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During the Middle Ages and Renaissance, stuffing became increasingly elaborate. Cooks filled poultry, game, fish, and other meats with mixtures involving bread, herbs, onions, fruit, nuts, meat, and spices. In England, stuffing was historically also called “forcemeat” when referring to certain finely chopped meat-based fillings, although forcemeat isn't exactly synonymous with the bread stuffing we eat today. Bread eventually became especially important because stuffing was a brilliant way to use up stale bread. Instead of throwing old bread away, cooks could moisten it with broth or meat juices and combine it with inexpensive, flavorful ingredients like onions and herbs. Different regions developed their own versions based on whatever was plentiful: chestnuts, oysters, sausage, cornbread, potatoes, rice, dried fruit, and countless other ingredients.
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Fall is a seasonal favorite. It's not extreme like summer or winter, but it's a bit on the chilly side. I've always liked fall more than the hotter seasons because I just have a soft spot for cold weather. I love being cozy and bundling up. Cold weather and food just go together. When it's cold outside you're more inclined to eat more because your body needs more fuel. That's why soups and stews are so common in this time of year, because they can really warm you up. They really stuff you in a way.
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