I’m not sure I enjoy savoring anything more than the colorful look and the fragrant aroma of a nice Mirepoix (meer-PWAH). My personal favorite is a creole variation with red bell pepper, and I also like equal parts celery and onion in mine.
Sautéing mirepoix is the first step in making our traditional Southern cornbread dressing, and I’m pleased to share these photos today as a part of the daily prompt, “aromatic.” I only wish I could also share the actual aroma here, too. Ahhhh!
Even though we will be dining out with family and friends this Thanksgiving, I still had to make a pan of our traditional dressing because it just wouldn’t be Thanksgiving to me without it, even if we enjoy it in the days after the holiday.
Dressing is not difficult to make, and over the past few years, I’ve convinced a few friends to ditch the store-bought dressings in favor of their own homemade versions, especially since most everything can be done ahead of time. Tomorrow, I hope to share my recipe here, complete with step-by-step photos, but today, I will just enjoy the aroma of this fabulous mirepoix!