I've always known it as 'stuffing'...even the extra that won't fit in the bird and is cooked in a baking dish in the oven was called 'stuffing' (and of course mixed with what was inside the bird. Bell's seasoning and sausage is my favorite. One year my uncle brought chestnut stuffing to the family gathering...it was nice, but it just didn't feel like we had a 'traditional' Thanksgiving dinner that year. It all goes back to what you grew up with. My mother made THE best pan gravy...I'm so glad that I hung around the kitchen back in the day and watched how she made it....just saying
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