Are Mince Salts Worth?

By now, you know that there are just over two weeks left until Thanksgiving. Many of you have made preparations; you ordered turkey, practiced pie making, and tracked down the green bean market for months looking for price fluctuations. And yet, many of us – those who are willing to spend lavishly on a piece of jewelry that will never see the light of day – are going to use the packaged filling. But are they tasty enough to sit next to a turkey? We decided to try them and report them.


Stove Top (ground turkey, low sodium chicken): national staple and crown prince of the sales area, will it stand up to scrutiny? Pepperidge Farm : The only minced meat competitor in the world that has oven mitts. Will higher cost and more complex assembly lead to better taste? · Bell’s : a New England tradition! This is what I had my whole life, right up until the moment my family sent it to us, when we lived in Arizona for almost two decades. · Store brand: Is it different from other packaged brands? Should I buy a few cents?

What i am testing

Typically, the cost of recipes and ingredients is such a broad variable that it is factored into a purchasing decision. I was, however, able to buy five toppings, iced tea, and some cheesecloth for $ 12, so I don’t think a cost analysis is necessary.

The factors I’ll be considering among the competition are appearance, ease of preparation, flavor, texture, and sodium content. I will not be testing on poultry or in “real” baking dishes, I will opt for a few aluminum baking tins instead. Multiple use of the same baking dish can lead to temperature fluctuations during baking, and minced poultry of different sizes is not only expensive, but will also lead to very different results.

Test number 1: Preparation

To my surprise, at Pepperidge Farm, you dice the onion and celery and add the broth. Unlike others, this is not an instant mix. It’s just a bread base. So, despite all the “shortcuts” you think you can take with you, you are actually saving only 2-3 minutes on slicing the bread and either drying it or leaving it stale overnight.

However, all other mixtures are prepared in the same way. 1 1/2 cups water, ¼ cups butter, and a whole box of minced meat mixture. Boil water and oil, stir until damp, and choose a cooking method.

Winner : Everyone not called Pepperidge Farm.

Test # 2: Appearance

If it’s on the table on Thanksgiving, it should look good. Will any of these mixes stand out and people say, “I can’t wait to get into this!”?

Most likely not. This is where Pepperidge Farm shines, as you decide the look of it. I followed the basic instructions on the bag, but since you add your own ingredients to their bread in the bag, you have more control over how it looks. Not much, but more. Bell looks like the one that vomited the dog, and the rest look like the foam rubber stuffed into pillows at a discount furniture store.

Winner : Pepperidge Farm

Test # 3: taste, texture, and sodium

This is what I was afraid of. Sufficiently hydrated, and after looking at the nutritional information on the side of the box, I put together a taste test that I knew I would regret. So I made my girlfriend suffer with me.

Turkey plate : soft, salty. Tastes what it looks like. “Does it almost remind me of bread pudding? It’s too soft. There’s a shitty ton of salt in there. ‘

Low sodium chicken on the stove : tastier, but that says little. “I don’t taste chicken, but it’s actually delicious. Not much taste. ” In-store brand : Should be the saltiest, wettest and most noticeable seasoning, but very soft. “It looks like a filling. It’s not good, but I think it’s the only thing I could eat with Thanksgiving dinner. ” Bell : She held it in her mouth for less than a second, spat it out and said, “I don’t like this. I cannot pinpoint the seasoning. It’s disgusting “. It looks damp, but somehow dry. Adding Bell Condiment to the mix is ​​like being hit by a poultry condiment truck.

Pepperidge Farm : Is this quinoa ? The bow and the lumpy texture will be confusing. ” Wet, but not too wet, but on that I agree with her. Adding fresh vegetables to crumbly cornbread doesn’t go well together.

Winner: Companies that tricked you into buying their products.


Apart from the convenience and simplicity, there is no reason why you should do them. None of them taste or come close to “good,” let alone deserve a place at your table. Fortunately, minced meat is one of the easiest side dishes to prepare on this holiday.

If you want to make your own, start it just before Thanksgiving: Slice 1 ½ pound of bread – a $ 0.99 loaf of Italian bread from the grocery store is fine – into 1-inch cubes. Spread them out on a baking sheet and let stand for 24 hours. The bread will become stale and you are almost there. While he does, chop two celery stalks and finely chop a medium onion (about 8 ounces or 1 cup). Place them in a container and refrigerate. Measure 1 teaspoon kosher salt, black pepper, dried sage, dried thyme, and ½ teaspoon dried marjoram into a Ziploc bag. Shake vigorously and leave somewhere to find tomorrow.

Preheat the oven to 400 ℉ the next day. Grease a 9×13 glass or ceramic casserole dish and set aside. Melt 6 tablespoons of butter in a large skillet over medium-high heat. Sauté the celery and onions and, when the onions are translucent, add the seasoning mixture. Stir to combine and transfer to a bowl to cool.

Take cubes of bread, 3 1/2 cups chicken stock, and two large eggs. Whisk the eggs and broth in a large bowl before adding the onion and celery mixture and toss the bread cubes in until they are completely covered. Pour the mixture into a baking dish, cover with foil and bake for 25 minutes. Remove the foil and bake another 25-30. Never look back and never walk down the aisle in the supermarket again.


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