Thanksgiving Standards: Persimmon and Sage Stuffing

Every year I always make an iteration of this stuffing. It usually has green apples (I love their tartness), spicy Italian sausage and loads of herbs. This year I figured I'd make it vegetarian-friendly and skip the sausage, and instead of the apples, utilize my favorite fall fruit: the persimmon.

I think persimmons might be the most beautiful thing I've ever laid my eyes on. Their stout round figure and gorgeous light green leaves on top make me so giddy that fall has arrived. Their flavor is delicious--if you've never tried one. I like to think of them as moderately sweet with a nice cinnamon-y flavor that is so appropriate for this time of year. Currently this season, I've put them in breakfast porridge, eaten them in salads and consumed them when I was looking for a good afternoon snack. Now, they're in stuffing.

I really do wish stuffing was more of a year-around thing. It's just too delicious to be consumed once a year. I know many of you have your traditional, go-to stuffing recipes, but I'm hoping that at least a few will venture from the norm and put a little persimmon in your stuffing--it's such a delicious addition.