Stuffing—and sweet potatoes.
Its country sausage dressing. 1 lb of sausage per 1 bag of Franz’s croutons.
Oh…a relish platter. All right, those are delightful, too.
(Sighs and walks sadly away, visions of melty pickles and cheeses slowly browning on beds of tiny sweet roasted red peppers dancing in his head)
Braised onions. Especially since I can’t have onions this year 
Mashed potatoes. I need an earth-mover to load them onto my plate, and an even larger earth-mover to move me off of my chair afterward. I 
mashed taters.
That is good to know. I had heard that in the south they call it dressing and further north it’s stuffing. I’ve always called it stuffing.
I haven’t had them in ages, now I want them, so good!
Stuffing for sure.
Made with sausage, celery and/or onions = ������
Made with nuts, grapes, cranberries or mushrooms = ������������
Sorry man. I have no idea why the word “relish” escaped me when initially describing it. One year she went all out and did a charcuterie board with salumi, pancetta and country pate. It was fucking amazing. She made so much of that that we were practically stuffed between that and “football” snacks before we even got to the turkey and sides.
Stuffing sandwiches the next day.
My experience exactly.
The stuffing if it’s good. If not, the gravy.
It was all “stuffing” to me up until about 15-20 or so years ago, where I was taught that “in the bird” = “stuffing,” “outside the bird” = “dressing.” That said, I still think that if I used the term “dressing” with most people around here, they’d think I’m talking about 1000 Island or Creamy Italian or something like that. Only the food geeks would know the difference.
sweet potato casserole made with brown sugar, pecans and miniature marshmallows is wonderful.
Don’t forget the pineapple.
That’s the one we’ve been making for years!!! And what I came here to say. I don’t eat canned yams with marshmallows even though I grew up with them. I have also said goodbye to the round can-shaped mound of cranberry jelly in favor of fresh cranberry relish; this year I made this cranberry orange relish and it’s delicious!
The only recipe I still make that comes from cans and boxes is the Jiffy corn casserole. I’ll add Hungarian paprika to the top for color and a bit of zing.
This one. 
Cornbread stuffing, light on the onions, if any.
Oh, yass. The stuffing this evening was exemplary. Thank you Southern Living Magazine. Using a couple of eggs as a binder is fantastic.
I invented this tonight. I loved it. Sadly, maxthevool is a philistine.
- Quarter a butternut squash, microwave for 2 min, then peel and cube. Much easier to peel this way! Sprinkle with salt/sugar/garlic/cayenne and roast at high heat until caramelized.
- Cook some farro. (I simmered 1 cup in 3 cups of stock for 30 min.)
- Soften some diced shallots and minced garlic in butter. No, more. MORE. A lot of butter.
- Add a punnet of quartered cremini mushrooms, and sautee til golden. Add a handful of minced herbs. I used sage and marjoram.
- Deglaze mushrooms with a splosh of white wine, and reduce until saucey. Pour over farro and mix well. Add the squash cubes.
- Top with garlic yogurt and scoff.