I have several stuffing-related confessions to unload today:

My first stuffing love was found at a friend’s house, when her mother served us an apple stuffing from a Pepperidge Farm mix that is no longer made, I presume because it’s not 1989. My god, did I nag my mother (who wasn’t terribly keen on packaged foods, meanie) to make it too. Sometimes she’d cave, though never often enough, but it didn’t stop me from growing up thinking that the dreamiest stuffing includes tart apples, celery, lightly caramelized onions and herbs, a dream I was repeatedly denied as a child and yes, I’m requesting a very tiny violin.

I think if you’re limiting your stuffing consumption to a single day in November, you are missing out. When you snip stuffing free of its holiday-specific tethers, it doesn’t take long to realize how welcome it could be speared onto your fork the other 364 days a year, a category it shares with latkes (as awesome at cocktail parties as they are for weekend breakfasts topped with a lacy-edged fried egg, and especially fitting this year), yule logs (for Thanksgiving or just the mega-Yodel of it) and fairy lights, which you should not even pretend aren’t as awesome strung across a yard on a July evening as they are outlining shutters and fire escapes in December. I would eat stuffing every week of the year if everyone would stop looking at me so strangely about it.

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5 / 5 Stars | 1 Review

by Kate

“This saucy topping combines brandy with raisins, mandarin oranges, prunes, peaches and pineapple. Serve over ice cream, or on any dessert.”

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