LET'S COOK: Thanksgiving means stuffing, stuffing and more stuffing
By CHARLES REPNOW, Freelance writer, rep.now@hotmail.comArticle Photos
The vote is in. My taste buds have decided that the top three dishes served at Thanksgiving dinner are cornbread stuffing, cranberry stuffing and more cornbread stuffing.
Do you recall those commercials several years ago for Butterball turkey? Aunt Clara and Aunt Millie are about to have their first Thanksgiving dinner at their favorite nephew's home and his new bride, Betsy, is doing all the cooking. As they motor their way to the festivities in their tan and gold 1978 Buick Riviera coupe, they both are decked to the nines in their polyester Butte Knit ensembles complete with driving gloves. The discussion turns to how the roasted turkey will be. In one smug accord, their voices unite, "Dry!"
They obviously did not take part in my recent survey. Since when is the turkey the most important aspect of Thanksgiving dinner?
My mouth does water when viewing those Norman Rockwell images of Grandma standing by Grandpa, who is at the head of the table waiting to carve this glorious tan, stuffed turkey. Proudly it rests like a crown on the regal platter complete with a necklace of glazed baby carrots, white pearl onions, and little Brussels spouts pretending to be emeralds. Impulses of sweet joy leap in my heart with the thought of recreating this image with my own family. When the cooking channel comes calling, we will need two wall ovens plus a full range in our kitchen. Thanksgiving will be such a joy as two turkeys will be prepared with ease one simply for the Rockwell look-a-like photo and the other for dinner. Rest assured, however, the show turkey will delight our taste buds later as turkey pie and variety of sandwiches.
Stuffing vs. dressing
Shall we call it stuffing or dressing? My own personal take on it happens to be if our bread mixture is roasted with the meat it is stuffing, and if it is baked in the casserole solo I call it dressing.
Properly made, stuffing adds radiant flavor to meat. We must be open to the idea to change our seasoning and ingredients to marriage well with our selected meat. Stuffing allows for the slow distribution of own selected seasoning and spices into the meat. Just when you think things can't get any better, they do. The mingling of the juices and fats in the stuffing during roasting is the very reason that stuffing is my favorite dish at Thanksgiving.
For many of you seasoned cooks, making dressing is not a favorite task. You have repeated making dressing dozens of times and your boredom factor practically reaches to the moon. So let me help you change it up. Dare to embrace change when thinking of your selection of pans -- or cans. Folks will really think you have it together when your dressing is served at the table in the shape of muffins. Or how about baking it in a large pineapple juice can? This allows you to truly show off as you slice this savory cylinder with elegance. And remember to grease all baking items well for an easy exit.
I share with you two masterpieces from my stuffing recipe gallery.
Corn Bread Stuffing
This savory mixture will win your heart and will stuff a 10- to 12-pound turkey. I make my own corn bread when using this recipe.
1 cup of chopped onions
1/2 cup or more of butter
6 cups of cubed cold and dry corn bread
1/2 cup dark raisins, optional
1/2 teaspoon of chopped parsley
1 teaspoon chopped green onion
2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon sage
1 teaspoon garlic
1/2 teaspoon thyme
1/2 teaspoon mace
1/4 teaspoon ground cloves to be used with raisins
Cold milk (approximately 2-1/2 to 3 cups) combined with 2 eggs
Melt butter in frying pan and add chopped onions. Cook for 5 minutes. Remove from heat and place in a large bowl with corn bread and next 10 ingredients. Blend well and moisten with egg and milk mixture until quite moist. If you are making dressing, you will want it to be more moist. However, with stuffing it can be a bit drier as the juices and fat from the turkey will be adding moisture.
Cranberry Stuffing
While living in Massachusetts, I enjoyed this combination. This will stuff a 12-pound turkey and is very attractive.
1/2 cup chopped celery leaves
2 tablespoons of parsley and green pepper chopped fine
4 tablespoons spinach, chopped fine
1/2 cup of butter, divided
1 quart of dry bread, cubed
1/2 cup brown sugar
3 cups of chopped cranberries
2 teaspoons dry onion
1/2 teaspoon of each marjoram, sage, thyme and mace
1/8 teaspoon nutmeg
5 well-beaten eggs mixed with 1/4 cup chicken stock
Cook celery leaves, parsley, green pepper, spinach in half of butter over low heat for 5 to 7 minutes. Transfer to bowl and add bread, brown sugar, cranberries, onion and spices. The brown sugar should be sprinkled in. Blend well and moist with egg and chicken stock mixture until it begins to stick in mounds. You may select to add a bit more bread at this point.
