Southern · side
Best yet Southern Chicken Stuffing
Best yet Southern Chicken Stuffing reads umami 6.3, richness 5.8 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Southern side, about 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 7.2 / 10
- Sweet & Fruity — 2.0 / 10
- Sour & Bright — 0.6 / 10
- Bitter & Earthy — 4.0 / 10
- Rich & Fat — 6.9 / 10
- Aromatic & Spice — 1.2 / 10
The measured notes (of 18)
Umami 6.3 · Richness 5.8 · Salinity 5.6 · Earthy 3.8 · Nutty 3.5 · Funk & Ferment 3.2 · Sweetness 2.0 · Warm Spice 1.1 · Bitterness 0.7 · Sourness 0.6 · Heat 0.6 · Herbaceous 0.6
What's in it (8)
- 1 dozen chestnuts, blanched (see How to Blanch and Shell Chestnuts)
- 12 lb mushroom
- 12 lb veal, cooked
- 14 cup butter or 14 cup other fat, melted
- 2 cups cornbread (or Johnny Cake)
- veal stock, to moisten
- salt
- pepper
Time & effort: about 15 min · effort: easy
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Shell and blanch chestnuts.
- Force chestnuts, mushrooms and veal through a meat grinder or whirl in the food processor.
- Add remaining ingredients and mix well.
Dishes with a similar flavor shape
- Tajarin al Tartufo Bianco d'Alba — Italian · Piedmont
- Claypot Rice with Lap Cheong (Bo Zai Fan) — Chinese · Cantonese
- Galette de Sarrasin Complète — French · Brittany
- Kenchinjiru (Temple Soup of Root Vegetables and Crumbled Tofu) — Japanese
- Three-Cheese Baked Mac and Cheese with Broccoli — American
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.