Holy mother! There is stuffing and then there’s the brilliance that is masala stuffing. Warm, savory, and perfectly spiced, this stuffing is absolutely unreal and sure to become a holiday staple.
Masala stuffing was my absolute favorite thing on the table this year. Clearly, I like my people. Well ok, I actually tend to dislike most people, but food is a different story. I love food. All food. Unless, we’re discussing the merits of kale. Which really is as simple as this: Person A: I like kale. Priya: Lose my effin number jerk. I’m so hopped up on kale hate that I’m not even sure where I am with this write up anymore. For that matter, have you ever noticed the exhausting rosy glow that bloggers feel the need to put on their posts. As if they defecate marshmallows, I tell you. What really happened is, we spent hours making something (if it turned out, if not, there goes the next week of my life and it’s worth), then an hour or so taking pictures, editing pictures, hating pictures, and then finally eating the dish, that quite frankly, you’re well over. But back to the glow:
As I spend countless joyous hours in the kitchen with the women folk, bathed in abnormally golden light. We rejoice in whatever foreign stereo type people put on us. We take in the aromas of the spices, herbs, and think back to the mystical and magical moments about growing up in the old country and thinking – oh look no…(well isn’t that convenient, I just realized that I don’t know what sundi is in English. It’s a small crawly awful thing. Also, no, I shan’t Google it, I’m fine to not know what disgusting vermin are called in multiple languages) in our flour or spices. It’s not the mythical land that you think it is. In fact, it’s hot and often causes the need for extra deodorant. But the pani puri is better than sex. That’s right Nash, I said it. Maybe if you came with a side of chutney? But I digress and honestly feel that it should remain external use only.
So about this stuffing. It’s incredibly easy to make, which really is one of it’s selling points. The majority of the flavors infuse during the baking process, which is brilliant because you don’t have to be meticulous about layering your flavors. It really is a bit of a mix, bake, and enjoy. The only few notes I’d make are: Dry your bread out thoroughly or it will be a soggy mess. Remember to cover it for the first portion of the bake or it will burn the bread pretty quickly. Other than that fluff and serve. Good luck and enjoy stuffing and fluffing, or is it fluffing and stuffing. Same same?