This morning I didn't blog.
I used my time instead drafting a response (see Comments) to one of the ubiquitous dressing/stuffing ideas that surface this time of year. I glance at Gotham Gal from time to time. She seems to live a life of leisure and entertainment in The City, and I vicariously enjoy her good times.
I was primed by Cat's account of Thanksgiving in the
cafeteria, where I waxed nostalgic about the good old days.
Saturday, November 27, 2004
Cornbread Dressing
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1 comment:
Hello Hoots, Thanks for the free advertisement. And I perused your response to Gotham Gal. And enjoyed the helpful hints in the kitchen, allah the Galloping Gourmet, Julia Child, and others. As well as its history.
I also looked up Recipe #188 and noticed it was entitled "Cornbread Dressing" with a revised date of 1985.
So "meat seasoned" dressing must predate this one. But I remember the terminology, as well.
Once upon a time you could use beef scraps for the meat. And in such a case you used beef stock instead of chicken.
We still use "turkey tails" [ butts, go figga, mon trigga ] in our dressing. And they are still "cheep." Yum. Got to love the saturated fat, eh?
Farewell and adieu, v.c.
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