Saturday, November 21, 2009

Thanksgiving thinking

Over the past few years, my stuffing recipe has gradually evolved into a stable combination of cornbread crumbs, apples, cranberries, celery, and mushroom, with appropriate herbs. This year, however, we have bumper rhubarb and snowpea crops. I ain’t putting the snowpeas inside the bird, but is there a way to incorporate some rhubarb? Or is it best left in pie or crumble? And isn’t fresh spring produce for T-day weird?

4 comments:

SciWo said...

Dried or fresh cranberries?

EcoGeoFemme said...

I think it's interesting that you sill do a relatively traditional American Thanksgiving. Do you invite Australian friends?

Ecogeoman seems to neither hold on to the holidays from Far Off Land, nor really get into the American ones, which I find a little weird. I think if I moved abroad, I'd want some holiday traditions, whether they were the familiar ones or new-to-me festivities.

Chuck said...

Frozen cranberries. And T-day is the only one that I culturally impose. Invite list includes expats, old Aus friends, and inlaws.

Maria said...

Rhubarb is the cranberry of spring! And I have yet to find a situation where this fails.

Rhubarb *does* have less structural integrity than a cranberry, though. I would use a small-ish dice on the rhubarb, and if you add a lot of it, maybe throw in a few extra bread crumbs to make sure the moisture gets absorbed.