It's interesting how similar stuffing recipes are. The one that is traditional in my family uses a base of half corn-bread and half biscuits, by weight, no sausage or nuts, but the rest is very similar: eggs, broth, celery, and onions. This year I made the mistake of using powdered sage instead of leaf sage. The taste was fine, but it turned it yucky greenish-brown color. I made that mistake cooking Indian-style rice only it was cinnamon (ground instead of stick).
I love cornbread-based stuffing. I should have made that this time around, but I stuck with my regular stuffing. All I have access to is powdered sage, so I didn't have much choice in the matter, but powdered sage is good when you're making homemade breakfast sausage, which is what I made for my stuffing. I also lightly sprinkled some sage onto the stuffing as a whole, and it worked out okay.
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It's interesting how similar stuffing recipes are. The one that is traditional in my family uses a base of half corn-bread and half biscuits, by weight, no sausage or nuts, but the rest is very similar: eggs, broth, celery, and onions. This year I made the mistake of using powdered sage instead of leaf sage. The taste was fine, but it turned it yucky greenish-brown color. I made that mistake cooking Indian-style rice only it was cinnamon (ground instead of stick).
ReplyDeleteHope your thanksgiving was a good one.
Peace,
Bill
I love cornbread-based stuffing. I should have made that this time around, but I stuck with my regular stuffing. All I have access to is powdered sage, so I didn't have much choice in the matter, but powdered sage is good when you're making homemade breakfast sausage, which is what I made for my stuffing. I also lightly sprinkled some sage onto the stuffing as a whole, and it worked out okay.
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