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Thanksgiving Day and The Stuffing

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Well it will be here very soon. I love this holiday. What I enjoy most is family getting together. Then even more than the turkey and fixings is the stuffing. To me that is what makes the meal. Just my opinion.

What kind of stuffing do you make. Or like. Give your recipe if you want to share. Some of us may try them out.

Any special foods you have that bring the holiday home for you. Also any special traditions handed down.

Thanks
Gary

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  1. Randog's Avatar
    Someone will be assigned to bring olives and if they are new to the family we will laugh them to scorn for bring a regular size can. At our holiday dinners, we usually require at least 2 gallon cans of black olives. I bring a can of green olives for myself because no one else enjoys them. I think black olives are kinda bland, but my large extended family will ready pound through those things.
  2. bass24's Avatar
    Quote Originally Posted by Natives
    Last year I made Paula Dean's cornbread stuffing and oh. my. god. Good.

    http://www.foodnetwork.com/recipes/p...ipe/index.html
    Looks good. I have never had cornbread stuffing believe it or not. This year will be my first and boy oh boy am I looking
    forward to it.
  3. bass24's Avatar
    Quote Originally Posted by bass24
    Looks good. I have never had cornbread stuffing believe it or not. This year will be my first and boy oh boy am I looking
    forward to it.
    Randy,
    Now your talking I love olives also. I agree the black ones are good but bland. I love all olives but the green are the best the stronger the flavor the better. Cured in oil or salt. We to also have a big olive tray at dinner. I'm usually the one who brings it. We have a few supermarkets around here that have olive bars. I'm like a kid in a candy store when it comes to them. When I was stationed in Spain and Italy we lived among the locals in the countryside Both homes were near olive groves and I really cleaned up. I usually traded cigarettes for olives. American cigarettes are loved over there. Nothing beats homegrown and cured right there on the farm. Now I also have to bring a few big cans of the black mission olives for the ones who want that type. I have to make sure i bring a can of pitted black mission, so the grandkids can but them on their fingers as my sister and I did. Those are nice memories.