Reminisce - - Retro Replay -

ON THANKS­GIV­ING, ev­ery­one has a fa­vorite side dish. De­pend­ing on where you live and how you cook that de­lec­ta­ble bread, veg­gie, spice and sausage con­coc­tion, yours could be stuff­ing or dress­ing.

Ac­cord­ing to a 2007 na­tion­wide sur­vey con­ducted by But­ter­ball, the self-pro­claimed turkey ex­perts, South­ern­ers are more apt to cook their dress­ing in a sep­a­rate dish. Folks in the rest of the coun­try are likely to stuff their tur­keys with— what else—stuff­ing. Here’s fuel for more din­ner ta­ble dis­cus­sion: Cran­berry sauce is cooked and sweet; cran­berry rel­ish is un­cooked and tart. De­cid­ing on corn­bread or bis­cuits could lead to a fam­ily feud. When tu­bers are served, it’s often both sweet potato casse­role and mashed po­ta­toes with gravy.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.