Here at Julius we love fashion, local food, and the holidays. We couldn’t be more excited about the holiday season and to celebrate we’ve decided to create a series called “Fashion to Fork” (yes we went there).
We are featuring some of our favorite local eateries, fusing food and fashion as we enter the holiday season.
2 essential styles for men and women this holiday season
paired with 2 amazing Thanksgiving dressing recipes
We are starting with two Thanksgiving “dressing” essentials – stylish knitted wear and amazing stuffing recipe ideas. This week, Bruce has teamed up with local restaurant Bandera to provide you with two great recipe ideas for a Thanksgiving turkey dressing. Bruce has always been a foodie and farm-to-fork enthusiast, often dining with Sacramento Bee restaurant reviewer, Allen Pierleoni.
The High-Low Style
The high-low style is an essential look, juxtaposing high fashion, custom, and tailored pieces with more casual everyday pieces to create a stylish look great for many occasions. Another way of looking at it is combining some of your more expensive pieces with some of the less expensive ones. Using this style will help you look great while never being too overdressed or underdressed for most occasions.
The Stylish Casual Sweater
The casual sweater is an essential piece, as traditional as pumpkin pie during the holiday season. Sweater styles have changed throughout the years but they remain an important part of our holiday wardrobes. A stylish and versatile casual sweater can be the centerpiece of many of your best looks this season.
Now that you have the style down, it’s time for the main course!
Spruce up your Thanksgiving dressing this year with these 2 great ideas from Bandera and Bruce
Bandera’s Delicious Cornbread Stuffing
1 1/2 oz softened butter
2 cups onions (diced 1/4” x 1/4”)
1 cup celery (chopped 1/2” x 1/4”)
3 tbsp. garlic (freshly chopped)
1 tsp. fresh ground black pepper
1/2 tsp. rubbed sage
1 cooled skillet of Bandera cornbread (rough cut into 1” – 2” pieces)
12 oz. French bread (rough cut into 1”-2” pieces)
2 1/2 cups cold chicken stock or turkey stock
Heat butter on medium heat until melted. Add onions, celery and garlic and cook for 2 min. Season with black pepper and sage. Continue to cook until vegetables are tender.
Remove from heat and allow to cook thoroughly.
Mix together cooled sautéed vegetables with cornbread and French bread. Add stock.
Carefully mix until combined. Add to a buttered baking dish.
Dot with softened butter. Cover with foil.
Bake for approx. 10 min. in 350 degree oven until hot.
Remove foil and bake for an additional 5 min. to “crust up” the top.
Bruce’s Favorite Turkey Stuffing
1-pound loaf sourdough bread
8 tablespoons butter
10 ounces sliced cremini mushrooms
Salt and pepper
2 to 4 celery stalks, halved lengthwise and chopped
1 medium size onion chopped
10 sprigs of fresh thyme – use the plucked leaves
10 fresh sage leaves chopped
3 1/2 cups cups chicken broth3 tablespoons chopped parsley leaves
Preheat your oven to 350. Grease a 2 quart baking dish and set it aside.
Cut or tear the bread into 1 inch cubes and spread them evenly over 2 baking sheets. Toast the bread in the oven until they begin to turn golden and crispy, about 20 minutes. Place them into a large mixing bowl.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.