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Thanksgiving part 3



OK thanksgiving day:


Turkey is prepped and in the oven.


Gravy is checked, right? Part 2


Desserts are go Part 2.


All the is left is mashed potatoes – part2.


Veggies: you want veggies in season, and the following are popular:

  • Carrots: peel, blanch and caramelize with a little brown sugar and butter.
  • Green bean casserole. Blanch and bake with some cream of mushroom soup and dried fried onions or fresh crisped onions. This is classic.
  • Roasted sweet potatoes with butter and brown sugar.
  • Brussel sprouts blanch and roast with butter.
  • Creamed onions with dill. Blanch and make a cream sauce with dill and light vinegar.
  • There are lots of options for vegetables and its always good to have extra veggies. You can make spinach, broccoli, cauliflower, turnips or a variety of others.


We seem to have left one big item off:


Stuffing – or as some like to call it: dressing.

My basic stuffing consists of diced stale bread, butter, seasoning, stock and eggs. You can make it with any regular bread or corn bread stuffing.


  • Basic stuffing: 4 cups diced bread, 1 egg, 1 cup chicken stock, 1 rib celery, ¼ onion, ¼ cup butter, ½ teaspoon poultry seasoning, 1 Tablespoon parsley, ¼ teaspoon pepper. Bring the chickenstock to a boil with the rest of the ingredients except the breadcrumbs and egg. Mix together and bake in a pan separate from turkey or stuff the bird and cook accordingly.
  • Cornbread stuffing: ½ onion, 2 rib celery , 2 teaspoon sage or poultry seasoning, 3 cups corn bread diced, 3 cups regular bread, 4 tablespoons butter and 2 cups of chicken stock. Cook the stock , butter and seasoning and toss with diced bread. Bake in a pan at 350 degrees for 25 minutes.


Cheers and happy thanksgiving! I hope you have a very enjoyable holiday.


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