Tag Archives: Stuffing

Stuffy Dressing or Dressy Stuffing?

13 Nov

So, which is it? I only just found out what the difference is between stuffing and dressing, perhaps you already know and it seems pretty obvious now that I do know. Dressing is stuffing that is not “stuffed” into the cavity of the bird and stuffing is dressing that is “stuffed” into the cavity of the bird! There you have it.


I love traditional stuffing but came across a recipe that seemed too good not to try (which is why I love Pinterest)! Rosemary Mushroom Stuffing, which is ironic because the recipe is vegan so clearly it is dressing and not stuffing. For those of you who are not vegan of course you can use regular butter and chicken stock but I urge you to try it the way it is written, you will never the know the difference.



half loaf rustic, artisan bread*

1 cup baby bella mushrooms, sliced

3 celery stalks, diced

1/2 cup currants (they are by the raisins)

1 small onion, chopped

1 tsp garlic powder

1/2 tsp dried rosemary

1/2 tsp black pepper

1/2 tsp fennel seeds

pinch of sea salt

1 1/2 cups vegetable stock

2 tbs vegan butter

2 tbs olive oil


Preheat oven to 375 degrees.

Cube and toast artisan bread in oven.

The rosemary and fennel seeds need to be ground up, you can use a mortar and pestle if you have one. I put mine in a small bowl and used the handle end of a large knife to crush them and it worked just fine. Put aside.

In a large saute pan, heat butter and oil over medium low heat. Add onions and celery, stir until onions become soft and translucent. Add mushrooms, cook for about 5 more minutes. Add the fennel and rosemary mixture, garlic powder, pepper and salt. Stir to cook for 3 or 4 minutes more then remove from heat.

Pour vegetable stock and currants into the pan and stir.

Add toasted bread cubes to pan and mix well. Transfer to medium size baking dish.

Bake dressing covered with foil for 45 minutes.

Remove foil and bake for 15 more minutes.

Let dressing stand for 10 to 15 minutes before serving and enjoy!

*The original recipe calls for rosemary artisan bread, I used plain as I thought it might be too much rosemary but obviously you can use what you like.

**Recipe adapted from canned-time.com




Georgia Fried Thanksgiving

5 Dec

Me, my husband and our dog Maggie got out of Jersey for Thanksgiving this year.  We went to our favorite place, St. Simons Island Georgia.  We drove and yes, it is a long drive but well worth it and the only way to bring Maggie with us. For those of you who are not familiar with St. Simons, it is a barrier island off the coast of Georgia, it is absolutely beautiful.  We have friends there, my nephew Bear, his dad and the wonderful beach! To start off our Turkey Day we went for a walk on the beach; gorgeous, sunny, sixty-five degrees and a bit breezy. At home in New Jersey we start our day with friends playing touch football while enjoying the families age-old tradition of whiskey sours, a bit challenging but definitely fun. We decided to join the two traditions and had whiskey sours when we got back from the beach-perfect!

Xmas beach

Found this beautiful "Christmas Tree" on the beach...so cool!

While drinking my cocktail I started cooking very traditional Thanksgiving fare: mashed potatoes, green bean casserole and stuffing. I have never made stuffing before and just wanted to try something simple and basic so I tried this recipe from Carlota Chimielewski from www.allrecipes.com, it was perfectly delicious.

Bread & Celery Stuffing

1 1lb load sliced white bread

3/4 cup butter

1 onion-chopped

4 stalks celery-chopped

2 teaspoons poultry seasoning

salt and pepper to taste

1 cup chicken both

-Let the bread slices dry for about 1 to 2 hours, then cut into cubes

-Melt butter in a dutch oven, add onion and celery. Cook until tender then add seasoning, salt, pepper and bread crumbs; coating them evenly. Add chicken broth and  mix well. Bake in a 350 degree oven for 30 to 40 minutes.  I realize how simple this is but it really is good and I love that it is so easy to make.

As for the green bean casserole I know that many people poo-poo the idea but I love it! I eat it twice a year and I’m going to enjoy it-we all know the recipe so I won’t bore you with it and for the few that don’t…look on a container of French’s French Fried Onions. The mashed potatoes are a staple but I did get a fancy trick from a friend of mine, Evelyn, she puts hard-boiled eggs in hers. And now I do too, it is so good!

Now, off to my nephews and his dads house for the meal and to see first hand how to deep fry a turkey.  I have heard this myth of frying a turkey but it scares me, especially when you see commercials warning you and news stories about how dangerous it is. They have been doing this for many years and when we get there the oil is coming to a boil and the turkey is ready to be lowered in. While the turkey is cooking we enjoy a small feast of fresh Georgia shrimp some of which have been boiled and the other cooked in a bit of butter and garlic-great way to start the meal. After about 45 minutes the turkey is ready, all 21 pounds of him. As they pull it out I can see the beautiful golden color of what I am sure will be an incredible crispy skin covering delicious tender meat.

The Golden Phoenix Rising out of the oil

 I have to say that this turkey was one of the best I have ever eaten-moist and tender just the way it should be. I don’t think I will ever attempt this myself but I know that if I ever want fried turkey on Thanksgiving I will be going to Bear’s house!

%d bloggers like this: