Sweet Potato Dish.....I'm making this http://www.foodnetwork.com/food/reci..._35146,00.html
Cranberry Dish....I'm making this..... http://www.foodnetwork.com/food/reci..._35145,00.html
Dressing.....here's my recipe:
Melt 1 cup of butter or margarine in a saucepan.....then add 1 cup each of coarsley chopped celery & onion. Cook over medium heat for 5 minutes. If you want to make it oyster dressing just add your oyster meat and cook till it curls on the sides then remove....you can leave them whole or cut them up.
While the celery and onions are cooking. Take 2 packages of hot dog buns and rip them into large bite size pieces in a extra large mixing bowl. NOTE: You may have to add 1 1/2 pkg. then after you add the liquid and the bread shrinks down then add the remaining buns.
To the hot dog buns add the following:
1 cup snipped fresh parsley or 1 tsp dried
2 to 2 1/2 tsp salt ..... I use kosher and start out with 2 tsp.
2 tsp dried thyme
2 tsp dried rosemary, crushed
2 tsp dried marjoram
1 tsp ground sage
1/4 tsp ground black pepper
Once you have all the herbs/spices added add the celery/onions/butter mixture. Now start pouring in a can of low sodium chicken broth. It'll probably take you the whole can and maybe more so have 2 cans on hand. Like I mentioned before you may have to leave some of the hot dog buns out first before adding the herbs and such.......the broth makes the bread shrink.
Bake uncovered in a 350 degree oven for 45 minutes or until the top is slightly browned.
NOTE: For my taste I usually end up adding some poultry seasoning, a little more salt and more pepper.
NOTE: The good thing about this is that since there is no eggs involved you can taste and season to your palate.
NOTE: You can substitute the hot dog buns for buttered toast. Just toast a full loaf and butter while warm. Tear up in large bite sizes. My mom always used hot dog buns and thats what we prefer.
NOTE: If you like a drier stuffing then hold back on the broth.....if you like a moister stuffing then be sure to add enough chicken broth.