RE: Tennessee Dressing
While this really isn't the ideal time of year for this topic, I just noticed it for the first time and found Jennifer' 4's grandmother's recipe to be so close to that used by everyone on both sides of our family for dressing that I just had to comment. About the only differences are we didn't include the olives, used a little more cornbread than biscuits or toasted light bread, and included a good dose of salt & pepper in addition to the sage. So good! I've had dressing with oysters, sausage, pecans, berries, etc. added and all are delicious, but I'd just as soon, if not rather, have the old fashioned cornbread dressing.
The main thing this topic reminded me of, though, was a long forgotten most unusual Alabama (rather than Tennessee) dressing I used to enjoy. Have any of you ever had and do you know how to make (Irish) potato dressing? If so, I'd appreciate the complete recipe. Years ago in Mobile Mrs L. (who was from Birmingham and learned this recipe there) always made potato dressing to accompany her Thanksgiving, Christmas, and other turkeys dinners. She would boil and mash Irish potatoes just as though she was going to prepare mashed or creamed potatoes, but would NOT add any milk, cream, or butter to them. Then she would shread raw potatoes into small shreads which she would soak in water and thoroughly squeeze dry, doing this several times. She said she was squeezing some of the strarch out of the potatoes. She would then mix the shredded raw potatoes into the cooked mashed potatoes, add to the potato mixture the items listed in Jennifer 4's grandmother's recipe (except for the breads and olives) plus salt and pepper. She would coat the top of the dressing with the giblet gravy she had prepared, this to form a thin "crust" over the dressing when she baked it. She always baked it fairly thin and in separate pans from that in which the turkey was cooked; she also never stuffed the turkey. This Irish potato dressing was absolutely delicious and eliminated need for mashed potatoes as a Thanksgiving side dish. My main problems are I can't remember exactly how she did the raw potato shredding and squeezing, the proportions of shredded raw to cooked mashed potatoes, and the little details; how long she cooked it, and for certain that it was the broth rather than the gravy which she added to/used to moisten the potatoes. Am nearly positive it was the broth added and know definitely it was the gravy with which she coated the top. Mrs. L. said she always had regular cornbread dressing until marrying and learning this potato dressing recipe from her mother-in-law who was a native of Ireland. Mr. L. always said those poor Irish from which he came could make a steak, a complete meal, anything from Irish potatoes. This was a "one person only" dish for me; never saw, heard of it, or tasted it anywhere else, but it was delicious. Just wondering if any of you knew anything about it. Liketoeat