The Yum Yum Factor

I LOVE turkey dinner, I love stuffing and I love stuffing that has been cooked inside the turkey. I know, I know, everyone says it's best to cook it outside of the turkey, call it dressing instead and stuff the turkey with aromatics but I don't care. That's not how I roll. I have been using Portuguese corn bread for at least 20 years or more now because it's so dense and heavy that it is the only bread that doesn't fall apart and turn to mush. It stays soft, moist and delicious but most of the bread cubes kind of retain their shape. I do tinker with it, sometimes adding nuts or chestnuts, leaving the cranberries out,  changing up the pancetta or crumbled italian sausage or chorizo, leaving meat out but I try to never change up the type of bread I use if I can help it. Portuguese Corn Bread Stuffing 1 loaf portuguese corn bread 2 stalks celery, finely chopped 1/2 fennel bulb, finely chopped 1/4 cup butter 1 leek, halved lengthwise and sliced 2 ...

I love my Artisan Bread in Five Minutes a Day book. It has turned me into a bread baker for the first time in my life. I have a lot of problems with my wrists and I just can't knead a proper loaf of bread so I was just sort of resigned to the fact that this meant I could never bake a proper loaf of bread. I have their new book with the whole grain breads too and I have not made a bread that has not turned out yet. It's such an easy, forgiving method that I truly think a trained chimp could turn out a decent looking boule so I don't get too cocky about my skills. It's basically bread making for dummies and I really should stop telling everyone I know about it because by letting them all in on my secret, I am also taking away some of my own thunder but I just can't keep something this great to myself. I don't know how it can be that I haven't made this particular bread before, since I love Portuguese corn bread but I haven't. I didn't want to mak...