reason to have a second helpin' of stuffin...in memoriam.

Ruth M. Siems, Inventor of (Stove Top) Stuffing, Dies at 74

The secret lay in the crumb size. If the dried bread crumb is too small, adding water to it makes a soggy mass; too large, and the result is gravel. In other words, as the patent explains, "The nature of the cell structure and overall texture of the dried bread crumb employed in this invention is of great importance if a stuffing which will hydrate in a matter of minutes to the proper texture and mouthfeel is to be prepared."

who knew?

mouthfeel. weird word.