Apparently, winter months make me crazy for crab. Two years ago, I was living in Chicago and went all over town searching for Dungeness crab…but it was so expensive I got stone crab instead. Last year, in addition to the usual crab feeds, I had a jones for lobster rolls, which turned into crab rolls. This year, we’ve had steamed crab and Annie’s mac n cheese… Read more…
Oh hello, there! It’s been a while, but I’ve still been cooking. Lots to catch up on…including a silky cauliflower soup and cioppino. Apparently I go crazy for crab around the holidays. But first things first, I made this cornbread sausage stuffing for Friendsgiving the weekend we got back from Argentina.
On Perito Moreno Glacier in Patagonia, Argentina
The original recipe wants you to whirl the baked cornbread in a food processor but I cut mine into bite sized chunks more reminiscent of a crusty bread-based stuffing. I used spicy Italian sausage for this version but in the future I would prefer an andouille sausage or chorizo to kick the flavor up a notch. The Italian sausage didn’t have the flavor I was hoping for (the original inspiration for this stuffing was the cajun turducken stuffing). However, this is a good base recipe to use in the future. Read more…
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