I realize that there is an existing Thanksgiving thread, but Donuel's thread deals more with dinner around the dining room table, and mine addresses a vital ingredient in a Thanksgiving dinner about which there is some controversy. If not universal, at least in my way of thinking.
The subject is "dressing."
My first Thanksgiving dinner when I was in the U.S. Army was greatly anticipated. I had enlisted in July, 1948, at Ft.(then Camp)Hood near Killean, Texas and had graduated from basic training in late August. The weather was miserably hot. We all looked forward to the Fall and one of the most pleasurable events that takes place during that time of year is Thanksgiving.
I realize that only the United States and Australia recognize an official day devoted to Thanksgiving, therefore the subject may only appeal to Mudcatters in those two countries, but if the subject doesn't appeal to you, there are other possibilities posted here at the Mudcat.
Imagine my surprise when awaiting in line for my Thanksgiving dinner at Camp Hood when I witnessed one of the servers shoveling a sticky, muddy looking substance on my plate beside a cooked piece of formerly frozen (probably around 1941) turkey. "What's that", I inquired of the server, "the gummy looking stuff?" "Dressing," he replied. "Arghhhhhhh!", I screamed, where is the cornbread dressing?"
That was the first time I realized that "dressing" for the Thanksgiving turkey might be something other than "CORNBREAD!"
Others might not be aware that such dressing even exists. For those poor, deprived souls, I decided, since tomorrow is Thanksgiving in the United States, I would share my recipe for the most important ingredient in ANY Thanksgiving dinner ...the stuffing. I realize that other southern raised Mudcatters might have different takes on the dressing, and if they do, I hope they will share them. This is my mother's recipe, and the one I still prepare for Thanksgiving dinner.
CORNBREAD DRESSING Servings: 4 (recipe can be adjusted for larger servings)
4 1/2 cups cornbread (no sugar in the cornbread)crumbled 4 1/2 cups crumbled day old light bread 1 1/2 cups chopped onion 1 1/2 cups chopped celery 3/4 cups melted butter or margarine (divided use) 3 eggs beaten 3/4 tablespoon rubbed sage 1 teaspoon salt 1/2 teaspoon ground black pepper 1 1/3 cups turkey broth (perhaps a smidgen more if the mixture is too dry)
Preheat oven to 400 degrees (F) In large bowl combine the breads:set aside. In large skillet, lightly brown onion and celery in half the butter until tender, and add to breads. Add remaining melted butter, eggs, sage, salt, pepper, and turkey broth to the bread mixture and mix well. Spoon into greased baking dish and bake until lightly browned, around 25 to 30 minutes. Cut in squares to serve. The dressing can also be cooked in the turkey if you wish. Note: If you wish my cornbread recipe, PM me.