Each time I sit down to write a post I think to myself, this time I’m not going to write some long ‘ole post Easter egg’d with punny little sayings. …and then every time I do.
I suppose I just can’t refrain from gabbing about food.
And since Thanksgiving is one of the top food fests – just after Christmas and a rough breakup or tough day at work, let the jibber jabber commence!
Stuffing (or in this case, dressing – inside a bird, outside a bird, same difference) is simply a must-have Thanksgiving side. I love the classic onion-celery-sage stuffing. BUT even more, I love to try something NEW.
Don’t be ‘fraid of no fennel! You might also see it listed as anise. They’re one and the same. Fennel has a slight black licorice flavor. The seeds and the fronds have a stronger licorice taste – feel free to chop up the fronds and add them in as well. It gives the stuffing a delightfully surprising twist and depth, imparting more flavor than using onion alone.
To feed my insatiable sweet ‘n savory addiction, dried apricots joined the stuffing party. I couldn’t stop my right hand from chopping away. If left alone, I throw fruit or honey into just absolutely everything. (seriously…)
And the best gild to each and every lily is [drum roll, please] BACON.
Cause, why not?
Another salty-sweet-carb creation perfection!