Posted on 11/06/2013 7:06:08 PM PST by dynachrome
Which Thanksgiving foods are you most excited to eat?
Turkey
Stuffing
Gravy
Mashed Potatoes
Pie
Vegetable side dishes and casseroles
Other, I'll explain in the comments
(Excerpt) Read more at eatingwell.com ...
:)
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it is existential do yo eat the bourbon or does it eat chew
Vodka anything?????
I believe it has eaten some of my brain cells.
On my plate, it’s pretty much one big delicious mess.
Deer
Venison roast with ‘taters be good.
A good fatty piece of turkey skin.
Who needs to eat after a few of those?
Other:
All of the above.
Squirrel dumplings, duck dressing, and pecan pie!
Cranberries! No one else in our family likes them. Thanksgiving is a good excuse to cook and serve them anyway - while everyone else can choose another dish going around the table.
crispy on the outside
I like Mrs. Cubbison’s dressing because at Thanksgiving Aunt Mary always....
Sorry, but that one has stuck in my head for decades, gotta wonder if the ad writer did it on purpose.
Yup, same with ham.
We don’t call it stuffing... it’s dressing. And my mom makes The Best.
Oooooo!!!
Coke Salad, Pink Fluffy Salad, pecan pie, and my grandmother’s dressing!
And chocolate pie and buttermilk pie!
And Sopapilla Cheesecake!
:-)
OLD FASHIONED CELERY AND SAGE DRESSING
Ingredients
2 loaves sliced white sandwich bread (1 pound each), dried, and torn into bite-size pieces
1/4 cup (1/2 stick) butter, plus more for baking dish and foil
4 celery stalks, diced medium
1 large onion, diced medium
Coarse salt and ground pepper
2 teaspoons dried rubbed sage
1 teaspoon (level) poultry seasoning
1 teaspoon celery seed
3 eggs
3 1/2 cups (29 ounces) low-sodium chicken broth
Variations
Substitute unsalted butter and large eggs. Feel free to use homemade or store-bought chicken broth.
Cook’s Note
To make sure there’s plenty of stuffing (think leftovers), this recipe makes extra to bake separately.
Directions
Step 1 Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a re-sealable plastic bag at room temperature, up to 1 week.)
Step 2 In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
Step 3 Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.
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