Every year since I began cooking Thanksgiving dinner in my own home, I have baked cornbread dressing. Finally, this year, Buck and I agreed it just doesn’t work for us anymore. The smell is fabulous, but except for a stray bite or two, it winds up in the back of the refrigerator, lonely and forgotten.
And so, this year we tried a new side dish. Lovely and fragrant, I’m looking forward to a little more for a light supper.
Saffron, garlic and onion are baked with the rice in broth, then a mixture of sauteed scallions, dried apricots, roughly chopped almonds, and a diced Granny Smith apple are folded into the cooked rice. If you would like the detailed recipe, email me!