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Tasting Packaged Stuffing

By Kate Shannon Published

In just 10 minutes, you can have a side dish for a holiday roast or weeknight dinner. But will it be any good?

We’ve devoted countless hours and hundreds of pounds of bread to developing stuffing recipes. Whether we make it with a simple combination of herbs and vegetables or include extras such as dried fruit or sausage, we know how to get perfectly moist, chewy-tender bread with the ideal distribution of flavorings. Homemade stuffing isn’t particularly difficult to make, yet Americans still spend $258 million on packaged versions each year. Part of the appeal is how easily and quickly the boxed stuffing comes together—it can be ready in 10 minutes—and the rest is nostalgia. For Thanksgiving dinner or a quick weeknight meal, which store‑bought stuffing is best?

We first identified six top-selling brands and then narrowed our focus to stuffings made with white bread or a mix of white and whole wheat. Each company sells several poultry-flavored or traditional seasoned options, so we held preliminary tastings to identify our favorite from each brand. Our final lineup of six stuffings, priced from $1.65 to $4.14 per container ($0.21 to $0.41 per ounce), included two chicken-flavored stuffings and four “traditional” or “seasoned” options. We prepared each stuffing on the stovetop according to the package directions and asked panelists to rate them all on flavor, texture, and overall appeal.

Homemade stuffing isn’t particularly difficult to make, yet Americans still spend $258 million on packaged versions each year.

Most Packaged Stuffing Isn’t Very Good

We were surprised at how much the boxed stuffings varied—and at how much some missed the mark. A few were bland, tasting of only bread and salt. The rest were intensely seasoned. Our tasters liked both “chicken-y” and “herby” stuffings, but even the best from each category had an “artificial” quality. Tasters thought they seemed “chemically designed to taste savory,” more like a “Lipton soup packet” or “instant ramen” than real stuffing.

The stuffings also varied in texture and, more important, moisture. One product was so dry that tasters asked, “Is this plain bread cubes?” Another was very “wet” and “mushy,” and a third was “moist in some spots and dry and crouton-like in others.” Worse, some had a weirdly “gluey,” “slimy” quality. Tasters much preferred evenly moist stuffings. Our favorites struck a balance between wet and dry, with visible pieces of bread that clung together to form a “cohesive” texture.

Most of the stuffings were either soggy or way too dry. Only two stuffings had the moist, tender consistency that we wanted.

Flavor Boosters to Make Boxed Stuffing Taste Better

After reviewing the results of our tasting, we compared the package instructions. Most required heating butter and water to a simmer, stirring in the stuffing, and letting it sit for a few minutes to rehydrate. Two lower-ranking products replaced the water with broth and called for first softening diced celery and onion in the butter. Neither addition made for better or more flavorful stuffing, and some tasters thought the vegetables “overwhelmed” the mild bread.

As it turns out, the higher-scoring stuffings already contained plenty of flavor boosters. All six products had a fair amount of sodium, from 263.5 to 530 milligrams per serving, and our top two were in the middle of that range at 390 milligrams. The best also had slightly more sugar per serving. Most important, our favorites contained a slew of additives to amp up their umami, or savoriness, including hydrolyzed soy protein, monosodium glutamate (MSG), disodium guanylate, and autolyzed yeast extract. Their dry mixes also contained dried chicken, chicken broth, vegetables, and herbs. Our least favorite stuffings, deemed “bland,” had fewer umami-enhancing ingredients and no dried chicken broth or meat.

After preparing each stuffing according to package directions, we compared the size and shape of the rehydrated pieces of bread.

What to Add to Stuffing Mix: A Look at Liquid and Fat

There were two more big variables: the amount of butter and the amount of liquid used to rehydrate the dry stuffing mixes. Although stuffings with more butter generally scored better, one butter-heavy product landed at the bottom of our rankings. The amount of liquid, however, showed a clear trend. Our top two products contained the same amount of liquid: 3 cups of water for 12 ounces of stuffing. (We used a standard 12-ounce serving size for comparison.) The stuffing that had been “almost puddingy” in consistency called for more water, almost 3½ cups. And the dry ones contained 1½ to 2 cups, roughly 30 percent less than our favorites. It’s no surprise that more liquid makes for wetter stuffings and less liquid makes for drier stuffings; the best ones were right in the middle.

Can You Make Bad Stuffing Better?

We wondered if we could improve low-ranked stuffings by tweaking the amounts of butter and liquid, but we learned that it’s not quite that simple. The wet stuffing was less soggy when we used a bit less water and butter, but one dry stuffing actually got worse when we added slightly more water and butter. It didn’t rehydrate evenly, so the cubes stayed firm on the inside and became unpleasantly squishy and soggy on the outside, like marshmallows softening in hot chocolate.

Although most stuffings could probably be improved with some fiddling, there’s no one-size-fits-all solution to achieving the perfect texture. We also think that a convenience product such as packaged stuffing should have reliable instructions and be at its best without any tweaking.

Our Winner for Best Stuffing Mix

We can fully recommend just one product, which had “good, moist texture” and the big, bold flavor we were after. StoveTop Stuffing Mix—Chicken ($2.29 for a 6-ounce box) beat the competition with its intensely “meaty,” “savory” flavor. We don’t think it will convert people who are used to homemade stuffing, but if you like the ease and familiarity of the packaged stuff, this is the one to buy.

Taste Test Packaged Stuffing (Stovetop Stuffing Mixes)

In just 10 minutes, you can have a side dish for a holiday roast or weeknight dinner. But will it be any good?

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.