The Absolute Best Way to Make Thanksgiving Stuffing, According to So Many Tests

Of the bread trials, Herb Seasoned stuffing mix ranked fourth, due to its low absorption of flavor and moisture. The resulting stuffing evoked crackers that had somehow been baked twice, plus some adornment.The stuffing mix retained almost no moisture—perhaps it never really penetrated the bread-y pebbles to begin with, leading to more rapid evaporation—less than each of the cornbread, sourdough, and challah trials. It served as the crispy-side bookend on the squishy-crispy spectrum.

Challah tied with sourdough for a two/three spot. Where sourdough stuffing was silky-light, the challah test was all custard and velvet, like a particularly excellent bread pudding. And, the challah imparted some welcome sweetness into the mix.Challah retained more of its moisture than the mix, cornbread, and sourdough. Its top crust, while existent, was more of a delicate matter—putting it far left of center on the squishy-crispy spectrum.

see, you take your stuffing and fry it with 6 T good quality butter in your covered electric skillet like grandma (me) does. i never said it was healthy. you're welcome.

JessLConnell for your thanksgiving meal 😊

United States Latest News, United States Headlines

Similar News:You can also read news stories similar to this one that we have collected from other news sources.

The Best Makeup Removers for Halloween and BeyondHere are the best makeup removers for Halloween, according to backstage experts and celebrity makeup artists.
Source: voguemagazine - 🏆 715. / 51 Read more »

Step Away From the Flavored Olive OilFlavored olive oil may seem fancy, but really you're not getting much bang for your buck. If you add herbs or garlic to oil's at room temp, it can produce botulism within 24 hours, and that can kill you. Do it in the fridge for a few days or heat it up to infuse it and use within 24 hours, or put it in the fridge and use it within a week. This recipe isn't safe, it can kill you, if you leave it out at room temp like most people do with oils. They add an acid to prevent botulism, which can kill you, in commercial use, which can be produced in 24 hours at room temp without that acid.
Source: bonappetit - 🏆 482. / 51 Read more »

Halloween candy: How three dietitian moms deal with itThey may be healthy-eating experts, but they aren't buzzkills. Three dietitian moms weigh in on the best ways to dole out Halloween candy.
Source: Todaysparent - 🏆 313. / 61 Read more »