happy thanksgiving! I love thanksgiving, but this year I was getting a little stressed as thanksgiving was approaching because at work, we had extra prep to do plus I had to make stuffing and yams early since I had to work on thanksgiving. once the day arrived though, the kitchen smelled great, there was excitement in the air for the big thanksgiving lunch at work, and everything went well. a lot of families come to celebrate with the residents too, so that means more food and more good cheer. it was really nice seeing everyone enjoy their lunches and their time together, and lots of people complimented the food.
this is the first time I made my stuffing and yams early, but both turned out very well. they both can easily be made a day ahead. i finished them, put them in the fridge, and then Cameron just had to heat them up the next day at 325 until they were warm (~1 hr i think), then about 15 minutes at 400 uncovered to get a little crust. this year’s stuffing was the best yet. I’ve been making the same recipe for about five years now I think, but every year gets a little better. i’m very happy with it now. this year I started making pretty much the ultimate white sandwich bread (from the bread bible), so I made a batch to use for the stuffing. using good ingredients is the key to most things. having good bacon is also important. I used some thick cut maple bacon this year, which was perfect. finish it off with granny smith apples, fresh sage, and homemade chicken stock! in fact, this year we ate it all! no leftovers!
now for my rant. I am against corn bread stuffing. first of all, corn bread is pretty much cake, not bread. and cake is crumbly! at work, they said this year they wanted to make corn bread stuffing. I had never tried it, so I figured I would try it at least. ugh, so gross! ok, it’s crumbly and like a cake, then you add other things to it and probably some stock. result: mushy mess! stuffing needs real bread that can stand up to all the flavorings, moisture from the other ingredients, and liquid from the stock/eggs. I don’t want to eat a mushy mess! i think this can only work if you actually make corn BREAD, i.e. make a yeast type bread with corn flavor. that i am okay with if the bread is properly made and fit for stuffing. anyway, that is the end of my rant.