I just made a HUGE batch of stuffing to serve about 100 people for a Thanksgiving dinner at work tomorrow. I used challah bread, butter, onions, carrots, celery, sage and chicken broth, and some salt and pepper but it seems to be lacking in flavor. Unfortunately, I'm not able to put it in the turkey. Any suggestions on how to spice up the recipe a bit and add more flavor? It seems to be lacking.
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(definitely not low-sodium) with some coarse ground pepper and additional sage, marjoram and thyme (or poultry seasoning) stirred into the stock before mixing it into the stuffing. You need the stock to help distribute the spices/herbs evenly through the stuffing, but don't use so much that the stuffing turns into bread soup, and mix it all together with a light hand.
Just before serving, sprinkle it lightly with a good coarse salt.