My 1-Ingredient Upgrade for Better Stuffing (Works Every Time)

You can add it to your favorite stuffing recipe.

When I make holiday stuffing, I tend to take the “no recipe, just vibes” approach. I am very clear on the elements I want to include in my stuffing, but over the years, I have learned that the taste-as-you-go approach is much better than any specific recipe.

Sometimes, your bread might be drier than usual, which calls for adding more stock. Sometimes, the sausage you use might be quite lean, so the stuffing will need to be fortified with some butter; you get the idea.

My Holiday Stuffing Non-Negotiables

Now, before I lead you to believe that I have a very laissez-faire attitude towards my holiday stuffing, let’s discuss my non-negotiables. I always use sourdough bread. It has much more flavor than other types of bread, and it’s often heartier, allowing it to absorb more liquid (and flavor!) as the stuffing cooks.

My next requirement is lots of aromatics. I love stuffing that is packed with onion, shallot, garlic, celery, and fennel flavor. To build on the savory notes of the aromatics, I like to brown bulk sausage to mix into the stuffing as well. The fat permeates the mix, adding moisture and richness to the dish.

Read More: The 7 Best Thanksgiving Stuffing Recipes

My Secret Ingredient for the Best Stuffing

Once the core flavor elements have been developed, it’s time for my secret ingredient: dry vermouth. How vintage of me, right? I’m not much of a martini drinker, but I always have this fortified wine on hand when I’m cooking for the holidays.

First, it lasts much longer than a regular bottle of white wine. While you may be more likely to have an average bottle of white in your fridge to use for cooking, that bottle will start to develop off flavors within just a few days, while dry vermouth will be fine to cook with for a couple of months. Plus, it’s very affordable, and given the stress of the holidays, I’d rather drink my nice white wine than cook with it!

How I Add Vermouth to My Stuffing

For stuffing, I use vermouth to deglaze the pan I brown my sausage in. It's an essential step for getting the most flavor into your stuffing. Since vermouth is higher in alcohol than wine, you’ll need to cook it slightly longer for the alcohol to dissipate, which will ensure you get every speck of fond (the tasty brown bits) off the bottom of your pan and into your stuffing mixture.

While wine can get the job done, too, I love the unique earthy and herbaceous flavor vermouth lends anywhere you add a splash. You can use it in your gravy, stuffing, and even for basting your turkey. The only thing I don’t use vermouth for is as a braising liquid.

Here’s your sign to stock up on dry vermouth for the holiday season. If any of your recipes go south, remember it’s great in cocktails, too!