We Tried Nine Packaged Stuffings—and There Was One Clear Winner (2024)

Thanksgiving is known for indulgent sides—pillowy whipped potatoes, creamy green bean casserole, and, of course, the all-important stuffing.

We know we're not supposed to pick favorites, but if we had to choose, we would happily eat an entire bowl of stuffing and call it a night. Some prefer made-from-scratch recipes, such as vegetarian wild mushroom or savory, meaty sausage. Others find nostalgia in classic boxed and bagged stuffing mixes from a supermarket—not to mention, they save a lot of time, too. With Thanksgiving fast approaching, we were curious to see how they stacked up to the homemade versions, so we decided it was time for a taste test.

We Tried Nine Packaged Stuffings—and There Was One Clear Winner (1)

We called in stuffing from several popular brands, including both grocery store staples and higher-end options available online. The end result? Nine different varieties, ranging from Martin's Potatobred Soft Cubed Stuffingto Apple, Sausage, and Walnut Stuffing from Harry & David.

Some required additional ingredients; others could be thrown right in the oven. We diligently went through and tried them all, noting taste, texture, and how likely we would be to serve them at our Thanksgiving table. (It was an excellent afternoon.) In the end, childhood nostalgia won out—read on for all of our carb-y thoughts.

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.

We Tried Nine Packaged Stuffings—and There Was One Clear Winner (2)

The Winner

Pepperidge Farm Herb Seasoned Classic Stuffing

Additional ingredients required: butter, onion, celery, Swanson chicken broth

Out of both the supermarket and online order categories, Pepperidge Farm's Herb Seasoned Classic Stuffing blew all the other options out of the water. The texture was great, not too soggy or dry, and it had a rich, savory flavor almost reminiscent of sausage. For many editors, it brought back fond memories of the stuffing they enjoyed as a child—if it's not broke, don't fix it.

"This, to me, tastes like Thanksgiving," executive wine editor Ray Isle wrote. "It is indeed classic! And nicely balanced seasoning."

The Rest

Supermarket Stuffings:

Kraft Stove Top Cornbread Stuffing Mix

Additional ingredients required: boiling water, butter

Kraft's stuffing left us in divided camps. Some editors loved the salty, brothy flavor, while others felt that it was too much and didn't resemble stuffing.

"Come on. This is the indulgent, sticky, salty stuffing you're actually craving," associate news editor Adam Campbell-Schmitt wrote. "Admit it."

365 Everyday Value Organic Cornbread Stuffing Mix with Chicken Flavor

Additional ingredients required: water, butter

Arnold Premium Herb Seasoned Cubed Stuffing

Additional ingredients required: butter, onion, celery, chicken broth

Arnold's stuffing ended up with a very onion-forward flavor. Some editors felt it was a solid option, but others felt it needed more crisping.

Martin's Potatobred Soft Cubed Stuffing

Additional ingredients required: butter (and lots of it!), onion, celery, salt, pepper, sage, thyme

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 (other mixes required stock or water). However, despite the slightly dry texture, the buttery taste and spices won us over.

"Wow, potato bread stuffing is a game changer," said digital restaurant editor Maria Yagoda. "The preparation of eight tablespoons of butter and no liquid made me nervous, but it's so powerful."

Order Online Stuffings:

Harry & David Apple Sausage Walnut Stuffing

Additional ingredients required: none

This stuffing came out a little soggy; however, it was tasty overall. Editors liked the crunch from the walnuts and how they paired with the sausage flavor, and the big chunks of bread were a plus, too.

"Pleasantly surprising, may need to be dressed up a little to serve but it tastes good!" Associate Digital Editor Megan Soll said. "Not overpowering but great sausage flavor."

Williams Sonoma Cornbread Stuffing Mix

Additional ingredients required: extra-virgin olive oil, yellow onion, celery, kosher salt, freshly ground pepper, chicken or turkey stock

This stuffing came out dry, but won us over in other areas. The cornbread was crisp and had great flavor—out of all the other samples we tried, we felt that this was the most visually appealing.

Williams Sonoma Organic Classic French Bread Stuffing Mix

Additional ingredients required: unsalted butter, yellow onion, celery, kosher salt, freshly ground pepper, chicken or vegetable stock

Williams Sonoma's Classic French Bread Stuffing Mix had a very strong Herbes de Provence flavor, with distinct notes of lavender and marjoram. The taste was hit or miss with F&W editors, but bread was very crisp and crunchy.

Omaha Steaks Sage Dressing

Additional ingredients required: none

This stuffing was savory and crispy, but a little bit on the dry side. The sage notes were a nice touch.

FAQs

We Tried Nine Packaged Stuffings—and There Was One Clear Winner? ›

Out of both the supermarket and online order categories, Pepperidge Farm's Herb Seasoned Classic Stuffing blew all the other options out of the water. The texture was great, not too soggy or dry, and it had a rich, savory flavor almost reminiscent of sausage.

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What do you call package stuffing? ›

Voil fill, packaging filler, shipping padding, box cushioning. It goes by many names, but it all serves the same purpose. Void filler has the primary role of keeping the contents of your mailer box safe and secure. Packaging fillers also play an aesthetic role. That is, it doesn't hurt if they also look pretty.

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Does packaged stuffing go bad? ›

Stuffing lasts 6 months beyond its "best by" date if it is stored properly. The shelf life of stuffing depends on a variety of factors, such as the sell by date, the preparation method and how the stuffing was stored.

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What country is stuffing from? ›

Although experts are not clear on when or where stuffing was first made, the first recorded history of the dish comes from Apicius de re Coquinaria, a Roman collection of popular recipes from the first century AD.

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What do Americans call stuffing? ›

Stuffing and dressing are commonly used as different names for the same thing—a dish consisting of bits of bread (or other starchy things) and various seasonings. The dish can be made by stuffing it (hence the name) inside a turkey or other bird that will be roasted, or by baking or cooking it separately.

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What is the difference between package and packing? ›

Packing focuses on protecting and securing individual items during transportation or storage, while packaging involves enclosing and containing the overall product, considering its market appeal, brand identity, and long-term protection.

What is stuffing called in Canada? ›

However, confusion comes when we learn that some people say they "stuff" their birds with "dressing," while others bake their "stuffing" in a dish. In some homes, the words are used interchangeably. Some will argue that the difference isn't about technique, but that the distinction is dialectal.

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Why is there no stuffing in turkey? ›

That temperature includes any potential stuffing deep in the turkey's cavity. At temperatures below 165°F you risk exposure to salmonella or E. coli, two very scary and gross bacteria. The problem with stuffing your roast turkey is that when the turkey's meat is safely cooked, the stuffing inside still is not.

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Why put eggs in stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

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Is stuffing better, moist or dry? ›

You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in. I suggest adding a little at a time, say 1 cup of broth for every 4 cups of dry mix.

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Why is my stuffing so soggy? ›

If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.

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What are packing materials called? ›

Essentially, there are different types of packaging materials. For example, corrugated boxes, plastic wraps, bubble wraps, cardboard boxes, plastic containers, tin cans, tetra packs, and many others are some types of packaging materials.

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What are parcels wrapped in? ›

Up to 1cm thick: padded bag, heavy-duty cardboard envelope or polythene shrink-wrap. Up to 5cm thick: corrugated paper, thick paper or polythene shrink-wrap. Seal in polythene with address details clearly visible.

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What are delivery boxes called? ›

Corrugated mailer boxes

Corrugated mailer boxes are so called because they're small enough to fit through letterbox gaps. They're more compact and customizable versions of cardboard boxes. But they share the same corrugated material, protecting your in-transit products from dents and scratches.

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