I'd be happy with a stuffing-only Thanksgiving, TBH.
as an individual can’t get enough of. And when it comes to objectively good versus subjectively good in the realm ofFirst, let’s start with the fact that it gets cookedof the bird. When you cook stuffing in the bird, it’ll never get crispy. And while it’s true that stuffing is all about that wonderful custardy, soggy texture, I’d like to argue that the soggy is nothing without the crunchy—a bite of both is, objectively-speaking, perfection.
Speaking of that custardy inside, it happens because of eggs and lots of broth. I’m not going to sit here on my broth-covered throne and tell you I’ve only made this stuffing with homemade stock. I’ve used the box stuff—and it works! But if youAnd as for the other stuff? It’s onion and celery cooked in butter until lightly browned, then mixed with sage, parsley, rosemary, and thyme—some objectively Thanksgiving-y herbs.
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