This pumpernickel and rye stuffing (on the right) were recommended to me by a sommelier friend that tweets for a local liquor store . We’ve done a fair amount of recipe sharing and when she said this was amazing; I trusted her. My BFF was coming for Thanksgiving dinner with her family and she asked if she could come over early that day and cook with me, so two stuffings weren’t out of the realm of possibility with two of us in the kitchen.
I love the cornbread stuffing (on the left) that I make with my all time favorite Maple Roasted Turkey and have to have it, but this just sounded AMAZING and it did not disappoint; it is now a ‘have to have’ stuffing for every Thanksgiving holiday meal!
Purists might insist I call this dressing as I cook it outside the bird in a pan but whether it’s in or out (and I favor out; thinking the bird cooks faster) it’s always been stuffing…maybe because I could stuff myself with it? It’s no secret cause I’ve said it before; I could do without turkey but not without stuffing or other side dishes we love on this day when we celebrate the bounty in our lives. I think maybe the turkey is the dressing and this is my idea of a main course!
I’m always keen on keeping food costs down but there are some times and some dishes I’m not going to mess with…so for me it’s absolutely necessary to use Kerrygold Irish Butter and Swanson Chicken Broth; I’m lucky I can get both at my local Costco but if I couldn’t, this would not be the dish I would scrimp on. So unique, so fabulous and now certainly a required element for our Thanksgiving table.
I probably spent as much time looking for the perfect bourbon as I did for my turkey and decided finally found the Basil Hayden’s Bourbon she had suggested. I had no idea the differences in bourbons when I embarked on this journey but had just been told it needed to be a smooth and light variety; it needed to add to the dish, not become the dish.
I’ve made some modifications to the original recipe; adding some pecans which we loved!