KITCHEN CREATIONS
STORY BY MARLENE FARRELL PHOTOS BY KEVIN FARRELL
T
hanksgiving is about family. And food. The turkey gleams in our imaginations, the golden centerpiece on a laden table. And next to it is the dressing, a steaming combination of bread, onion and herbs, and infused with butter and turkey juices. The heady aroma makes everyone swoon in anticipation of the first mouthful. So the dressing, for the sake of hungry relatives visiting from far away, deserves as much attention from the cook as the turkey and gravy. To make life simpler, it can be prepared a day ahead (putting cold dressing into the turkey, instead of hot or warm, also
prevents unwanted bacterial growth). There are endless variations on Thanksgiving dressing. CarolAnn Seaman of Leavenworth offers her quintessential recipe, which delights her family and friends. Over the past 20 years, up to 35 people gather on that special Thursday to enjoy her turkey and dressing. Bread makes up the bulk of the dressing. CarolAnn uses whatever odds and ends of bread that she has stashed away in her freezer over the last couple months. Though she would avoid rye and sourdough, she says, “Almost any high quality bread will do. Buttermilk
There are plenty of dressing recipes to choose from, but consider CarolAnn Seamon’s version that is faithful to North Central Washington. It includes apples and pears.
November / December 2015
Foothills
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