In the three and a half years I’ve been doing this blog, I’ve learned a few things about my fellow cakers. Mainly, that we like man-made fibres and consider Hee Haw high art. Another thing I've learned about cakers? We're perplexing creatures. When I saw this recipe for homemade Stove Top Stuffing, I took my Tilley hat off and gave my head a scratch. I mean, why? Why would cakers go through all the trouble of making something when they could just buy a box?
The answer? Pride. Cakers like nothing more than boasting that processed food isn't limited to the supermarket. You can also make it in the comfort of your own wallpaper-bordered kitchen.
Now, I consider myself a stuffing connoisseur, so I was doubtful about this recipe. But it was delicious and tasted just like the real thing. If you can consider something that's fake real. (Ouch, that thought just hurt my head!) It was salty and savoury and, best of all, I didn’t have to buy a turkey to cook it in. Or even a pigeon, which, in my family, was all we could afford at Christmas.
P.S. Come back Wednesday for a special – and salty! – caker Christmas craft!
1 envelope Lipton Onion Soup Mix
1 cup water
8 cups bread crumbs (cut into ¼” pieces)
1 teaspoon poultry season
½ cup butter
In medium saucepan, add Lipton Onion soup mix to water; bring to boil and simmer 5 min. Stir in poultry seasoning and butter and set aside. Toast bread cubes lightly in moderate over till cubes are dry. In large bowl, add seasoned onion mix gradually to bread cubes, tossing lightly till coated. Return stuffing to saucepan, cover and let stand in warm for 5 min., stirring occasionally.
Source: Madoc Centennial Cookbook - 1978