<p>I guess stuffing is inside the bird and dressing is outside, right? Then I make dressing also. I make a cornbread recipe also. I make a batch of cornbread a couple of days ahead of time. I use celery and onion also. Then I add sauteed( in butter) mushrooms. I use finely chopped fresh sage, rosemary and parsley. At the end I sprinkle toasted pecan halves over it. I used to mix them in, but they don’t stay crunchy. I found that the fresh herbs really make a difference. Any other side dish ideas? sweet potatoes- with marshmallow or without?</p>
<p>I’ve been using this one as long as I can remember. Most steps can be done ahead. My D, her first year away at college, called to ask if she could still help make the cookie topping (tears up).</p>
<p>[Orange-Flavored</a> Sweet Potatoes with Oatmeal Cookie Topping Recipe at Epicurious.com](<a href=“http://www.epicurious.com/recipes/food/views/Orange-Flavored-Sweet-Potatoes-with-Oatmeal-Cookie-Topping-10850]Orange-Flavored”>http://www.epicurious.com/recipes/food/views/Orange-Flavored-Sweet-Potatoes-with-Oatmeal-Cookie-Topping-10850)</p>
<p>7 large sweet potatoes (about 5 pounds)
1/2 stick (1/4 cup) unsalted butter, softened
1/4 cup firmly packed brown sugar
1/4 cup fresh orange juice
1/4 cup sweet orange marmalade
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons salt </p>
<p>For topping
fourteen 3-inch crisp oatmeal cookies, broken into pieces (about 3 cups)
3/4 stick (6 tablespoons) cold unsalted butter, cut into pieces </p>
<p>PreparationPreheat oven to 450°F. and butter a baking dish, 13 by 9 by 2 inches. Prick potatoes and bake on a foil-lined baking sheet in middle of oven until very soft, about 1 1/2 hours. Scoop flesh into a large bowl and mash with butter, sugar, juice, marmalade, gingerroot, and salt. Spread potato mixture evenly in baking dish. Potato mixture may be made 1 day ahead and chilled, covered. Bring potato mixture to room temperature before proceeding. </p>
<p>Make topping:
In a food processor grind cookies fine. Add butter and pulse motor until mixture resembles soft cookie dough. Wrap topping in wax paper and chill until firm, about 2 hours. Topping may be made 1 day ahead and chilled, covered. </p>
<p>Preheat oven to 400°F. Crumble topping over potato mixture and bake in middle of oven until topping is browned lightly, about 25 minutes.</p>
<p>Another forum debates an article on brining</p>
<p>[NYT/Harold</a> McGee - Don’t Brine! - Food Media and News - Chowhound](<a href=“http://chowhound.chow.com/topics/573333]NYT/Harold”>http://chowhound.chow.com/topics/573333)</p>
<p>An article and a recipe for salting</p>
<p>[How</a> we discovered the be-all, end-all turkey recipe - Los Angeles Times](<a href=“http://www.latimes.com/theguide/holiday-guide/food/la-fo-turkeycontest,0,3586629.story]How”>How we discovered the be-all, end-all turkey recipe)</p>
<p>[Recipe:</a> Roast salted turkey - Los Angeles Times](<a href=“http://www.latimes.com/theguide/holiday-guide/food/la-fo-saltedturkey,0,3863680.story]Recipe:”>Recipe: Dry-brined turkey (a.k.a. the 'Judy Bird'))</p>
<p>[It’s</a> the turkey everyone loves - Los Angeles Times](<a href=“http://www.latimes.com/features/food/la-fo-turkey19-2008nov19,0,4842837.story]It’s”>Food editor Russ Parsons on the turkey everyone loves)</p>