Chop Chop

Today on Lime Green Kitchen:

Cornbread – Our favorite cornbread recipe.  When making for dressing, I cut the salt in half because the broth has a bit of salt in it.  More salt can be added to the dressing when I’m adjusting the seasonings.

Yesterday was mostly spent chopping and getting done what I could do ahead for Thanksgiving.  On Thanksgiving Day, we’ll have regular cornbread dressing, a sausage dressing, fried turkey, giblet gravy, green bean bundles, carrot souffle, cherry/cranberry salad, rolls, pumpkin pie and buttermilk pie.

Thanksgiving preparations have begun:


I made two batches of cornbread and a batch of biscuits.   Any time I find sourdough bread marked down at Wal-Mart, I buy it.   Though I think their sourdough bread tastes fake . . like something was added to give it a sourdough taste, it works great for bread crumbs, croutons, bread pudding, dressing, Overnight Peach French Toast . . or whatever.  I can sometimes find it marked down for $1 for a big loaf and I stick it in the freezer til needed.

The sausage is browned.  The celery and onions are chopped.  The cornbread and white breads are torn and crumbled.  I’ll leave them sitting out til Thursday morning so they can dry out and then absorb all that yummy chicken broth.  The gizzards and livers are boiled and chopped.  There’s a big problem with getting that step done because . . why do you think?   Because I love gizzards!  Isn’t that gross?  The best part of the giblet gravy is that Vince and Chad pick out every crumb of liver and gizzard and . . they give it to me!


Those hamburger buns on the rack don’t go in the dressing.  They went with dinner.


Smoked pulled pork and homemade hamburger buns!  Yum!

Today I’ll make the pies and the cherry cranberry salad and I’ll try not to eat the gizzards!  🙂



  1. 1


    I just noticed a regional difference in terminology. What you call dressing, I call stuffing. I think that is a Philadelphia area thing. And my late Mother-in-Law (God rest her) who was from coal country in NE Pennsylvania called it filling. BTW you can have my share of the gizzards.

  2. 2

    Diann Smith says

    Yummo! sounds wonderful. I miss on pan of dressing my grandmother used to make..regular and then a pan of oyster dressing. LOVED IT and don’t know how to do it myself.
    I think the difference in terminology is that “dresssing” is the southern name and those living north say “stuffing”.
    I’m chopping today too. Everyone enjoy. I’m hoping to sew and watch old movies in a bit because I’ve worked ahead on the cooking.

  3. 3

    Tricia says

    Oh my goodness! With all that great food you are going to be back in the emergency room…with tummy aches!
    Wish I had someone to cook such a delicious feast for me!

  4. 4

    Penny says

    What is buttermilk pie? Could it be similar to an English Egg Custard tart? Love the description of all these foods. Hope you all have a great Thanksgiving with you families.

  5. 5

    Marilyn says

    In my whole life I have never eaten gizzards…….sorry but just the
    name makes me shiver. It’s kind of like ,liver that would be on my
    list also. Your feast sounds delicious and that pulled pork sound
    like heaven.

  6. 6

    KatieQ says

    My own turkey weakness happens to be the heart and the neck. I love to eat the meat off the neck after the stock is made. Your pulled pork looks so good I can almost smell it all the way here in NY.

  7. 7

    Lori says

    My understanding is it is called stuffing if you put it in the turkey and it is called dressing if it is put in a casserole dish?

    I made your overnight peach french toast last night and we had it this morning, very tasty!! I’d make it again.

  8. 9

    Evelyn says

    The wonderful thing about traditional meals is that there really is no agonizing over the menu. Everyone pretty much knows what to expect and I think every family has their own favorite side dishes! I use the “parts” for gravy too – 1st I boil them and then I send them through the food processor – no one even knows they are there! Cheers! Evelyn

  9. 11


    Guess as a fellow Missourian, we too call it dressing. However I use white bread, toasted. No giblets in my dressing or raisins (raisins are for the pies).

    You can have my gizzards tomorrow, if you can beat my husband to them.

    Happy thanksgiving.