Food In Many Forms

My mom always makes the best stuffing at Thanksgiving and Christmas - just celery, onion, butter and Pepperidge Farm stuffing . She would always make twice as much and leave half of it uncooked in the refrigerator. Everyday I would have a small bowl as a snack or as part of the meal, and at the end of the week, the flavors have all marinated together and the stuffing is absolutely delicious . I had a bunch of leftover oatmeal bread that was going to go bad, so I bought some celery today and made homemade stuffing.  All the recipes I found said to use poultry seasoning , a mixture of thyme, sage, marjoram, rosemary, black pepper and nutmeg, but it just didn't smell the same as my mom's. Some recipes said to use parsley , and some suggested garlic or garlic powder, but any recipe with sausage or apples or cranberries is just overly extravagant. It's definitely going to take a couple tries to get this right. Celery and Onion Stuffing Ingredients 1/2 loaf sl...

One of my good friends is going to Paris over Thanksgiving break, and I promised her I would make her a Thanksgiving dinner to make up for the one she will miss. There definitely has to be turkey, sweet potatoes, stuffing, cranberry sauce and gravy. Pumpkin pie is also a possibility if there is time. In order to make this dinner without missing class I am breaking the preparation up into phases. Phase 1: Weekend Before -Celery and Onion Stuffing: My mom's classic stuffing is just a cup of onion and celery per serving, the instructions are on the bag. If the stuffing has actually been inside the turkey it can last for a few days in the fridge and I think the condensation from the plastic wrap adds moisture, somehow. -Cranberry Sauce: I have never made this before but Alton Brown always makes recipes in a classic sort of way, and classic seems to be the theme. Phase 2: Day/Night Before -Cook Turkey : My turkey is coming from Whole Foods, but I think the most important thing is th...