My Favorite Thanksgiving Dressing
With the holidays fast approaching, I have been asked to post some of my favorite tried and true recipes.
So, I would like to propose some recipes appropriate to these tough economic times, and share some time, money and energy-saving tips. There is no reason that the economy has to hurt our kitchens or our reasons for being thankful this season.
Tip # 1 - If you are celebrating Thanksgiving, and are the "Cook in the Family" who will be making the turkey, order your fresh turkey now. If you will be cooking a frozen turkey, check to see if you can order one. Put it on your calendar so you don't forget.
I will add another blog on what to do if you can't find a turkey later. There are a lot of alternatives!
Tip # 2 - Split the time and financial responsibilities amongst the guests at Thanksgiving. In other words, if "I'm the Cook in the Family" is bringing the turkey and gravy, "Can Nuke a Mean Dinner" can bring the dressing and mashed potatoes, and "Can't Boil Water" can bring the veggies and dessert. Make it a memorable family collaboration!
I always make a dressing, not a stuffing (made inside the turkey). Why? I like to stuff my turkey with onions, garlic and herbs, so that the meat is flavorful. And, I am wary of eating cooked dressing that has been stuffed into a raw bird. So this recipe is fool-proof and delicious.
Jody's favorite dressing for 8 guests:
1 bag bread crumbs (the kind that always pops up in your grocery store in November)
1 box chicken stock or low sodium chicken broth
12 oz. Roll sausage (not the patties or links. I like the one flavored with maple.)
1 small onion, diced
1 garlic clove, minced
2 carrots, diced
2 celery stalks, cleaned and diced*
Dried parsley, sage, rosemary and thyme (a pinch of each)
*Take a vegetable peeler and scrape off the top layer of the celery. This will eliminate the stringy part.
In a large frying pan, cook the sausage, breaking up the meat into little pieces as it cooks. Remove the sausage onto a plate. Dispose of all but one tablespoon of the fat, and saute the onion, garlic, carrots, celery and herbs, until the onion is translucent.
Prepare the dressing as stated on the bag, but substitute the chicken stock or low sodium broth for the water. Add the sausage to the onion mixture and combine, and then add the sausage mixture to the dressing.
If your dressing looks too dry, microwave 1/2 cup chicken stock in a glass measuring cup, until hot, and add it a little at a time until your dressing reaches the moisture you desire.
Feel free to experiment with chopped dried apricots, raisins, or fresh diced apple. Throw in some cooked chestnuts. Leave out the sausage if you prefer. It's your dressing - make it your signature dish by using your own special ingredients.
This recipe will take you no time to prepare, so make this as the turkey is resting after coming out of the oven. Remember to cover your dressing with foil, so it stays warm.
Next, relax with a glass of wine, and think about how little time this took to make!
So, I would like to propose some recipes appropriate to these tough economic times, and share some time, money and energy-saving tips. There is no reason that the economy has to hurt our kitchens or our reasons for being thankful this season.
Tip # 1 - If you are celebrating Thanksgiving, and are the "Cook in the Family" who will be making the turkey, order your fresh turkey now. If you will be cooking a frozen turkey, check to see if you can order one. Put it on your calendar so you don't forget.
I will add another blog on what to do if you can't find a turkey later. There are a lot of alternatives!
Tip # 2 - Split the time and financial responsibilities amongst the guests at Thanksgiving. In other words, if "I'm the Cook in the Family" is bringing the turkey and gravy, "Can Nuke a Mean Dinner" can bring the dressing and mashed potatoes, and "Can't Boil Water" can bring the veggies and dessert. Make it a memorable family collaboration!
I always make a dressing, not a stuffing (made inside the turkey). Why? I like to stuff my turkey with onions, garlic and herbs, so that the meat is flavorful. And, I am wary of eating cooked dressing that has been stuffed into a raw bird. So this recipe is fool-proof and delicious.
Jody's favorite dressing for 8 guests:
1 bag bread crumbs (the kind that always pops up in your grocery store in November)
1 box chicken stock or low sodium chicken broth
12 oz. Roll sausage (not the patties or links. I like the one flavored with maple.)
1 small onion, diced
1 garlic clove, minced
2 carrots, diced
2 celery stalks, cleaned and diced*
Dried parsley, sage, rosemary and thyme (a pinch of each)
*Take a vegetable peeler and scrape off the top layer of the celery. This will eliminate the stringy part.
In a large frying pan, cook the sausage, breaking up the meat into little pieces as it cooks. Remove the sausage onto a plate. Dispose of all but one tablespoon of the fat, and saute the onion, garlic, carrots, celery and herbs, until the onion is translucent.
Prepare the dressing as stated on the bag, but substitute the chicken stock or low sodium broth for the water. Add the sausage to the onion mixture and combine, and then add the sausage mixture to the dressing.
If your dressing looks too dry, microwave 1/2 cup chicken stock in a glass measuring cup, until hot, and add it a little at a time until your dressing reaches the moisture you desire.
Feel free to experiment with chopped dried apricots, raisins, or fresh diced apple. Throw in some cooked chestnuts. Leave out the sausage if you prefer. It's your dressing - make it your signature dish by using your own special ingredients.
This recipe will take you no time to prepare, so make this as the turkey is resting after coming out of the oven. Remember to cover your dressing with foil, so it stays warm.
Next, relax with a glass of wine, and think about how little time this took to make!
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