Thought I’d start a running thread, for those of us who wish to share some recipes and our menus for Thanksgiving. I am planning to make a homemade pumpking pie, roasting the pumpkins and the whole nine yards! I am looking to make stuffing a bit differently this year…and would like to know how you makes yours.
sounds like you are setting yourself up for a busy week, if you do the pie, make other stuff simpler. You can roast the pumpkin now and puree it or what you need to do and refrigerate until you are ready to bake
DH’s family recipe is German based on dressing for wild game birds and got the basics from SIL not sure about quantities
1 lb roasted pork loin
1 lb pork sausage, cooked
liverwurst sausage-the package that is about 6" long
6 apples, cored and cut up
2 onions peeled and cut in quarters
3-4 ribs of celery cut up (this is optional, some people don’t like it, but the fruit & onions are essential)
seasonings I am not sure of but seems to be typical pork or turkey–sage, parsley, thyme, rosemary etc. if the sausage is salty you probably don’t need salt
all this is put through a meat grinder–I suppose you would use a food processor today, but I never used one
you meanwhile have cooked the turkey giblets and neck in a quart of water, the giblets and what meat come off the neck also go through the meat grinder, and the liquid is the moistening I guess you add broth if it looks too dry
I think a melted stick of butter comes in here too-
one box of white raisins (they are actually yellow)
then mixed with one box of pepperidge farm crackers crushed into crumbs (why that brand I don’t know-- and I can’t remember if it is one box, or one sleeve of crackers, look at the volume and see what looks right)
this is very rich and more filling than the rest of the meal put together but there is nothing that tastes better and is more evocative of family holidays for us
nobody makes it any more now that my father in law is gone–it was his specialty and took him 2 days to make. the actual turkey is stuffed lightly, don’t pack it, and the rest baked in a covered casserole, spread out in flatter pan it comes out dry and crispy, it is supposed to be moist,
for heaven sake don’t let your cardiologist see this recipe
personally I never stuff the turkey, can’t be sure of safety, I put 2-3 celery ribs including tops, and large onion in quarters, with some sprigs of parsely, and rosemary if I have it, inside, and remove them before carving–makes the drippings taste wonderful
I just buy the bagged seasoned crumbs (not stove-top) from the grocery store, add diced onions and celery, poultry seasoning, and a can of Swansons broth, plus olive oil (don’t use butter any more, more’s the pity) and bake it while the turkey sits and rests prior to carving.
nobody here likes candied yams, the best way we like them is simply baked in the skin, split open, and squeeze fresh lime over each half right before you eat it. no butter, spice or anything else.
I will be eating at the parish we are serving over 750 meals to the needy from that day (I am not helping, just eating and supervising youth volunteers)
we need a poll about stuffing: eggs or no eggs?
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When you say ‘‘cheap white bread’’ are you using something like wonder or something like that? I think that would be a very simple recipe, might have to try it. I also think cornbread stuffing looks yummy, but I don’t get how the cornbread stays stiff enough to stuff the bird…like would it be too mushy when mixed with wet ingredients?
We are having a really small get together…like 12 people total. Okay, so you use french bread??? Wow. You know, we have always used like the bag of large breading to make the stuffing…I have always wanted to put chestnuts in, but something always goes wrong. So not this year! 
But, so labor intensive…that’s the problem. I could probably make them though a few days before, and freeze them, though?? 
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