[Sca-cooks] Thanksgiving Cooking in a Corset

[Edouard de Bruyerecourt]

A few years ago, I tried the addition of chestnuts to my dressing, but found
it too sweet for a savoury dish. I'm tempted to try hazelnuts sometime. Mine
is cornbread, garlic, onions, celery, mushrooms, salt, pepper, rosemary, and
a little more sage (I'm fond of it). If being made on the side rather than
in the bird, it's moistened in chicken stock, since I made the bread a few
days early and let it dry out. And that would be good Southern style
buttermilk cornbread except I use yellow meal and don't add sugar.

Actually, I doubt it's Norman. Gol' durn'd Northerners! It's got too much
taste and style. :) Probably from Aquitaine, since their's a certain
"Southern" quality to it.

EdB

> Well, I definitely had non-canonical turkey stuffing this
> afternoon--wheat bread, which is de rigeur, but with the addition of
> crisp bacon chunks.  Tasty, but not what my taste buds expected!
> Now me, I like celery, and onions, and a little (not a lot of sage), or
> maybe some oysters in my stuffing.....nummmy....
> I dunno Edouard, I'm thinking cornbread must be one of those
> fancy-schmancy Norman dishes.....
> --maire, running for the Rock before Lainie gets her for the Norman
> comment....info/sca-cooks