For Thanksgiving I make two separate dressings ( or stuffings) - one very basic one with mushrooms, celery and onions to please everyone and also an oyster dressing for those few of us who LOVE oysters. But during the year, when it's just the two of us, I experiment...there's one I like with spinach, one with sausage and now I have one with root vegetables. —inpatskitchen
4 to 6
butter (one stick)
1 1/2 cups diced onion
peeled, grated celery root ( 1 small)
large carrot, grated
chopped button mushrooms
ground black pepper
sturdy bread cubes (cut about one inch) which have set out overnight to dry (I used an Italian Tuscan loaf)
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!