Welcome to Weekend Cook and Tell. Every Wednesday we search through the food sections of various national newspapers to come up with an idea for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
This week Matt Lee and Ted Lee shared Marilyn Monroe's thanksgiving stuffing recipe in the New York Times food section, a fairly complicated, handwritten recipe that points to the fact that Monroe was most likely quite skilled in the kitchen. The recipe begins with sourdough bread and includes liver and ground beef, several types of nuts, a variety of herb, and even a few hard boiled eggs—not exactly your typical Thanksgiving bird stuffer.
Monroe's stuffing got me thinking—stuffing (or dressing or even filling) is one of the most customizable parts of the Thanksgiving meal. For this week's challenge we want to hear all about your favorite stuffing recipes. Are you a cornbread stuffer or are oysters an integral part of your dressing? Apples and sage or sausage and celery? Is Stove Top your fail-safe? And of course, there's the question of whether the stuffing should be cooked in the bird or on its own.
Show us photos of your stuffing and dressing recipes on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your stuffing stories, ideas, recipes, and experiences next Wednesday.