What can I use instead of broth in stuffing?
If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe.
Yep, water is a perfectly acceptable 1:1 substitute for chicken broth and it happens to be our favorite out of the bunch since it doesn't require another grocery store run.
Adding meat stock muddies the flavor of the produce and makes the soup less vegetarian or vegan friendly dish. Using just plain water really lets the freshness shine and gives a deep vegetal intensity that I prefer.
Using water in place of beef broth will not add flavor to your dish and may dilute the flavors of the other ingredients. If you must use water, you can add some olive oil along with a bay leaf or two, spices, parsley sprigs, herbs, or yellow onion to add some flavor.
Depending on how buttery your stuffing recipe was to begin with, you may want to add an extra drizzle of oil or pat of butter into the pan first for some extra moisture. Then, simply cook over medium heat until the bread is golden-brown and warm, 3–5 minutes.
Cooking Instructions
Empty the sachet into a bowl, adding 425ml of boiling water, mixing well. Add a large knob of butter if desired. 3.
Store-bought stock especially tends to have a lot of added salt, so if you're switching to water you're probably going to have to add more salt than you're used to adding. Consider introducing flavor boosters, like a splash of white wine, an old Parm rind, a splash of soy sauce, or a dollop of miso paste into the mix.
This is actually optional – you can skip this bit. Pour boiling water to just above the stuffing mix level. The same amount you'd use if you were stuffing meat, or using a traditional oven-baked method. If in doubt, just add it slowly, you'll see the packet plumping up into stuffing.
To prepare stuffing, bring 1 1/4 cups of water or chicken broth and 3 tablespoons of butter to a boil. Stir in 3 cups of stuffing mix. Remove from heat, cover, and let stand for 5 minutes. Taste and add salt, as needed.
Create a vegetarian substitute for chicken broth by combining one cup of water with one tablespoon of olive oil or melted butter.
Can I skip chicken broth?
Don't worry. For many recipes, you can easily swap out one broth for another. It's just a simple one-to-one ratio for making these trades. If you're out of chicken broth for a hearty chicken noodle soup recipe, vegetable broth, in particular, is an easy substitute.
Many useful proteins and considerable amount of minerals are lost if excess water is used.
Like beef broth, chicken broth is a kitchen staple and makes a good substitute if you are all out of the meaty broth. This savory, salty liquid has a milder flavor than beef broth but is a good one-to-one replacement. Chicken broth also has a similar nutrition profile to beef broth, low in calories and high in sodium.
Yes, you can use Worcestershire sauce instead of beef broth. Here's the caveat, you can not use this for soups or stews as it lacks the amount of liquid needed for such dishes. Again, you'll need to add some fat source (butter, oil, etc.), but it will add some flavor to dishes.
If you made your stuffing as dry as a desert, don't panic! Melt a little bit of butter in a sauce pot with some stock and add a couple of ladles of it to the dried stuffing. Toss it all together and let it soak. Cover to keep it warm until ready to serve.
We recommend adding stock a little at a time--1/2 cup to 1 cup, depending on how much stuffing you're making--and waiting for the bread to absorb the liquid before adding more. Once the bread is moist but not sitting in a pool of stock, it's ready.
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.
Fruit, especially dried fruit like raisins, cranberries, figs and apricots can seriously improve a dreary box of stuffing. That bit of sweetness plays beautifully with other flavors on the table. I've found that fresh fruits like apples and pears are stellar as well.
When ready to bake, preheat oven to 400 degrees. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.
Soft bread makes mushy stuffing: be sure your bread cubes are very crisp. Either leave them out for a day or two at room temperature to get stale or bake them in a 300F oven for about 20 minutes (don't let them brown). If you are cooking stuffing in the bird, the mixture gets basted by all those great turkey juices.
Can you make stock with cold water?
Yes, they do. Just see how flavorful a stock you'd get by soaking the ingredients for hours in cold water, without ever simmering them. Or try making a cup of tea with cold water.
Good, clear stock is simmered slowly and gently. Once it boils, reduce the heat until bubbles bob lazily to the surface, then cover the pan. It won't need much attention, except a top-up with boiling water now and again. A slow cooker is perfect for this, and can be left all day to simmer, if you like.
With respect to adding water back later, it is not an uncommon practice to reduce a well-made stock further, by half or more, simply for storage purposes. Then when ready to use, water is added to bring it back to the original strength.
Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.
1/2-Cup servings: 6 (Double the amounts for 12 servings); Water: 1-1/2 cups; Margarine or butter: 3 tbsp; Stuffing mix: 3 cups; Microwave time: 6 to 7 min. Directions: Saucepan: Bring water and margarine or butter to boil in medium saucepan. Stir in stuffing mix; cover.