| I was one of those sad children who grew up completely stuffing-free
(perhaps because I also grew up pork chop-free?). I didn't learn the
joy of stuffing (or a juicy chop) until early adulthood, when I left
the nest. Uninitiated, I had always assumed both were something yucky
in taste and texture—like liver and overcooked Brussels sprouts.
And the silly commercials with children conspiring to get extra helpings
of stuffing always seemed like an adult-manufactured scam—just
like the one perpetrated against the pathetic anemic kids conned into
scrambling for bowlsful of the depressingly wholesome Life cereal—something
left to families who denied their children candy and soda. I was devastated
to learn that the combo was not only tasty, but an American supper
stand-by.
Well, after giving my parents a good tongue-lashing, I plunged
head-first  into
the world of stuffing. In the beginning, I stuck to legitimate stuffing:
wild rice and mushroom, traditional cornbread, pine nuts, rice,
bread cubes, and chicken livers. But after a few years of gazing
longingly at the bright yellow and red box on the grocery store
shelf, I finally gave in and tried StoveTop.
Was I in for a surprise! Although it is admittedly lowbrow, StoveTop
has a delightfully soothing Midwestern flavor and "cooks" up in
a jiffy. I prefer the Pork flavor—even with poultry. Try some,
pronto! It's economical, quick comfort food that really is a welcome
substitute for the exhausted potato. Although, if my dinner plate
is representative, a better slogan might be "—along
with potatoes!"
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