I’m deep into mourning now that Thanksgiving is more than a week behind us. It’s my favorite day of the year and now I have to wait 50 more weeks until the next glorious Thanksgiving feast. This year at my family celebration more than one of us openly wondered why we only do a huge turkey feast once a year (we never have turkey for Christmas). Turkey is delicious, yet I, like so many other Americans, relegate the poor bird to one meal a year.
The real travesty in my mind, however, is that I don’t get stuffing more often.
Stuffing is delicious. My father’s stuffing, or dressing as we call it because it isn’t stuffed in anything, is the best I’ve ever had. It’s chock full of delicious fall flavors including thyme and sage, and four (yes, four) different meats. He uses the classic beef, veal, and pork combination and then adds in some ground turkey just to be cute. It is Thanksgiving, after all.
With sage being one of my favorite flavors, it should come as no surprise that I love dressing. While it may be a little unrealistic to have an entire Thanksgiving feast more than once per year, I think we definitely need to work dressing into more meals. Why does it have to be solely for birds? Heck, I don’t know anyone who actually uses it to stuff the bird anymore. It’s pretty gross and not very sanitary. Let’s change the conventional wisdom and start finding other places to serve dressing.
This year, I’m making it my goal. My family has lots of cookouts during the summer. Why don’t we have a big steaming crock of dressing? It would go great with some burgers and hot dogs. Heck, stuffing is so good that I don’t think it even needs a special occasion. With meat, bread, and some mirepoix (onions, carrots, and celery) it’s practically a whole meal in and of itself. One of these days I think I’m going to cook myself a batch of stuffing and eat it for dinner. Maybe tomorrow….
Clacked by Bob Degon
on Dec 09, 2009 @ 10:00 EST5EDT
