Thursday, November 5, 2009
I don't know why it's ours, but my mother must have learned this from my father's mother, my beloved Nana. Or maybe not, seems like Nana's would have been cornbread. Maybe she just read it in a magazine. They sure didn't have Thanksgiving in New Zealand. And she called it "German" dressing. Or stuffing. I wish someone would tell me what's the difference.
You start with sausage. I like Jimmy Dean and since this year I bought "all natural" with no preservatives or MSG, I sure hope Jimmy won't let me down. You brown it all up really well.
While the sausage is cooking you cut up the vegetables. First the onions. For some certain people in my family who don't cook, this is how to cut an onion.
Then you make vertical slices down,
and then you make slices across.
Drain the sausage in brown paper,
...the mushrooms. Then add the sage, parsley, tarragon and thyme. Yum.
Let that all get familiar in the butter
and go find your biggest bowl. A restaurant supply store is a good place for these.
Put your drained sausage in the big bowl, then the sauteed vegetables then add your Mrs. Cubbison's or Pepperidge Farm cubes or crumbles, it doesn't matter.
I cover it up and put it in the freezer. When it's about an hour before Turkey time, I pop it in a hot oven for about an hour, the last 15 uncovered. By some magic it will be much darker and more flavorful then. I can't wait!