Let’s face it: Turkey and Stuffing and/or Dressing is one of the brownest things you can make. By the way, the only difference between stuffing and dressing is whether you put the stuff in the bird or cook it separately. And between turkey and stuffing or dressing there’s very little color difference which may be one reason green beans are so popularly served with a Turkey dinner. But a few year’s ago, I found a recipe for Cornbread Dressing that included copious amounts of parsley and celery and, then, triumphantly for those of us desperate for color, red pepper.
Jill Clark and I have been cooking together since she was in Dr. Denton’s. We’ve had so many great holidays together that The Making of the Cranberry Sauce is an annual event. And it’s taken place all over the map—even in Hong Kong. Several years ago, Jill moved to Dublin, met a wonderful man and we all went there to celebrate Thanksgiving. Finding the cranberries alone was a terrific challenge, just the first of many.