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.
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.
I’m with you. Maybe it’s because I’ve never had truly good homemade stuffing? It’s always a weird, damp, spongy mess. But that box of Stove Top, ready in minutes? I’ll eat the whole thing by myself. It’s also great to have an extra box to go with the leftovers, especially for the sandwiches.
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.
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.
I’m with you. Maybe it’s because I’ve never had truly good homemade stuffing? It’s always a weird, damp, spongy mess. But that box of Stove Top, ready in minutes? I’ll eat the whole thing by myself. It’s also great to have an extra box to go with the leftovers, especially for the sandwiches.