Another Thanksgiving recipe...Dressing..

[norgeway]

I don't think anything can be as controversial as the way dressing is made, My maternal Grandmother made hers in the turkey...stuffing actually, My Dads family NEVER did , I like my Granny Craigs dressing best

Bake cool and crumble a big iron skillet full of plain"Unsweetened" cornbread.

Add 1 large bag Pepperidge Farm Herb Seasoned stuffing mix"Before this was available she used leftover biscuits etc and more seasoning"

Melt 1 stick of butter and brown 1 large onion."This is MY addition, Dads family never added onion"

also 1 bunch celery finely chopped, Remove from pan and add 1 pound extra sage sausage, brown well and crumble well, add all this to the bread and mix well, add sage and poultry seasoning, I start with about a tablespoon of each, add 2 well mashed boiled eggs"This is the ONLY time I EVER boil eggs as I cant stand eggs at all...."  Then add hot broth until well moistened.Add salt and pepper to taste as well as more sage if needed,..Here is where everyone does differently...Granny didn't make hers as moist as I do and she took handfuls of the mixture and patted them into biscuits and baked them on a greased cookie sheet, Aunt Mable and Aunt Georgie did theirs in muffin pans, I do mine in a bigggg roasting pan...375 until brown.

 

[norgeway]

For the gravy

I cut up the neck and liver, put in a 3 qt saucepan with 1 stalk very finely chopped celery, add broth to fill about half to 3/4 full, bring to a boil and boil for about 15 minutes, In a bowl mix 2 tbsp. flour with water to make your thickening, add a little at a time stirring well until it gets about as thick as you want it, add pepper and salt to taste.....This was Aunt Mables gravy, Sometimes I just make plain gravy by skimming off some turkey fat and adding it to a skillet and then adding flour and making a nice brown roux, then I add broth and salt and pepper to taste.

 

[iheartmaytag]

Dressing is the one thing that I just can't make. 

 

Now my mother makes dressing with dried loaves of bread and Oysters.  I just can not get it to come out when I make it.  I either have too much or not enough of something. 

 

Even my sister-in-law that can't cook makes dressing.  She uses a whole pound of butter, onions, the giblets, celery, parsley, sage.  She makes 1/2 the batch with oysters, and 1/2 without.  Me, I use Stove Top.