All the Thanksgiving Sides!
November 18, 2012 Leave a comment
I used to be a strict traditionalist about Thanksgiving. It wasn’t Thanksgiving unless we served:
- Five Cup Salad
- Green Bean Casserole
- Corn Pudding
- Cornbread sausage stuffing
- and turkey (although that was merely an excuse to serve the above)
And every year we served these things, we would always say, “These things are so good. Why do we only eat them once a year?” Then we’d promise on the spot to make those things throughout the year without needing the excuse of Thanksgiving. Then, another Thanksgiving would roll around and we hadn’t made any of those things.
What’s more, having the same Thanksgiving meal every year got a bit tired over the years. Two years ago we started to “theme” our Thanksgivings, not only to motivate us to make those other dishes throughout the year, but also to narrow down the new things we were trying. Our first year, we had a Southern-style Thanksgiving, following a lot of Paula Deen recipes (love her and her butter!). One of those dishes we tried was her Oyster Dressing. Can you say, “Yum”? We had this for dinner last night as the main event.
How did we papify it? Can we make that be a word? PAPIFY (vt)–to turn an ordinary recipe, item, or event into something friendly to papists. Anyway, in order to papify, ahem, this recipe, we just used two 8oz jars of clam juice in place of the chicken stock. Easy-peasy. If we’d had veggie stock on hand, I would’ve used that, but our slow cooker has been so busy this week that it hasn’t had a chance to make any veggie stock. Anyway, the flesh meat-free version was just as good as the brothy kind. It was warm, filling, and made the whole house smell like Thanksgiving.