Dressing Throw Down

searchI have learned over the years that one thing people are very proprietary about is their recipe for Thanksgiving dressing. Mom had a dressing recipe she always used, and it’s the one all of her children use. I don’t even give it a second thought. I have always presumed everyone likes it as much as I do. After all, it was my MOM’S!

A year or two after we were married, Bill (who NEVER cooks), asked me if he could make his mother’s dressing for Thanksgiving dinner. I acquiesced reluctantly. As I recall, the dressing was good, but it wasn’t my mom’s dressing. He undoubtedly reluctantly puts up with my mother’s recipe year after year as he has never made that dressing recipe again. Perhaps he just got tuckered out cooking when he could have been watching football.

In a recent blog post about hand-written recipe cards, my cousin Kate shared her grandmother Clare’s recipe for dressing (October 16, 2014). It was not terribly unlike my mother’s – not surprisingly since Clare was my mother’s sister. Clare used Cream of Chicken soup; my mom’s recipe calls for Golden Mushroom soup.

I am going to post my mom’s recipe, and I am going to request that you all respond via the comments section with your favorite dressing recipe. It might be an old family recipe or it might be something new you have discovered more recently and liked. You can share the recipe or simply tell me about the ingredients and what you liked about it. I come from a long line of really good cooks, so I hope you won’t disappoint me – or my readers.

Mom

 

Mom’s recipe stops there because I presume at that point she stuffed the bird. I do not stuff the bird, but put the mixture in the oven and bake at 375 for about an hour, until cooked completely through and browned.

I AM ISSUING A THANKSGIVING DRESSING THROWDOWN. What is your favorite dressing recipe?

Nana’s Notes: You might notice that I am using a new format for my recipes. My IT support (who also is my yard man, household repairman, and shares my marital bed) designed it. It is in its opening stage. My hope eventually is to have a button whereupon people can share or print. Baby steps. What do you think?

12 thoughts on “Dressing Throw Down

  1. I went thru a short stage where I decided corn bread stuffing was going to be my thing. Please pause to hear Beckie and Erilk gasp. I came to my senses and have made and enjoyed Mom’s recipe ever since.

  2. As I recall, when I got back from Germany, Mom had this new recipe for dressing. It’s one of the few recipes I have that’s written in her hand. At the top she wrote “our family’s favorite.” I bet she got this recipe, as she did so many others, from a magazine, perhaps even an ad for Campbell’s Soup.

    • That’s funny that you say that because my recollection of this dressing only goes back about that far. I just thought it was more of my oncoming dementia! But it’s funny that Clare’s recipe is so similar. But Campbell’s soup was pretty popular back then.

  3. I am very serious about my dressing. The only one I make comes from my aunt Rosy who is the best cook in our family. I remember asking for her recipe for her dressing one year when I needed to take it to my in laws and her response was “Hmm. Let me make one up”.

    • I find people ARE very serious about their dressing. I love that your Aunt Rosy can make up recipes. In a million years, I couldn’t do that. Jen can.

  4. I am very serious about dressing my table. I love to.make things pretty and inviting with surprise dinner rolls for the kids, and candles, and place cards, and party favors, and even a decorative pumpkin or two. Great pumpkin pie with lots of whipped cream, thanksgiving cloth napkins that match the tablecloth. Pretty dishes and live flower centerpiece. I usually set the table a day ahead, and retrieve all my serving dishes and silverware. Before we say grace, we always go around the table and say what we’re grateful for…..even the little kids.
    The menu is secondary but a tasty conglamoration of various family members’s past favorites. Dressing, when I make it is routine. Whatever gets the job done and is a favorite. Start with Stovetop, add. Onions, celery various spices, broth from the turkey, and sausage. Now, however, I usually have dinner at the grandkids where I’m ttreated like royalty and asked to bring their favorite deviled eggs. Life is good at this stage!

  5. Ours is very much like yours except we add an apple (chopped) and instead of the soup/milk, we soak the breadcrumbs in chicken broth. YUM!

    I can print already — at the bottom of your post, if you press “print” under Share with, today’s recipe will be on p. 2. Not what you were thinking, I know, but it’s a good work-around!!

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