By now you know Thanksgiving is a little more than two weeks away.
But are any of them tasty enough to sit aside your turkey?
We decided to taste them and let you know.
Would its higher cost and more involved assembly lead to better flavor?Bells: A New England tradition!
Is it worth pinching a few pennies for?
Unlike the others, it isnt an instant mix.
Its just the bread base.
The other mixes, however, all prepare in the same fashion.
1 1/2 cups of water, 14 cup of butter, and the entire box of stuffing mix.
Will any of these mixes stand out and have people saying I cant wait to dig into that!?
This is where Pepperidge farm shines, becauseyouare the one who decides its appearance.
Not much, but more.
So I made my girlfriend suffer with me.
Stove Top Turkey: Mushy, salty.
It tastes how it looks.
It almost reminds me of a bread pudding?
Theres a shit ton of salt.
Stove Top Low Sodium Chicken: More toothsome, but that isnt saying much.
I dont taste chicken, but its actually pretty good.
It looks like stuffing.
I cant pinpoint the seasoning.
It looks like it’s moist, but its somehow dry.
The added Bells Seasoning in the mix is like being hit by a truck of poultry seasoning.
Pepperidge Farm: Is this quinoa?
The onions and clumpy texture are going to throw people off.
Moist, but not overly sobut I agree with her on this.
The addition of fresh vegetables to the crumbly cornbread just doesnt mate well.
Winner:The companies that tricked you into buying their products.
Conclusion
Aside from convenience and ease, there is no reason you should be making these.
None of them taste anywhere near good, let alone deserve a spot at your table.
Spread these out on a sheet pan and let them rest for 24 hours.
The bread will stale, and youre almost there.
Place these into a container and refrigerate.
Shake vigorously and leave it somewhere that youll find it tomorrow.
The next day, preheat your oven to 400F.
Butter a 9x13 glass or ceramic casserole, and set it aside.
Melt 6 tablespoons of butter in a large, high sided skillet over medium heat.
Saute the celery and onion, and, once the onion is translucent, add the seasoning mix.
Stir to combine, and remove to a bowl to cool.
Grab your bread cubes, as well as 3 1/2 cups of chicken stock and two large eggs.
Move this mix into your casserole dish, cover it with foil and bake for 25 minutes.
Remove the foil and bake for another 25-30.
Never look back, and never walk down that aisle of the supermarket again.
