reads Barb's recipe

re-reads Barb's recipe

Oh look, I'm craving chocolate. The Chocolate Coma pie sounds gooooood.

Speaking of which, any one with a good stuffing recipe? Preferably one including sausage or other pork products.

We're making an oyster stuffing that includes bacon (I eat the half made without bacon).

My mom's cornbread dressing is very good.

1 pan of cornbread
4-5 slices of white bread
3 ribs of celery, sliced or diced
1 large onion, diced
4 eggs, slightly beaten
8 chicken boullion cubes dissolved in ~6C of water. Or ~6C of chicken stock
sage

Crumble up the breads, add the celery and onion. Pour in the eggs and stir. Pour in the chick stock until it's the consistency of runny oatmeal. Add 1-2T of sage. My mom's direction: Add 1T of sage and taste. Keep adding a little bit at a time until it tastes like it needs just a bit more and stop. Sage gets stronger as it cooks.

Pour into a 9x13 pan. Bake at 375 for 30-40 min.

Can be made up ahead of time and cooked the day you need it. Exceptionally tasty with giblet gravy.

No pork, but you could easily add sausage to it.

Oh look, I'm craving chocolate. The Chocolate Coma pie sounds gooooood.

Seriously-- the longer it sits, the more intense it gets and the denser the texture.

Good Eats had a pre-Thanksgiving show on yesterday which showed this sausage and roasted chestnut dressing: [link]

It looked and sounded good, dunno if I am going to try it though, because of the eggs and cream.

My family's One True Dressing is just crumbled cornbread mixed with chopped celery, onions, salt and pepper, soaked in juice from the roasting turkey, and baked separately.

We're making an oyster stuffing that includes bacon (I eat the half made without bacon.

See, I would want the half without the oysters.

ETA: Cornbread sounds good.

See, I would want the half without the oysters.

Hee. Yeah, we don't normally make oyster dressing, but Steven has requested it. I got a recipe off of epicurious.com that had some rave reviews. Just spoke to Charlie and he says he's not putting bacon into it at all.

We'll see. T-Day to me IS stuffing so it's important that it's tasty, dammit.

T-Day to me IS stuffing so it's important that it's tasty, dammit.

This is why I volunteered to make it, but I'm starting to regret that. Especially since I found an easy squash/pecan/blue cheese recipe that makes much more sense.

At my sister's, I am only allowed to make my special cranberry sauce, so I'm not used to this T-Day pressure.

Oooooh, what's your special cranberry sauce? Mine is cranberry zinfandel, which is my #2 reason for T-day.

You know, other than actually giving thanks....