I celebrate the true meaning of cooking with love and honor my Mother’s original recipe with my new additions. I am grateful for so much; the inspiration to create and cook from my Mother and the creative side instilled in me to find new food combinations in taste, texture, flavor compliments and profiles. For this, I am eternally grateful.
This year I happened upon a loaf of sour dough that I thought would be a new and interesting addition. In retrospect, I think that cornbread would be a better use of texture in this dish. Cornbread will soak up the flavors and liquids much better than the diced sour dough bread used this year.
Next we gather our ingredients for mis en place:
Next, we brown the sausage and add to the bread crumb mixture
Add the almonds
Next we chop the apples
Next, we add the apples to the already cooking onions, (seasoned with all dry spices used), celery ( chopped fine / leaves chopped and reserved for dressing topping), bell pepper
Fresh herbs are diced and measured
The liquid of Turkey Stock, eggs and spices are combined
Vegetables are added to the bread crumb mixture
For the rolls, which accompany Thanksgiving, begin the sauce:
A mixture of minced garlic, sage, rosemary, parsley, butter, salt, black and white pepper
Spoon over rolls on aluminum foil on baking sheet, then covered with foil to bake for 20 – 25 minutes
Now for the best party…..
Dinner served at my boyfriends office as he had to work….
Happy Holiday’s Yall!