Quote:
Originally Posted by dewilson58
We transitioned from Stuffing to Dressing. My mom was always Stuffing, but somehow we lost that in the translation and we are calling it Dressing.
All turkey organs and turkey meat in our Sage Dressing. Family tradition to lay out three loafs of bread for two days to dry out. I like sausage in my Dressing........so I make two batches.......one with, one without. (Almost put my mother in her grave when I put sausage in HER Dressing.)  |
Many, many years ago I too would add the chopped up turkey organs. I stopped it the year one of my little cousins, with a scrunched up nose asked, "is there liver in this?"
LOL - I'm not proud that I said emphatically "Of course not!"