National Stuffing Day
The festive season is almost upon us, and it’s time to start thinking about what you’re going to use to stuff your bird, be it turkey, duck, goose, or chicken. Since 21 November is National Stuffing Day, why not do it now.
The usual poultry stuffing consists of bread cubes or crumbs combined with onions, celery, salt and pepper and various spices and herbs, including sage, parsley and commercially made poultry seasoning. Other varieties include adding sausage meat, tofu, oysters, egg, rice, apple, raisins or other dried fruits. An unusual variation consists of sausage meat, apples and dried cranberries.
The first known documented stuffing recipes appeared in a Roman cookbook, De Re Coquinaria. Most of the stuffing recipes in this cookbook included vegetables, herbs and spices, nuts and spelt (an old-fashioned cereal) with some of them also including chopped liver and other organ meat.
Poultry’s not the only dish that can be stuffed – fish, various cuts of meat and many vegetables are often stuffed, among them pork chops, meatloaf, meatballs, chicken breast, lamb chops, bell peppers, tomatoes, zucchini and cabbage. Even a hollowed out loaf of bread can be stuffed and become a fabulous part of your meal.
Go online and search for some new stuffing ideas, stuff that bird, and use #NationalStuffingDay to post on social media.
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