So, I thought I’d start things off by tackling the tough things first. Stuffing.
I know, it’s a pretty controversial topic – cooked in or out of the bird? Packaged mix or homemade – Grandma’s standard recipe or something new?
In my family, the answer to that question was always easy. We did not have stuffing. Since my grandparents were immigrants, Thanksgiving was a new holiday for them and although my Gran happily made a turkey with gravy, cranberry sauce and potatoes, she was NOT going to make stuffing.. or a pumpkin pie for that matter..
So, for me, stuffing was never an issue – until I was in college – and had stuffing for the first time.
It was not a memorable occasion. In all honesty, I couldn’t see the appeal – salty, mushy and grayish brown in color I honestly couldn’t understand why someone would allot valuable stomach room to it. But as the the years passed I had different versions – some made with bread, and some made with rice and all sorts of delicious ingredients. Now this was something I could definitely devote some tummy space too!
This bread pudding definitely falls into that category. Technically, it’s not really a “stuffing” – there is no chicken stock in sight. Instead, it’s made with half and half and cheese (I know, need I say more??) and it goes beautifully with turkey. Yes, it’s a bit rich but as they say “it’s the holidays!!”