T'day with a French twist Chicago Tribune Take a look at an interesting article we found.
Spicing Up Thanksgiving Wall Street Journal Take a look at an interesting article we found.
Top 10 turkey mishaps: Rachael Ray's test kitchen to the rescue New York Daily News Take a look at an interesting article we found.
While foxhunting is under attack in England, it's alive and well in America.
November 24, 2010
The turkey might be (slightly) overcooked.
The green bean casserole lukewarm.
The rolls burned.
The gravy lumpy.
The conversation strained.
But if you get the stuffing right, all is almost forgiven.
So I thought we should feature this essential part of the meal before it is too late.
Animals have most likely been stuffed since man began cooking food.
After cleaning out the body cavity, man, undoubtedly said to himself, "Self, what can I put in it?"
What is not known.
Stuffing in the Middle Ages was known as farce, from the Latin farcire (and French farcir) meaning to stuff.
And if you’ve sampled some farcical attempts at designer stuffing, like gherkins and prunes, you know what I mean.
The term "stuffing" first appears in English print in 1538.
After 1880, the term "stuffing" did not sit well with the Victorian upper crust, who began referring to it as dressing.
So how did stuffing become such a national phenomenon in this country?
Enter Stove Top in 1972 and their brilliant marketing campaign that claimed it wasn't Thanksgiving unless there was stuffing.
Transformational in five minutes.
In fact a lot of famous chefs, though they wouldn’t admit it, use it as a base to take off from there.
Stuffing is generally made by combining herbs, spices, vegetables and breadcrumbs, with some liquid added like chicken broth, stock, or actual pan drippings.
(The key ingredient is butter; remember it’s only one day a year.)
There are a myriad of ways you can go, with oyster stuffing as popular today as it was in the 19th century. Down south, it's often pecan, rice or cornbread stuffing, but don't call it stuffing, since it's dressing.
Forcemeat and herb stuffings are traditional in Britain.
But whatever stuff you do, Alton Brown and the FDA say do it in a separate casserole.
(Reason being is that turkey is porous and salmonella juices could permeate into the stuffing — so poisoning your guests a successful Thanksgiving doesn't make.)
And if it’s not literally stuffed in the bird, you can’t technically call it stuffing.
But I won’t tell anyone if you do.
I know one thing.
Our community members all have the right stuff.
Thanksgiving Stuffing and Dressing Recipes allrecipes.com Take a look at an interesting article we found.
How to be a perfect host, keep sanity for the holidays Chicago Sun-Times Take a look at an interesting article we found.
What is Stuffing? wisegeek.com Take a look at an interesting article we found.
Favorite Thanksgiving side dish?