How was your Thanksgiving? Your Hanukkah?
This Thanksgiving, with nine of us around the table, we kept things low-key and didn’t go crazy with the food. I mean, we didn’t even have potatoes, sweet or otherwise.
Now, even with a more streamlined menu, there was still that last-minute scramble as we pulled the turkey out of the oven and realized that we hadn’t cooked the broccoli and brussels sprouts. Actually, we hadn’t even decided how to cook those vegetables. While we let the turkey rest, my mom and I rapidly sliced off florets and halved sprouts, spread them on a few baking sheets, doused with olive oil, sprinkled with salt and pepper, and popped them into the hot oven. You can’t go wrong with roasting.
We started dinner with soup served in mugs. The mugs don’t match the plates. They don’t even match each other. And not in that hip casual-chic kind of way. I love that we start dinner in mugs. It’s cozy – you can’t help but wrap your hands around the warm ceramic, raise it to your face, and blow on the steaming soup until it’s cool enough to sip, spoons reserved for scraping out the last few drops.
After the salad was passed around, my cousin Ben slipped out to carve the turkey (he’s a turkey-carving whiz) and I grabbed the vegetables and stuffing out of the oven.
We took a dishwashing break before dessert.
The next day, we had turkey for lunch and dinner.
Before we get to the stuffing (you know, just in time to start planning next Thanksgiving), here are a few links and thoughts for the week.
Ever put maple syrup in your coffee? Try it. Thanks for the tip, Adeena.
Paula Wolfert - queen of Mediterranean, Moroccan, and clay pot cooking – talks about Alzheimer’s and staving off its progression with cooking. On starting off every morning with a hulk-green smoothie, filled with anti-oxidants and ingredients purported to improve cognition, she says, “It is tough going because it’s not delicious, it’s nutritious. My grandmother told me, during the second world war, we were sitting in the vegetable garden: If you want to win a war, you’ve got to be willing to fight.”
A new-to-me blog, Apt. 2B Baking Co. More photos than words, Yossy Arefi, makes cakes and cookies that make me want to go out and buy pounds and pounds of butter. How about a meyer lemon and grapefruit bundt? Yes, please.
And now, the stuffing.
Cornbread apple stuffing
Adapted from Smitten Kitchen’s Apple and Herb Stuffing for All Seasons. I substituted corn bread (this recipe, which is based on Elisha’s recipe) for the hearty white bread that Deb recommended. I doubled this recipe for Thanksgiving, and our family of nine had enough leftovers for days. When I reheat the stuffing, I sometimes pour a little liquid over top – water works just fine – to keep it from drying out in the oven (or microwave).
Make or buy cornbread a day or two in advance if possible so you can pull it apart and dry it out; otherwise, toast it in the oven for 10-15 minutes. If you do want to make your own cornbread, I’ve modified my go-to recipe to reflect the quantities for this stuffing.
- 1 recipe cornbread (below) or 6 cups of cornbread cut or torn into cubes and crumbs (approximately an 8X8 pan)
- 1 large yellow onion
- 2 large stalks celery
- 1 large or 2 small firm, tart tart apples, such as Granny Smith
- 5 T olive oil, divided
- 1 t chopped fresh thyme leaves
- ½ t kosher salt, plus more to taste
- Freshly ground black pepper
- ¼ C roughly chopped flat-leaf parsley
- 3 sage leaves, minced
- 1-2 C turkey, chicken or vegetable stock or broth
- 1 large egg
Dry. Cut or tear the cornbread into small cubes or crumble into large crumbs. Let the bread dry out for a day or two before proceeding, or spread it out in a single layer on a large baking sheet and bake at 350°F for 10-15 minutes until pale golden. Keep your oven on.
Sauté. Finely chop the onion, celery, and apple. Heat 4 tablespoons of olive oil over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook until translucent, about 5 minutes. Add celery and cook for 2 more minutes. Then add apple and sauté until a bit tender, another 5 minutes.
Mix. Place dried-out cornbread in a large mixing bowl and scrape contents of the skillet on top. Whisk together egg and 1 cup broth and pour over. Stir in parsley and sage. Dig your hands in and mix everything together. The bread should hold its shape but be wet enough to squish when you squeeze it. If the bread seems a bit dry, pour another half cup of broth over it. If it’s still dry, pour in the last half cup. Let the bread soak for half an hour in the refrigerator.
Bake. Use the last tablespoon of oil to grease a 9-inch square baking dish (or another equivalent pan) . Spoon the bread mix into the dish. If you toasted the bread earlier, your oven should already be at 350°F; otherwise, turn it on. Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly. Serve immediately, or reheat as needed. If you do reheat, you might need to add some extra liquid before popping into the oven for 10-15 minutes.
(Non-dairy) skillet cornbread
- 1 ½ C flour
- 1 ½ C fine cornmeal
- 2 T sugar
- 1 ½ t salt
- 1 ½ t baking powder
- ¾ C corn kernels (I use frozen and thaw them before use)
- 1 ¼ C water
- 4 T oil (canola or olive), divided
- 2 eggs
Preheat oven to 450ºF. Place a large oven-proof cast-iron skillet on the middle rack.
Mix. In a large bowl, mix together flour, cornmeal, sugar, salt, and baking powder. Set aside.
Purée. Place the corn, water and 2 tablespoons of oil into a blender (or food processor) and puree for about 2 minutes until it’s smooth and no corn pieces remain. Add the eggs and continue to blend everything together. You’ll end up with a light yellow liquid that’s a bit thicker than whole milk.
Wait. Wait until the oven is hot before adding the wet ingredients to the dry.
Stir. Add the wet ingredients to the dry. Stir until all the ingredients are incorporated (don’t over-mix), scraping the bottom and sides of the bowl to make sure you don’t miss any flour.
Swirl. Take the skillet out of the oven (it will be very hot) and pour in the remaining 2 tablespoons of oil, swirling so that it coats the bottom and sides of the skillet. Pour the batter into the skillet – is should sizzle as it hits the hot pan.
Bake. Bake for 20-25 minutes. Serve warm right out of the pan. If you’re making stuffing, let the cornbread completely cool, then cut or crumble into pieces and allow to dry out overnight or in the oven, as detailed above.