This year for Thanksgiving we got two assignments: to bring back last year’s sinful root vegetable gratin and a dressing. Since we can’t ever seem to take the simple route, we decided to spice up our dressing with a few of our current favorite ingredients, pine nuts and pomegranate. The pine nuts provide an underlying nutty richness and the pomegranate adds a tart, crunchy counter balance to the the usual savory suspects. The result tastes just like the traditional dressing we all remember, with just enough twist to distinguish this one from the year before, and the year before that, and the…. you get the picture. Continue reading
awinkandapinch 