After eating Thanksgiving leftovers on Friday, we were ready for some simpler fare. The turkey frame had been simmered for hours, resulting in a beautifully rich and complex broth--to which I added potatoes, cannellini beans, celery, and onions. When this had cooked half a day, I made some cornbread--per John's special request.
For the first time in many, many years, I had departed from my usual standby of Pepperidge Farm dressing for the feast. I'd been seduced by a recipe for cornbread dressing that included eggs and heavy cream. I'd never heard of such a thing, but, throwing caution to the winds, I tried it.
And it involved, of course, making some cornbread on Wednesday. I used the White Lily Buttermilk Cornbread mix and the result was more crispy and delicious that any I'd made before. (I suspect that it was because I mistakenly used more canola oil to grease the skillet than was actually called for. Quite a lot more.) And when John and I tasted it, we knew we'd have to have more soon.
Be that as it may, the dressing, which used crumbled cornbread, torn bits of baguette, celery and onion, eggs, sage, melted butter, broth, and the afore-mentioned heavy cream was sensational! It was like a savory bread pudding and good with or without gravy. And the crusty bits of cornbread retained their integrity.
So last night I made cornbread again, repeating my mistake of too much oil.
And it was good.
No comments:
Post a Comment