The clock is ticking. Are you in Florida and out of sorts in a strange kitchen? Still fretting over what to serve or bring for Thanksgiving? Looking for a departure from the de rigeur stuffing and canned yams with stale marshmallows? Or are you already thinking of creative leftovers after Thanksgiving Day?
Well, I am at your service. The original thanks spawned from a bountiful harvest and sharing cultures through Food Glorious Food! The new American cuisine of the 1600's, coupled with EuroBritish technique of the time, forged a longstanding tradition that has taken few diversions, even after a handful of centuries.
Well, seeing as this is the year of change and our ever diverse population is mixing it all up, why not tweak a few of the old standbys; not with reckless abandon, but just a curve or two here and there, for flavor’s sake.
Is the stuffing getting you stuffed but not hitting the spot? This has become a favorite in my family, especially for my vegetarian daughter. Tastier, moister and more substantial than typical stuffing, it is a savory twist of what used to be deemed only a dessert. To use it after Thanksgiving, simply add shredded cooked turkey and drippings for a delicious light entrée. Bon appétit!
Editor's Note: Susan will be in Wellington Florida to visit Dec 25-January 2, and again Jan 28-Feb 1. Her daugter Illanah is a working student for Nancy Later. Need a chef for New Year's, or a special occasion? Contact Susan today.