The Easiest 2-Ingredient Boxed Stuffing Upgrades for Thanksgiving
When I was growing up, boxed stuffing was a staple at our Thanksgiving table. It was such a part of our tradition, in fact, that when one year I decided to make the stuffing from scratch, I was met with firm opposition. If you, too, grew up on boxed stuffing, you likely understand — just like an old family recipe, there’s something so comforting and familiar about it that simply can’t be re-created.
These days, we meet halfway. Instead of ditching the boxed stuffing completely, I make tiny upgrades to it every year — some dried fruit, or crumbled sausage. It’s easy to do, because boxed stuffing is a completely blank canvas for a multitude of flavor twists. Here are five of my very favorite.
5 Easy Ways to Upgrade Boxed Stuffing
- The ingredients: Each recipe starts with 1 (6-ounce) box Stove Top Turkey Stuffing, although you can use an equal amount of your favorite boxed mix (Pepperidge Farm Herb Seasoned Stuffing is vegetarian). Each variation calls for two ingredients to upgrade the boxed mix. This doesn’t include butter and water, which you’ll need to make the stuffing, and olive oil, salt, and pepper, which we assume you have on hand.
- The serving size: Each recipe will serve 4 to 6 people as a side.
Cheesy Mushroom Stuffing
Melt 2 tablespoons unsalted butter in a 12-inch skillet over medium heat. Add 1 pound thinly sliced mixed wild mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are golden-brown, tender, and any liquid released is almost evaporated, 10 to 15 minutes. Remove from heat. Melt 4 tablespoons unsalted butter in a large pot over medium heat. Add 1 1/2 cups water, increase heat to high, and bring to a boil. Stir in 1 (6-ounce) box stuffing mix, cover, and remove from heat. Let stand 5 minutes, then uncover and fluff the stuffing with a fork. Add mushrooms and 1/2 cup grated Parmesan cheese; stir gently to combine.
Bacon-Fig Stuffing
Soak 12 dried figs in boiling water for 5 to 10 minutes to plump and soften. Drain, halve, and set aside. Cook 6 slices bacon until browned and crisp. Let cool and crumble into small pieces; set aside. Melt 4 tablespoons unsalted butter in a large pot over medium heat. Add 1 1/2 cups water, increase heat to high, and bring to a boil over high heat. Stir in 1 (6-ounce) box stuffing mix, cover, and remove from heat. Let stand 5 minutes, then uncover and fluff stuffing with a fork. Add figs and bacon and stir gently to combine.
Brown Butter Herb Stuffing
Melt 4 tablespoons unsalted butter in a large pot over medium heat. Continue to cook, swirling the pot occasionally, until the butter browns and has a nutty aroma, about 5 minutes. Add 2 tablespoons chopped fresh rosemary leaves and 2 tablespoons chopped fresh sage leaves and sauté until fragrant, about 1 minute. Add 1 1/2 cups water, increase heat to high, and bring to a boil. Stir in 1 (6-ounce) box stuffing mix, cover, and remove from heat. Let stand 5 minutes, then uncover and fluff the stuffing with a fork. Add 1/4 cup chopped fresh parsley leaves and toss to combine.
Sausage & Caramelized Onion Stuffing
Melt 2 tablespoons unsalted butter in a large pot over medium heat. Add 1 thinly sliced large yellow onion, season with salt and pepper, and cook, stirring occasionally, until soft and caramelized, 30 to 40 minutes. Remove casings from 8 ounces uncooked sweet or hot Italian sausage sausage, add to pan, and cook, breaking it up with spoon, until browned and cooked through, about 10 minutes. Transfer mixture to a plate. Melt 4 tablespoons unsalted butter in the now-empty pot over medium heat. Add 1 1/2 cups water, increase heat to high, and bring to a boil. Stir in 1 (6-ounce) box stuffing mix, cover, and remove from the heat. Let stand 5 minutes, then uncover and fluff the stuffing with a fork. Add sausage and onion mixture and stir gently to combine.
Broccoli-Cheddar Stuffing
Heat the oven to 425°F. Cut 1 medium head broccoli into bite-sized florets; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread out in an even layer and roast until tender and lightly browned in spots, about 25 minutes. Melt 4 tablespoons unsalted butter in a large pot over medium heat. Add 1 1/2 cups water, increase heat to high, and bring to a boil. Stir in 1 (6-ounce) box stuffing mix, cover, and remove from heat. Let stand 5 minutes, then uncover and fluff the stuffing with a fork. Add roasted broccoli and 1/2 cup shredded sharp cheddar cheese, and stir gently to combine until the cheese just begins to melt.
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