As we celebrate Thanksgiving with family and friends I hope all remember the loved ones no longer with us, the servicemen and women who sacrifice much to make our country safe, those less fortunate than us, and thank those who share our lives and love.

Last year we celebrated different dressings recipes.

In our family we have a stuffing based on an old Pennsylvania Dutch recipe.  My father was originally from Pennsylvania and insisted my mom, who was from south Georgia and used to cornbread stuffing, make this every Thanksgiving and Christmas.  It became our favorite and eventually the cornbread dressing disappeared from our holiday table.  Once again my mother’s potato stuffing.

UHLMA’S POTATO STUFFING

Serving Size: 12

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Ingredients

• 5 pounds potatoes
• 1 stick butter, melted
• 3 large onions, chopped
• 1 cup celery chopped
• 8 white or whole wheat bread slices or 1 small package Pepperidge Farm Stuffing
• Salt
• Pepper
• 3 eggs
• 2 teaspoons poultry seasoning

Instructions

1. Boil potatoes with skin on.
2. While potatoes are cooking, stir fry butter, onions, and celery.
3. When potatoes are done, drain, peel and mash. (I use a ricer to get smooth potatoes).
4. Stir cooked onions and celery into warm potatoes.
5. Add dried bread crumbs or cubes or (Pepperidge Farms stuffing mix), salt, pepper, beaten eggs, and poultry seasoning.
6. Bake in 350-degree oven for 30-45 minutes until crusty on top.
7. Freezes well.

Bread Crumb Instructions

1. Place 8 slices bread directly on rack in a 200 degree oven for 1 hour. Cube or process in a food processor.

Notes

Warning: This will become your go to stuffing!

By Uhlma Lovett via KathyMillerTime

Recipe Printed from www.kathymillertime.com

Many people serve a dressing, mashed potatoes and sweet potato casserole.

We decided to combine by serving a spectacular Two Potato Gratin.

Many of us have stories about preparing our first Thanksgiving dinners, more specifically the turkey.

Dickie Anderson, one of my favorite Amelia Island writers and columists, wrote in her  On The Porch Thanksgiving column:

“One memory always makes me smile. As a newlywed, I prepared my first major Thanksgiving dinner. Giblet gravy was requested. As the turkey was being carved, I apologized that the turkey I bought did not have giblets. Just then the turkey carver held up the bag of giblets that I had never discovered. Lesson learned – there are TWO cavities in a turkey.”

I bet many a new cook has made this mistake.

I will even admit that in an umteenth turkey cooking session, with visiting Mom, we were standing in the kitchen looking at my roasting turkey through the oven window, admiring how nicely it was browning.

I actually thought it looked a little strange and pulled it out of the oven.  To my chagrin, I had roasted the turkey upside down.  Dave and I managed to turn it breast side up, put it back in the oven and finished the roasting process.  My mom said, “I thought it looked funny!”

Even though the breast had rack marks instead of a nicely browned skin, it was the best turkey we had ever tasted. The juices flowed down to the breast, making for one tasty bird.  I had discovered upside down turkey roasting by mistake.

Gravy is a scarcity in our household on Thanksgiving.  It seems I never make enough to smother the turkey and potato stuffing.  Let’s triple the recipe to ensure all have their heart’s content.

Turkey Gravy

Serving Size:

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Ingredients

• Turkey drippings
• 6 tablespoons Wondra Quick-Mixing Flour
• 3/4 cup cold water
• 3 cups chicken or turkey broth
• salt and pepper

Instructions

1. Place turkey drippings in a large saute pan (defat if necessary).
2. Stir flour into water.
3. Gradually whisk into broth.
4. Heat to boiling over medium heat, stirring constantly.
5. Boil and stir 1 minute or until to desired consistancy.
6. Can keep warm until time to serve.

Notes

I tripled the Wondra Quick-Mixing Flour recipe because we always run out of gravy in my family. We want some for left overs the next night!

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

HAPPY THANKSGIVING AND… NOW ON TO FOOTBALL!

THANKSGIVING DINNERS TAKE EIGHTEEN HOURS TO PREPARE.  THEY ARE CONSUMED IN TWELVE MINUTES.  HALF-TIMES TAKE TWELVE MINUTES.  THIS IS NOT COINCIDENCE.

ERMA BOMBECK