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Old 11-22-2010, 11:26 PM
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Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving?  
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Default Real sho'nuff cornbread dressing for Thanksgiving?

It's getting harder and harder to find. I have been helping my Mama make it at Thanksgiving and Christmas the last two years, and I think I have it just about down. You must make real cornbread from scratch, with eggs. You need lots of chopped onions. You have to boil a hen for broth, and you need plenty of canned broth on hand, just in case Mama thinks it needs more. Rule of thumb on the chopped onions is to chop up what you think is enough, then chop that many more. It needs some chopped celery, but that isn't nearly as critical as the onions. You crumble the cornbread and put it in a big pot. Add broth. Dump in some onions and celery. Stir. Add plenty of black pepper. Add more broth. Stir some more. Add some sage. Crumble up several homemade biscuits made the day before and add to the mix. Add more onions. More sage. Now, crack and beat about a half-dozen eggs. Hint: eggs are a very important component of most any Southern dish, almost as important as bacon grease. In this case, the eggs make the dressing rise and keeps it from being flat and hard as a brick, like some dressing I have seen Yankees make. Cornbread dressing is supposed to be dipped, with a spoon, not sliced and served with a spatula.

While all this is going on, the turkey, usually a pretty large one, has been baking in the oven. It produces copious drippings, very rich and flavorful. One must, without burning oneself, procure most of these drippings from the roasting pan. The drippings, as many as can possibly be siphoned from the pan, are added to the now savory smelling (and tasting) mixture.

Now a discussion on whether or not the dressing mix is moist enough ensues. Usually, at least one more can of chicken stock is added, and probably a few more onions. Last fine-tunings of salt and pepper are made, and maybe another couple of eggs. The mixture is poured into two large baking pans, about four inches or so deep. I believe the proper temperature is around 400 degrees. It must cook for about 45 minutes to an hour. It might be necessary to turn the heat to "broil" the last few minutes to properly brown the top. The dressing is done when one can grasp the edge of the roaster with a proper hot pad, and shake semi-vigorously. When the dressing ceases to do an imitation of a particularly scintillating episode of Charley's Angels, it is done. Pictures to follow. Giblet gravy tutorial in the works.
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Old 11-22-2010, 11:47 PM
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Mama working on the giblet gravy last Thanksgiving.


Gives an idea of the proper consistency of cornbread dressing when it is ready to cook.


Mama getting a taste test from an expert before the dressing goes in the oven. This picture was from 2008, I think. She will be 92 in January and still going strong. I wish I was half as tough as she is. Look up Southern Matriarch in the dictionary.


Cornbread dressing and turkey from two years ago.
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Old 11-22-2010, 11:59 PM
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Oh my!!!

Now, did that cornmeal come from corn you farmed and had ground down there? The other secret is the type of cornmeal- store bought varieties are usually ground a bit fine to give it that "nutty" natural taste for my liking.

I've gotten one of the Hicks boys that lives down at Fires Creek over across the state line to grind my brother's corn for us. I've recently heard about a feller in Rabun County that has a mill and will grind corn and he sometimes keeps some old, heirloom varieties of corn...hopefully find one we've been looking for...

We had Thanksgiving dinner yesterday afternoon, on account of getting everyone together, and it's easier to travel and all...

You have a beautiful southern matriarch there and treasure her!
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Old 11-23-2010, 01:03 AM
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I'm already drooling and its just a few days away. I will attack that bird we got with such verocity sparks will fly. Just cant wait.
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Old 11-23-2010, 01:59 AM
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Try adding a large pinch of dried sage to your cornbread you use for dressing. It makes a big difference. Don't get too aggressive with it, it can overpower. I like the 100% full strength buttermilk for my cornbread. Happy Thanksgiving. Regards, Chef
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Old 11-23-2010, 02:30 AM
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Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving?  
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Try adding a large pinch of dried sage to your cornbread you use for dressing.
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Add broth. Dump in some onions and celery. Stir. Add plenty of black pepper. Add more broth. Stir some more. Add some sage.
gotcha' covered.
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Old 11-23-2010, 01:49 PM
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That sounds like our traditional family dressing for sure. Since living in the Northwest the last 40 or so years I have to make two pans, one with oysters. I can care less about the bird but I do really love the dressing.
Bob Ray
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Old 11-23-2010, 08:35 PM
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Give Mama a hug from me, you're a lucky guy.
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Old 11-24-2010, 10:42 PM
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Give Mama a hug from me, you're a lucky guy.
redlevel,

Thank you so much for posting your cornbread dressing recipe.
I lost my Mom June 10 this year. She made this stuffing every year of my life and I never paid much attention to the deatils. We statrted planning our Thanksgiving and I wondered what we were going to do, after all it's tradition. I had gone through her cook books, hand written recipes etc. and it was not to be found.

