![](\"https:\/\/sanabaking.snipsglow.com\/wp-content\/uploads\/2024\/06\/Thanksgiving-with-all-the-Trimmings-\u2014-The-Little-French-Bakery.jpg\")
\n We bought a turkey (with the pop-up thermometer), and I made the side dishes we’d enjoyed with our family for years. \u00a0My grandma was a great home cook. \u00a0After spending time with her each summer, I believe she ignited my love for cooking. \u00a0Her dressing was great. \u00a0When she was no longer able to make it, my dad started preparing the dressing with the same recipe. \u00a0It’s almost a bread pudding, using water, stock, eggs and sausage. \u00a0It was my turn. \u00a0The recipe wasn’t written down at the time. \u00a0I followed by dad’s instructions over the phone and it turned out really well- for a newbie.At the end of that meal, and after the table was cleared, the dishes were done and we were all full and comfy,my grandma announced that everything had been delicious, but had one question. Why hadn’t I made a fruit salad? \u00a0Argh! I had, but had forgotten to take it from the refrigerator to the table. \u00a0Later that day, Gary, myself, and our friend Don settled in front of the fireplace and ate the entire fruit salad after everyone had left.There are so many places to learn how to roast a turkey. It’s not that difficult. \u00a0You can do it!\u00a0\u00a0 I usually brine mine, and used a concoction for basting a found years ago from Martha Stewart. Recently I’ve heard that basting has gone out of style. \u00a0I still have to baste. \u00a0It’s part of the day.\u00a0\u00a0My sister has uses a roaster, and starts the bird breast side down. It makes the meat very juicy and delicious. \u00a0And yes, I’ve had a year, perhaps the first, when I left the plastic bag of giblets in the turkey. \u00a0Haven’t we all? \u00a0Back to the dressing. It’s dressing because it’s not inside the turkey. That’s stuffing. \u00a0Our family doesn’t stuff the turkey. \u00a0Why? \u00a0I have no idea. We just don’t.As I was working on The Little French Bakery Cookbook, I wanted to share the recipe with others. \u00a0Over the years, my recipe has changed. \u00a0I use chicken stock and less water, I also add nuts and dried fruits for texture and flavor.My recipe also uses freshly baked Cardamom White Bread. \u00a0The recipe makes four loaves so you’ll have plenty dressing and toast, and turkey sandwiches the next day.This year I had the opportunity participate in Jones Dairy Farm’s\u00a0\u00a0Stuffing and More\u00a0recipe collection and used the company’s All Natural Pork Sausage Roll\u00a0to create a variation on my dressing recipe. \u00a0What could be better than a little brandy and cranberries? \u00a0Two Wisconsin traditions baked into Thanksgiving goodness.\u00a0For another interesting twist, I added pistachio nuts. \u00a0We really enjoy the taste and texture. \u00a0Plus, you can nibble on the leftover pistachios while you’re waiting for the turkey and trimmings to bake.<\/p>\n","protected":false},"excerpt":{"rendered":"