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.
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