My grandmother is 91 years old. Some few years ago she stopped making the dressing for Thanksgiving and turned the job over to mom and me. Mother likes to make it ahead of time and freeze it so that when it is time all she has to do is pop it in the oven. We normally make it a few weeks out but have not been able to find the couple of hours that is required to get it done.
Mom always has the cornbread already made and the white bread toasted dry. That leaves us with sauteing the onions and celery, crumbling the breads up, adding the broth from the hen she has boiled, eggs, salt and pepper until a proper consistency has been reached. A lot of tasting is also required, I love the "raw" dressing almost as much as after it is cooked.
We make and freeze several pans of dressing. There seems to always be someone who needs some help or a potluck at church where the dressing can be taken.
It is one of our holiday traditions that is important to me - but I am always happy when it is finished.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment