this post was submitted on 22 Nov 2023
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Risa

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Stouffer's comes in second.

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[–] TheAlbatross@lemmy.blahaj.zone 17 points 10 months ago (1 children)

There's a part of me that wants to suggest recipes to save you from this nightmare, but your ignorance is your bliss and it comes from a readily available, cheap and easy to prepare cardboard box.

Truly, a conundrum.

[–] jawa21@lemmy.sdf.org 11 points 10 months ago (3 children)

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.

[–] be_excellent_to_each_other@kbin.social 7 points 10 months ago (1 children)

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.

[–] FlyingSquid@lemmy.world 3 points 10 months ago

Cooking it inside the turkey so it gets turkey drippings in it makes a huge difference. And adds to the salt content.

[–] TheAlbatross@lemmy.blahaj.zone 3 points 10 months ago* (last edited 10 months ago)

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.

[–] Naate@beehaw.org 2 points 10 months ago

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.

[–] Zorque@kbin.social 8 points 10 months ago (2 children)

You'd rather eat a stove top than homemade dressing?

[–] jawa21@lemmy.sdf.org 7 points 10 months ago (1 children)

In my experience, 9/10 times yes.

[–] Zorque@kbin.social 1 points 10 months ago

I guess you get your daily dose of iron, and then some...

[–] Blackout@kbin.social 0 points 10 months ago* (last edited 10 months ago) (3 children)

The box ones are disgusting. Worst side, half is soaking wet and half is somehow dry and chewy but inedible.

[–] jawa21@lemmy.sdf.org 13 points 10 months ago (1 children)

You've done it incorrectly, then.

[–] ElderWendigo@sh.itjust.works 8 points 10 months ago

How do you screw up boxed stuffing so badly? They're not gourmet obviously, but they're also about as complicated as store bought ramen.

[–] ChicoSuave@lemmy.world 1 points 10 months ago

The directions say to mix the hot water thoroughly throughout the dry mixture, cover, and remove from heat so the entire mix can absorb the water. Sounds like there was no mixing and the half that wasn't in the water barely got any while the rest was sitting in the water meant for the entire package. Easy fix is to mix it before covering. Hopefully the next batch comes out to your satisfaction!

[–] tuwwut@programming.dev 8 points 10 months ago (1 children)

No way, man. My grandma's stuffing was some of the best stuff I've ever eaten. She passed down the recipe to my mom, but my mom is gluten-free so she can't taste-test it as she makes it, so it's never quite the same. Yet, still way better than stovetop.

Cranberry sauce, though. I will always prefer the canned jello type stuff over homemade. Some homemade ones are great, sure, but that canned stuff is so good.

[–] TheOakTree@beehaw.org 2 points 10 months ago

What if I told you... you can turn cranberries into the jello consistency? And adjust the flavor! I'm a sucker for good homemade cranberry sauce lol

[–] TheOneWithTheHair@lemmy.world 7 points 10 months ago
[–] MonsiuerPatEBrown@reddthat.com 6 points 10 months ago* (last edited 10 months ago)

flagged,reported,blocked,and smh

[–] paultimate14@lemmy.world 6 points 10 months ago (1 children)

This is incredibly true.

Most of my family just does really dumb stuff with stuffing. Celery? Fucking gross, get that slimy wood out of my food. Putting it in the turkey? Far too soggy. I understand some people want to call it "dressing" instead of "stuffing" if it's not "stuffed" into the bird, but I don't care. If you want to get pedantic I'll just say dressing > stuffing.

The worst is overseasoned stuffing. Under-sessoned stuffing can be saved by gravy. But I've had stuffing that's way too salty, or just completely overwhelmed with black pepper.

The boxes stuff? Perfectly acceptable every time. A variety of flavors: traditional is great, but don't be sleeping on cornbread either.

I've had some pretty good stuffing in restaurants. And I suspect it comes straight from the same factory as the boxed stuff too. I'm sure I could make a slightly better stuffing myself from scratch, but not significantly better enough to merit the increased cost, time, and kitchen resources.

[–] CeruleanRuin@lemmings.world 2 points 10 months ago

I often feel the same. Actually good homemade stuffing is amazing. But then they go and put big chunks of celery or fucking pickles of all things for some reason in it.

[–] FlyingSquid@lemmy.world 6 points 10 months ago (2 children)

You've never had my mother-in-law's stuffing.

[–] jawa21@lemmy.sdf.org 8 points 10 months ago (1 children)
[–] FlyingSquid@lemmy.world 3 points 10 months ago (1 children)

No, my mother-in-law isn't the most infuriating woman on Betazed.

Also, she actually knows how to cook for herself. She doesn't order her giant servant to do it for her.

[–] jawa21@lemmy.sdf.org 4 points 10 months ago (1 children)

Was just a joke. Nothing personal. I hope you have a fantastic Thanksgiving.

