My Thanksgiving meals always include cornbread dressing.
I follow my mom's recipe for making cornbread dressing.
She never stuffed her dressing inside the turkey cavity.
She only used Pepperidge Farm Stuffing in the yellow bag.
I also add butter, day old bread, dried rubbed sage, sauteed onion and celery, and turkey broth to my dressing like she did.
This year I'm serving herb dressing along with the corn
bread stuffing. I was watching a cooking show and the
cook made herb stuffing with apples and walnuts! Wow,
what a unique recipe! I tweaked the recipe when I tried
it. I also added ingredients I felt my family would like
in the herb dressing. I made herb dressing with celery,
onions, diced apples, chopped walnuts, cooked pork
sausage, mushrooms, cream of celery soup, and broth.
I love gravy with most of my meat dishes. I must serve
gravy with my Thanksgiving turkey and dressing too.
Mom made her gravy from a roux of browned butter
and flour. She added the roux to the turkey broth and
simmered the gravy until it thickened. I am too tired
after cooking the Thanksgiving meals. This method is too much work. My gravy making method is quicker. I strain
the turkey broth and add it to a pot. I make a slurry with
flour, espresso powder, and some turkey broth. The slurry
is added to the pot of broth. The gravy is simmered
until it boils and thickens.
Herb Dressing and Gravy
NOTES;
* MY FAMILY USES THE WORDS STUFFING
AND DRESSING INTERCHANGEBLY!
* AVOID GREASY GRAVY: NO BUTTER
NECESSARY IF YOU HAVE RICH CHICKEN
OR TURKEY BROTH.
* ADD CUP OR MORE OF CUBED DAY-OLD
BREAD (BISCUITS, BUNS, SANDWICH BREAD)
TO IMPROVE TEXTURE OF THE DRESSING.
* NEVER USE PLAIN WATER IN THE
STUFFING/DRESSING. USE CHICKEN
OR TURKEY BROTH FOR SAVORY TASTE.
* EGG AND/ OR CREAM OF CHICKEN,
MUSHROOM OR CELERY SOUPS
ADD MOISTURE TO STUFFING/DRESSING.
* FRESH SAGE LEAVES CAN BE FRIED
IN BUTTER. REMOVE LEAVES BEFORE
SERVING. ADD FLAVORED BUTTER
TO YOUR DRESSING & GRAVY. THE
SAGE LEAVES CAN BE USED AS
GARNISH.
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