Moveable Feasts — Wall Street Journal
Our green chili cheesy potatoes are the most amazing thing in the world, and they’re made from all canned and frozen items. Yet I’m most looking forward to the stuffing. My mom taught me how to make stuffing when I was five, and I’ve made it the same ever since. It starts by breaking up fresh sourdough, mixed-grain bread and baguettes and leaving them to air-dry for a week. Then we make a stock with the turkey’s neck innards and wing tips, plus a chicken stock. We sauté a mirepoix and mash all these components together with eggs and herbs. Then you clean, salt, butter and stuff the bird before throwing it in the oven. I’m a little more technical now, but I try to carry on the tradition the best I can.
by WALL STREET JOURNAL