We're northerners...we call it stuffing. My recipe is from Mom, who makes it her mom's way...and it's the best.
We also have:
Turkey
Gravy
Son makes cran sauce
Other son makes mashed potatoes
Sweet potatoes...usually a oatmeal cookie crumb topping sweet potato casserole
Stir fried green beans
DIL is a pastry chef and makes pie from real pumpkins
Nothing is measured. It's a toss and taste method.
Bake the cornbread in an iron skillet. Cook minced celery and onion in water until soft. Crumble cornbread in a large bowl. Add onions & celery. Add rubbed or ground sage, black pepper, and salt. Add turkey broth and stir until moist. Spread in a greased baking pan and bake until hot and brown on top.
I love all the foods at Thanksgiving! I'm only dreading trying to add them all to My Fitness Pal
We typically eat at two places, so we always have turkey, sometimes ham, mashed potatoes, gravy, stuffing (yummo!), sweet potatoes (baked or casserole), green beans or corn, celery with cream cheese, pickles & olives, rolls, cranberry sauce, and homemade noodles, as well as several pies and cookies.
I love sweet potatoes & stuffing. I can live without cranberry sauce, and I can get by with just a little taste of some of the other stuff.
I love all the foods at Thanksgiving! I'm only dreading trying to add them all to My Fitness Pal
We typically eat at two places, so we always have turkey, sometimes ham, mashed potatoes, gravy, stuffing (yummo!), sweet potatoes (baked or casserole), green beans or corn, celery with cream cheese, pickles & olives, rolls, cranberry sauce, and homemade noodles, as well as several pies and cookies.
I love sweet potatoes & stuffing. I can live without cranberry sauce, and I can get by with just a little taste of some of the other stuff.
We also do the celery and cream cheese, sweet pickles and olives. Have you tried the pineape cream cheese spread? It's not sold in the cream cheese aisle, but in the aisle with the condiments and relishes (I think).
My favorite food is dark meat turkey and stuffing smothered in gravy. I could eat just that and be happy. My sister makes homemade sausage, sage, and apple stuffing, but I really like the boxed kind, too. We also have red-skinned potatoes, green bean casserole, a veggie of some sort, sweet potatoes with marshmallow topping, relish tray with other appetizers, and pecan and pumpkin pie.
I've always wondered how other people serve their turkey. Ours has never been carved at the table (like you see in movies). My dad usually cuts it up, separates the meat, and is usually warmed up before it is served.
My favorite thing to make is a spinach and wild rice casserole. It's super easy to make and transport, if necessary.
Two boxes of Uncle Ben's wild rice (the kind with the seasoning packet)
Two cans of chicken broth
One package of frozen spinach, thawed and drained
One page of cream cheese
Pine nuts (optional)
Cook the rice (and seasoning packets) with the chicken stock in place of the water. Add the cream cheese and stir until well mixed. Add the spinach and stir until well mixed. Add the pine nuts (optional, for texture).
You can serve it as-is, or you can bake it in the oven for 20-30 minutes. I like it in the oven because it gets a little crispy around the edges. Yum!
(And I hate cream cheese, but it's essential for this recipe.)
Nothing is measured. It's a toss and taste method.
Bake the cornbread in an iron skillet. Cook minced celery and onion in water until soft. Crumble cornbread in a large bowl. Add onions & celery. Add rubbed or ground sage, black pepper, and salt. Add turkey broth and stir until moist. Spread in a greased baking pan and bake until hot and brown on top.
That's pretty similar to my grandmother's dressing recipe. Except ours doesn't have any sage. She said, "No one in our family likes sage." (For the record, I like sage just fine, but not in her dressing!) She also has some secret ingredients that, once I found them out, made me realize why her dressing is so, so good!
