How are you feeling about the new site? Thoughts? Are you getting comfortable with the new arrangement? Thank you for all the kind words, I’m pretty pumped about the whole situation.
While I’d like to spend this post waxing on and on about how easy it is now to leave me a comment or print a recipe or how there is now a photo for Every. Single. Recipe. We’ve got more important things to discuss. Namely, Thanksgiving!
This year let’s take a stand against boring. Thanksgiving doesn’t have to be all butter and salt, it can have a little spice, a little sass, and still be the comfort food we all crave.
Let’s start with stuffing. At the heart of things stuffing is basically a less creamy version of bread pudding which means that it can be whatever you want it to. In my case I want it spicy, kind of porky, and really crunchy on top. I want flecks of fresh herbs, soft butter-soaked bread, and some golden pumpkin seeds for toasty contrast.
I also want it to be something I can make ahead which is perfect because this poblano stuffing can—and should—be made up to a day in advance, giving the bread plenty of time to soak up all the flavors of the chorizo and chiles. But, but, but the bread needs to sit out overnight to dry before you begin so really you are starting two days in advance, you with me? Just a little planning, that’s all.