For TWT

who asked about a few recipes from Thanksgiving.
The dressing has no recipe. I just throw stuff in. I used unseasoned croutons. I did caramelize about 4 medium onions before tossing them in (about double what you see here, I did two batches), about 4 cups chopped celery, about 2 tsp poultry seasoning, salt pepper and quite a few of my very own sage leaves.
The plant on the deck is still producing sage. I've been growing it for two years and this is the first time I've used any of it.

I took those little sage leaves rolled them into a tube and produced a rather nice little "chiffonade" of fresh herbs (not to be confused with a "julienne", which is a less delicate cut. LOL, see I've learned a little something from all that Food TV I watch!

Lovely as the "chiffonade" was, I decided I wanted them smaller, so I sliced through them a few more times and ended up with more of a "dice".
I used chicken broth for the liquid (about 3 - 4 cups).


The cranberry sauce is one 12-ounce bag fresh cranberries, one apple peeled and chopped, 1 cup water and 1 cup sugar. Boil just until the cranberries pop. Remove from heat and put in a splash of strawberry extract (that's what I'm holding in the photo). Refrigerate for at least 4 hours.

And last, but not least, those buttery flaky rolls..........Go to your local Walmart bakery. I've found that they do a better job than I, so why compete? :)