Tip of the Day #17 – The Secret Ingredient in Stuffing


If you live on the East Coast, you most likely don’t have to worry about this, but out West, you may wonder how some stuffing tastes so amazing. There is a spice mix called Bell’s Seasoning that is readily available in New England but as hard to come by as ajies dulces (Puerto Rican peppers to make sofrito) in Los Angeles and much of the West. If you happen to see it in a market, you’d better grab on tight because it sells out weeks before Thanksgiving arrives. If you’re not careful, you could wind up in a bargain basement type brawl in the middle of the gourmet store because Bell’s is the secret, and has been since 1867. The cat is officially out of the bag.

So, what do you do if you don’t have it? There are knock-off recipes on the internet, but they aren’t all correct. If you go to Bell’s own website,  they tell you that the seasoning is “a unique combination of rosemary, oregano, sage, ginger, and marjoram – today’s blend is unchanged from the original recipe.” It’s also salt-free, preservative-free and additive-free.

Here’s my translation of the Bell’s mixture of seasonings:

1 tablespoon sage

1 tablespoon rosemary

1 tablespoon oregano

1 tablespoon ginger

1 tablespoon marjoram

1 tablespoon thyme

1 teaspoon pepper

Mix it up in a small bowl, or double or triple or quadruple the recipe and store it in an airtight container.

If you want to order the real seasoning for Christmas, go to Bell’s Seasonings.

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