How do you make your thanksgiving dressing?
964678
do yourself a favor and get stove top
968456
1) Me\n2) Anywhere\n3) dressing, cause it's sooooo good, I make it myself\n4)4 or 5
279187
Use this recipe to make yourself a snack
952615
Usually some sort starch solution:\nhttp://en.wikipedia.org/wiki/Culture_medium
873945
Corn bread dressing would have more flavor and texture. If you have the brand there, take the easy way out: buy Stove Top Stuffing Mix. It's great!
803395
Dressing, gravy, deviled eggs . . cheese cake. mashed potatoes. cranberry sauce. green bean casserole, vegetable tray with carrots celery olives. cheese , pickles. pumpkin pie, sweet potato pie, apple, cherry.. ham with honey glaze. and pineapples.
11880
Shreaded potatoes, onions a bit of flour.  Salt & pepper. Form into a patty and fry it up until golden brown
799949
You've got it.  Traditional is turkey, stuffing, mashed taters, gravy, Green bean casserole, corn, sweet potatoes, rolls or bread and maybe a few different types of salad, maybe some cranberry and ham depending on how many you'll be having.  We have almost 20 so we do turkey and ham.\nI also make an apple carmel pie and we have pumpkin pie too of course.\nIt's a big day of eating.  We gather a couple of hours before dinner, some are cooking the gravy and taters but while we do this we have chips and dip, deviled eggs, veggie and fruit trays and we just start grazing.\nGood Luck and don't stress.  How about calling some of the people who are coming and asking them to do the casserole and yams and maybe have someone bring the ham.  It will be hard for you to do it all in one oven.
869958
Turkey and stuffing, potatoes, gravy, cranberries, bread, green beans, yams, pie.  Also, my mom serves it with champagne!!
948316
LOL----got a couple picky eaters in your crowd?\n\nHere's a couple options:  (A)  Thanksgiving gets stuffing selection 1, chosen by coin toss----you serve the other option with the Christmas/winter feast turkey.\n\n(B)  Opt for something completely different....but still Southern.  How about a RICE dressing for the bird, with or without fruits/ vegetables?  (MMMmmmm---sauteed onions, celery, nice plump raisins or cranberries....mushrooms are optional)  Or rice and the turkey giblets (URRRRK!), supplemented by chicken livers (ACKFFHLLLFFFF).\n\n(C)  Make a rule that everyone who complains about the stuffing (whatever you end up choosing, strictly by random) has to do dishes, clean up, etc.!   \n\n(D)  Don't suppose you could tell them that you're giving up Thanksgiving turkey for Lent (that ought to stun them into silence for a minute ot two), and that they're going to eat lamb or venison and LIKE it, or else? (g)    \n\nBut don't let my silly prejudices get in your way. \n  \nEither the family will compromise, or they will ALL join together in cussing you out.....in which case, make them take you out to dinner at a restaurant! (g)\n\nOysters....why did it have to be OYSTERS?....  I do SO not want to eat anything that looks like I just suctioned it from a patient's airway, thank you very much....\n\nWe solved the matter by sticking to bread stuffing, but having lovely corn muffins/cornbread on the table.\n\nHave a great meal!
786325
creme cheese and ham canapes\nwhite wine\nRoast Turkey\nfresh green beans with honeyed almonds\nsourdough stuffing\nmashed potatoes\nturkey gravy\nfresh yams baked mashed and buttered\npumpkin pie
934437
Stuffing Casserole Recipe\n\nIngredients\n \nTwo boxes of stove top stuffing \n1 cup (2 sticks) melted butter or margarine \n1 1/2 cups chopped celery \n1 cup chopped onion \n1 1/2 cups broth, fruit juice or water \n   \nPreparation \nCombine dressing with butter or margarine and vegetables.  Stir liquid in gradually.  Spoon into 2 1/2 or 3-quart greased casserole dish.  Bake covered 30 minutes at 350 degrees F.  Remove cover and bake 5 to 10 minutes longer for a crisper top.  Makes 12 (1/2 cup) servings.
931365
How about a turkey breast? Stove top stuffing, mashed potato and bottled gravy (or canned). Jello with miniature marshmallows, green bean casserole and a really good bottle of wine. Get a bake it at home frozen pumpkin pie for later though you'll need to bake it the night before. A can of whipped cream and don't worry about stuff!!
