ROUSES.COM
1
I
t’s a debate almost as old as Thanksgiving itself: dressing or stuffing? In my
family, we’ve always called it dressing. There are three casserole dishes on our
Thanksgiving table – cornbread dressing, rice dressing, and my grandfather’s
oyster dressing, which is so good, Chef John Folse featured it in one of his cookbooks.
Chef Susan Spicer says the casserole dish itself is what settles the dressing vs. stuffing
debate once and for all: If it’s served on the side, it’s dressing; if it goes in the bird,
it’s stuffing.
We usually fry a couple of turkeys for Thanksgiving, and save the ham, roast and
turduchen for Christmas. Our Rouses turduchen is a deboned chicken stuffed into
a deboned duck, stuffed into a deboned turkey, with a different “dressing” or fresh
sausage stuffed into each bird. It’s a third-generation recipe. Our butchers also make
a fresh turduchen sausage that tastes like the holidays.
We just got back from a behind-the-scenes tour of Buffalo Trace Distillery and I
keep finding new uses for the bourbon we bought. In my family, everyone brings
something different to the holiday table, so this year I’m trying a new recipe: bourbon
sugared pecans.
You’ll find my recipe on our website.
Merry Christmas & Happy Holidays
Donny Rouse
LOOK FOR
IN THIS ISSUE
Boudin, Bourbon & Beer starting on
page 8
Turduchen on page 18
Gumbo on page 22
WE ARE PROUD TO SUPPORT:
LOCAL FOOD BANKS
Our local food bank partners Second Harvest and Feeding America rely on donations
to help feed people in need year-round, but demand is especially high this time of
year. If you would like to join us in providing food for families in need, you can scan
a donation coupon at any Rouses register to add to your bill. You can also purchase a
pre–packed bag of canned goods for $10, which we’ll deliver for you.
—Ali Rouse
locals
HELPING
locals
Ali Rouse
YOU’RE EITHER LOCAL OR YOU’RE NOT
Gumbo Weather
is only forecast for a
few months around the holidays when
the weather turns cold enough to put on
a pot. Whether you choose okra or filé,
seafood, meat, or a combination thereof,
locals know hot gumbo is the only thing
that takes the chill out of winter.
OFFICIAL GROCER OF THE
NEW ORLEANS PELICANS
