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Discussion in 'Recipes' started by kpollard_2000, Nov 18, 2000.
What goes into your Thanksgiving Dressing?
I make two, Everyone loves sweet sausage and cortland apple dressing, and a corn bread,leek and chanterell dressing for the more daring
I prefer savory dressings to those with fruit, and have tasted many versions over the years. But my all-time fave is my mom's, made with dried bread cubes, diced celery and onion, chopped mushrooms, chicken or turkey broth, s/p, plenty of poultry seasoning and great big dollops of schmaltz.
[This message has been edited by Mezzaluna (edited 11-20-2000).]
Oh yeah, Schmaltz!!! can't forget that
[This message has been edited by cape chef (edited 11-20-2000).]
Non fat schmaltz? now thats a aximoron
Maryeo , you are to funny
Fat free schmaltz??? Oy, gevalt. I've heard of cholesterol-free "schmaltz", and it isn't bad. I recall it's vegetable oil, margarine (to keep it pareve- neither meat nor dairy), and onion, simmered until the onions become dark. I have the recipe somewhere, but it lacks the cachet of being a 'dangerous', forbidden food somehow!