Every family has its holiday traditions. It’s part of what makes the season so special.  In my wife’s family, one of their traditions is the dressing that goes along with the turkey on Thanksgiving.  Now some people prefer to cook their dressing inside the cavity of the bird, but at that point, I guess it technically becomes stuffing.

The recipe for this special Thanksgiving side dish has been passed down from generation to generation.  As you can see from the well-worn recipe card below, this dish is officially called ‘Mothers Dressing’.  The mother in the title is technically my wife’s maternal grandmother Marilyn.  This was the dressing she served and passed down to my wife’s mother Nancy many years ago.

This year, the making of Mothers Dressing will be handled by my wife, Susan, and my sister-in-law, Alisan. It’s the one job they never wanted at Thanksgiving. And that’s not because they don’t love this dressing. The making of the dressing was always handled by their mother who we lost unexpectedly back in May.

This year, it looks like Mothers Dressing will take on a whole new meaning for the family. It will be tough giving thanks this year, but at least we still have each other and some wonderful memories.

This one’s for you, Nancy…

Mother’s Dressing

12 cups cubed bread (dried)
Melt 1 cup butter in a skillet
Brown 3/4 cup chopped onion and 1 1/2 cups chopped celery
2 teaspoons of salt
1 egg beaten
1 teaspoon pepper
1 tablespoon sugar
Add poultry seasoning to taste

To moisten the dressing, add broth or water as needed

Use regular white bread, purchase bread a few days in advance, and leave out to dry

(Makes 3 quarts for a 12 lb turkey)