Starbucks is here with their holiday tradition of the MUST have drink...
Butternut Squash Soup in Pumpkin Bowls
Doesn't this look festive? Your guests will be impressed by your ingenuity (and less bowls to wash)...
First 20 Comments: ( See all 43 )
See all 43 Comments