THE DRESSING

When I was growing up, a Kansas Thanksgiving was almost always the same, year after year.  Turkey, cranberry relish (home-made with bits of orange peel and walnuts), the  traditional green bean casserole, mashed potatoes and gravy, candied yams (which were really sweet potatoes from a can with marshmallows melted on top) and of course, the dressing.  (Now known as stuffing at sophisticated tables.)   Back then, it was dressing and Mom would get up early to prepare it, and shove it right into the bird with nary a thought of food poisoning or cross contamination.   And it was always delicious, with sage and sausage.   Then, one year on a whim, she added a secret ingredient.  Oysters!  Well, talk about your culinary surprise!  It was superb and everyone insisted that she add the oysters from them on.   And sad to say, I haven't had great dressing since.  But I still remember it, so that's something to be thankful for.

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