Subtle Differences With Our Cousins O'er Pond.
How Americans make 'traditional' sage stuffing (thanks to Kraft)
Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamin, Mononitrate [Vitamin B1], Riboflavin [Vitiman B2], Folic Acid),High Fructose Corn Syrup, Onions*, Salt, Contains Less Than 2% Of Partially Hydrogenated Soybean And/Or Cottonseed Oil, Cooked Chicken And Chicken Broth, Carrots*, Yeast, Hydrolyzed Soy Protein Spice, Parsley*, Celery*, Corn Syrup*, Caramel Color, Natural Flavor, Yeast Extract, Sugar, Turmeric, Chicken Fat, Disodium Guanylate, Disodium Inosinate, Artificial Flavor, with BHA, BHT, Propyl Gallate, And Citric Acid As Preservatives.
*Dried.
How the English make Sage and Onion Stuffing (thanks to Shropshire Spice Company)
Wholemeal Breadcrumb, Dried Onion Flake, Dried Sage.
8 answers on a postcard...:
Is it true that Brits boil bacon?
Yes, but bacon in the joint of ham sense, not rashers. Boiling bacon rashers would be as ridiculous as trying to deep fry a whole turkey.
Mmmm...Propyl gallate...You don't know what you're missing!
Better living through chemistry.
How can you resist the subtle aroma of High Fructose Corn Syrup?
You really are smug.
Well, we don't all eat stovetop stuffing ...
Please, don't get me wrong here, I only know what's in it because I eat it! There is something quite delicious in its wrongness.
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