I absolutely LOVE my grandmother’s stuffing and when I first made it for my husband when we were dating I realized, it tastes pretty good, but I had much more fun buying the ingredients and making it than just sitting down to eat the dish. I had to work hard to buy the exact kinds of ingredients, as directed by my aunt and mother. I had a smile on my face talking to each of them listening to how they remember making the stuffing and how they would assign tasks to me and my sister, my cousins, and uncles too! When the final steps came and I was tossing it altogether, before I baked it, I was so happy it looked just right, but even happier that I had followed the food back through the stories, and through the traditions, and even back to the source. My aunt’s handwriting of the ingredients and meticulous steps are permanently stained and next to my new recipes in my cookbook.
This recipe came about out of our CSA pick up from lovely Joanne at Mountain Heartbeet Veggies. I just wanted to taste every vegetable for what it was in that huge bounty!
As I said with the Wild Blueberry Cranberry Sauce directions, there is something to be said for mixing up tradition and playing with your food to create your own take on Thanksgiving. Now there is mixing stuff up for frugality, for ease of cooking, for complexity of cooking, and for even as a 2015 trend for Thanksgiving (as reported by Martha Stewart’s people… which makes me giggle…) Then there is just simply good cooking. I swear I would never really be attracted to a brussels sprouts. Confused? Sure. Joke about the fairy sized cabbage? Absolutely. But really, how could that taste good? The excitement of trying something new, and finding the flavor of the brussels sprouts intrigued me. Again, this is super simple and brings out the natural flavor of the brussels sprouts.
Simple Delicious Brussel Sprouts
Ingredients
1-2 lbs Brussels Sprouts (if you can find them on the stalk then one big stalk will do)
1 tablespoon of bacon fat or lard
salt and pepper to taste
Directions
1. Bring a pot of water to boil.
2. While you are waiting for that rolling boil, trim the tough ends of the brussels sprouts stem and remove the outermost leaves. Slice in half.
3. Drop in the brussels sprouts in and blanche them for 2-3 minutes, then drain.
4. Add the bacon fat or lard to your favorite cast iron skillet and turn heat to medium high.
5. Add brussels sprouts and stir well and heat through. Move them around the pan to brown some sides and add salt and pepper to taste.
6. Serve hot.
Ferrin Brook Farm 
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