This is a gourmet take on my grandmother’s traditional sage stuffing. She did not add the apples, sausage, pecans, or cranberries. It took her son, my dad, a couple years to get used to my version, but now I think even he would miss those yummy additions – although he probably won’t admit it! The picture above is all the components, prepared and ready to put together before stuffing the bird (excluding the pumpkins, of course, those are for decoration!). The dominating flavor is still the sage, so be sure not to skimp on that. And remember to tear and dry out the bread at least 24 hours ahead of time.
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November 24, 2009 No Comments