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i decided to try JP's t'giving ideas. he uses a cornbread dressing mix, looks like Pepperidge Farm, because it was packaged in a 12 oz bag. I couldn't find it, went to four different stores looking, plenty of other flavors, just not their version of cornbread.

Ended up with these two generic, one from Walmart, the other from Meijers, in 6 oz boxes. I'll try one brand on Thursday, and the other sometime later.

I've made cornbread stuffing from scratch before, with oysters. Originally, it was to get back at a whiney sister-in-law, and by the looks of her face when she smelled the oyster odor, it worked. I enjoyed it. Depending on how either of these turn out, the plan is to develop my own using fresh made cornbread. We'll see how their spice blend and flavor stacks up.

P.S. Won't be following the box instructions, the mix get's dressed up a bit, then baked.

For a few decades Wife use to buy loaves directly from Boudin store to make her own croutons until Costco started selling these. No one could tell the switch.

She also use to make a small casserole with fresh mussels for myself and daughters. She's got the shell fish protein allergy. Stopped doing it though when another daughter started having shellfish reactions.

i'm sure that sourdough style is good, thanks for the idea. It's amazing what turns up in Costco sometimes.

For conventional bread stuffing, I've always toasted bread per a traditional stuffing recipe, which is delicious, but seem to have caught a habit of trying something new every year. I'd still like to come up with another cornbread stuffing recipe that doesn't involve a store-bought mixture. This will be the first store-bought I've ever used

For me cornbread stuffing tastes good but is always to mushy or crumby for my personal likes.

Not that I don't eat more than my fair share when its served somewheres else.

The holiday is going to be scaled down somewhat here. One son-in-law has Covid.

How many people do you all expect at dinner? We are hoping for twelve here.

you have a right to remain silent anything you say can and will be used against you in a court of law

i like traditional style the best, too

I've never had anything but cornbread dressing.

Making a cornbread squash dressing here. Easy to make and very tasty.

I’m doing half corn bread and half French bread. Sage, sausage, celery, onion, egg, stock......the usual.

Going to try to debone, stuff, and tie up a turkey roll this year.

Interesting. Never done that myself.

sounds good. could consider adding cooked, cubed sweet potato and turnip...might experiment with this

sounds really neat

Regional differences are always interesting. I’ve never had cornbread dressing.

I try to duplicate my moms turkey bread stuffing. Some years I’m closer than others. It’s always goo, just differenter.

Thanksgiving here is tomorrow to fit girl kid’s and bf’s schedules. Will have an 18# turkey for four. 😍

This too.



Probably apple pie too.

Aluminum foil around crust.

could be just the way the pic turned out

It’s dark I have a protector ring for pies,but it seems to almost make it even more baked.

One like this
Ring

Also, it’s apillsbury crust. Might be the issue.

Dogs get the edge. The rest is delish.

Dad always saves his crust for last.


His favorite part.

Send me his mailing addy!

You gonna mail him your crusts!?

I guess I'm old timey.

I make a big skillet of cornbread to make oyster and pecan stuffing. I should probably make that cornbread tonight.

Like making a turducken without the ducken.

Funny but true in some states.

I tried to branch out on our stuffing , cant do it.....Allways came back to the same old one.. bread sausage the standard chopped veges , apple and oh yeah raisins.long cooked with the turkey wing tips and neck laying rite on top to ooze the goodness into it...got to get to the rite Mix of soggy and dried crisped....oh my....... pass the gravy please

Get yer rocks ready, medon't care so much for stuffing! THERE I SAID IT!!

if ya got good crust that's what happens

off to the wood shed wit u.....stuffing is why gravy was invented....

off to the wood shed wit u.....stuffing is why gravy was invented....

You bet!




Yup. I guess I need to step up my pie game.



Tarry-
I love stuffing, but crashed spuds I’d what gravy is made for!


Side note poll: who else makes a pool in their crashed potatoes?

Pool? I DO I DO I DO!!

Celebrated Sunday at Mom’s. Had 9. Good time. Sister and BIL both just got over a bout with the China flu a few weeks ago. Flu type symptoms. Turkey, ham, oysters, oyster stuffing, mashed potatoes and gravy, sauerkraut soup, deviled eggs, home made biscuits, sweet potatoes with brown sugar and walnuts. Peanut butter pie, apple pie and maple cookies for desert.
I had to walk an extra 40min on the treadmill that night.

One pone of cornbread done tonight. Will do another tomorrow. Good base for the dressing.

Turkey in the brine.

Apple pie leaked a little. I should spend an afternoon getting pie tips from wabi’s bride.

Mother uses her Aunt's recipe.

Shortening and a little vinegar.

looks like a nice hunk 'a CB

never heard of the use of vinegar before

sse, I heard from a baking freak friend that the spot of vinegar creates a sort of sourdough effect and allows crust to be both pliable and flaky while baking. Probably a lot of twaddle bu sounds possible. YMMV.

thanks. Lately, it has been quite the rage to develop non-traditional types of pastries and ways to make them, one example being those that incorporate vodka.

I'm not currently searching for a go-to pastry recipe/method, friend from many years ago straightened me out on that. But, I do read these pastry recipes occasionally and out of curiosity will keep an eye out for one using vinegar as an ingredient.

That looks great Mike!

My wife has used it all for pie crusts, she prefers --

i never get this to come out right, see what happens this time...

How can that be wrong?!

when you turn it upside down and the mould doesn't stay together

moment of truth...

not pretty, but it did hold its shape...

meanwhile, 'gobbled' this down...

First turkey is on the weber and smoking. 11:45am.

Spatchcocked will go on grill at 1:45

bird’s in, sauce is simmering...

if I had a wild turkey, would probably be in the weber, with a little smoke

She’s deboned, stuffed, rolled, and trussed! Pretty straightforward. Roasting now.

Stuffing I did about half and half corn bread and French bread, sage sausage, fresh herbs, celery and onion, egg, some stock. Plenty to stuff the bird and make a separate pan.

Deviled eggs, green beans, brussel sprouts, Mac and cheese, mashed taters, little smokies in canned rolls.

Lol. Good lord we are going to be set with left overs for a month.

that has to be good...

burp!

Taters for mashin' and parts for gravy:



cornbread and sausage dressing:



Homemade sourdough loaf (couldn't wait for dinner )



four way slab pie:



The bird:



and on the plate. There's some mashed rutabagas on there too (sixty year old maple family table I ate a lot of meals at) :

Well done folks !!!!

Musta been some food comas.

I think my coma is just about worn off.

Was hell getting up this morning to feed the chickens!

killer batch of turkey stock on the way...will use some for turkey vegetable soup...oh yeah

lotta great vittles there, vd...

I aint agonna look!

I bet that didn’t suck.

KILLA !!!

next up is turkey pie, maybe on the weekend

Rice them taters ! Thats the other use for gravy.....other than bathing !

never saw a composite pie before, like it...