“My mother made this recipe after tasting her mother-in-law's cornbread dressing. We get together every November to make it, take out what we need for the holiday, and then freeze the leftovers to eat during the year.”
—Colleen Ruple, Beaumont, Texas
Complement your bird with this savory stuffing from June Kathrein of Delta, Colorado. “I’ve made this recipe for many potlucks and church suppers, and everyone raves about it...even those who usually don’t like stuffing,” says June.
This recipe makes a rather large dish. It was made this way because of the large families it had to feed. I came from a very poor family from Mississippi and learned to stretch the food we had. This is one of my favorite holiday side dishes. –Margaret E. Kendall, McConnelsville, Ohio
When our family gathers for Christmas dinner, we'll carve a succulent turkey and savor the stuffing my mother taught me to make. Her version of the Southern favorite gets color and zip from the olives and chilies.
As a newlywed, I didn't know much about roasting a turkey. Then our pastor, an excellent cook, told me about barding - placing or tying bacon on the turkey to prevent drying during roasting. The fat bastes the turkey while it cooks, keeping it moist and adding flavor.