That crouton-based substance that goes in the bird is stuffing, not dressing.
Nothing wrong with passing on turkey. Then again, I come from a family where rice is a staple, instead of something to be drowned in cinnamon and brown sugar.
The best turkey I ever ate was roasted on a spit over an oak fire under a temporary tent made of pole barn siding.
GF and I are hosting supper Friday night with turkey and stuffing. But in lieu of mashed potatoes, we're having ravioli with red sauce, au gratin potatoes with 4 kinds of cheese I can't pronounce, and their family recipes for several desserts.
For honestbuckeye: Yes, the ravioli is homemade. Cheese filling, some sort of blend of ricotta, cream cheese, and something else I don't remember. GF used the same mixture as lasagna filling. We experimented with using a filling rack to speed the process up. It might have worked, but the dough got too dry and wouldn't come out of the rack after it was rolled when tapped on the table. We'll have to use the dough recipe that came with the box. Unlike the stuff in the mixer cookbook, that recipe called for olive oil when the mixer one didn't. If anyone knows more about making pasta, I'd love to hear some advice.
We had said ravioli for a postgame meal after we got home from the Nebraska game. We combined it with garlic bread and some red sauce that turned into meat sauce when the meatballs collapsed. It was fantastic.
