Re: Another gravy swamp.

Michael Trew wrote:

On 11/20/2024 1:50 PM, Cindy Hamilton wrote:

On 2024-11-20, Michael Trew <michael.trew@att.net> wrote:

On 11/20/2024 4:55 AM, Cindy Hamilton wrote:

 
There might be cranberry-orange relish, which serves as a
dessert for my husband and as a snack for me later.

 
That reminds me, I need to go grab a bag of cranberries and an
orange. All of my relatives who'd supply homemade cranberries have
passed unfortunately, and no one else enjoys it enough to bother.

I made it once from scratch but while others used to it, liked it, Don
and I wanted our old comfort food version.  That's the 'been around
forever can'.  We put it on the Rum bread I make every year for Tday
and Xmas.

To each their own, but it ain't Thanksgiving dinner without a bit
pot of mashed potatoes to go under that gravy.  I'd gladly trade
my dressing for the potatoes.

 
Both of us prefer stuffing.  Potatoes are delicious, but we
don't need two carbs, even on Thanksgiving.

 
I grew up with stove-top stuffing, and I'm still a bit scared from
that, perhaps that's why I always pass on it.  I'd probably enjoy
however you make it a lot better.

I don't hate stove-top brand but prefer Pepperidge Farm herb version.
(not cornbread, just not a fit to my or Don's traditions.

Try this out?  Since you bake with no machine, I'll dispence with the
directions but start a standard white loaf but load it heavily with
standard herbs such as you like in stuffing.  Hold off on the onion and
garlic at this stage as it will affect the rise.

<https://happymuncher.com/spices-for-turkey-stuffing/#:~:text=Turkey%20stuffing%20is%20an%20essential%20part%20of%20any>

Those are traditional seasonings.  I like Sage, Rosemary, Black Pepper,
Nutmeg, (later added onions and garlic), and Cumin.

For 'D' I'd recommend mix white and his dark bread for texture.  You
may like a whole wheat.  Same seasonings.

Think about types of crushed nuts you like in there.  Roast them at the
side then have them available as sprinkles on the stuffing.  Bits of
fruits (lignon or something like that for 'D'?) set aside for sprinkles.

Basically mix the bread, bake, then slice and toast it then let dry the
rest of the way.  A favored time of Charlotte's was tearing up all the
stuffing bread then drying/toasting in the oven on a low heat.  Once
bread ready, sprinkle with onion and garlic powder to taste.  When
ready to make, add butter and broth.  This can be stuffed in the bird
or as more common today, baked separately.

I gather some of the kids are old enough to enjoy ripping the bread up
for you!  I'd say 6-13yo's get a kick out of it (grin).