OK, it’s confession time again. So here goes. If truth be told, I would be content to sit down to just dressing and gravy (maybe a small side of Brandied Cranberries) at Thanksgiving or Christmas. Don’t get me wrong, I love all the other dishes, but really, for me it’s mostly about the lovely savory flavors in the dressing and gravy. But I can’t skip the mashed potatoes. And since the turkey started the whole thing, there really should be some of that on my plate too. And wow, those sweet potatoes sure look good, etc. etc. So there I am; another Thanksgiving with a loaded plate. And of course, who can say no to Pumpkin Pie Bars with Bourbon Caramel Whipped Cream, or Apple Pie Bars, or White Chocolate Dipped Coffee Bean Shortbread served with a lovely cup of freshly brewed coffee? Not me, that’s for certain! (All dessert recipes are easy to prepare and can be found on this site.)
OK, maybe it’s the combination of dishes that make the dinner so wonderful. It’s just like family and friends. Some of our guests we will have known for decades or all our lives (or theirs). Other friends or family members might be new to the group. But all are welcome and loved because they are a part of the whole special occasion.
And when you think about it, the dinner itself is no different from the assortment of guests. There are the old and familiars, including the “sacred side dishes”, maybe changed or updated from year to year. And along with the traditional favorites, there are usually one or two exciting new dishes that everyone is eager to try. All and all it makes for a terrific feast.
Hopefully some of the recipes in my Thanksgiving Day Menu and Recipes series will give you an idea for updating one of your favorites, or inspiration to try an entirely new dish. Happy Thanksgiving
- 1 c. butter
- 1 ½ c. chopped celery (stalks and leaves)
- 2 medium onions, finely chopped
- 12 to 14 large mushrooms, chopped
- 1 c. chopped fresh Italian parsley
- 2 cloves garlic, finely minced
- 1 T. minced fresh sage
- 1 T. dried thyme leaves
- 2 T. poultry seasoning
- 1 tsp. savory, either powdered or dried leaves
- 2 tsp. kosher salt
- freshly ground black pepper
- 16-20 c. dry bread cubes (I like part sour dough) or 3 pkgs. stuffing mix (7-8 oz. each)
- 1 pint raw oysters, chopped or 1 lb. cooked breakfast or Italian sausage, opt.
- 3 eggs
- 5-7 c. turkey or chicken stock
In a large sauté pan, melt butter and add celery, onions, and mushrooms. Cook for about 5 minutes. Add the parsley, garlic, sage, thyme, poultry seasoning, savory, salt, and pepper. Remove from heat. Place dried bread cubes or stuffing mixes complete with seasoning packets, in a very large mixing bowl. Stir in the raw oysters or cooked sausage. Add the sautéed vegetables; mix thoroughly.
Beat eggs in a separate medium sized bowl. If you are using stock that is simmering happily on your stove, vigorously whisk 5 cups of the broth into the eggs. (The hot stock will scramble the eggs if you don’t stir vigorously.) Pour the hot liquid over the bread cubes and gently stir. Add more stock if the dressing is dry. (Remember, this is dressing, not stuffing and therefore is not going into the cavity of the turkey. So any moisture needs to be added while it is being prepared.) Taste the dressing and add additional poultry seasoning and/or salt if needed.
Place dressing in a buttered casserole dish, cover and refrigerate until ready to bake in a pre-heated 350 degree oven for 45 minutes or until hot. (I put mine in the oven when the turkey comes out.)
Note: recipe for Turkey Stock can be found under Herb Salted Turkey with Cognac Gravy