Don’t sleep on supermarket classics.
Thanksgiving is known for indulgent sides—pillowy whipped potatoes, creamy green bean casserole, and, of course, the all-important stuffing.
Pro tip: Jonah Reider, our Supper Club columnist, recommends placing all of the below stuffings under the broiler for a minute for added crispiness, and adding fresh parsley as the finishing touch. The RestSupermarket Stuffings:Kraft Stove Top Cornbread Stuffing MixAdditional ingredients required: boiling water, butter
The texture of this stuffing was more grainy, almost reminiscent of couscous or polenta. It had a strong, salty chicken-forward flavor—one editor suggested stuffing it in the turkey. Martin’s stuffing also got a lot of love from our editors. We were initially wary, since the recipe on the bag didn’t call for any liquid . However, despite the slightly dry texture, the buttery taste and spices won us over.
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