I thought since Fun Monday was all about Holiday traditions, that I’d use Sunday to write about Thanksgiving traditions and save Christmas for Monday.
First things first, we get an early taste of holiday fare in November at a church potluck. My mom always volunteers to make the stuffing (dressing, really) – nothing ever gets stuffed at our house, except the people, I guess. And she usually goes ahead and makes homemade noodles (more on that during Fun Monday) and takes those too. Not only that, but she usually makes both things for the family Thanksgiving dinner, on Thanksgiving day. No matter where it’s held, she takes them and cooks them wherever we happen to be travelling. A few years ago, she held Thanksgiving at her house. Woohoo! No 1.5-2 hour drive! Well, this is her year again, and lo and behold, we live 4 hours from either town now. So it wouldnt matter where it was, it would still be a 4 hour drive. The ones that gather are the ones without big enough families to have their own event. Although I would argue that our family is probably big enough for it’s own now. There’s 15 of us. But then we’d never see the family. Since mom is hosting this year, my hubby is taking the day before Thanksgiving off and we’re leaving Tuesday night and going down to help her prepare and clean her house, set up tables, etc. We expect about 40 people to be there. Oh boy. There’s usually turkey, mashed potatoes, gravy, noodles and dressing, and then whatever else people bring. Always tons of food. Always a lot of pie. Mm. Pie.
Tired of boxed stuffing? Bad results from turkey malfunction? Try this instead. Prep bread the day before and store in a covered bowl or large roaster.
325 degree oven
16 C dry bread cubes (1 SANDWICH loaf-bigger than regular loaves)
1/2 lb margarine (2 sticks)
1 t sage
1 C chopped onion
1 t poultry seasoning
2-3 cans chicken broth
Cube loaf of dry bread (leave it partially open for a day or so-just helps make sure that the bread is super dry). Spread cubes on baking sheet in single layer in 300 degree oven for about 15 minutes or until lightly brown. Saute onion in melted margarine until tender. Add spices. Pour over bread cubes in roaster or large bowl and mix until well coated. Heat broth in pan and pour over mixture. May add hot water to find right consistency. Spray 9×14 pan and add dressing mix to it. Bake in 325 degree oven for 45 min to one hour or until browned and dry on top. Has a smooth, moist consistency and subtle rich flavor. No twiggy mouth feeling or dry bits.