Thanksgiving Stuffing

Dressing: Using the bread that was made the week before, I cut off the drier crust ends and then sliced them into cubes. Remember when I mentioned earlier that I had sent my husband to the store for groceries? Well, I had requested that he purchase a pound of butter. Being the thoughtful husband that he is, he asked the grocer what their best brand of butter was (this is why I don’t usually have him do the shopping). He bought the most expensive butter on the shelf! Kerrygold Irish butter. YIKES! So I decided to put the butter to the test and use it in the dressing to highlight its’ supposed wonderfulness! I sautéed my onions and celery in the butter and then added the usual seasonings. For the SW flair I added some currants and slivered almonds which are frequent ingredients in mole sauce.

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©2021 CHEF DOUGHTY
ALL RIGHTs RESERVED