Didn't know that either. I'm not from these parts originally. We always make either sausage stuffing or oyster dressing. The sausage stuffing is my MIL's recipe and she's from Belgium but I don't think my husband has ever used liver in it. I'll have to ask him.It is also a staple for dirty rice.
Reminds me of the work pot lucks we'd have when I was in New Orleans. Man, I miss that. Never ate that well.What do your thanksgiving menus typically look like? I do a turkey and a ham, sweet potato casserole(think Ruths Chris) stuffing, corn maque choux and dirty rice. Sometimes Shrimp mirlton.
For dessert we do pecan pie and apple pie.
what about y’all? Pretty traditional or different?
This year will be a bit different because we won't be hosting my wife's whole family and some friends (we usually have 25-30 people). But this was the menu the last few years:
Sous vide turkey with gravy (wife's cousin's wife)
Smoked ham (me)
Oyster cornbread stuffing (me from my BIL's mom's recipe)
Maux Choux (me)
Mashed potatoes and gravy (wife's aunt)
Sweet potato home fries (with cajun spice and cinnamon sugar - me)
Green beans with bacon and vidalia onion (another cousin)
Pumpkin bread pudding (made with croissants - my son)
Pies (pumpkin, sweet potato, apple, pecan - yet another cousin)
How do y’all make stuffing/dressing without livers?
Mirliton, oyster, cornbread, etc
Never had them without liver in em