Thank you and God Bless you and your family,

Happy Thanksgiving,

=D=
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Old 11-24-2010, 10:51 PM
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what time are ya'll eatin'.....I will bring my own fork and plate....
Some poultry seasonin' in that dressing ain't a bad idea either...
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Old 11-24-2010, 11:12 PM
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We make it pretty much the same way. I remember, as a kid, that my grandmother had a large bunch of sage that she had pulled from her garden, hanging on the back of her pantry door. It was messy, always shedding when the door was opened or closed, but she would go in and rub it and get a good handful for the dressing.

Great memories!!!!!!!!!!!!!!!

medxam
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Old 11-25-2010, 12:34 PM
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Wow. We have never made stuffing like this, but after reading the post we thought we would change things up. I printed everything out for my wife. She made corn bread yesterday and today we assembled everything except the sage (we didn't have any). It was AWESOME. We started the turkey early and everything got done early...needless to say we had been hungry all morning smelling the food so we ate early. Already cleaned up and have three tupperware containers full of turkey leftovers. What a meal. Thanks for sharing about your mother and the dressing. We will be using it from now on. B
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Old 11-15-2011, 11:06 AM
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I thought I would bring this one to the top in case anyone needs the recipe.

Mama just came over to discuss the plans for Thanksgiving Dinner next week. She and my daughter are already planning a shopping trip to the grocery store. My daughter hates to shop, but a trip to shop for Thanksgiving goodies with my Mama is an adventure, prime entertainment. Not just any old hen will do. She might make the meat market guy bring out three or four before she sees one that meets her approval. Last year, we were going to buy a frozen hen, but she wouldn't have anything other than a fresh one. You know what? She was right. The proof is in the pudding, or in this case, the dressing.

As she left a few minutes ago, she told me she was going to check her sage plant to be sure she had enough to crumble for the dressing.
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Old 11-15-2011, 03:07 PM
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I thought I would bring this one to the top in case anyone needs the recipe.

Mama just came over to discuss the plans for Thanksgiving Dinner next week. She and my daughter are already planning a shopping trip to the grocery store. My daughter hates to shop, but a trip to shop for Thanksgiving goodies with my Mama is an adventure, prime entertainment. Not just any old hen will do. She might make the meat market guy bring out three or four before she sees one that meets her approval. Last year, we were going to buy a frozen hen, but she wouldn't have anything other than a fresh one. You know what? She was right. The proof is in the pudding, or in this case, the dressing.

As she left a few minutes ago, she told me she was going to check her sage plant to be sure she had enough to crumble for the dressing.
Your original recipe didn't have crumbled bacon and bacon grease (unless you already added it in when you made the cornbread).
I DO like a bit of sage in my dressin'!
I'm a gonna have to try the egg thing. Usually the dressing made in the pan it too dry which is why I insist that dressing be cooked in the turkey. As long as I get turkey cooked dressing, the rest of them can eat the pan dressing.
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Old 11-15-2011, 04:29 PM
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I thought I would bring this one to the top in case anyone needs the recipe.
Thanks for the bump, Red! I missed it the first time. That recipe will do just fine, as I'm going to try my hand at cornbread dressing next week. My daughter has a wheat allergy, and I'm beginning to think I do, too, so I'll be using the wheat-free cornbread recipe I've come up with.

I do believe I'd eat just about any meal Mama cared to make. Sounds like she's a treasure.
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Old 11-15-2011, 04:39 PM
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And ya'll gotta make sure that cornbread is cooked in a cast iron skillet. I have one that is ONLY used for cornbread, is never washed...just wiped out after use and before the next use. Before the mixture is poured in, grease up the pan and put it in the oven for about 5-10 minutes. This helps keep the cornbread from sticking to the pan.

CW
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Old 11-15-2011, 04:48 PM
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And ya'll gotta make sure that cornbread is cooked in a cast iron skillet. I have one that is ONLY used for cornbread, is never washed...just wiped out after use and before the next use. Before the mixture is poured in, grease up the pan and put it in the oven for about 5-10 minutes. This helps keep the cornbread from sticking to the pan.

