I have so much to make for Thanksgiving this year, I think I'd rather buy store made or store bought. Has anyone had luck buying decent stuffing that way? My homemade stuffing the last few years has NOT been good. Thanks.
Decent Store Bought Stuffing/Dressing Anwhere?(11 posts)
DDF: have you ever tried a rice based stuffing? I've had good luck with those.
You might try a health food store deli stuffing, I've had good luck with those and you're more likely to get "real food" ingredients than a regular store deli.
That's the last thing I would outsource -- so easy, and can be made in advance.
If I needed to buy it I'd go to Whole Foods or PCC.
So what's your recipe, angeline?
I head to Whole Foods for all things Thanksgiving that I don't want to make.
Use good bread that is day-old or older. Cut into 1"-ish chunks and toast in the oven until light golden brown. Fry up a bunch of onion, garlic and celery all cut up pretty small -- onions should be soft and cooked through but not browned, or at least not very browned. Mix that with the bread chunks and at the same time mix in a couple of beaten eggs and some melted butter. Season with coarse salt and plenty of black pepper. Also a large handful of minced parsley. Gradually add and mix in chicken stock until all the bread pieces feel kinda soggy and squishy. Pour into a buttered casserole dish -- you can smoosh it in a little but don't compact the bread very much or it will be too dense. Bake at 350 or whatever your oven needs to be at for some other item until it is hot through and crunchy on top. For extra decadence you can put some cheese or more butter on top.
You can also stuff this into poultry or a pumpkin and bake that way.
My mom uses part milk and it tastes good that way, too. I make my own broth but I think the boxed variety would probably work fine. Any sort of nuts or herbs are a good addition -- this is a very plain stuffing that depends on the onions and garlic for flavor. You can also mince the turkey's liver and add it in (just ignore any children screaming "gross!!!").
Eggs? That's new to me. I also add some milk. I do agree that this is the easiest item on the menu to make. Make it a week ahead and freeze it.
My recipe is a lot like Angeline's but I don't use eggs. I also use sage instead of parsley. I do, however, use parsley in sausage stuffing.
Angeline's recipe except cornbread crumbled up instead of bread cubes, add apples to the celery and onions (no garlic), and two large handfuls of toasted chopped pecans. Oh, and vegie broth not chicken. Well I guess that's wandering pretty far astray from Angeline's.
Last year got everything at Whole Foods and it was great. We just heated it up and ate. Yum and stress free!
The only thing is that I like my stuffing better.
It's the same as Angeline's but no eggs, add sage and, like Cate, veggie broth (I think TJ's has it in boxes).
I have made cornbread stuffing and that is good too (I'm just not a big fan of fruit and nuts in it.
Also, for gluten free I use brown rice bread from Trader Joes, toast it to death and don't put in too much liquid.
Yum, thanks for the ideas!
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