Thanks for the confirmation!
I will continue to stuff my turkey! Grandma's Bread stuffing sounds alot like my mother's. When I began cooking my own T'giving dinner (about 30 years ago), I used a recipe from a James Beard cookbook I'd received as a wedding gift. Over the years it's evolved, but essentially sauteed scallions and mushrooms (in butter), toasted, chopped pecans, fresh bread cubes, lots of tarragon -- sometimes I've added oysters, but it has always seemed like a waste (can't ever seem to find the oyster). The original recipe called for shallots and pine nuts, but coming from the South, pecans seemed much more reasonable.
I will continue to stuff my turkey! Grandma's Bread stuffing sounds alot like my mother's. When I began cooking my own T'giving dinner (about 30 years ago), I used a recipe from a James Beard cookbook I'd received as a wedding gift. Over the years it's evolved, but essentially sauteed scallions and mushrooms (in butter), toasted, chopped pecans, fresh bread cubes, lots of tarragon -- sometimes I've added oysters, but it has always seemed like a waste (can't ever seem to find the oyster). The original recipe called for shallots and pine nuts, but coming from the South, pecans seemed much more reasonable.