Kayb added over 2 years ago

Hey, fellow Arkansan! Hot Springs, here. Will post my dressing (ditto on cornbread, and the separate pan) later on your blog.

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Thank you! I noted on the blog that I needed a location for you, but I found it here. Hooray! You're starting to build that case for boiled eggs as being a southern Arkansas thing. :-)

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melissav added over 2 years ago

Food52 did a contest last year for Thanksgiving Stuffing. There are a ton of great recipes there for you to thumb through. Go to http://www.food52.com/contests....

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Thanks, Melissav, for the recipe links What I need are traditional recipes linked specifically to geography or geographical origins, family ties back in time. I see some great stuffing recipes there, including yours right at the top, but very few with any geographical information. I'm guessing yours isn't a family tradition, is it?

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casa-giardino added over 2 years ago

From my Italian kitchen:
1 lb. sausage meat
3 tablespoons olive oil
1 yellow onion (chopped)
1 cup celery (chopped)
2 tablespoons of parsley
2 eggs
1/2 cup Parmiggiano Reggiano
1/2 cup slivered almonds with skin removed or pignoli

In a pan add olive oil and saute' onion until golden. Add sausage meat and simmer in low heat turning for 10 minutes. Add chopped celery and parsley and continue to simmer an additional 15 minutes. Remove from heat, add slightly beaten eggs, Parmiggiano Reggiano and almonds.

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Thank you, Casa-Giardino. I'm sorry I missed this reply earlier. I've added it to my stuffing database!

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