All you have to do is buy a bag of fresh cranberries and use the recipe on the bag. Very, very simple- and please no oranges or anything added (except sugar). Anything added ruins the delicious natural taste of cranberries.
“And”
... with gravy
Embrace the power of “and”.
That is not an either/or proposition.
Neither looks like its been ate at least once already
All you have to do is buy a bag of fresh cranberries and use the recipe on the bag. Very, very simple- and please no oranges or anything added (except sugar). Anything added ruins the delicious natural taste of cranberries.
I don’t get it, who doesn’t have both?
still havent figured out how to make stuffing on a PBJ sammich
Stuffing in NY. Though we stopped stuffing the bird itself as it lengths the cooking time.
My Italian Nana made stuffing with lots sweet Italian sausage broken up into it. It was s meal in itself. We have been making the non stuffed stuffing this way now for years in homage to both my and my wife’s grandmothers.
You can also take stuffing and rather than cook it in the bird, steam it like a plum pudding.
Po-tay-to, po-tah-to.
Dressing - stuffing is not enough and has to be supplemented with dressing (stuffing that ain’t never been stuffed). There are a lot of pretty decent dressings and stuffing just adds cook time and extra steps/messes to clean up.
Mississippi Mom and Alabama Dad called it dressing and so it is.
I love either with bird meat and gravy, any old time!
Well, I’m an unusual case this year .. I just had oral surgery .. so my Thanksgiving dinner will have to wait a few more weeks.
However, I have a wonderful casserole I just found which will help to make up for lost time.
It’s a casserole anyone can put together - It has turkey (cut in pieces) and stuffing (4 cups), broccoli tops (and I’m adding carrots and button mushrooms), and you mix it altogether with a can of Cream of Mushroom soup + 1 can of water. The recipe says to use a bag of frozen “California Blend” veggies (thawed), but I prefer fresh veggies.
Use a 2 qt casserole, bake at 400 degrees for 20 minutes; if you add shredded cheese, stir the hot mixture and sprinkle on the cheese - pop back in the oven for another 5 minutes.
You’ll have approx. 6 servings .. which I will love not having to cook for several days.
Anyway, for any of you who are also alone this holiday, just treat yourself to a tasty rendition of Thanksgiving.
Happy Thanksgiving Everybody.
Out here in CA I call it stuffing and I don’t cook it in the bird. And yes, it has to have homemade cornbread, turkey sausage, veggies, and fresh sage... eggs and a little wine and turkey stock and yum.
Was in West Monroe, LA. last weekend and my girlfriend’s sister did a trial run of shrimp and grits dressing-it was Awesome!! Can’t wait to eat it again tomorrow when we get down there!
One of our family holiday songs - Sung to the tune of Frère Jacques:
Next Thanksgiving (Next Thanksgiving)
Save your bread (Save your bread)
Shove it up your turkey (shove it up your Turkey)
Be sure he’s dead (be sure he’s dead)
Ah, the holidays...