Thanksgiving: Leek and Wild Mushroom Stuffing
I love making stuffing. It is basically a savory bread dish served as a traditional side for Thanksgiving. I've found many types of bread dishes from a variety of cultures; and yet, this particular dish is all about the fall harvest. Wild mushrooms, vegetables, herbs with homemade focaccia and simmering stock. My local farmer's market is my guide - what are they selling at their last harvest market of the season? Onions, leeks, mushrooms, celery - all are available late November where I live in the PNW. I can get fancy and add in some of those oyster or chanterelle mushrooms - or just stick to everyday white mushrooms. It all works. The trick to good stuffing is to make each part of the dish tasty in its own way. Using a carton of stock? Simmer it with herbs and half a head of garlic. Try the stock - does it taste yummy? Buying bread from the market? Get a loaf of uncut sourdough and dry out big thick slices to cut up. No fresh herbs? Find dried sage and thyme in the spice aisl