I've tried to make my own stuffing a couple of times, but can't seem to get results that I'm satisfied with. I think that I've narrowed it down to the bread. I get a lot of flavor from the recipes that I've tried "around" the bread, but then the bread cubes themselves just seem to be so bland. It seems like herbs, broth and vegetable flavor just doesn't penetrate the bread. Any suggestions?
In the world of broths, stocks and bouillon, why isn't there ever pork???
Let's see, there is beef, chicken, fish, lobster, vegetable, mushroom, turkey, lamb, clam, etc... but no pork??? Why is this??? I never even see recipes to make homemade pork stock like I do the other flavors. There must be a reason, but what is it?
I'm thinking maybe old traditional BBQ because it started out as poor peoples food, or how about the ole' Hotdog and baked bean casserole? What do you think would be classified as American peasant food?
I was feeling kind of nostalgic today when I remembered those wonderful Morton Honey Buns and that were cooked in the oven as a kid. I did a search and of course, they are no longer made, but do you remember them? I used to cook them until the glaze started to bubble on top and the bottom was nice crispy...
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