Classic Thanksgiving Dressing With Parsley, Sage and Thyme
For years I made dressing (we didn't stuff the turkey with it, but baked in a pan) the way my mom did. It was a thick soup-like consistency, poured into a pan and baked, and cut into squares. In fact, my mom used to call it 'glop' before it was baked. It tasted wonderful, but looked less than appealing.
I made this for the first time this Thanksgiving, and though only a couple of people, including me, like sage dressing, they went back for more and commented on how good it was.
This is now my official dressing recipe.
4 users found this review helpful
Dec. 24, 2007