Dressing?

[Tuckervill]

I was raised in Chicago on white bread dressing. I moved to Arkansas at 11 and learned to love cornbread dressing. My kids know no other kind and rarely like it when I make it from white bread. So, cornbread dressing for us!

Karen

[pll]

I grew up in Peru, so stuffing for the turkey (at Christmas... not Thanksgiving celebration) is Spanish style and based on ground meat with onions, olives, raisins, hard boiled eggs, garlic, cumin... I cannot tell you how shocking it was the first time I saw soggy bread on the table rather than what I understood as stuffing.

[snapdragen]

Mom insists on keeping Thanksgiving traditional (for us) so it's the little bags of cubes. This year I bought french bread cubes, I'll make your basic onion, celery, bread, sage dressing.

Now, at Christmas I get to go all out. I found a wild & brown rice, with dried apricots, pine nuts and other stuff I'm going to make. Unlike my mother, I love doing untraditional things when I cook.

[Brandi]

I am not a big fan of it. But my dh does so for him I make it. I who love to make things from scratch have not made stuffing. Maybe that is why I don't care for it? Anyway.... I got some this year that I reallly liked it was from Trader Joe's. I highly recommend it!

[Pax]

I love traditional white bread stuffing (celery, sage, onion...)!! I could eat it every day, even if it's crappy stove top.

[maillotpois]

DH also likes those little bags of cubes.

I prefer a wild rice and sausage stuffing my mom used to make.

[bmccasland]

First you make a cornbread, in a cast iron skillet. Turn out and let cool and dry out overnight....

But Pll - yours sounds really tasty!

Anyone ever had a Turducken? Better bought than trying to prepare one at home. Debone a turkey, a duck, and a chicken, but leave the leg bones in the turkey. Stuff the chicken with your favorite stuffing/dressing, stuff this inside the duck, and stuff the whole thing inside the turkey. Tie together with string. Roast.

[Zen]

Mom insists on keeping Thanksgiving traditional (for us) so it's the little bags of cubes. This year I bought french bread cubes, I'll make your basic onion, celery, bread, sage dressing.

Now, at Christmas I get to go all out. I found a wild & brown rice, with dried apricots, pine nuts and other stuff I'm going to make. Unlike my mother, I love doing untraditional things when I cook.

i'm with you, Snap.
My Mom never eats the stuff I make so I quit trying. One year I even made some really good chutney.

Your stuffing sounds good.

I've been wanting meatloaf and macaroni and cheese for Thanksgiving. I doubt if I'll get that wish.

[7rider]

Chutney?? One year, one of my cousins made some chutney at Thanksgiving.
My father took a look at it, kind of scrunched up his face, and exclaimed "Chutney??? What the hel* is chutney??" Everyone bust out laughing, and the line has become a standing joke in our family!
Back when my grandmother was alive...every holiday...Easter, Thanksgiving, Christmas, whatever...had grandma's home made manicotti and meatballs. Oh, boy! Those went faster than ANY turkey or ham with our family.

[Pax]

My brother, SIL, and niece are going to see my folks for Thanksgiving...I'm skipping it because I'll make the next trip down to help my folks in December.

It looks like it'll just be my honey and I, we'll probably go to a restaurant for dinner and hit the gym on Friday. I'm going to buy a box of Stove Top though after reading this thread.

[BleeckerSt_Girl]

I'm going to buy a box of Stove Top though after reading this thread.

I make great "dressing" from StoveTop stuffing- it's no different from using those stale bags of Peppridge Farm bread crumbs- except it's just better.

I throw some chopped celery into the hot water I'm boiling up for the stuffing mix.
I also add extra poultry seasoning and fresh black pepper. I also add some chopped walnuts, and if I'm inspired, some chopped apple too. YUMMY!!!
I make the huge pot of stuffing stuffing on the stove top while my twin chickens are roasting. Then I take out 2 chickens when done and let them sit on top of the stove just staying warm with a sheet of foil laying over them while I roast the pan of garlic potatoes. When the roasted potatoes come out of the oven, I put the stuffing in a glass lasagna pan in the hot oven for a few minutes to get a bit crisp and browned on top while I'm setting out the food.

I serve not only cranberry sauce with the chicken and stuffing, but also mango chutney and rosemary-garlic jelly....

[SadieKate]

Blech!

However, if I can make it. . . lots of dark peasant, sourdough and french breads. Dried fruit - apricots, cherries, cranberries, whatever. Nuts - filberts or pistachios. NO FRICKIN' SAGE!

Chutney - you betcha. My own homemade cranberry-apple, thank you very much.

However, fresh cranberry dressing - finely chopped cranberries and whole satsumas and/or tangerines, and a dollop of triple sec - sugar to taste.

Triple cranberry sauce - cranberry juice, dried cranberries and fresh cranberries cooked with tangerine or orange zest and another dollop of triple sec.

Who needs stuffing when you have cranberries?

And, for goodness sakes, forget the gravy. Double blech!