While Dad was alive I always made a
separate dish of Oyster dressing just for him - he loved it!
But seriously, folks, I'm a hybrid traditionalist. I buy turkey necks, backs etc. before T day so I don't have to rise before the roosters to make the stock - do it a day or so before and refrigerate. ( since I'm not the greatest of planners it's usually the evening before!)
From that point on I make it the way I was taught. Bread cubes - seasoned or not - if not I make up my own combo of sage, rosemary, etc or even just poultry seasoning. Celery and onions sauteed in butter and cooled, about 6 eggs (depending on the size of the bird) whisked up a bit, and I add whatever sounds good - apples, craisins, raisins, ( the last two plumped in a bit or rum) water chestnuts and pecans. I add enough seasoned stock for it to be very moist - I believe dry dressing sucks moisture away from the bird and I always stuff the bird...
always! The dressing from the bird always goes first (and I too stuff both cavities) then the side I've made from the leftover combo.
Of course I stuff just before I put the bird in the oven and after dinner what is left of the bird is broken down - all stuffing removed and stored appropriately etc. Nobody has ever gotten sick from my table
. I generally freeze the carcass for soup later and some of the meat (if there is any)
Turkey Day Rules! It's my favorite holiday because there are no presents - no fussing about what to buy who - I just get to feed people!
Hugs,
2