>If You’re Craving Carbs, Turn to Stuffing for a Creative and Fun Side Dish


There’s a bizarre epidemic sweeping the States, spreading from kitchen to kitchen that has public officials concerned. Food fights are breaking out at dinner tables everywhere as husbands and children are taking a stand and demanding an end to boring potato side dishes.
Although mashed potatoes are the weapon of choice, some cooks have been the victim of more dangerous food fight weapons. “My husband threw a hot baked potato at me,” describes Henrietta Jones of Albuquerque, “but because of all my zumba classes, I’ve got quick reflexes and ducked just in time. But it made a nasty grease stain on our wallpaper.”
Public officials are concerned and encouraging husbands and children to put down their potatoes and return peacefully to the table. But anonymously, some admit to wanting to join the crusade. One police officer from Des Moisnes confesses, “My wife has been serving me potatoes since the night of our wedding. Mashed potatoes, baked potatoes, and when she’s feeling a little wild, potatoes au gratin. I love my wife, but if I see another potato, I just don’t know how I’ll keep from exploding. There’s only so much a man can take.”
Kids are known for their honesty and telling the story straight. Teen idol Justine Bieberette gave a special press conference yesterday to tell the world how she felt about potatoes. “They’re boring. They bore me and put me to sleep. I don’t want to ever see another potato on my dinner plate again.”
This potato revolution is one of the most successful grass roots movements America has seen since the 1960s. People of all ages and economic backgrounds are uniting to call for a food revolution, to inspire America to un-boring their sides. Seems like this is the dawn of a new un-potato era.

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

  1. Prepare the stuffing according to package directions. 
  2. 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.
  3. Pour the bacon, stock, and fruit into the cooked and fluffed stuffing. Mix well together. 
  4. Place the mixture in an oven proof dish with a cover. Cover and cook at 375 degrees Fahrenheit for 30 minutes.
  5. 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.

    3 Responses to >If You’re Craving Carbs, Turn to Stuffing for a Creative and Fun Side Dish

    1. Musings of a Housewife says:

      >LOL. I do love stuffing. Of course, it does not agree with my gluten-free self, but I have fond memories…

      Hey, Stove Top should come out with a gluten free variety!!! There's an idea. :-)

    2. unsalty says:

      >Wait a sec…I LOVE mashed potatoes!

      That said, also love the idea that stuffing isn't just for Thanksgiving.

    3. ChefDruck says:

      >I'm a big time lover of mashed potatoes too. The more cream and butter the better. We don't do too many carbs regularly here, so either mashed potatoes or stuffing is a special fun treat!

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