I don’t know about you guys, but I love stuffing! Mashed potatoes and gravy aside, stuffing might be my second favorite dish on a Thanksgiving table. That said, after having it every year for the past 34 years and having made variations ranging from chocolate to North African style, I decided it was time for a change.
This year, I decided to ditch stuffing for bread pudding. It’s soft and creamy in the center with a hint of sweetness from the Kabocha pumpkins. On top, there’s a cheesy and crispy crust, making for a welcome change to accompany the roast bird of your choice.
Check out the full post and recipe on PBS.