Today’s front page of the day comes from Chicago’s RedEye, which led the front page a week before Thanksgiving with a recipe for stuffing. Via Newseum:
There’s a simple reason that you’ll likely see lots of recipes for stuffing and the works again this year — because people love them. Last year for Thanksgiving, I spoke with food editors from The Washington Post, Huffington Post, the San Francisco Chronicle and The Boston Globe about why food editors don’t mess with Thanksgiving.
Miriam Morgan, food editor, San Francisco Chronicle:
“Thanksgiving in general is a real challenge. And that’s an understatement. How to say something new each year, when there is very little new and readers really just want you to hold their hand through the basic meal. Every year we go round and round about what to do differently, and it can seem forced. We always seem to come up with something fun, though. This year it was Tyler Florence’s spatchcocked turkey with stuffing under the skin. A real winner.
One year, we tested about 30 turkeys to compare and contrast the best way to roast (brined, air-dried). That was probably 10 years ago, and it’s still our fall-back, foolproof method. But bottom line? I wish we could skip Thanksgiving entirely!”
