That's the stuff!

Stuffing, as I know it, is a mixture of cubed/dried bread, onion, celery, salt, pepper, and other spices.

I think it’s the best thing since sliced bread . . . or cubed bread . . . it’s yummy.    I’m not a stuffing snob . . . I’ll eat Stove Top or pre-package dried bread or homemade.  It doesn’t matter . . . its all good.

Other than the obvious convenience, why use instant stuffing?  What’s in those boxes that’s so special that we stopped making our own stuffing at home?  Not really all that much . . .

Chances are pretty good that you already have everything you need  . . . bread, butter or margarine, broth/bullion, dry thyme, seasoning.

That’s what’s in most boxed stuffing mixes . . . if you’ve got onion and celery in the fridge, even better.

Figure two slices of bread per person.  Use stale bread . . . I leave fresh bread out on the counter over night.  You can trim the crusts if you want . . . but waste not, want not.  Cut each slice of bread into about 16 little squares. 

Chop the onion and celery into small slices and sauté in a half a cup of butter until soft.  Then add the bread squares and your seasonings.

When the bread begins to brown, put in a little of your clear soup. It's impossible to say how much - every batch of stuffing is different. Just add it, little by little, until the stuffing holds together.

Taste it . . . if it tastes good then you’re ready to stuff whatever needs to be stuffed.  For the sake of making one of my favorites . . . stuffed pork chops. 

Put the stuffing in a greased baking dish.  Top with pork chops.  Sprinkle the pork chops with your favorite seasoning . . . I use either Season All or Tony Chachere’s Cajun Spices in just about everything.  If you want them especially decadent put a little pat of butter on top of each pork chop.

Bake in a 350 degree oven for 30 to 45 minutes depending on the thickness of the pork chop. 

The full meal consists of a serving of pork chop with stuffing, mashed potatoes, corn and applesauce. 

NOM-dilly-icous!