With the holidays approaching, I figured I’d revive the Friday Feedbag and share some of my favorite Thanksgiving and Christmas recipes. I love to cook (and eat), and I love to blend traditional dishes with shiny-new ones. I’m going to start off with tradition.
In much of the South, the primary side dish at Thanksgiving is cornbread dressing. It’s called dressing rather than stuffing because it’s baked in a pan separate from the turkey, not stuffed inside. (Or, at least, we’ve never stuffed it into the turkey in my family!) Using cornbread as the base brings in the Southern flavor, but otherwise, it’s very much like most basic bread stuffing recipes out there. Our version freezes easily, so we usually make it well in advance of the holiday to save time. It’s served with giblet gravy, made using the organ meat from that little paper bag inside the turkey. (This is the only time all year I eat organ meat, with the exception of the occasional fried chicken gizzard.)
Recipes after the jump! 🙂
shaeconnorwrites 
