Thanksgiving is coming, and it’s time to hunt and gather ingredients. The closer it gets, meal plans are worked out and grocery lists are written. Perhaps, like me, you change direction a few times or opt to change up a few recipes.
This year, I’m going to experiment on the dressing. It’s close to the recipe my mother used to make, one of the few dressing recipes I truly like. Sometimes, only a few changes make a big difference. It’s amazing what a few apples and pecans can do.
I’ve mentioned in years past that it’s helpful to utilize the slow cooker for holiday cooking. It’s one less thing to take up oven space, and the food stays moist in the slow cooker until you are ready to put it on the table.
The stuffing will take 4 hours in most cookers, but if you must, use the “Keep Warm” feature on your slow cooker for a couple of hours.
Plan a little extra time to prepare this one. The apples need to be chopped, and the stove top will be required to saute the onions and celery in butter before mixing with the stuffing. Save a bit of time by chopping the onions and celery the night before.
Julie Kay is a columnist for The Advocate. She can be reached at email@example.com.