Geometric food-to-be

Bread cubes drying

S-l-o-w-l-y, I’m beginning the prep for the coming Feast. These bread cubes (once organic loaves from the groc store) are mostly dried out. I’ll reload them in the bread bags tomorrow I suspect, ready for becoming dressing in a few days.


  1. Pooh says:

    I toast 4-6 slices of bread in the toaster, then cube it. I’m not quite as long term a planner as you. Well, not about the bread, anyhow. I baked gingersnaps Thursday night and took some yesterday for the faculty potluck. Some are reserved for being turned into pumpkin pie topping.

  2. kayak woman says:

    I couldn’t walk to the farmer’s market today* (all surfaces have a coating of ice) but I got up at 0-skunk-30 anyway and swung into action. Started by cleaning out the refrigerator, laundry, and vacuuming (via rooooomba), then, after a slippery walk over to the Plum, got going on Thanksgiving prep and more cleaning.

    I’ve been tearing up French bread and letting it sit and dry out a bit but may explore other sorts of bread this year.

    *Yet. It’s warming up significantly today and I will probably venture down to Kerrytown in the not too distant future.

  3. Sammy says:

    Hmm. French bread sounds tasty; I was going for a wimpier crust, though, that is softer in the final dish…. I also like the idea of ginger cookie crumbles atop the pumpkin pie…. Thanks for the ideas!

  4. kayak woman says:

    I sorta like a bit more texture in my dressing. In my picky childhood, the dressing always seemed mushy and I didn’t like it. I’ll eat it in just about any format now. I also bake it separately *outside* the turkey. I put citrus wedges in the turkey and we roast it in the gas grill. Dessert? A [small] variety of [small] pies / cakes / whatever from the bakery at the Plum Market 😉

    Hey! Food blahg!

  5. Pooh says:

    Definitely outside the bird! Safer, and easier. You don’t have to get up as early to stuff the bird and cook it longer… Well, KW would be up early anyhow, but not necessarily me.

  6. Pooh says:
    This is the recipe I found. I’m thinking of trying to make a pecan crust, from the Enchanted Broccoli Forest to go under it.

  7. Maureen says:

    Had homemade cornbread drying out and an industrious kitchen cleaner dumped it. Back to square one. And we stuff it but use the fail safe Midwestern foil method–cooks faster no basting dressing perfect and moist pretty bird.

  8. Sammy says:

    You all are so enterprising! My bunch likes damp but not soggy dressing, and a wee bit of crunch to the top, so I do it in a cake pan. Do love biscuit and cornbread versions, but I always do it Yankee-style with loaf bread for the company dinners…. Sorry you’re having to do cornbread twice, M; tipping a glass of whine your direction soon.