Day 2 of our traditional Thanksgiving day menu is the stuffing. It’s not my favorite, but it’s a staple of nearly every Thanksgiving dinner.
Kansas can’t lay much claim to the turkey but we can take credit for the stuffing. Every stuffing mixture is different but the one, main ingredient of any stuffing recipe is bread – a product of Kansas.
One bushel of wheat makes about 90 one-pound loaves of bread. Kansas grows hard, red, winter wheat. Last year, Kansas farmers harvested about 370 million bushels of wheat. That’s about 1/5 of all of the wheat produced in the U.S.
The wheat is planted in the fall and harvested in late June or early July. It can be irrigated or left to grow on rainfall alone. A wheat field is typically sprayed with pesticides at least once to keep insects off of the plants. The pesticides are similar to what people spray on themselves to keep mosquitoes away during the hot, summer months. It does not harm the plant or impact the quality and nutritional value of the wheat.
The nutritional make up of stuffing is hard to determine given its many varieties. According to the nutritional data provided by Self magazine, a 1/2-cup serving of stuffing has about 177 calories and 9 grams of fat. It’s high in carbohydrates and low in protein.
Learn more about wheat and all it is used to make at http://www.wheatfoods.org/AboutWheat-wheat-facts/Index.htm.
You can find some amazing – and slightly different – stuffing recipes at http://www.foodnetwork.com. Enjoy!