If you had asked me about stuffing last summer, I would have assumed that you were speaking of teddy bear innards and told you about my stuffing-related run in with the law (I'll share that at the end of this post). This summer, however, my focus is on the edible kind of stuffing - savory bread pudding loaded with farm-fresh vegetables.
Serve summertime stuffing shots in snazzy shot glasses at your next dinner party. Call the course an
amuse-bouche rather than an appetizer for added hip points. Or, if you are a purist - someone who believes that stuffing must literally be stuffed in something - stay tuned for my next post.
