Roast bird with cavity empty. Steamed vegetables as a side to Turkey and mashed potatoes. Gravy on the side. Cranberry sauce with whole berries.
Mashed red potatoes. Leave skin on.
cook sausage and mince up into small pieces.
..cook small chopped celery and onion in same pan...add to big bowl and add torn up bread..
.S/P and lots of rosemary,thyme, poultry seasoning to your taste...I like my dressing to be very flavorable so I am heavy on the herbs and spices..
....add a couple of eggs...and 2 cans of chicken/turkey broth at least...I make a very wet dressing but it is all absorbed...
then spray your cake pan...put dressing in...oil down a plain piece of paper bag to cover...and bake..
the paper bag thing is what my mother did....and her dressing always turned up fantastic...
I’m one who likes thanksgiving to be like a large buffet, with lots of choices. I always make the sides, then other family members make sides, so there’s enough for everybody to take home leftovers. I make about a gallon of gravy. I can’t make cornbread dressing like my mom could, so I just use stove top turkey or chicken stuffing, but if you add a couple of tablespoons of diced green pepper to it, it really improves the taste. it doesn’t really give it a green pepper flavor, but it somehow boosts the flavor. We’re not fussy about desserts. Any old thing will do, though there’s usually pumpkin pie, too.