Well, I’m making a vague attempt at making Thanksgiving dressing to take to the in-laws’ for Thanksgiving tomorrow. I remember making this stuff before with Grandma Nolan years and years ago, but it’s not like I remember the measurements or cooking temperature or even necessarily all of the ingredients. So I called Mom who said Aunt Kathleen has the recipe, but Mom could confirm enough of what I remembered of the recipe so that I had a start. I’ll have to have her ask Aunt Kathleen while they’re over there for the rest of the recipe so I can add it to my collection of recipes I don’t tend to cook very often.

So I found a fairly generic recipe on-line for a stuffing/dressing-type thing that sounds pretty close to Grandma’s, and I decided to use it for measurements and cooking time. The only thing now was that I had to go get the stuff to make it. After all, we don’t often have bread around let alone dried bread cubes. So it was off to Wally World. I had to grab more yarn anyway. The Wal-Mart on New Margaret is awesome and not nearly as busy as the other one, nor is it on as busy of a street, so I was in and out of there in no time–except I had no bread cubes. They sold lots of stuffing mixes, but no unseasoned, plain old breadcubes. Dippy. I grabbed a couple loaves of day-old bread from the discount rack, figuring they’re probably kind of dried out anyway and then dragged them home.

Of course, the next problem was that I had no idea how to make dried bread cubes. I figured it had something to do with either leaving the loaves out all night (No time!) or baking them, but again, I didn’t know at what temperature and I didn’t know if they should be chopped up before or after baking. So I called Kitchen Queen Katie, and just as she picked up, I found instructions for it on-line. Hehe! So the sis and I talked while I chopped up wheat, white, and rosemary French bread into chunks to toss in the oven. They came out nice and dry in about fifteen minutes, during which time I put together a new drinking fountain for the cat out of a glass goldfish bowl.

So then it was just a matter of putting the rest of it together. I’m not a big fan of measuring stuff (Ask Ian anytime–that’s why my rice is always retarded.), so I just stuck some melted butter in there (like a quarter of a stick or so), two eggs, a bunch of sage, some poultry seasoning, some pepper medley, some salt, and then the bread cubes. After mixing that around a bit, I added chicken broth (because the store doesn’t sell turkey broth) until it seemed fairly moist. It started getting pretty mushy in places, so I decided to stick it in the greased casserole dish, cover it with aluminum foil, then toss it in the oven at 375 degrees. I’m really curious as to how this concoction is going to turn out. If it’s a complete disaster, we have the stuffing mix in a bag in the pantry. 😉

Happy Thanksgiving!