Dec
Sunday dinner
The nor’easter that was predicted didn’t mount to much, but yesterday was a perfect day to cook.  Sunday dinner consisted of free range, organic chicken from Jolly Farmers, squash from our garden, potato stuffing made with our back yard potato and high bush cranberry jelly from my friend Jennifer.  The 2.8 kg (6lb)chicken was incredible with very little fat.  However after watching “The Natural History of the Chicken” on PBS later in the evening, it will be awhile before I cook chicken again.
I’ve been promising this recipe to Andrea for awhile.  This has to be the best potato stuffing in the world. The original recipe was a side dish winner recipe in Canadian Living magazine. Don’t ask me which issue, as with most of my recipes, this one was covertly removed from a magazine in my doctor’s office. It is aptly titled, “My grandmother’s dressing”.  It works well with left over potatoes.
6 potatoes peeled and cubed (about 2.5 lbs). 1/4 cup butter, 2 slices white bread, 1 chopped onion, 1 tablespoon white sugar, 1 tablespoon packed brown sugar, 1 tablespoon dried summer savoury, 1 tablespoon molasses, 1 teaspoon dried sage, 1 tsp. white vinegar, 1/2 tsp. salt, 1/4 tsp. pepper.
Cook potatoes until tender. Drain, then mash with butter until smooth. Tear bread into small pieces; add to mashed potatoes in pot. Add onion, sugars, savoury, molasses, sage, vinegar, salt and pepper. Mix well. Pack into a greased loaf pan.  Bake in 350 oven for 1/2 hour to heat.  Or slice and brown slices in a buttered pan.
