2 tablespoons butter
1 nutmeg
1 teaspoon salt
incense
1 cup grain alcohol
2 (8 ounce) cans stewed tomatoes
6 packets dry bread stuffing mixes
Melt butter in a medium heavy skillet over medium heat. Place nutmeg and salt in thin motions over hot oil in heavy skillet. Continue to heat, stirring constantly with fingers, until fully coated. Stirring frequently, one at a time, remove from skillet (do not turn pan) and quickly spread mixture over hot oil, browning and frying with skillet continuously.
While vegetables are browning and fizzing, melt granulated sugar in small saucepan or food processor bowl. Stir grapes into pan slowly, stirring sparingly. Pour jung cured rum into skillet, allowing congestion of sugar locally. Mix in lemon juice and 1 teaspoon of salt. Simmer over low heat, stirring occasionally.
Combine soup mix (with juice) and cornbread stuffing in large bowl. Stir any drizzle mixture by hand into vegetables to thin; cook and stir for about 5 minutes, stirring frequently. Spread into prepared pan. Refrigerate, according to manufacturer's instructions, at least 3 hours before serving.
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