Home Cooking

Stuffing/dressing conundrum...


More from Home Cooking

Home Cooking

Stuffing/dressing conundrum...

jasonq | | Nov 9, 2010 11:03 AM

Hi all - first post here, so please be gentle. (or not...)

With Thanksgiving rapidly approaching I once again contemplate gorging myself on turkey and dressing. Once again though, I dread actually *eating* dressing w/ Thanksgiving dinner at my in-laws because my mother-in-law, bless her heart, cannot seem to pull it off. Invariably, the dressing comes out very dark or burnt on the edges, with a ring of usually dried-out overcooked dressing inside, and basically uncooked in the center. Not at all appetizing.

My impulse is to offer to make it myself - she'd almost certainly welcome the reduction in workload, and I'd get something I could eat. However I've never tackled it and wonder what *she* is doing wrong, so as to avoid making the same mistake(s) myself. I know she doesn't know where she's going wrong, as we've discussed this very topic on an occasion or two.

The recipe she uses I'm sure is bog-standard - she's not at all an adventurous cook (she seems afraid of salt, for one thing, and most herbs and spices aren't to be found in her kitchen.) She cooks her dressing in one of those white-speckled black roaster pans that everyone seems to have floating around the kitchen. This strikes me as the problem, but I'm not sure.

In short, anyone have some good dressing recipes they could point me to, or tips for cooking the stuff? I can't afford to screw up the Thanksgiving dressing and have 20 people mad at me.


Back to top