The story above is a satirical post sponsored by Kraft’s Un-Potato Stove Top Stuffing campaign. If you have a boring potato story of your own, you can submit it for a chance to win a $100 American Express gift card. Full contest details are posted at Technorati Follow along on Twitter too with #unpotatofest. I have received compensation for participation in the “Un-Potato” campaign from Kraft Foods.
When I want to put a carbohydrate on the table for dinner, I’ve recently been turning to stuffing. Don’t get me wrong, I love potatoes, whether they’re sauteed in duck fat or mashed with butter and heavy cream, but it’s fun to mix things up and varied at dinner. Stuffing is a surprisingly versatile side that cooks up much faster than a batch of Idaho potatoes. It’s is like a blank canvas with great texture, just waiting for the flavor of the day. I love to throw in dried fruits, apples, and pears to do a little sweet and sour side. To get my family really excited, I often throw in a little bacon. Nothing gets the kids more eager to set the table than the smell of bacon wafting through the house.
Now I’m not a big fan of Jessica Seinfeld‘s hide the vegetables and trick your children philosophy, but I don’t turn my nose up at all tricks. I’ve used stuffing to introduce new vegetables in our weekly rotation: slivers of Brussel Sprouts, julienned zucchini, or small dice of sweet potato go down easy when they’re nestled with pillowy stuffing.
I usually make the whole box as a casserole, but I just learned that Stove Top has just come out with a larger canister version to make smaller quantities in the microwave. I’ll be adding that to my pantry with my next grocery run. Below is my current favorite combination, I can’t wait to hear how you play around with your stuffing.
Bacon, Apple and Cranberry Cornbread Stuffing
1 package of Stove Top Cornbread Stuffing
4 strips of bacon, cut into 1/2 inch pieces
2 apples, peeled and cut into large chunks
1 cup of dried cranberries
- Prepare the stuffing according to package directions.
- In a large frying pan, cook the bacon over medium heat. When the bacon is lightly browned, add the apples and cranberries. Saute for 2 to 3 minutes, until the apples begin to soften, and add 3/4 cups of chicken stock. Scrape up the bottom to get all the browned bacon bits.
- Pour the bacon, stock, and fruit into the cooked and fluffed stuffing. Mix well together.
- Place the mixture in an oven proof dish with a cover. Cover and cook at 375 degrees Fahrenheit for 30 minutes.
- Enjoy immediately on turkey or chicken.
This post was sponsored by Kraft as part of their Un-Potato Stove Top Stuffing campaign. If you have a boring potato story of your own, you can submit it for a chance to win a $100 American Express gift card. Full contest details are posted at Technorati.