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The shorter, Audrey Hepburn-inspired pixie cut also made waves, offering a chic, easy-to-maintain alternative
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What to serve with seafood stuffing: Old Fashioned Sausage & Oyster Dressing INGREDIENTS: 4 cups stale Italian bread (overnight option given) (from about 1/2 loaf of Italian bread) crusts removed and cut into 1" cubes 2 tablespoons olive oil 1 pound Italian sausage or country sausage 1 stalk celery chopped red bell pepper chopped green bell pepper chopped 1 medium onion chopped 1 large leek cleaned and chopped into 1/2" slices 3 green onions chopped 4 large cloves garlic minced teaspoon cayenne pepper teaspoon black pepper 1 tablespoon fresh thyme chopped 1 tablespoon fresh sage chopped 12 ounces fresh oysters in their liquor about 1 to 1 1/2 dozen in their shell (if your shucking them yourself) 1/2-1 cup chicken stock from rotisserie chicken or low-sodium chicken broth 2 tablespoons butter cut into small cubes DIRECTIONS: The day before, trim the crusts from the bread and cut into 1" pieces
While Kraft Italian dressing did provide just a hint of acid, it was so subtle that it failed to brighten the salad it was served with or cut through the heavy, oil-laden base
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