Even on Thanksgiving day — it’s only chance to be a hero — it’s tempting to pass stuffing off as just there. We expect stuffing to satisfy — as we work our way between zingy cranberry and buttery, sultry mashed potatoes —but not to surprise. It’s just not the dish that makes your eyes light up …until one time it does.
The first taste of Treva Chadwell’s intensely satisfying oyster dressing bids invite to the philosophies of flavor. Is flavor texture — crumbled cornbread nestled in the airy nooks of roughly cut Pugliese? Is it salt—not too little, not too much? Is flavor the naturally, pleasant sweetness that emerges when carrots and celery are cooked just right? Is it the earthy undertones of turkey stock, good crumbled sausage and freshly shucked oysters with their liqueur?
Flavor is all of these things. Flavor is balance. And it is thought.