Fresh ways to doctor stuffing mix

Let’s be clear about something... When making stuffing, it’s always better to slice and dry your own bread cubes. Hands down, the taste and texture are better. But let’s also be realistic. In the chaos of getting the many components of Thanksgiving dinner on the table in a timely manner, many of us won’t have the time to make that happen. It’s all good. Truth is, you can make a pretty respectable stuffing using those bagged stuffing mixes. Fresh Ways With Stuffing Mix: Start with a 12-ounce bag of stuffing mix, flavor of your choice. Prepare according to package directions, but add one of the following combinations before baking the stuffing. • Cherry-berry nut: Add 1 cup chopped dried cherries, 1 cup chopped dried cranberries, 1 cup chopped toasted pecans and the zest of 2 oranges. • Double onion: Caramelize 2 thinly sliced onions in a bit of butter over medium heat for 20 minutes, or until well browned. Add to the stuffing mixture and proceed as directed, also stirring in 2 bunches chopped scallions. • Forest mushroom and rice: Saute 8 ounces of mixed mushrooms in butter until well browned. Add the mushrooms and 1 cup cooked wild rice to the stuffing mixture. • Orchard ginger: Add 2 tablespoons grated fresh ginger, 1 diced large apple and 1 diced large pear. South Bend Tribune I make stuffing by sautéing yellow onions and apples, raisins (sometimes dried cherries), dried bread and oregano until moist. Adding a lil powdered bouillon, salt, and pepper. Then I add to the pan crushed walnuts. I stuff the turkey to the rim and the result is spectacular.