On the greatest day of American eating, you may find yourself spread a little too thinly. That’s where shortcuts kick in, and there are none as helpful as boxed stuffing. Except maybe mini marshmallows. And canned pumpkin. But I digress: Boxed stuffing contains everything you need for the stuffing (down to the dehydrated onions)—all you have to do is add it to a pot of boiling water and butter.
And yet simply following the directions on the side of the box probably won't feel right. Your cooking conscience will nag at you: Can you really serve something from a box alongside all the dishes in your homemade feast?
If you go with one of the upgrades below, yes, yes you box can.
Make it Italian
Acting food editor Mindy Fox uses Italian sausage, plus leeks and dark leafy greens, to lend freshness and add a welcome meaty bulk to the basic boxed mix. "The flavor of your finished stuffing depends on the type of sausage you choose," Mindy says. "Try a sweet Italian sausage if you like herby fennel notes, or a hot variety, if you prefer some spice." To make your Italian-inspired stuffing, sauté sliced leeks in butter, then add Italian sausage (removed from the casing), stirring occasionally and breaking up the sausage into bits with a wooden spoon. Once the sausage is nearly cooked through, add coarsely chopped Swiss chard leaves and thinly-sliced tender stems. Stirring occasionally, cook just until the leaves are wilted. Fold this mixture into your stuffing mix and finish as directed. A little final trip under the broiler for some browning never hurts, either.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
Swap in Butter. Or Brown Butter
Some boxes of store-bought stuffing call for melted margarine or (gasp!) "vegetable-oil spread." But you know better. Use melted butter instead, or even better, brown butter. It’ll give an even richer, nuttier flavor to your stuffing than just butter on its own.
Go Nutty
While we’re on the topic, it wouldn’t hurt to add some toasted nuts to the stuffing, either. You’ll be surprised what a bit of crunch does for that mushy stovetop stuff. Acting Food Editor Mindy Fox opts for hazelnuts, pecans, and almonds—these varieties have a natural sweetness that works well with stuffing. Avoid sunflower seeds (easily lost in the mix), peanuts (the peanut flavor is an odd combination), and cashews (they're a little too soft to provide the crunch you're going for here).
Stir in Fall Vegetables
Wild mushrooms add meaty, earthy, and luscious elements to your stuffing. Simply melt a tablespoon or two of butter in a large skillet over high heat, add a pound of trimmed, roughly chopped mushrooms, and cook, stirring occasionally, until they are tender and lightly browned, 6 to 8 minutes. Then fold those delicious mushrooms into your finished stuffing.
Add Pork
Not feeling up for sausage? No need to worry—you can still get your salty pork fix with a substitute. "Cut flat pancetta or thick-cut bacon crosswise into half-inch pieces, then crisp them in a skillet," says Mindy. Drain on a paper towel, and then fold into stuffing as it finishes. "The rich, smoky notes are great in stuffing," Mindy notes, adding that, for even richer flavor, you can also use some of the bacon fat in place of your butter.
Chop Up Some Fresh Fruit
Want to add texture and a touch of sweetness? For each 6-oz box of stuffing, cook a cup of chopped fresh apple or pear in a medium skillet with a tablespoon of butter until tender, 8 to 10 minutes. Bonus points if you combine fruit and one of the pork options above.
Change the Liquid
The box says to use water to cook the stuffing, but you can do better. In place of some of the water the instructions call for, swap in low-sodium chicken broth, cider, or—hey, it's a holiday–even a splash of beer.
