Friday Five
Five dishes to serve at your vegetarian Thanksgiving feast:
- Corn Bread Dressing
- Arugula and Blue Cheese Mashed Potatoes
- Acorn squash stuffed with fruit and nuts
- Cranberry Sauce
- Sweet Potato Pie
Barbara's Corn Bread Dressing
This recipe is based on Barbara's instructions. She usually just wings it, measuring nothing, navigating by sight, smell, and feel.
Ingredients:
- Corn bread (8x8 baking pan), prepared and cooled
- 1 Tbsp olive oil
- 1 large onion, chopped
- 2 celery stalks, chopped
- 1-2 Tbsp mayonnaise
- 1 tsp poultry seasoning or to taste
- 1 cup vegetable stock (more if needed)
- 1 egg
- Salt and pepper to taste
Preheat oven to 350°F.
Sautee onion and celery in olive oil (or any vegetable oil) until softened, about five minutes.
Crumble corn bread into a large mixing bowl. Add onion and celery, mayo, poultry seasoning, veggie stock, egg, salt, and pepper. Mix thoroughly with your hand (or a wooden spoon if squeamish). Mixture should be very moist, but not soupy.
Transfer mixture to baking pan that is large enough to hold it with some space at the top. Smooth and flatten the surface of the mixture. Bake at 350°F for about an hour. Serve hot.
Barbara says, if it's too moist after baking, just kind of crumble and mix it around with a spoon, and put it back in the oven for a while.
That's good eats.
Comments: 3
S-s-s-somethin' from the Search Logs
I figured Thanksgiving, as a fundamentally North
American holiday, did not have an analog in Japan. Lately, upon
seeing searches for Thanksgiving in Japanese
and the symbol
for Thanksgiving in kanji
, I figured that, if they were written at
all, Japanese Thanksgiving wishes would be expressed in katakana: ハピサンクスギビング (hapi sankusugibingu
).
Upon looking
it up though, I was surprised to find that there is a kanji
expression for Thanksgiving
: 感謝祭 (pronounced kanshasai
).
それから、いい感謝祭をな。
Comments: 1