I have to admit to a somewhat nagging feeling that is upon me this year as I contemplate the upcoming Thanksgiving holiday. Do I stay with 100 percent tradition or opt instead for a wee bit of innovation?
Recurrent readers of this column know full well that when it comes to any holiday, I am a staunch, unabashed traditionalist.
Much like the proverbial, always-welcome, "regular" who dines at his/her favorite restaurant and always orders the same thing, I could not even consider having anything other than roast turkey, complete with all the trimmings, on Thanksgiving.
But this year I am "chewing" over the notion of one small change to the menu that may or may not cause a riot within my own group of family regulars. Dare I change the dressing?
As anyone who has purchased a box of Stove Top stuffing knows, bread dressing can be an enjoyable side dish that goes just as well with other entrees, such as roast chicken or stuffed pork chops.
And although I tend to eschew the convenience that Kraft General Foods provides with their above named product, this "from scratch" recipe is one that I have been toying with for the past couple of months with pleasing results.
The bread crumbs called for in the recipe are made from day old Challah, a brioche style yeast bread with the addition of eggs that you should be able to find at most bake shops. Any other type of brioche can be used.
For me, the most intriguing component of this recipe is the addition of apple pie filling, which lends an underlying, "clean touch" of sweetness that is most pleasing to the palette.
And about that nagging feeling? I'm still chewing. Have a Happy Thanksgiving.
This story is part of My Holiday Home, a special section packed with local ideas to help ready our homes for the holidays. Click here to view the entire My Holiday Home special section.
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