825095
I'm hosting too.  Here's a list of what will be on the menu:\n\nTurkey\nStuffing\nMashed Potatoes\nGravy\nRolls\nCorn\nMy wife's famous baked broccoli/cauliflower casserole\nCandied yams (sweet potatoes)\nCranberry sauce\nPumpkin pie\nApple pie\n\nOK, so it's very traditional and pretty boring, but hey...it only comes once a year and my family likes the traditional dinner, so it works for us
1164516
my favorite is. filet it and drop it in a zip-loc bag with some potato flakes (instant mashed potatoes, idahoan for example) a little salt and pepper. cook till golden in shortening or oil.
759152
I cook Turkey in an Oven Bag! It's Very Easy! It takes less time, comes out moist and juicy; and delicious! Try it, you won't be disappointed!\n\nHerb Roasted Holiday Turkey \n1 Reynolds Oven Bag, Turkey Size \n1 tablespoon flour\n2 stalks celery, sliced\n1 medium onion, sliced\n12 to 24 pound turkey, thawed\nVegetable oil\n1 tablespoon dried sage\n1 teaspoon dried thyme\n1 teaspoon dried rosemary\n1 teaspoon seasoned salt\n\nPREHEAT oven to 350°F.\n\nSHAKE flour in Reynolds Oven Bag; place in large roasting pan at least 2 inches deep. Spray inside of bag with nonstick spray to reduce sticking, if desired.\n\nADD vegetables to oven bag. Remove neck and giblets from turkey. Rinse turkey; pat dry. Brush turkey with oil. Combine sage, thyme, rosemary and seasoned salt. Sprinkle and rub herb mixture over turkey, turning to coat evenly. \n\nPLACE turkey in oven bag on top of vegetables.\n\nCLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Insert meat thermometer through slit in bag into thickest part of inner thigh. Tuck ends of bag in pan.\n\nBAKE 2 to 2 1/2 hours for a 12 to 16 lb. turkey, 2 1/2 to 3 hours for a 16 to 20 lb. turkey, and 3 to 3 1/2 hours for a 20 to 24 lb. turkey, or until meat thermometer reads 180°F. For easy slicing, let stand in oven bag 15 minutes before opening.\n\nREYNOLDS KITCHENS TIPS:\n\n- For stuffed turkey: Lightly stuff turkey with your favorite stuffing recipe before brushing with oil. Add 1/2 hour to bake time.\n- If turkey sticks to oven bag, gently loosen bag from turkey before opening bag.\n- Estimate 1 pound per person for generous servings with leftovers.\nNutrition per 3 oz. serving of cooked turkey.\n\nNumber of Servings: 15-30\n\nNutrition Information:\n(Per Serving) calories 138 \ngrams fat 3 \n% calories from fat 21 \nmilligrams cholesterol 83 \nmilligrams sodium 76 \ngrams carbohydrates 1 \ngrams fiber 0 \ngrams protein 25 \nhttp://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=906&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337\n\nHere's another recipe which includes gravy:\n\nHerb Roasted Turkey & Gravy \nhttp://www.alcoa.com/reynoldskitchens/en/recipes/product_recipe_search.asp?Step=ShowRecipe&RecipeID=1072&parent_info_page_id=744&info_page_id=745&prod_id=1790&cat_id=1337
702515
We are in the middle of moving into our first home..I did not want to cook..but have to!!  I wll be making a bone-in turkey breast,stuffing,candied sweet potatoes (they are wicked good!) corn on the cob and cranberry sauce.  My candied sweet potatoes are as follows:  preheat oven to 375, peel 4 large sweet potatoes, cut into quarters, and put into a medium baking dish in a single layer.  Whisk 1 1/2 cups fresh orange juice, 1/2 cup of dark-grade maple syrup, 1 1/2 tsp. of powdered ginger, and salt to taste together in a small bowl until smooth, then pour over sweet potatoes.  Scatter 4 tbsp butter cut into small pieces, over potatoes, transfer to oven and bake, basting occasionally w/ syrup in dish, until soft and golden, 1- 1 1/2 hours.  Not really what you asked..but I just had to share this recipe!!!