That stuff that goes inside the turkey--do you call it stuffing or dressing?
It's always been stuffing at my house and it is my favorite part of the meal. My daughter makes an excellent one. She cuts a sourdough loaf into cubes, then bakes it, then makes her own breadcrumbs.
She sautees sausage meat with onion,sage, celery, stirs in the breadcrumbs and moistens the mixture with a good chicken stock. Simple but effective.
In England chestnut stuffing is sometimes served with goose or turkey, but peeling all those chestnuts is not only labor intensive, it's horribly expensive.
But one kind of English dressing you can easily make is bread sauce, that it served with chicken, turkey and goose. The recipe goes like this:
1 large onion
1 1/4 cups milk
1/4 cup chicken stock
1/4 cup light cream
1/4 tsp nutmeg
1 bay leaf
salt and pepper to taste
2 cups fresh breadcrumbs
one half stick butter
stick cloves in onion. Add milk, stock, cream and other spices. Bring to boil Remove from heat and let rest for one hour. Strain the liquid. Add breadcrumbs to liquid. Cook, uncovered, until thick. Before serving melt butter and stir sauce into it.
It's a light, spicy and creamy addition that highlights the taste of turkey.
This and other English Christmas recipes can be found at the back of my new book, The Twelve Clues of Christmas.