CW
Yep! Cast iron is the only way to go. Easy on the sage, and I put some hard boiled eggs and giblets in there.
Dang, now I'm hungry.
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Old 11-15-2011, 05:27 PM
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And ya'll gotta make sure that cornbread is cooked in a cast iron skillet. I have one that is ONLY used for cornbread, is never washed...just wiped out after use and before the next use. Before the mixture is poured in, grease up the pan and put it in the oven for about 5-10 minutes. This helps keep the cornbread from sticking to the pan.

CW
Is there ANY other way to cook cornbread.....?????????????????
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Old 11-15-2011, 06:26 PM
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Big thanks for sharing the tale of your dressing, the recipe, your mom's major role - and for the footnotes by everyone. These are what make holidays so special, the stories of times shared, food prepared and all the forever memories, in your family and all of ours.

Thanks again,

Dyson
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Old 11-15-2011, 07:02 PM
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Is there ANY other way to cook cornbread.....?????????????????
Well, of course not. But I've seen people try to cook it in teflon and other such silliness.

Matter of fact, we're having cornbread for supper tonight. I just might have me a snack of cornbread and buttermilk later on this evening. Yum Yum.

CW
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Old 11-15-2011, 08:47 PM
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Boys I watched my grandma make cornbread for many years. Hot grease and black iron skillet all the way!!!! Wood stove helps too!!!
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Old 11-15-2011, 09:46 PM
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Quote:
As long as I get turkey cooked dressing, the rest of them can eat the pan dressing.
Stuffing is cooked in the bird, dressing is cooked in the oven. Either way I love em both, sadly way to much.
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Old 11-15-2011, 11:34 PM
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Might have to try your recipe; I've been mostly disappointed by cornbread dressings in the past as most are too dry.

I've long made my "stuffing" with homemade white bread, onions and sage. Just what was always traditional in my family.
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Old 11-16-2011, 07:13 AM
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Add a pound of Striplings medium pan sausage and the drippings and you have my family recipe. I feel sorry for the "stovetop people".
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Old 11-16-2011, 07:32 AM
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I sure miss my mother. She made cornbread dressing that suited my taste. After she passed away in 2004, I learned just how much I loved her cooking. Nobody has been able to make dressing, dumplings or biscuits like her since.

Last Turkey Day, I had bought $34 worth of dressing for the meal. I should have passed on the dressing. It just was not what I was longing for.
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Old 11-16-2011, 11:36 AM
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Recipe almost word for word off my mother's recipe card...she would add some chopped pecans to the mix before baking.....
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Old 11-16-2011, 11:48 AM
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Recipe seems a lot like my Mother in law used to make. I think she may have put in water chessnuts as well.She wont be on hand to coach us this time so will have to make it on our own. She was a fine old time southern lady from Winterville Ga. I have a number of her recipes that are good cooking.
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Old 11-16-2011, 02:06 PM
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And ya'll gotta make sure that cornbread is cooked in a cast iron skillet. I have one that is ONLY used for cornbread, is never washed...just wiped out after use and before the next use. Before the mixture is poured in, grease up the pan and put it in the oven for about 5-10 minutes. This helps keep the cornbread from sticking to the pan.

CW
I never, ever, wash any of my 5 iron skillets. While the pan is still hot I run it under cold water to steam off particles, then just wipe out with paper towels, then spread a bit of veggie oil all over it.

Thanks so much for the tread and recipe!!
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Old 11-16-2011, 02:57 PM
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If I got cornbread dressing and giblet gravy, I'm a happy boy. I don't care what kind of bird goes with it. I'll need a roll to clean up all the gravy on the plate.
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Old 11-16-2011, 06:57 PM
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I learned to my Cornbread Dressing like that from my Gandmother. My oldest daughter is now the "Keeper of the Cornbread Dressing Recipe". Like you say Red, oinions and chicken broth. I like the right ammount of sage in it too.

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Old 11-16-2011, 11:43 PM
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Originally Posted by hburney View Post
Add a pound of Striplings medium pan sausage and the drippings and you have my family recipe. I feel sorry for the "stovetop people".
I do love Striplings sausage. Any excuse to get off 75 at Cordele and pick up a cooler full....
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Old 11-24-2011, 12:41 PM
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Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving? Real sho'nuff cornbread dressing for Thanksgiving?  
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Our "Sho 'Nuff" cornbread dressing in the oven as I type. Smells great! I have been summoned to carve the bird! Happy Thanksgiving, B
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Old 11-24-2011, 07:17 PM
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Default gluten free corn bread

For anyone who even thinks that they might have a wheat-gluten allergy, there are some great products available on amazon.com, we like gluten free pantry (the french bread), and Pamelas Products, including Cornbread, which we will have tonight! A nice, thankful day to all. Flapjack
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Old 11-24-2011, 10:57 PM
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The wife made a pan of cornbread dressing today. I made the cornbread Tuesday night, straight off of the Martha White bag, and it sho was good!

