Sunday, November 27, 2011

At the end of a non-WW weekend...

Today, after four days of glorious eating, drinking, wine tasting, staying up too late, visiting with friends and going to gatherings... not to mention cooking and hosting my very-first full-on Thanksgiving dinner at home!... it is back on the wagon.

The Weight Watchers wagon.

But at the end of the weekend, while the homemade rolls (Rouse family easy bread recipe to the rescue!) were delicious slathered in butter, and the pumpkin pie made by my sisters-in-law was a triumph (all from scratch including real baking pumpkins) with ice cream AND whipped cream, and the smoked turkey that John masterfully BBQ'd (in the rain) on Thursday afternoon was the last word in moist turkey meat, the best part, the very BEST part was: the stuffing.

I love stuffing. But I don't love celery, and I don't love undercooked onions, I don't love bland bread and I don't like garlic in there. And so, for the very first time ever, I made stuffing precisely the way I like it, with all the parts from others' stuffings that I admire in one big dish... and I ended up with such a success that 2 hours of dishes didn't even matter, because now I know what my very own Thanksgiving stuffing will be, year after year!

So in case you're wondering: Mrs. Cubbison's cornbread stuffing with a lot of onion slo-o-owly sauteed in even more butter, with a big pile of fresh sage and dried thyme, and water chestnuts. It all marinated for 2 hours in the fridge and then I stirred in the liquid (just water, not chicken broth, for the non-meat eaters) and baked it for 40 minutes in my mini-casserole dish. Perfection!

1 comment:

  1. Sounds like a successful non-ww long week-end!
    So, if when we get together again for a Thanksgiving turkey, we'll have to have your stuffing & my stuffing, (which, as you know, includes celery, walnuts, cranberries, and whatever else I come up with during the year. am going to experiment . also, ate some delicious corn casserole at church potluck, & will get the recipe.