Thanksgiving shopping list (so far)
 

[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]2 cups self-rising cornmeal[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1 cup self-rising flour[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1-1/2 cup buttermilk[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1 dozen medium/large brown eggs[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]3 sticks of unsalted butter[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]4 medium celery ribs[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1 large onion[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]3 cups chicken stock[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]2 teaspoon kosher salt[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1 teaspoon fresh ground black pepper[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]2 medium cloves garlic, minced[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1 teaspoon minced fresh thyme leaves[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1-1/2 teaspoon dried sage[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1 tablespoon poultry seasoning[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]2 tablespoons minced fresh tarragon leaves[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1/4 cup minced flat-leaf parsley leaves[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1 pound sweet Italian sausage[/SIZE][/FONT][/COLOR]
[COLOR=#1c1c1c][FONT="Helvetica"][SIZE=3]1 quart oysters[/SIZE][/FONT][/COLOR]

This is for a side dish, if you can guess what I am making .... you might be from the Deep South! :yes:

Dressing? If so, it is much more detailed than what we make.

Not any stuffing I have seen as far as some of the ingredients but sounds like stuffing sort of.
I like cornbread stuffing and my wife didn't.

Seems like she was always making a big production with the stuffing, something strange every year.
One year it had some sort of homemade Chinese sausage I had to make in it.
The stuff had 5 spice powder in it.

Most years it was a stuffing with chestnuts in it.
That was a pain too roasting and peeling all those darn chestnuts.

Right now I have a pile of pecans reserved to make cornbread pecan stuffing.
I imagine it will be a roasting hen or Cornish game hens, not a turkey for thanksgiving.

What ever I eat will be in one container and that will be it, no leftovers no dishes.

I have to work the next day.

Cornbread Dressing

Apropos of nothing:
[YOUTUBE]-YFRUSTiFUs[/YOUTUBE]

I just realized yesterday on the way to work that a 20 pound meat mixer for sausage might make a good mixer for stuffing/dressing.

Worth

Oyster stuffing maybe a second dressing with sauasage. I haven’t seen them combined but could be. I put onion, celery and chicken stock in mine too, poultry seasoning I would on the bird, thyme could go on the stuffing with sage but I use it to make a compound butter to go under the turkey skin. Makes the most delicious bird I have ever had or made. List doesn’t look all that unusual to me. Not a fan of oysters or oyster stuffing but some people love it.

Yep it's an Oyster dressing with sausage. Not too many people combine the sausage, but ever since I had it that way, I find the combination yummy. Normally it is a side dish and not used inside the bird.

Never could talk my wife into the oysters, she thought they were disgusting.:lol:
As a matter of fact my last few experiences here in Texas they are disgusting.
Nothing like I used to get.
One time they tasted like petroleum.:no:
Worth

We usually have two stuffings, a meat stuffing, Canadian French, which is really a dressing not in the bird, and a bread stuffing. My favorite bread stuffing is doctored up Pepperidge Farms herb seasoned cube stuffing, lol. It is really just seasoned bread, and I add my own stock (or canned sometimes), sauteed onions and celery in butter, and what ever add ins I feel like that year. Sometimes mushrooms, sometimes cranberries and/or apples, sometimes nuts, usually pecans if I use them, occassionally walnuts with the apples. I think I even added sausage one year, but not usually since we also have the meat stuffing. Grew up on the bread suffing in the bird, but not any more. Both are usually done as dressings now.

[QUOTE=SueCT;719672]We usually have two stuffings, a meat stuffing, Canadian French, which is really a dressing not in the bird, and a bread stuffing. My favorite bread stuffing is doctored up Pepperidge Farms herb seasoned cube stuffing, lol. It is really just seasoned bread, and I add my own stock (or canned sometimes), sauteed onions and celery in butter, and what ever add ins I feel like that year. Sometimes mushrooms, sometimes cranberries and/or apples, sometimes nuts, usually pecans if I use them, occassionally walnuts with the apples. I think I even added sausage one year, but not usually since we also have the meat stuffing. Grew up on the bread suffing in the bird, but not any more. Both are usually done as dressings now.[/QUOTE]

Yea, I call it dressing because it's not in the bird. In the bird is a traditional bread-type stuffing, add a little sausage or chopped bacon to the bread stuffing and I think the grease helps to moisturize the bird. That could be in my head though. A friend of mine weaves a bacon for the top of the turkey for last hour of cooking. I haven't tried that, but it sure looks good!