Thanksgiving Traditions: Grandma's Dressing & Rolls

Grandma's Holiday Stuffing

-Ashley Boyer

1 onion, chopped
4 celery sticks, chopped
1 stick of butter
1 can chicken stock
salt and pepper
1/2 tsp sage

Take above ingredients and cover with a little water. Boil until tender.

Crumble 6 corn muffins and 6 pieces of bread in your dish--allow them to "dry out". (May want to do a couple days beforehand) .

Pour the first mixture to coat the bread crumbs and then add two eggs (that have been beaten before hand with a little water). Stir in. The mixture should be "soupy." Add a little more sage, pepper and salt. Give a final mix and bake uncovered for 45-60 minutes.

Thanksgiving Rolls

-Daija Heaton

In large 4 cup glass measurer:

3 C milk, scalded

Add:

1 cube butter &

¼ C shortening

Stir in:

1 C instant potato flakes

¾ C Sugar

1 Tablespoon salt

In mixer:

Mix 4 eggs

Add above ingredients

Put in 2 C flour & mix

Add 2 tablespoons yeast

Start adding flour – about 5-6 more cups. Let mix for 5-6 minutes. If it’s very sticky, add more flour.

Oil bowl and dough

Let raise for 1-1 ½ hours (until double)

Oil hands and counter, roll out or cut out

Raise again

Bake at 375 for 10 minutes.