Hi Dixie,
I make the same basic recipe every year. But, I find that I consult
dozens of variations on the theme before Thanksgiving arrives. I'm
always trying to hoan in on the perfect ratio of liquid to
cornbread! Sometimes I think it has turned out perfectly; other
times, I think it's too dry or too wet. Actually, it is always
delicious and everyone's favorite part of Thanksgiving!
I make a cornbread sausage dressing based on the one that my Aunt Ann
always made. Its basic ingredients are cornbread, mild sage-scented
sausage, eggs, giblet broth, lots of onions, a little celery, and
parsley, sage, rosemary and thyme!
And, when there are vegetarians at the table, I make essentially the
same dressing/stuffing minus the sausage, with the addition of
mushrooms, and substituting vegetable broth and cream for the turkey
giblet broth.
Sometimes I make white and wild rice supplemented with toasted pecans
and dried cranberries too, but I haven't done that for a
while. After a while, one just has to stop adding dishes to the
groaning table!
If there are vegetarians at the table, I often make a mushroom
"gravy," sans meat or fowl, so they have gravy to put on top of their
mushroom stuffing.
Once I made the stuffing in the crock pot, but I thought it was too
dry, so I never did it again. And, now, I use the crock pot for the
mashed potatoes anyway.
Penny
At 09:41 AM 11/22/2009, you wrote:
Each year I try and make a couple different stuffing/dressing versions to
accompany the traditional stuffing I put in the bird. My traditional
stuffing has sausage, onions, celery, and sage.
So, that being said, I am wondering what different versions of
stuffing/dressing you all make?
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