2008 Woodie Awards
Bitchin' in the Kitchen with Rebecca
An Emersonian's Guide to Eating Like You Still Live at Home
Rebecca Anne Flanagan
Issue date: 11/16/06 Section: Lifestyle
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This time of year, many of us are looking forward to going home for a few days of family, old friends … and food.
Oh yes, it's almost Thanksgiving, and you can taste Grandma's signature mashed potatoes just thinking about the holiday.
But some students opt to stay in the city to celebrate, hosting a dinner themselves or going to a friend's. If you're one of these students facing the dreaded task of whipping up the comfort foods for which your guests have high expectations, have no fear.
Most of the food we load on our plates during Thanksgiving is relatively easy to prepare and difficult to screw up, though many dishes do require an oven.
If you don't have access to an oven or are too timid to try the simplest of recipes, you can still make a vital contribution to the holiday dinner-jellied cranberry sauce.
And remember to have a bitchin' holiday.
Stuffing
__1 package seasoned cubed stuffing or seasoned croutons
__1 medium-sized onion, diced
__2-3 celery stalks, washed and diced
___ stick butter, melted
__Pork sausage (optional)
__Poultry seasoning
__Ground black pepper
__Other desired spices
Preheat your oven to 350 degrees. Combine seasoned cubed stuffing, onion, celery and butter in a large bowl. Stir ingredients and add boiling water until the mixture is moist, but not mushy.
Season with pepper, poultry seasoning and other spices of your choosing, such as garlic powder or even a dash of chili powder.
If turkey isn't enough for you diehard carnivores, punch up your stuffing with some of the other white meat-pork sausage. Chop it up, fry until lightly browned and toss in with the other ingredients.
Chances are you're making the stuffing because you're also taking care of the turkey, so you know what comes next-the stuffing has gotta go where the sun don't shine. Spoon the mixture into the turkey, and be generous about it.
Any stuffing that doesn't make it into the bird can be put in a pan or casserole dish. Cover and bake for 20 minutes; bake, uncovered, for an additional 10-15 minutes.
Oh yes, it's almost Thanksgiving, and you can taste Grandma's signature mashed potatoes just thinking about the holiday.
But some students opt to stay in the city to celebrate, hosting a dinner themselves or going to a friend's. If you're one of these students facing the dreaded task of whipping up the comfort foods for which your guests have high expectations, have no fear.
Most of the food we load on our plates during Thanksgiving is relatively easy to prepare and difficult to screw up, though many dishes do require an oven.
If you don't have access to an oven or are too timid to try the simplest of recipes, you can still make a vital contribution to the holiday dinner-jellied cranberry sauce.
And remember to have a bitchin' holiday.
Stuffing
__1 package seasoned cubed stuffing or seasoned croutons
__1 medium-sized onion, diced
__2-3 celery stalks, washed and diced
___ stick butter, melted
__Pork sausage (optional)
__Poultry seasoning
__Ground black pepper
__Other desired spices
Preheat your oven to 350 degrees. Combine seasoned cubed stuffing, onion, celery and butter in a large bowl. Stir ingredients and add boiling water until the mixture is moist, but not mushy.
Season with pepper, poultry seasoning and other spices of your choosing, such as garlic powder or even a dash of chili powder.
If turkey isn't enough for you diehard carnivores, punch up your stuffing with some of the other white meat-pork sausage. Chop it up, fry until lightly browned and toss in with the other ingredients.
Chances are you're making the stuffing because you're also taking care of the turkey, so you know what comes next-the stuffing has gotta go where the sun don't shine. Spoon the mixture into the turkey, and be generous about it.
Any stuffing that doesn't make it into the bird can be put in a pan or casserole dish. Cover and bake for 20 minutes; bake, uncovered, for an additional 10-15 minutes.
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