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mayonnaise sour cream buttermilk minced garlic lemon juice salt and pepper garlic powder onion powder dry mustard powder cayenne pepper fresh parsley, dill, and chives Buttermilk ranch recipe substitutions I like the recipe just as it is written, but there are a few easy changes you can make if you dont have everything

Not to mention that they're both widely available on supermarket shelves across the country

However, Rick Rodgers, who created this recipe, believes that the dark meat in particular does not achieve its optimum flavor and texture until it reaches 180F

Because it uses vegetables in it, and broth, your stuffing will have a very wet texture if you prepare it beforehand