If you could choose only one thing to eat on your Thanksgiving menu, what would it be? My grandmother's dressing is something I can't live without. My mouth waters at just the thought of it.
Everyone I've seen in the last weeks has been talking about one thing: Thanksgiving Dinner and what they plan to eat on Turkey Day. It's a time to come together as a family and enjoy some great food, being thankful for all our blessings.
Feast your eyes on these fantastic photographs and get ready to gobble, gobble, gobble!
We have popovers twice a year, Thanksgiving and Christmas. It makes them all the more special. They melt in your mouth.
Squash Casserole is my mother's specialty. She has people calling or e-mailing her from the world over for the recipe. Delicious!
My grandmother made this dressing for zillions of years. My husband, who loves to cook, now takes it on every year. Plan several hours to complete this task.
1 1/2 loaves white sandwich bread toasted and torn into bite size pieces
5 medium onions chopped
1 whole bunch of celery chopped
1 1/2 bunches of parsley, remove stems, chopped fine
2 sticks of salted butter
6 large eggs
Handful of sage to taste
Salt & pepper to taste
Preheat oven to 350. Toast bread & tear into pieces. Set aside. Beat 6 eggs & set aside. Saute onion, celery, parsley using 1 stick of butter until translucent. Swirl a small amount of water in skillet and add toast to the vegetable mixture. Add eggs & mix all ingredients really well. Add sage, salt & pepper to taste. Add half of last stick of butter when mixing all ingredients. You can either stuff in your turkey & cook it according to its size or put in a 9 x 13 pyrex dish to cook separately. If cooking apart from the turkey, use the other half stick of butter slicing it and placing on top of dressing. If cooking in a casserole dish, cook for 45 minutes and check dressing to make certain it is still moist. If not, have slight amount of chicken broth ready to pour over top to moisten.
This recipe is definitely an art, not science. It is so delicious that I could eat it for days on end. And in the off chance there is some left, we do.
Happy Thanksgiving. I can't wait to taste that dressing. Bon Appetit!
Images courtesy of MarthaStewart.com, Alexandra Grableswki, welcometogirlland.com, amyleonard.com, ezrapoundcake.com, Sweet Paul, 101cookbooks.com, the pioneerwoman.com, Miki Duisterhof