I'll be spending the day up to my elbows in mashed potatoes, grandma corn, pink fluff, deviled eggs, giblet gravy, and Chex mix. And, all of those are vital to our family traditions on Thanksgiving, but...
In my family it's all about the dressing (pronounced dressin' ) - if you aren't from the South, you may call it stuffing. Don't be fooled - it isn't the same thing. (The year my son was in the Macy's Thanksgiving Day Parade, we had turkey and stuffing in a lovely New York City hotel - definitely not the same thing.) So, I thought I'd share:
1 pan crumbled cornbread Every time I make it to go with soups, I crumble the leftover and freeze it. By Thanksgiving, I have a big bag of it. I know it's way more than 1 pan.2-3 cups bread crumbs Just use 5-6 pieces of bread, heels, crusts and all. Tear it up.
10-12 crumbled crackers Use whatever's left in the last sleeve of crackers. Saltines are fine, or whatever you have on the shelf.
2 onions chopped Coarsely or finely chopped -your preference. Use less if you don't care for as much onion flavor. You might want to saute them in butter first.
1/2 cup butter More is always better when it comes to butter.
4 cups chicken broth Have more ready just in case. Your dressing must be runny when you put it in the oven
3 raw eggs, beaten Makes it fluffy! I've even been known to put in a few sliced boiled eggs just for a different texture.
1 can pet milk This is the secret! This is what we southerners don't tell people from other parts of the country.
1 cup chicken Chop it up and put it in. You'll have it anyway since you're boiling it to make your own broth, right? (Just kidding - don't feel badly if you use canned broth. You just won't have chicken bits to add.)
sage Use as much as you want. This is the aroma that makes Thanksgiving special.
salt Whatever amount seems right. Teaspoon, tablespoon...
pepper Whatever amount seems right. Teaspoon-ish,
Bake at 350-375 for 30-40 minutes. Cover with foil for the first part of cooking.