Memories. Blending families. New Traditions. What kind of stuffing do you make?
Do you remember your mother’s turkey dressing? Is that the kind you make now?
Inside the bird or outside in a pan in the oven?
Blending Families to Make New Traditions
One year, we had three kinds of stuffing.
My husband wanted to see what oyster stuffing tasted like.
We had long before agreed to blend our family traditions by having both the white bread inside the bird of my Midwestern roots and the cornbread in a pan on the side in the oven of his Southern heritage.
What Do Other Families Do?
We once had Thanksgiving dinner with a neighbor whose family had decided to have curry for Thanksgiving when she was growing up, though they were not Indian. They added a new condiment each year
We’ve had quail, ham, rabbit and Cornish game hens for Thanksgiving.
What Are All the Trimmings?
But, of course, the old stand-by, as much for the leftovers as anything else, especially if there is a big crowd, is turkey with all the trimmings.
Two kinds of potatoes – sweet and mashed white, with gravy.
We once had delicious potatoes mashed with turnips at a friend’s house.
Recently, we have become fond of roasted vegetables, like parsnips, beets, carrots, and butternut squash.
Southern-style, slow-cooked green beans, cooked with streak of lean.
Pickles and olives.
Cranberry sauce made from a pound of fresh cranberries to accompany the turkey.
Apple cider to drink.
Homemade applesauce and pumpkin pie for dessert.
What kind of stuffing did your Mom make for Thanksgiving?
What kind do you make?
Have you taught your grandchildren how to make it?
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To you and the savory smell of a Thanksgiving turkey fresh out of the oven shared with family and friends.
Carol Covin, “Granny-Guru”
- Friendsgiving (janeparkapprox.wordpress.com)
- Free Recipes and Cookbooks for Thanksgiving (frugalinfortworth.wordpress.com)