As it was just the two of us, she made a 9" x 9" pan of dressing and some good turkey gravy. Made it just right; also had turkey, taters, green bean casserole, rolls, some sauerkraut, and cranberry sauce. Washed down with a tall glass of sweet tea, of course.
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Old 11-25-2011, 01:09 AM
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Thumbs up Cornbread Oyster Dressing

My mother made oyster dressing when I was growing up. We live near the Chesapeake Bay and oysters were abundant and cheap. She used just a few, cooked and finely chopped with the juice from cooking added in. The base of the dressing was cornbread( not sweet type) with onions and turkey stock from the neck and giblets and plenty of sage, some salt and pepper and lots of butter. It was always cooked in the bird and was moist. I liked the dressing better than the turkey.

I miss her dressing on Thanksgiving. She died in 1989. I have tried making it but it never tastes as good as her's. Good oysters are not as abundant and cheap as they used to be either. I can't stand dressing made from white/wheat bread...YUCK...Too gooey with no texture. I don't like fruit in dressing either. But, I suppose it is also a matter of what you are used to.

All the relatives I had in the area are dead now and my daughter is away at university in Ohio. My wife came home very sick with flu yesterday. So, my Thanksgiving dinner was Banquet frozen turkey dinner and canned chicken soup for her...I sure miss my momma's cooking!
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Old 11-19-2012, 05:00 PM
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TTT

Because of sickness, I have farmed out the dressing and sweet tater soufflé this year. I will cook a turkey.

It will be the first time in nearly 70 years my Mama hasn't cooked dressing on Thanksgiving.
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Old 11-19-2012, 05:06 PM
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My mother cooked from scratch all her life. She has been gone for several years now, and my dad and stepmom live in a retirement community. My parents divorced when I was young, and my dad and stepmom have been married for 47 years now...but she never was a cook.

Their retirement community has a cafeteria where they take their meals, although they do have a small kitchen in their apartment. It's too much for them to cook a big dinner, so when we go there to see them, we eat Thanksgiving dinner at the cafeteria. It's not as good, but then the main thing is to spend time with family.
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Old 11-19-2012, 07:00 PM
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Originally Posted by redlevel View Post
It's getting harder and harder to find. I have been helping my Mama make it at Thanksgiving and Christmas Cornbread dressing is supposed to be dipped, with a spoon, not sliced and served with a spatula.

The dressing is done when one can grasp the edge of the roaster with a proper hot pad, and shake semi-vigorously. When the dressing ceases to do an imitation of a particularly scintillating episode of Charley's Angels, it is done.

I'm really glad your mother taught you how to make cornbread dressing right. In my house, my wife has to make two pans of dressing. One for me as you drscbibe it and one for her, that is almost the consistency of Pizza :-( ( Yucko. Don't know where she acquired That recessive gene.) All of her other cooking is first rate. No Thanksgiving dinner is complete without her Really great Pecan Pie. (If you can find new crop pecans. The ones from Wal Mart & Sam's taste like they were harvested during the Truman Administration.)
My Mother has been gone since 1994. Enjoy & cherish every minute with your mother. She is a living national treasure.


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Old 11-19-2012, 07:16 PM
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Since this year's Thanksgiving is an 'away game', in CT with daughters and family there, I will enjoy some variation of dressing made outside the bird and likely with fruit in it..

So my mind this AM turned to real old-fashioned dressing. Thanks for the flashback to this thread and the sentiments of family love and lore around the Holidays.

Good boost for one's own memories of simpler - and tastier - times.

Hope everyone has a great and memorable day, despite the changing recipes.

Regards,

Dyson
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Old 11-19-2012, 08:38 PM
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Boy this thread has me licking my chops and I don't mean pork chops.

Lets face it, nobody could prepare a meal like MOM.
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Old 11-19-2012, 09:11 PM
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TTT

Because of sickness, I have farmed out the dressing and sweet tater soufflé this year. I will cook a turkey.

It will be the first time in nearly 70 years my Mama hasn't cooked dressing on Thanksgiving.

