Okay, it’s official – I have a serious problem with
procrastination! I thought I learned my lesson after all of October went by and
not a single thing pumpkiny, chocolaty, spooky, or even the slightest bit
orange came out of my kitchen! I swore to myself, November will be different, Thanksgiving will not go unnoticed!
Well, here we are on the eve of the big day, and I have only one recipe to
share. I guess that’s why I’m the scattered
cook and not the perfectly organized
and on top of things cook,
Moving on! I’ve been rather anxious about Thanksgiving this
year, since it’s my first year braving the turkey carcass filled day as a
vegetarian. It may be a delicious, melt in your mouth turkey carcass, but
carcass all the same! And don’t get me started on the gravy…I love gravy.
Okay, so maybe I'm throwing myself a little pity party here, but I really can’t feel too sorry for myself. Although there will be a turkey on the table (since I'm not the one cooking), all the other dishes will be completely veg friendly. This is due
to the fact that my amazing mom, who will be cooking this Thanksgiving meal
for the most part, is wonderfully supportive and has offered to adapt her classics for me (no one messes with the bird, though). She’s even making
vegetarian gravy! Have I mentioned that
my mom is an incredible cook???!!!! (yes, it warrants 3 question marks and 4
exclamation points)
That brings me to this lovely recipe (I nearly got off
topic, there!), which is a vegetarian version of my mother’s famous cornbread
stuffing. Feel free to gorge yourself until you
feel like a stuffed turkey :)
