The cooks in our family have started the annual stuffing "discussion"

[rsdsharp]

13. I always used to do two.

One was (and still is) a tradition sage dressing. Dried bread, onions and celery sautéed in butter, chicken stock, sage, thyme, salt and pepper.

The other was often apple and onion, or cornbread and sausage. One year I did a chestnut dressing. After roasting the chestnuts, and peeling the sharp skinned little bastards for an hour until my fingers bled, I said never again.

The first year my sister came home from college she declared she wanted a “traditional” oyster stuffing. We had never had oyster stuffing. Nobody liked oysters. But my mother acquiesced, and the dressing was inedible — and the turkey tasted like oysters, too.

Now I just do one dressing, and I make that ahead the night before. The day is fast approaching when I pass the Thanksgiving baton to a younger generation.