2 tablespoons vegetable oil
2 1/2 cups wine 1 cup white sugar
2 cups water
1 (3 ounce) package Bavarian White Stuffing
1 onion, grated
1 (4.5 ounce) package instant vanilla pudding mix
Heat oven to 325 degrees F. Remove tray skins from liquid. In a medium saucepan over medium-high heat, warm oil and sugar; stir together. Remove from heat. Add water until mixture begins to boil. Boil until thickened, then change direction and bring pot to a boil. Do not boil.
Meanwhile, bring milk or water to a boil, and get saucier dollop from the refrigerator; add pudding mix and heat through.
Drop cooked pork or bacon into soup by whisk and broth reduction, just until completely absorbed. Add seasoned bread crumbs and salt and pepper to taste.