I’m not a stuffing fan. I mean, I don’t find it offensive or anything, but it’s not what I go for first. I’m much more into cranberry sauce and green beans and sweet potato casserole (who can resist those crispy marshmallows on top?). As I make my rounds at the Thanksgiving buffet, I’ll load up my plate with every other side, leaving only a small corner for stuffing. I’ve just never been blown away. But bread pudding… that I can get behind. Something about the addition of heavy cream and eggs and cheese makes it more appealing. The idea came to me as I sat down to develop a recipe for the McCormick Go4Gourmet campaign, in which I was asked to prepare something that included ground ginger, kale, shiitake mushrooms, and vegetable stock. You’d think coming up with a dish with those ingredients would be easy… but it wasn’t. I struggled for weeks. It wasn’t until I brainstormed some ideas with Eric that this popped into my noggin. And thank goodness… because it’s changed my view of what stuffing can be.
If I don’t see y’all before then, I want to wish you a happy Thanksgiving. We’ll be staying in Massachusetts this year, which I’m kind of excited about. It’s exhausting traveling during the holidays… I’m looking forward to staying put for a few days. Of course, I’ll miss my parents and sister and my nieces. But I’m sure I’ll make it down there soon.