Thank you KathyMillerTime readers for your enthusiastic response to THANKSGIVING, HOMEGATING AND RIVALRY WEEKEND post! I had so many comments, emails and notes sent my way commenting on your favorite stuffing recipe, your favorite rivalries, your favorite homegating ideas, and your favorite tailgating ideas. Many of you do not comment directly on my post, but send me emails and that is very welcome!!!! I love hearing from you.
One of my favorite comments came from longtime friend, Thomas O’Toole, Assistant Managing Editor for Sports for USA Today Sports.
Tommie said in his email, “For the first time, Texas and Texas A&M will play at home on Thanksgiving but not against each other, now that A&M is in the SEC. With the Dallas Cowboys at home that day as well, and given the Texas-sized stadiums, that means those fans who are homegating can watch three games on TV from one state where a total of around 300,000 people will be in the stands.”
Texas will be in football mode on Thanksgiving Day and some Texas tailgating recipes are in order.
Texas Longhorns Stadium
Texas A&M Kyle Field
HOME OF THE 12TH MAN (See my Texas A&M Tailgating Post here).
Thank you Tommie for that comment. For my Tennessee buddies, you will remember Tommie as the Vol sports writer for the local Knoxville News Sentinel. I remember his humor and always looked forward to reading his columns.
You can follow him on twitter at Thomas O’Toole@ByThomasOToole
Our friend, Carol, an avid Mississippi State fan and the person you met from my Natchez travels, wrote, “I am so excited! I am going to the “Egg Bowl” with my granddaughters, daughters and sons in laws. Can’t wait! Of course, I’ll be sitting on the Ole Miss side. I’ll have to hide my cowbell until I get inside!!!! Have a wonderful Thanksgiving.”
Love those cowbells.
I received numerous Dressing or Stuffing Recipes from so many of you. Thank you!
This recipe is an original from Susan Scarborough who also brought you the Tidewater Boil Burger in a previous post.
Southern Bourbon Soaked Fig Dressing
The original version of this recipe was created by Susan Scarborough and was published as Mediterranean Fig Dressing in a popular shelter magazine. In Susan’s own words and with her usual wit and sparkle she enthusiastically supported the Rivalry Stuffing Bowl.
“This updated version features a few southern twists, replacing the brandy or port from France or Spain, or PORTugal with good old US of A bourbon whiskey. Figs, originating in the climates near the warm Mediterranean Sea, are hardly out of place in a Dixie-fied recipe, only now they are nestled in a mix of crusty bread cubes, with some cornbread standing in for the cut up pita bread that was a previous feature. Finally, the optional pecans shoved the original walnuts “out of bounds” making this savory crowd pleaser a winner in the Southeastern Stuffing Bowl!
- 3/4 cup dried figs, roughly chopped (I use Kalamata , Brown Turkey, or similar)
- 3 Tablespoons good bourbon (not sour mash)
- 1 loaf day-old Italian or French bread, cut in rustic 3/4‐inch cubes (10 cups)
- 2 cups dried seasoned, packaged cornbread stuffing crumbs.
- 3/4 cup chopped pecans
- 8 tablespoons lightly salted butter
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh rosemary
- 2 cups roughly chopped Mild Yellow Onion
- 3 cups turkey or chicken stock/broth
- 1 teaspoon poultry seasoning or ground sage
- 1/2 teaspoon fresh ground black pepper
- Preheat oven to 375 degrees. Place figs in small bowl with bourbon. Microwave for 30 seconds, cover and set aside. Spread bread cubes over 2 large baking sheets. Place cornbread crumbs in large bowl. In large skillet over medium‐low heat, toast nuts for 3 minutes until fragrant, shaking pan several times; set nuts aside. In same pan melt 6 tablespoons of the butter over medium heat, add garlic and rosemary, and cook 1 minute more. Drizzle over bread and turn to coat. Bake for 10‐15 minutes until golden.
- Meanwhile, in same pan over medium heat, add last 2 tablespoons butter and the onion, and, over medium‐low heat, stir onions until clear, about 8‐10 minutes. Add toasted bread and onion to the bowl. Toss with broth, seasoning, and pepper. Stir pecans, and figs. Place into a 9" x 13" baking dish and bake for 20 to 30 minutes, covered with foil during first 15 minutes until golden on top and desired crispness.
By Susan Scarborough
Adapted from from the original Mediterranean Fig Dressing by Susan Scarborough
Recipe Printed from www.kathymillertime.com
Thank you Susan for your creativity and spirit with the “Stuffing Bowl”.
Susan with corgi, Wallace
Susan Scarborough is a talented photographer, artist and chef. Her website, Smittenm.com showcases her many images. People, families and dogs along with architecture and food photography are Susan’s specialties.
Susan’s photography taken at our home
Susan’s photography showcasing my Tailgating Through The South original paintings.
The Rivalry Match with The Battle Between the Stuffings continues. Or if you would rather, send me your favorite Thanksgiving Recipe, all categories at firstname.lastname@example.org
And remember many people will be homegating on Rivalry Weekend. Keep those recipes coming too.
Dave and I are deep in ACC country this week, traveling to Durham, North Carolina for the Duke/UNC Rivalry game Thursday night.
Watch for my upcoming Tailgating in Cutsboro story.
Come celebrate with me. I’ll save you a seat at the table.