[First of all … is it “stuffing” or “dressing?” I maintain the former, reasoning that it is intended to be “stuffed” inside the bird, absorbing all wonderful drippings and juices that transform stale bread into the tapestry of flavor and richness that make this day so special. Silverbelle Sandy, however, says she read on the Internet that bread packed into avian chest cavities can be a breeding ground for bacteria, potentially turning an epicurean masterpiece. into a gut-clutching disaster. Essentially the argument comes down to “flavor” versus “hygiene.”
Photo and herbs by Silverbelle Sandy
Yup, this is the discussion that we had back in 1999 when SB Sandy and I first got together, and that we continued to have until 2006 or so, when I realized that I am never going to ever have stuffing from inside the bird ever again. If anyone out in The Jungle still has stuffing made the way that the Pilgrims intended, please drop me a line and remind me what it’s like. Happy Thanksgiving, everyone! Or, as we say in The Jungle, “Oo-oo!” SB SM]
SCARBOROUGH FAIR DRESSING
Are you going to Scarborough Fair?
Parsley, sage, rosemary, and thyme
Remember me to one who lives there
She once was a true love of mine.
Not enough turkey at Thanksgiving? If you are planning an encore (or a roast chicken) for Christmas, here is a seasoned herb dressing to consider trying. When someone at the Thanksgiving dinner table in 1999 asked for a copy of my dressing recipe, I came up with the following and named it in honor of the flavor makers – parsley, sage, rosemary and thyme harvested from my herb garden.
- 8 tbsp unsalted butter
- 2 large onions, chopped
- 1 cup chopped celery (about 6 stalks)
- 2 medium apples, chopped
- 1 cup fresh cranberries, chopped (Dried are fine substitutes.)
- 1 cup raisins
- 8-10 cups bread stuffing cubes
- 1/3 cup parsley
- 2 tbsp crushed sage leaves
- 1 tbsp rosemary
- 1 tbsp thyme
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp Old Bay Seasoning
- 2 cups hot chicken stock
In a large bowl, combine the apples, cranberries, and raisins with the bread cubes. Fold in the parsley, sage, rosemary, thyme, salt, pepper, and Old Bay Seasoning.
Melt the butter in a large skillet over low heat. Add the onions and celery; cook over medium heat until soft (10-15 minutes). Combine with the dry mixture. Stir in hot chicken stock, blending all the ingredients.
Stuff the bird? Serve the dressing as a side dish? Or do both? If you choose to serve it as an accompaniment, bake the dressing in a buttered 9” x 13” casserole dish covered with aluminum foil until heated through (about 30 minutes). Uncover and bake another 10 minutes, or until the top is slightly crisp and golden.
— Silverbelle Sandy
Here’s a new take on the Paul Simon classic:
Yum! Thanks for the recipe Sandy. Yours is much more elaborate than my old bread, butter, onion, celery, fresh sage S & P, poultry seasoning and broth. I’m going to try your recipe for Christmas!
As for to stuff or not to stuff…we know about that health risk warning up here in Canada too but I still do it sometimes. Other times I actually do it in my crockpot to save room in my oven and it works great. I let it cook to a bit on the dry-side and then add some of the pan drippings before serving to moisten it and give it more of that “inside the turkey/chicken-flavour”. And sometimes if I have a big crowd, I do both and mix them together before serving.
And PS…If I have leftovers, I freeze them in a ziplock and later on I mix the thawed dressing with some beaten eggs and a little more melted butter and make them into “waffles” in my waffle maker for dinner with some “turkey” breakfast sausage – pass the maple syrup! I just did that about 2 weeks ago bc our thanksgiving was back in early October. Very yummy! They will be even more delicious with your recipe!
Happy Thanksgiving Y’all ❤️