Mario Batali on Thanksgiving dressing at the 2011 Food & Wine Classic in Aspen.Mario Batali on Thanksgiving dressing at the 2011 Food & Wine Classic in Aspen.
My dressing traditionally either has cornbread or Brioche. Some kinda dried fruit, this year it's either gonna be apricots or dried cherries. Some kinda porkiness. This year it's gonna be chorizo and merguez. And then a few rock shrimp. All tossed together with chopped jalapenos to make this kinda spicy, sweet, delicious, corny or briochy dressing.