Please share your Thanksgiving dressing or stuffing recipe.
I'm compiling regional recipes for Thanksgiving dressing and stuffing. Please share your recipes and answers to my questions about your food origins on my humble little blog:
(This blog is not a commercial site; it's just for fun!)

Ozark Homesteader


Ozark H. November 19, 2010
Thank you, Casa-Giardino. I'm sorry I missed this reply earlier. I've added it to my stuffing database!
casa-giardino November 12, 2010
From my Italian kitchen:
1 lb. sausage meat
3 tablespoons olive oil
1 yellow onion (chopped)
1 cup celery (chopped)
2 tablespoons of parsley
2 eggs
1/2 cup Parmiggiano Reggiano
1/2 cup slivered almonds with skin removed or pignoli

In a pan add olive oil and saute' onion until golden. Add sausage meat and simmer in low heat turning for 10 minutes. Add chopped celery and parsley and continue to simmer an additional 15 minutes. Remove from heat, add slightly beaten eggs, Parmiggiano Reggiano and almonds.

Ozark H. November 10, 2010
Thanks, Melissav, for the recipe links What I need are traditional recipes linked specifically to geography or geographical origins, family ties back in time. I see some great stuffing recipes there, including yours right at the top, but very few with any geographical information. I'm guessing yours isn't a family tradition, is it?
melissav November 9, 2010
Food52 did a contest last year for Thanksgiving Stuffing. There are a ton of great recipes there for you to thumb through. Go to
Ozark H. November 8, 2010
Thank you! I noted on the blog that I needed a location for you, but I found it here. Hooray! You're starting to build that case for boiled eggs as being a southern Arkansas thing. :-)
Kayb November 8, 2010
Hey, fellow Arkansan! Hot Springs, here. Will post my dressing (ditto on cornbread, and the separate pan) later on your blog.
Recommended by Food52