DRESSING

Well here it is---the big dressing/stuffing debate!  Brace yourself!  Actually it’s not that big of a deal.  People in different regions of the United States (and Canada) simply call this side dish by different names.  The deeper influence from a person’s culture of origin also decides whether they stuff or do not stuff their turkeys.  I know it can be confusing and even mystifying to hear how dogmatic and emotional people get when addressing this topic.  Then there is the dilemma of whether or not to add fruit, seafood, fresh bread, old bread, etc.  Some even make the kind that comes in a box that is intended to be stuffed and they serve it as a side dish.  All that being said, I call it dressing---serve it as a side dish---and wouldn’t consider stuffing it in the poor turkey.   I think he (or she) is facing enough trouble as it is!

Ingredients:  These amounts are approximate and depend on your personal taste, on how many you are serving and the size of your baking dish.

1 large pan of cornbread, finely crumbled

8  biscuits, finely crumbled (you may also add diced up stale loaf bread)

1 cup mashed potatoes

1 onion, chopped

3 stalks celery, chopped

6 eggs, beaten

1 stick butter, melted

2 cups chicken broth (or more)

Salt, Pepper to taste

Parsley (to taste)

Sage (to taste)

Instructions:

*Mix all ingredients together in a large mixing bowl.

*Add as much  chicken broth as necessary to loosen up mixture.

*Pour mixture into a large Pyrex baking dish that has been sprayed with PAM (or several small baking dishes).

*Bake at 350 degrees for 45 minutes or until golden brown.  Serve with giblet gravy  (posted on November 23rd).