marmalady
Executive Chef
:roll: - again! The day before Thanksgiving, I've got much better things to do with my own than make toast for my stuffing!
marmalady said:Oooh, okay! I always use more seasoning than the 'recipe' calls for - or more than what you would normally use - ie, '2 tsp sage' would be a lot of sage in most recipes; but when you're making stuffing, all that bread absorbs the seasoning, and dilutes it.
Why don't you try mixing your stuffing a little on the dry side with your 'normal' amounts of seasonings, veggies, and whatever else you're making it with; then taste it, and if it seems a little bland, mix some more spices with a little chicken broth/water, heat it, and then mix that in to 'adjust' your seasonings?
I love stuffing! Just the smell of the spices and onions/celery makes me swoon!
OT - Have you ever done a stuffed flank steak with bread stuffing?
Awesome.