Quote:
Originally Posted by davem4616
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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DAVE. I have never heard of "Bell's Seasoning so I looked it up. It has Oregano and Thyme and Ginger in it?
It is said to be a New England tradition.
Bell's Seasoning | A New England Thanksgiving Classic - New England Today
My dressing has onion, celery, cooked chicken, butter and sage and parsley along with the bread. And it is very moist. As I said earlier, I have no clue what is traditional for others, only once since I was 21 did I eat at another table. The rest of the time I cooked the meal and tried to accommodate everyone present's favorites. Sometimes I would have more than ten sides. I did it all. This week someone is bringing a wonderful broccoli casserole, but the rest I will cook, or buy prepared. ( I shamelessly use Bob Evans already prepared mashed potatoes.) And there won't be that many sides. I don't think. I keep thinking of more.