November 20, 2015
By: Elizabeth G. Dunn, The Wall Street Journal
MANY NOVEMBERS, I happily while away the better part of a week executing a Thanksgiving dinner strategy whose depth and precision could have won Napoleon Waterloo. There are notebooks brimming with timelines and shopping lists, deep dives into the relative merits of various turkey breeds, signature cocktails, canapés, course-by-course wine pairings and decorative gourds galore.
This is not one of those Novembers.
While I can rest easy outsourcing the likes of green-bean casserole and mashed potatoes, I wouldn’t dream of ceding control of the dressing—the sine qua non, to my mind, of a Thanksgiving meal. New Orleans chef John Besh offered a recipe for his hearty, no-fuss sausage and country-bread version and suggested assembling it on Tuesday or Wednesday, thereby freeing up enough time day-of for a game of touch football (a Besh family tradition). “Dishes like these are actually better when they have a chance for the flavors to meld,” Mr. Besh said. Pop it in the oven just before dinner, while the turkey rests, so it hits the table hot with a perfectly crisp crust.