The Yum Yum Factor

Lately I have begun to go through my old posts at my other blog, No ReEats. I will start craving something and comb through this blog, sure that I not only made this tasty thing but I know I blogged it. I remember photographing it and writing about it but I can't seem to find it. For some reason the last place I look is No ReEats, sort of like the fact that Shack always finds his keys in the pants he wore yesterday but that is always the place he ignores because he is sure he didn't leave them in there. Anyway, I am going to start reposting my favourites from over there to here every Thursday so I can have them all in one place, at last. I have moved The Week in Yum to Saturday so, from now on, there will be two regularly scheduled postings each week. Let's get in the way way back machine.... From Thursday, January 26, 2012: It was a rare night where both of my men were going to be home for dinner so I kindly asked them if they would like to put in any requests. I ...

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 ...