[–] FlyingSquid@lemmy.world 3 points 10 months ago

I know it was a joke. :)

[–] ramble81@lemm.ee 2 points 10 months ago (1 children)

“Stuffing” and “mother-in-law” are generally two words you do not use in the same sentence.

[–] ChicoSuave@lemmy.world 2 points 10 months ago

Sounds like you have boring family reunions...

[–] ininewcrow@lemmy.ca 4 points 10 months ago (1 children)

I'm Canadian so I had this conversation about a month ago.

I agree with the stuffing .... when you are preparing ten food items for a big supper, no sense in taking time to make complicated stuffing when all you need is a big packet and some hot water. Especially when the difference is negligible between instant and homemade.

I feel the same about frozen lasagna. Either my wife, myself or both of us can spend hours in the kitchen making a good lasagna recipe and it doesn't taste much better than a store bought frozen one that didn't take any work.

Now Turkey Gravy ..... that is a war I'm willing to fight.

The worst crime I ever witnessed was my mother in law's Turkey Gravy, which I had to bear every Christmas for years. She dosed her roasted turkey in plain water, drained the liquid at the end, strained off the fat, leaving only mostly water and then added a flour slurry with no spices ...... it came out as a thin white pudding the same color as the potatoes and the whole family loved it. As much as they said they loved it, everyone heavily salted their food anyway.

That was about ten years ago and I've studied the gravy arts and become an expert at seasoning my turkey, roasting it with minimal liquid, carefully collecting drippings, making roux, seasoning and flavoring if I need to and making the creamest, tastiest, brown turkey gravy ..... even my wife raves about it now.

God that reminds me, I froze some leftovers into a dinner tray .... I'm eating some today.

[–] commandar@lemmy.world 6 points 10 months ago (1 children)

I feel the same about frozen lasagna. Either my wife, myself or both of us can spend hours in the kitchen making a good lasagna recipe and it doesn't taste much better than a store bought frozen one that didn't take any work.

Speak for yourself on that one. I can do a home made lasagna that's far better than anything that's available mass produced and frozen.

But I'm still gonna bake a Stouffer's most of the time because it's way less work.

[–] ininewcrow@lemmy.ca 1 points 10 months ago

I don't deny it and I would love to try your lasagna.

But on average it takes about six hours to make a good lasagna ... that's cooking, cutting, mixing, boiling, preparing and then baking the food. Not to mention the expense of gathering good ingredients to make it.

I'm not saying frozen lasagna is the best .... it's like the turkey stuffing ... I would rather spend five minutes making some instant store bought food that is decent quality rather than spend hours making something a little bit better.

[–] RampantParanoia2365@lemmy.world 4 points 10 months ago (1 children)

I don't get it. You prefer your appliance to food?

[–] Steve@communick.news 8 points 10 months ago

Stovetop is a brand of prepackaged stuffing/dressing

[–] HubertManne@kbin.social 4 points 10 months ago

I guess there are all types.

[–] Kichae@lemmy.ca 3 points 10 months ago

This is it. This is the moment Risa went too far.

[–] squiblet@kbin.social 3 points 10 months ago

Some people cook good food, some don’t. I’ve made homemade stuffing dozens of times. A couple of times it was too dry, or too wet and was gummy, or over seasoned. I learned from those and definitely prefer the stuffing I make to any mix.

[–] Stamets@startrek.website 2 points 10 months ago* (last edited 10 months ago) (3 children)

Sounds like none of y'all have had newfie dry dressing and it fuckin shows.

Ta-da.

Y'all use the most disgusting overly wet stuffing in the world and then get surprised when it's shit.

[–] jawa21@lemmy.sdf.org 6 points 10 months ago (1 children)

OK, but "savoury" as an ingredient? Otherwise it is basically the same, though I don't know what is implied by mentioning a flavor profile as an ingredient.

[–] Stamets@startrek.website 5 points 10 months ago* (last edited 10 months ago) (1 children)

That savoury makes the difference. It isn't a flavor profile though. It's a dried herb. Summer Savoury. In Newfoundland it's just called savoury all the time. No, I don't know why. Confused the hell out of me too when I was younger.

[–] jawa21@lemmy.sdf.org 3 points 10 months ago* (last edited 10 months ago) (2 children)

TIL... thanks. I might try to get ahold of some of that here, but the 2k mile shipping might not be worth it.

[–] Stamets@startrek.website 5 points 10 months ago

It doesn't grow solely in Newfoundland so you might be able to get it elsewhere. It's just an herb. The issue comes with getting it at specific times of year.

[–] DeathbringerThoctar@lemmy.world 2 points 10 months ago

Be careful not to add too much. Dressing just isn't dressing without it, but if you add too much it can cause heartburn. There's such a thing as "too much of a good thing."

[–] Naate@beehaw.org 3 points 10 months ago

Oh man. That looks fabulous. I may have to give it a go some time. Can't do it tomorrow, but one day soon....

[–] Zoboomafoo@lemmy.world 1 points 10 months ago

That dry dressing just looks like a casserole or mac and cheese topping