Thursday, November 15, 2012
Dressing or Stuffing with Variations
Growing up on the farm in Pickerington, Ohio, it was always dressing; never stuffing, and it stayed dressing, after moving to Louisville later. It never had cornbread in it.
Here’s the scoop (I think!): If it’s not cooked in the bird, it’s dressing ~ if it is cooked in the bird, it’s stuffing. Sometimes I stuff the bird, sometimes I don’t, and other times, I do both; but it’s all dressing to me.
Last weekend, I made an early Thanksgiving dinner for some people we were happy to have visit. Along with all the usual Thanksgiving dishes, I wanted to try this recipe from Christopher Kimball’s, The Yellow Farmhouse Cookbook. This is one of my favorite cookbooks, sort of unique as it is filled with old farmhouse “receipts” which are in the spirit of farmhouse cooking ~ using simple ingredients, simply prepared, and updated, or not, by Keller.
This is a basic country dressing, made a touch more elaborate with the addition of apples and dried cherries. Pecans, walnuts, or almonds, may be added, as well as chestnuts, prunes, raisins or browned sausage meat. As it only takes a half-hour to bake, it can be put in the oven at the point when the turkey is done, since the bird has to rest for at least 20 minutes before carving.
I will be making this again on Thanksgiving Day!
4 cups homemade bread cubes, rice, cornbread or barley
4 tablespoons butter
1½ cups chopped onion
½ cup chopped celery
¼ cup chopped parsley
¼ cup scallions or chives
1½ cups dried cherries, or raisins, apples or prunes
½ cup pecans, or walnuts, toasted (optional)
½ pound sausage meat, crumbled and browned
2 tablespoons minced fresh sage, thyme or oregano
¼ cup white wine
¼ to ¾ cup chicken broth, do not use so much as to make it mushy
Salt and pepper, to taste
Heat butter in a skillet and sauté onions for 5 minutes over medium heat.
Add celery and scallions; sauté for 2 minutes.
Mix together all ingredients in a large bowl.
Be light with the liquid, starting out with only ¼ cup broth.
Heat oven to 375 degrees.
Butter a 2-quart baking dish and add dressing.
Cover with foil and bake for 15 minutes.
Remove foil and for an addition 15 minutes or until the dressing is brown and crisp on top.
Just what do you serve on Thanksgiving ~ stuffing or dressing?