My “little” sister (as I call her, because she’s petite like a beautiful ballerina even though I’m actually the youngest) volunteered to help with the stuffing this Thanksgiving. L used to do almost all the wow factor cooking at home, one exceptional favorite of mine is her samosas from the Moosewood Cookbook. She is extremely patient and detail oriented in the kitchen, whereas I prefer to tackle a bazillion enormous tasks as fast as I can in the messiest manner possible. I have been called, on more than one occasion, a tornado in the kitchen…L isn’t like that. But now that she has a 1 year old adorable little boy to attend to she doesn’t have quite the same amount of time to spend crafting culinary confections. But she made perfectly moist, chewy, crunchy and yummmmmy stuffing. We took a simple and stunning idea I saw on Smitten Kitchen and popped the stuffing inside these cute little onion cups to serve. They were purple, white, and striking on the Thanksgiving table. I love them and they added great flavor to the yummy stuffing inside.
If you read my turkey post you know that the name of this side dish is a bit of a misnomer because it wasn’t ever stuffed into anything (aside from the onion cups in the end that is!). I don’t stuff turkeys or chickens with anything I’m going to eat afterwards. Salmanella. The whole concept kind of grosses me out, it cooks in the raw blood and poultry juices, eww. I think it’s from my years as a vegetarian, but also it is safer to make your stuffing out of the bird because its so much easier to control the taste and cooking time. This method really didn’t take much extra time, the insides of the onions were used in the stuffing and I was very pleased with the results. We had lots of extra stuffing too, which is perfect for leftovers.
Recipe for Stuffing: