I'm getting a complex...no one comments on my posts.
They must be:
a) so boring no one cares or no one is reading them;
b) so fascinating that heads explode from contemplating them;
c) so crystal clear that there is just nothing to say in response;
d) a and b but not c
e) all of the above
f) none of the above
Can you tell I used to write test questions?
So...here I go again and will bare my soul for you to tread upon...I kid, I kid!
I wanted to share my favorite dressing recipe before you start shopping for your Thanksgiving feast. We call it dressing in Oklahoma because it is baked in the oven not stuffed in a bird where you can get all kinds of nasty illness...my mom was just not one to risk salmonella (she always called it tomaine...did I spell that right? does anyone know what it is?)
So anyway...this recipe was inspired by a recipe from the Nantucket Open House Cookbook from Sarah Leah Chase. I love her approach to cooking and her original recipe was very good and I made it just as she wrote it for years but it has evolved over the years and, sorry, Sarah, but I like my version better. It is known in our family as "The Alternative Dressing" because the cornbread dressing is the authentic dressing handed down through the years.
So here it is...there are a number of ingredients but hang in there...it's worth it.
Savory Apricot Dressing
Makes one 9 x 13 casserole
2 cups dried apricots, diced
½ cup amaretto liqueur
1 cup brandy
2 sticks unsalted butter
1 very large yellow onion, chopped
1 bunch green onions, sliced
½ bunch celery, chopped
Croutons from one herb foccacia loaf
1 pkg, slightly more than 1 lb., ground turkey (93/7)
2 tbsp Herbes de Provence
1 tsp dried red pepper flakes
1 tart apple (Granny Smith), cored and diced, do not peel
3 tbsp fresh rosemary, chopped (I do not recommend substituting dried)
3½ cups chicken stock or broth
Kosher salt and pepper, to taste
Preheat oven to 375.
Place apricots in a small saucepan and cover with amaretto and ½ cup of the brandy. Bring to a boil, turn off the heat and allow to steep (infuse) while you are preparing the rest of the ingredients. In a large saucepan, heat the chicken stock and one stick of butter over medium low heat until the butter melts. Reduce the heat to low and hold the butter/stock until later.
Melt one stick of butter in a very large sauté pan. Add onion, green onions, and celery and cook until softened, stirring occasionally. Transfer to a large mixing bowl.
Add the ground turkey, Herbes de Provence and dried pepper flakes to the pan and sauté until no longer pink. Transfer to the mixing bowl.
Add the apple, rosemary, and apricot mixture to the bowl and stir to combine.
Add the foccacia croutons over the top.
Pour ½ the butter/chicken stock over all and the remaining ½ cup of brandy. Toss lightly to combine all ingredients. Add additional butter/stock as needed to moisten dressing. DO NOT OVERMIX!
Season to taste with salt and pepper.
Place in a buttered or oiled 9 x 13 casserole dish. Do not compact the dressing; it should be fluffy. Dot the top of the dressing with butter.
Bake in the 375 oven for 45 minutes or until browned on top.