From Yard Sale to Table

I’ll confess to a distinct heady thrill that comes only with rummaging through a good yard sale to uncover discarded treasures for next-to-nothing prices. It might be the sheer adventure of finding something new (to me) or the idea that someone once cherished these precious tchotchkes and that I, in all the Universe, am the one to give them new life. 

Treasures from a yard sale. Which shall I use tonight? I set out a variety of elements: tablecloths, napkins, chargers, dishes, glassware, silverware, all different colors and styles. After experimenting with various combos, switching napkins or plates or chargers, I decide the theme. One solution isn’t better than another, but more what is the mood I wish to achieve.

My Saturday morphed into an unexpected mother lode when a friend called and asked me to drop by his yard sale. I told myself I was going only to be supportive. I wasn’t going to buy a thing. I didn’t need a thing. I hardly have place for another thing. But sigh, never in my imagination did I envision the wealth weighing down those folding tables on the lawn. A deceased aunt who competed in table setting at County Fairs! OMG. Will strangers sift through my leftovers when I pass, pondering, “How many sets of dishes can one person have?” A lot, I tell you. Never enough.

My final choice is a Rooster Autumn table setting using elements from my yard sale purchases and combining with what I already have.

If you need food to serve on your newly acquired china, try my easy recipe for stuffed Cornish hens. A welcome relief from chicken and not nearly as much work as a turkey, a Cornish hen, split in half, oozing with herby aromatic dressing, makes an elegant and scrumptious alternative for an autumn meal.

Stuffing for Two Cornish Hens
(serves 4)

INGREDIENTS:

• ½ stick butter
• ¼ cup olive or avocado oil
• 6 scallions, chopped fine
• 2 cups mushrooms, chopped fine
• 1 cup celery, chopped fine
• ½ cup dried currants
• 2 Tbsp chopped fresh parsley
• 1 tsp thyme
• 1 tsp sage
• salt and pepper
• 1 Tbsp Better than Bouillon chicken paste, dissolved in 1 cup boiling water
• 1 package of Mrs. Cubbison’s Cornbread Stuffing (2 pkgs in box), similar product or cornbread

DIRECTIONS:

1. Sauté all ingredients except cornbread and bouillon in a large saucepan until tender.
2. Combine sautéed mixture with 1 package of dry cornbread dressing or cornbread chunks.
3. Moisten with chicken bouillon. (Should be quite mushy.)
4. Rinse, towel-dry hens, salt cavity and place in a baking dish.
5. Stuff each bird cavity until overflowing.
6. Rub skins with oil and butter, sprinkle with rosemary (or another herb) and rock salt.
7. Optional: Line bottom of pan with sliced onions and carrots. Salt and pepper. Add remainder of broth (or make more).
8. Put in 350 F degree oven uncovered for about an hour. (Check baking time according to weight).

Scallions, mushrooms, celery, currants, herbs, butter and oil sauté in the pan in preparation to be mixed with the cornbread and chicken bouillon for stuffing the Cornish hens.

Roasted stuffed Cornish hens fresh out of the oven, ready to cool slightly then be halved for serving with autumn vegetables like carrots and a green salad tossed with vinaigrette.

This article originally appeared in the Summer 2018 issue of CHOICES Magazine