Astrology: not just for pies
From the same people who brought us Scorpio's Favorite Pies, we now have Favorite Thanksgiving Side Dishes of the Zodiac. Here's mine:
Scorpio Side Dishes (October 23 - November 21)
When you invite passionate Scorpios to dinner, be prepared to serve an excellent meal. They strive for perfection and will expect the same from you. Serve them plenty of rich red wine... and then be prepared, because they will tell you exactly what they think. When they say they loved your meal, you will know it is the truth. Serve them Pecan Stuffing and Fig-Walnut Salad to appeal to their mysterious side.
I will say that I'm a better guest than one who would be so ungracious as to expect perfection when you invite me to dinner! Now, it's true I like red wine... and it's true I'm prone to tell you what I really think, but I don't see how that has anything to do with pecan stuffing.
I'm bringing stuffing to Thanksgiving at the Chez Pominger again this year, but it won't be pecan. I'll be making last year's recipes again this year: Wild Rice and Goat Cheese Stuffing and Sourdough Stuffing with Pears and Sausage. I ordered a fresh batch of wild rice from Minnesota last week. Which reminds me, I didn't actually make the beer cheese soup I was on about the day I got drenched. I made this Wild Rice and Leek Soup instead and it was good. We also ate the last of the pumpkin pancakes for breakfast this morning, so I threw the recipe up on my recipes pages as well.
Scorpio Side Dishes (October 23 - November 21)
When you invite passionate Scorpios to dinner, be prepared to serve an excellent meal. They strive for perfection and will expect the same from you. Serve them plenty of rich red wine... and then be prepared, because they will tell you exactly what they think. When they say they loved your meal, you will know it is the truth. Serve them Pecan Stuffing and Fig-Walnut Salad to appeal to their mysterious side.
Cranberry-Orange-Pecan Stuffing
From Southern Living
2 tablespoons butter or margarine
1/2 medium onion, diced
2 celery ribs, diced
3/4 cup chopped pecans, toasted
1/3 cup chopped orange sections
1/3 cup chopped cranberries
1 tablespoon sugar
2 white bread slices, toasted and cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon rubbed sage
1 large egg, lightly beaten
2 tablespoons orange juice
Melt butter in a large saucepan over medium heat; add onion and celery, and sauté until onion is tender. Stir in pecans and next 3 ingredients; remove from heat.
Combine bread pieces and next 3 ingredients in a bowl, and add to cranberry mixture, stirring until mixture is combined. Stir in egg and orange juice.
Yield: Makes 2 cups
I will say that I'm a better guest than one who would be so ungracious as to expect perfection when you invite me to dinner! Now, it's true I like red wine... and it's true I'm prone to tell you what I really think, but I don't see how that has anything to do with pecan stuffing.
I'm bringing stuffing to Thanksgiving at the Chez Pominger again this year, but it won't be pecan. I'll be making last year's recipes again this year: Wild Rice and Goat Cheese Stuffing and Sourdough Stuffing with Pears and Sausage. I ordered a fresh batch of wild rice from Minnesota last week. Which reminds me, I didn't actually make the beer cheese soup I was on about the day I got drenched. I made this Wild Rice and Leek Soup instead and it was good. We also ate the last of the pumpkin pancakes for breakfast this morning, so I threw the recipe up on my recipes pages as well.
I always dig your recipes, but this one comes with the surprising and pleasant revelation you read _Southern Living_.
;)
Your Southern Pal,
C. McGlothlin, M.Ed.