st stuffiff­ing uff­ing

Rachael Ray Every Day - - Shop Talk -

Un­til I was about 25, I was pretty sure that I hated stuff­ing. Why? Be­cause I’d eaten only mushy, slimy, salty store-bought ver­sions that landed on my plate with a moist plop. Then I tried stuff­ing that some­one made from scratch with corn­bread they had cut up, toasted, and tossed with crum­bled cooked sausage. It was moist, but not too moist, with lots of crispy bits. Since then I’ve been a stuff­ing con­vert. It’s easy to make and can be cus­tom­ized to fit your fam­ily’s taste. (Find our go-to recipe at rachaelraymag.com/diystuff­ing.) And left­overs make the per­fect land­ing spot for poached eggs on Fri­day morn­ing. —Nina Elder, ex­ec­u­tive food edi­tor

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