you could add it to your favorite stuffing recipe.
Sometimes, your bread might be drier than usual, which calls for adding more stock.
I always use sourdough bread.
Simply Recipes / Adobe Stock
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.
Simply Recipes / Adobe Stock
The fat permeates the mix, adding moisture and richness to the dish.
First, it lasts much longer than a regular bottle of white wine.
It’s an essential step for getting the most flavor into your stuffing.
you could use it in yourgravy, stuffing, and even for basting your turkey.
The only thing I dont use vermouth for is as a braising liquid.
Heres your sign to stock up on dry vermouth for the holiday season.
If any of your recipes go south, remember its great in cocktails, too!
