Happy Thanksgiving !

[Blue Eyed Frau]

Happy Thanksgiving to ALL my fellow Canadian posters , :)

http://elevagemo.free.fr/emoticones/halloween/hallo3.gif

[Ancalagon]

Happy Thanksgiving to ALL my fellow Canadian posters , :)

http://elevagemo.free.fr/emoticones/halloween/hallo3.gif

Today, the turkeys learn to fear our gluttonous wrath!

And for that, I am thankful :)

[Freedom Canadian]

We did the whole thanksgiving dinner thing yesterday. My parents drove down from Abitibi and everything.

It was good.

[Limper]

Do you do a turkey like down here or some other central food... like moose loaf.

[Freedom Canadian]

Turkey's fine. :tongue:

I even introduced my folks to cranberry sauce a few years ago and they love it.

[seizure salad]

we joined some folks for a turkey dinner lastnight too. pumpkin pie and everything..mmm.

[Sobek]

Glad y'all can join us in throwing off the British Empire or Commonwealth or whatever it is. ;)

[doc]

Do y'all have stuffing or Dressing ??

[Ancalagon]

stuffing - what is dressing?

[Edena_of_Neith]

Happy Thanksgiving, Blue Eyed Frau. :)
Happy Thanksgiving to all of you up in Canada.

Edena_of_Neith

[doc]

stuffing - what is dressing?

What's Dressing WHAT'S DRESSING !!!:shock: I forgot you're a Barbarian from the frozen Northern steppes. Dressing specifally Cornbread Dressing is a side dish served at holiday tables, we don't stuff the bird down here. I'ld give you my Mother's recipe but I would have to marry you, here's the closest I could find on the Net.

Southern Corn Bread Dressing

Corn bread dressing is a southern tradition though many southern families also make the classic white bread dressing or stuffing. The corn bread version is a little moister and richer and is usually made in a big pan and not just shoved inside the turkey. Corn Bread Dressing is really too wet to work well inside the bird in my sometimes humble southern opinion. Bake it up and serve in squares. Fill that bird with the white bread stuffing too. It’s hard to have too much bread with the big bird.

You have to plan a bit ahead to make Southern Corn Bread Dressing, unless you make corn bread all the time with meals and have bags of corn bread saved. That’s not too common these days, so you’ll need to make corn bread the day before (or even two days before). I’ll post up a good basic corn bread recipe soon, but most any corn bread is fine. I prefer the cornmeal only breads rather than the sweeter corn breads that combine corn meal and white flour. You can even use one of those bag mixes (also a bit sweet for my liking), but don’t tell anyone you did. You’ll probably need to make two bags of the mix corn bread, because those packs are small in size.
Southern Corn Bread Dressing

* 1 pan of corn bread (crumbled)
* 8 pieces of toasted white bread or 6 homemade biscuits (crumbled)
* 1 cup celery (chopped fine)
* 1 small white or yellow onion (chopped fine)
* 6 hard boiled eggs (chopped fine)
* 3 to 4 cups broth (chicken or turkey is fine)
* salt and pepper (quite a bit on this – a couple of tsps each at least)
* sage (quick sprinkle – about 1 tsp) optional
* 2 TBS butter (melted in pan right before cooking)

Directions:

It’s a good idea to prepare all the ingredients the day before. That saves a lot of time. The crumbling is an especially great job for little ones, and bigger kids can help with the vegetable chopping.

You can buy canned broth, but you can also boil a chicken and save the broth for this recipe. The broth will keep in the refrigerator several days, so if you plan a chicken dish early in the week, you won’t have to buy broth.

Mix up the crumbled corn bread and toasted bread.

Add celery, onion, and eggs. Toss well.

Add broth. The mixture will be soupy. When you lift up the spoon, it kind of falls off in blops. This is correct.

Sprinkle the salt and pepper over the mixture and stir again. You can also add a little sage. Some people like sage with the corn bread version. Some do not. Go light on the sage until you decide if you like it.

Melt the butter in the pan you’re going to use. The pan should be pretty big – 13 inches long or so with sides. It’s also fine to use cooking oil in the bottom. In either case, shake the pan around to cover the bottom and a little up the sides with the butter/oil.

Bake at 425 degrees F in preheated oven for around a half hour. This varies some depending on the size of the pan. If you don’t have bigger baking pans, then use two smaller pans. The corn bread dressing is done when it’s firm (but still moist inside) and lightly browned on top.

To serve, cut in squares and use a spatula or such to lift out the squares.

This is one of my favorite holiday treats. It does take some time and effort, but it’s sure good.

[Squash Cop]

Dressing is just what you call stuffing that isn't in the bird. We usually have both.

[doc]

Dressing is safer, no cross decom.

[Black Angel]

I had no idea what dressing was either, however we have bread sauce with our Christmas turkey, and that sounds really similar. It's not really the same as stuffing (at least not how my family makes it), as it's usually more runny...

[Ancalagon]

I'm hoping to nibble on turkey's finest soon...