A PLACE FOR MY STUFF"ING"

Sausage Stuffing,...

This comes up time and time again and year after year especially during the holidays and I always get an extra helping (if I can help it) because how can you really go wrong. 

I actually only just made my first batch ever without adding any "extras" except for Sauteed Garlic and Loved it.

Well perhaps I fib, I did add one of my latest obsessions the Jalapeño Pepper (uncooked) as a Crunchy Veggie topping that actually complimented this uncomplementable dish.

I blame my friend Caroline for pushing me over the edge after Stuffing the Bird at Thanksgiving 2016 with some Sausage Stuffing.

Who Needs Turkey ? 

Hand Over The Stuffing.

4/1/17 - 

T-Give 2016 - Wild, Wild Planet

My dearest Coraline prepared a Thanksgiving Feast of massive proportions this season as is in her wheelhouse. 

This was the first time Cristina attended a Santo's suarez and no stone was left unturned nor was a plate left un-Yammed. We had the pleasure of meeting Sharon and Joel (with whom I discussed Horror and Sci-Fi films of the golden era with much pleasure) and I finally got my Cider.

The Food was Delicious but this goes without saying.

Pictured above is something called Turkey complimented with Mashed Potatoes, Turkey Gravy, home made Cranberry Sauce, Sausage Stuffing (oh dear) and The Yams flanked by a glass of Apple Cider.

Bravo Coraline !!!

It always begins with Appetizers, at least thats the way "we roll".

Here we view (clockwise from 1) Cracker Barrel Extra Sharp white Cheddar, Vegetable Medley with dipping Sauce, Shrimp Cocktail and a remote control.

I was given the precarious honor and privilege of Carving the Turkey, something of which I have only attempted a few times in my life and to my fullfillment did what I consider a decent job of.

Our hostess (with the mostest) also had her birthday fall on the day and due to the nature of the calendar this is a slight rarity. Sharon was thoughtful to provide the birthday cake.

And of course Bartholomew Eck the Thanksgiving Rooster.

THANKSGIVING 2015

Caroline did a Fantastic job preparing a Thanksgiving Dinner all by herself but this has been the case for many years so she has indeed had practice so frankly I am not surprised. Pictured above is my "Plate".

Clockwise from 9. Chestnut Sausage Stuffing, Roast Turkey, Cranberry Sauce, Mashed Potatoes & Turkey Basted Carrots.

This was indeed Delicious 

Appetizers consisting of Raw Veggie Platter (with Dipping Sauce) and Cracker Barrel Extra Sharp Cheddar & Vermont White Cheddar accompanied by Triscuits & Carr's Water Crackers.

EVERYBODY KNOWS THE BIRD'S THE WORD.

And to Drink, White Sangria, Martini & Rossi Asti Spumanti, Becks Beer & Yellowtail Pinot Grigio.

Carving The Cooper.

Sean-Luc Ponty serenading the Dinner table.

"I'm Lucky, You're Lucky, We're All Lucky !!!"

One of my friends Sean trying for the first time an electric knife.
Posted by Caroline Santos on Thursday, November 26, 2015

OTHER PEOPLES FOOD - THANKSGIVING 2015

Wendy's Plate.

Andi's Plate.

Melissa's Plate.

Jim's Plate.

Claudia's Plate.

Claudia's Key Lime Banana Pie.

Charlie's Plate (Leftovers).

Pamster Plate.

CHORIZO STUFFING

This idea came to me in a dream as it were or at the least in a waking state, my initial ideas were, "Of Course" and "Why Not ?". After procuring the Ingredients and getting them home I decided in Not cooking the Chorizo IN with the Stuffing but adding them afterwards. Chorizo does Color apply "RED" to its cooking neighbors and I wanted my Bread Stuffing to retain its Brown Bread Coloring. There is something to be said about presentation and I wanted to keep the Chorizo Oil Delicious as it may be away from the finalized dish, The Oil remained but just not boiled into the final creation color wise.

The Pre-Cooked Chorizo, Jalapeño, Onion & Garlic pre-mix.

Boxed Stuffing Recipes have also changed over the years, used to be simmer, now it is "let sit and simmer for 5 minutes" fine by me, just not the same anymore.

Anyways this came out just great and waiting to do it again.