Hope your mama gets to feelin' better soon. I'd send you some dressin',but with 25 or so expected for dinner (and supper),I doubt there will be any left. Why is it that we only get giblet gravy and dressin' a few times a year?
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Old 11-19-2012, 09:42 PM
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I grew up in Colorado so turkey and dressing were pretty much "routine." I joined the Navy in 1977 and went to my first Virginia Thanksgiving in 1978. My girlfriend ( now also known as my wife ) and her mother ( now my M-in-L ) introduced me to all sorts of food. We had oyster dressing (mmmm) fruit cake that is actually very good, corn pudding, ham biscuits, and "real" pecan pie.

We now live in Colorado, but every year we manage to find some Atlantic oysters (the Pacific oysters don't taste "right", according to my wife) and have oyster dressing.

My wife's family hails from Keysville, Virginia, near Farmville. Grandma Slayton cooked on a wood stove until the day she died (in her 90's).
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Old 11-20-2012, 11:22 AM
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V-35, you know a thing or two about pecans. That stuff in bags ain't fit for squirrel bait. Even the canned, salted ones are way inferior. Luckily, here I can go to the orchard and get a bag, cracked, and pick them myself. They freeze well, too.
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Old 11-20-2012, 12:47 PM
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TTT

Because of sickness, I have farmed out the dressing and sweet tater soufflé this year. I will cook a turkey.

It will be the first time in nearly 70 years my Mama hasn't cooked dressing on Thanksgiving.
Sorry to hear that. I hope she gets better soon.

This thread brought back many memories. You're killin' me. Mom's been gone for years. In her prime, her dressing made it real hard to eat things like squash and beans!
I could, and did, make a meal of leftover dressing and gravy nuked till it steamed with some cranberry sauce.....
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Old 11-21-2012, 08:52 PM
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Sorry to hear you mom's not feeling well--she certainly deserves to have somebody do some waiting on her at this point but having known ladies like her I know that's the last thing she wants.

Hope she and your wife get to feeling better soon and that your whole clan has a great Thanksgiving!
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Old 11-22-2013, 09:40 AM
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TTT

Because of sickness, I have farmed out the dressing and sweet tater soufflé this year. I will cook a turkey.

It will be the first time in nearly 70 years my Mama hasn't cooked dressing on Thanksgiving.
Time to bring this one back to the top.

Mama is doing much better this year. She has an amazing resiliency. She gets down, mostly with pain in her back and legs, but she seems to bounce back pretty quickly. Her short-term memory has gone away. Otherwise, mentally and physically, she seems to be doing fine. She continues to be an inspiration to all of us.

I could do a pretty good job of doing the dressing by myself now. I make a mean sweet 'tater soufflé. Cooking the bird is no problem. I still need Mama's help to do the giblet gravy just right. She and I will do the dressing and gravy at my house early Thursday. I will just be mostly looking for advice this year. She still wants to take part in the preparations.

I took this picture of Mama about a month back. She will be 95 in January. She still lives by herself. Amazing.

Happy Thanksgiving to everyone, and I hope God blesses you like He has blessed me.

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Old 11-22-2013, 10:44 AM
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Unhappy

Turkey gets deep fried outside so this will have to do.

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Old 11-22-2013, 02:57 PM
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Turkey gets deep fried outside so this will have to do.

You can still make redlevel's dressing, just leave out the pan drippings and you are GTG!

BTW, there is no way anyones dressing can be as good as redlevels', because he has 94 years of awesome experience backing him up!!
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Old 11-22-2013, 03:48 PM
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Good for Mama! Take lots of notes, redlevel.
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Old 11-22-2013, 04:15 PM
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Redlevel, I enjoyed your post. I'm glad your mama is doing well and I agree that God has surely blessed you.

Real Sho' 'Nuff cornbread dressing ain't to hard to find around here! When my parents got married in 1942, one of the first things my paternal grandmother gave my mother was a bunch of her own recipes, including cornbread dressing and giblet gravy. Mom was a great cook and all my childhood memories of all the good food and Thanksgiving and Christmas are based on that dressing and gravy.

Been married twice and had to teach 'em both how to cook. One of the first things I taught 'em was the dressing and gravy. Used to have the turkey etc at both Thanksgiving and Christmas but my kids both LOVE the spiral cut honey baked hams so we alternate now. I never did care for that so I started having the turkey & dressing on my birthday in June or on the 4th of July or something. Only having it once a year just don't fit my pistol.
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