Recipes and Stories

26 November 2014 Mastering Thanksgiving XI—Turkey and Dressing

November 26, 2014

Tags: Thanksgiving Dinner, Cornbread, Cornbread Dressing, Classic Southern Cooking, Classic American Cooking

The cornbread, biscuits, and seasonings all tossed toghether for the dressing, awaiting its moistening dose of rich broth
If all has gone well and you’ve done enough basic prep by tomorrow, your only really big job will be the turkey and dressing. If you haven’t tried to roast a turkey in a year (or have never done it), relax: a turkey roasts just like a chicken – it just takes longer. Allow plenty of time and remember that it doesn’t have to look like those magazine covers. (more…)

26 November 2014: Mastering Thanksgiving IX—Cornbread for Dressing and Stuffing

November 26, 2014

Tags: Thanksgiving 2014, Thanksgiving Dinner, Cornbread, Cornbread Dressing, Classic Southern Cooking

Skillet Cornbread for dressing: the hardest part will be restraining yourself from eating it all before you can make the dressing!
Before tackling the stuffing or dressing, a quick word about tradition, with a word (and recipe) for one of the ingredients from my own tradition.

The wonderful thing about what you put into that savory bread pudding that accompanies your turkey, no matter what you put in it and whether you bake it in the bird or out of it, is that it’s one time that sticking to tradition will win for you every time. You really don’t have to think about it, analyze it, or reinvent it—you just make it and sit back and bask in the praise. (more…)

17 November 2012: Mastering Thankgiving Dinner IV--Cornbread and Dressing

November 17, 2012

Tags: Thanksgiving Dinner, Dressing, Cornbread Dressing, Cornbread

Cornbread the way God Meant it to be: made with no sugar and baked in a cast iron skillet.
Today’s post is late because it’s my birthday, and is about dressing and cornbread because—it’s my birthday, and for this one day I can be personal and frank.

Whoever figured out how to recycle stale bread by seasoning it with herbs and spices, moistening it with broth, and then shoving it into a roasting fowl so that it slowly baked, basting itself in the juices from the bird while it rotated on the spit, is one of those thousands of unsung culinary giants that has been lost to history. But that the idea survives to this day is a testament to its sheer genius, and it’s a shame that they never got due credit. (more…)