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Preparing for a Traditional Thanksgiving Holiday – Stuffing or Dressing

As I was preparing for my posts for Thanksgiving, I wondered how I would approach the holiday this year.  I have prepared many Thanksgiving meals and that can become very routine and monotonous. However, I truly had a light bulb moment realizing that the dishes I prepare for Thanksgiving are dishes my family looks forward to each year.  I have made them many times so I will truly enjoy making them again this year.

I have new neighbors that just moved to the area from Boston, MA and with that in mind, I am going to share recipes on my blog as if I was sharing them with my new neighbors so they would know about our southern traditional Thanksgiving meal.  Today, I am sharing dressing or stuffing recipes. Growing up I always knew it as dressing and as an adult I heard it referred to as stuffing.  In the South cornbread is usually a big part of the stuffing/dressing recipes.  However, if you live near the coastal areas of the South, oysters are included in stuffing/dressing recipes.

This recipe is Mr D’s favorite and the combination of the corn bread and the sausage makes the stuffing moist and flavorful.  He told me that I did not have to make it this year but I still plan to make it for Thanksgiving or Christmas.  It does freeze well so you could make it now for Thanksgiving ( I think you could easily double the recipe) and save a portion of it for your Christmas holiday meals.

Rudy’s Farm Sausage Stuffing

1 lb.  Rudy’s farm or Jimmy Dean sausage if available (mild or hot)

2 1/2 cups (8 oz bag) corn bread stuffing mix or crumbled corn bread

2 1/2 cups (8 oz bag) herb seasoned stuffing or4 bread crumbs

2 cans (14 1/2 oz) chicken broth or turkey broth

1 large onion chopped

2 stalks celery, chopped

1/2 cup butter, melted

1 tbsp. poultry  seasoning

1 tsp. salt

1/4 tsp. black pepper.

Brown sausage, drain.  Cook onion, celery in butter until tender.  Mix stuffing, poultry seasoning, salt and pepper.  Stir in broth, celery, onion, butter and sausage.  Mix well.  Bake in 9 x 13 inch pan for 30 minutes at 350 degrees.   This recipe freezes well.

I don’t remember how my Mother made dressing but I don’t recall having cornbread in it.  The recipe below reminds me of her dressing and it was so good when it was served warm right out of the over.  My Mother’s kitchen was extremely small so she made lots of things ahead of time and I always knew when the dressing was freshly made or served cold.  Yes, I did say served cold.  In my Mother’s day the meal was prepared at midday and after eating, was covered on the table with a tablecloth and then served for supper that night.  They never reheated anything and and I really think they never gave it a second thought. That is just a glimpse of living on a farm in the 40’s and 50’s.



I haven’t decided which recipe I will use this year but I do know that I am going to look forward to every minute of my Thanksgiving meal preparation.  I hope you are looking forward to this very special American holiday and thanks for stopping by.

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