A Recipe Inspired by Chaos, Candles, and Mum’s Love
Ah, Christmas—my absolute favorite time of year. Maybe it’s because it was my dad’s favorite too, or maybe it’s the chaos of having all seven of us kids crammed into one house, arguing over who broke in to the Quality Street chocolates. But mostly, it’s the memory of my mum, orchestrating the culinary masterpiece of a lifetime, year after year, for her unruly gang of ungrateful kids.
Now, my mum wasn’t just a good cook—she was the cook. The kind who could whip up a meal for 20 people with one hand stirring the pot and the other swatting at us to stay out of the kitchen or slap the spoon out of our hand if we started eating before being told to. Christmas dinner was her pièce de résistance, and let me tell you, it wasn’t just a meal; it was an event. Weeks of preparation went into that one day. The baking, the brining, the boiling—it was as though she was feeding a nation, not just her brood of starving children. And let's get this straight we were not starving..."cause only the babies in Africa are starving!"
And then there was me. The one and only vegetarian teenager she knew. The outlier. The “difficult child.” Every year, she swore that she would not bend her Christmas menu around my meat-free ways. “You’ll eat what’s there, or you’ll go hungry!” she declared or the best one, “Sure, you can pick the meat off your plate and eat around it,” she’d say. But on Christmas? Oh, on Christmas, even she couldn’t resist my charms (or maybe it was pity).
Dressing vs. Stuffing: A Culinary Debate for the Ages
Mum would go all out, creating a veggie extravaganza that could make any meat eater jealous. The pièce de résistance of my plate? Her stuffing—or as the Americans so oddly call it, “dressing.” (Let’s be honest, it’s only stuffing if it’s in something, and unless your casserole dish has a cavity, I guess it is dressing.) Mum’s veggie dressing was the stuff of legends: a mix of fresh herbs, buttery breadcrumbs, and just the right balance of love and “you’ll eat it or else.” It made me feel seen, understood, and—dare I say it—special.
The Vegetarian Rebel: How Mum Made Me Feel Special
Christmas, at its heart, is all about those moments when someone goes out of their way to make you feel loved. For me, that was my mum, who, despite her stubborn declarations, made sure my Christmas dinner was just as magical as everyone else’s.
And so, this week’s candle-inspired recipe isn’t just a tribute to my husband’s amazing Country Cornbread Dressing with Poblanos & Sausage—it’s also a nod to my mum’s incredible veggie version and the love she poured into every bite.
Oh, and of course, it’s an ode to our Rosemary & Sage Candle because nothing says “Christmas spirit” quite like the scent of fresh herbs, a roaring fire, and a house full of chaos and laughter.
Now, enough of my rambling. Let’s get to the good stuff—the recipe! (And Mum, if you’re reading this, I hope you know your veggie stuffing was—and still is—the gold standard. Thanks for everything, especially the years of putting up with me!)
From Candlelight to Kitchen Delight: The Recipe You Need
Serves: 8 (or 6 if you’re greedy like us)
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
Cornbread
6-8 cups crumbled cornbread (day-old works best)
Message below and I will happily send the recipe for Bryce's cornbread!
Veggies & Herbs
4 medium poblano peppers, seeded & diced
1 medium yellow onion, finely chopped
2 celery ribs, diced
2 medium carrots, peeled & diced
4 garlic cloves
1 tbs fresh rosemary (minced) or 1 tsp dried for ease
1 tbs fresh sage (chopped) or 1 tsp dried for ease
1 tbs dried Mexican organo
Protein
1 pound breakfast sausage (spicy or mild, your call!)
Liquid Base
1 cups chicken or vegetable stock
4 tbs unsalted KerryGold Butter
Seasonings
2 tsp Salt
1 tsp pepper
Optional Garnish
A sprinkle of fresh rosemary or crispy fried sage leaves
Instructions
Preheat & Prep:Preheat your oven to 350°F (180°C). Butter or grease a large baking dish (9x13").
Cornbread: Break the cornbread into 1 inch pieces and spread on a baking sheet to dry out, for at least 2 hrs.
Sauté the Veggies: Sauté the onion, garlic, celery, carrots and poblanos until softened for about 8-10 minute.
Cook the Sausage: Add the sausage, breaking it up. Cook the sausage until browned or no pink remains. Remove with a slotted spoon and set aside, leaving the drippings in the pan.
Herbs: Stir in the rosemary, sage and Mexican oregano, letting the herbs bloom. Add salt and pepper
Combine the Ingredients: In a large mixing bowl, combine the cornbread and stock of choice, cooked sausage, sautéed veggies, and seasonings. Gently fold until everything is moistened but not soggy.
Bake to Perfection:Transfer the mixture to your prepared dish, spreading it evenly. Cover with foil and bake at 350°F (180°C) for 30 minutes. Bake uncovered for 15 minutes, until the top is golden and crisp.
Serve & Savor:Garnish with fresh herbs if desired, and serve warm. This dish pairs beautifully with roasted chicken or turkey or everything potatoes in my case —or just a generous glass of wine.
The Extra Love: And while you’re cooking, light a candle, pour a glass of something festive, and remember that Christmas isn’t about perfection. It’s about the love, the laughs, and yes, the occasional plate of veggie stuffing made with a little extra heart.
Cheers to my mum, to Christmas, and to making stuffing—or dressing—that makes everyone feel special.
Have a Christmas food memory of your own? Drop it in the comments or tag us on social media!
We love hearing how the scents, flavors, and chaos of the season have made their mark on you.
With love (and a full plate),
Merry Cooking!
Commentaires