So here I am up at 6 a.m. on Christmas morning making "dressing" — that's what I call stuffing when it is not stuffed into the bird. I'm probably insane on some important level, but there you go.
This year we'll again have a cornbread dressing, cooked in a casserole dish separately from the Guinea fowl capon we are planning to spit-roast in a couple of hours. Both the bird and the dish of dressing won't fit into our oven at the same time, so we have to juggle.
Yesterday I made a list of ingredients for my dressing, so I wouldn't forget anything this morning. Giblets, sausage, mushrooms, bell peppers, cranberries, sage, pistachios, thyme, onion, garlic...
I also started preparations by doing what I could do ahead. Shell out a bowl full of pistachios, for example. Peel, chop, and sauté some onions. Wash, slice, and cook some mushrooms.
Actually, I made the cornbread base for the dressing on Friday. Yesterday all I had to do to it was cut it up into little cubes.
Then I'll toss it with the other ingredients — those mentioned just above plus some cooked sausage meat, the cooked Guinea fowl liver, some dried cranberries that Walt re-hydrated yesterday, some sliced bell peppers from the freezer, and so on.
I'll try to get this organized into a recipe later today or tomorrow — including a recipe for the cornbread. At this point, it's pretty free-form. Moistened with broth and duck fat, bound together by a couple of beaten eggs, it will all become a savory (corn)bread pudding.
Merry Christmas to all. Et bon Noël.
What a great looking dressing!ReplyDelete
Merry Christmas to you, Walt, Callie and Bert and best wishes for 2017.
Merry Christmas to you and yours too, BettyAnn. All the best for the new year.Delete
Merry Christmas Callie, Ken.... and Walt! Have a good feast....ReplyDelete
Here, stuffing is stuffing.... in or out of the bird!
This one looks tasty.... ours will involve chair and chestnuts!
Merry Christmas to you and Pauline too. We've made chestnut stuffings in the past, but I always come back to cornbread, which is what we often had in the U.S. The bird is on the spit and turning constantly, so the breast should be tender and not dry. Tuscan kale and sucrine squash are the accompaniments. More tomorrow...Delete
I read in the U.S. Joy of Cooking book that the term "stuffing" was too vulgar-sounding or suggestive to the Victorians. To the Americans too, I guess. So the term "dressing" was adopted. Now some of us make a distinction between stuffing and dressing.Delete
Merry Christmas guys! Your Christmas meal looks and sounds delicious. I bet preparing it is just as much fun as eating it. I will be dropping in at the caterer presently to pick up our lunch: foie gras, followed by a 'râble de lièvre' in an mustard cream sauce. Can't wait to tuck in :) Have a lovely day. MartineReplyDelete
Merry Xmas to you both. Your meal looks so classy and delicious. Hope you enjoyed it all and had a wonderful day. Love to read about other cases so different from oursReplyDelete
Xmases for goodness sake not casesReplyDelete
haha, had never heard that about stuffing vs dressing! merry XmasReplyDelete
Joyeux Noël Ken. Looks good and tasty :-)ReplyDelete
Mmmm it all looks tasty ! I made cornbread a couple of days ago for mine .. making just a basic Southern style stuffing to go on the side since dinner will be fresh roasted Salmon instead of a Turkey :)ReplyDelete
Try it one day .. cornbread stuffing as a side with roasted filet of salmon. Happy Holidays !!
Looks great! We've never used home-made corn bread for ours... we buy the Pepperidge Farm bags of stuffing. They're more like croutons because they're pretty dry.ReplyDelete
Merry Christmas, Ken!
Hi Ken and Walt--Merry Christmas! Your influence is felt far and wide; our Christmas Eve dinner was stuffed mushrooms, inspired by your write-up a few days ago (Tony sent you a photo). Came out great! Thanks for sharing your life with us.ReplyDelete
Chris and Tony
Thanks for sharing your life with us, Ken and so many good recipes. Merry Christmas and wishing you and Walt a wonderful New Year.ReplyDelete
The stuffing-dressing sounds delicious. Hope you had a merry day.ReplyDelete
Bon Noël, if a bit late.