I was reading a thread in CMT's and someone mentioned a Christmas morning breakfast that is tradition for their family.  So I'm wondering what do you make every year  for Thanksgiving or Christmas because your mom or grandma did?

Here's one of mine and it's in the PBS cookbook too.  It's actually from my Grandma but it was in my Mom's files.  :O)

Mom's Thanksgiving Stuffing

This recipe is literally a taste as you go recipe.  A rule of thumb ~ the ratio of Sage to Poultry Seasoning is 2:1.  Also, use more chicken broth if you find that the stuffing is too dry.  And it can be stuffed in the turkey but we've always had it as a side dish.

Ingredients:

• 1 onion, chopped
• 1 pkg celery, chopped
• 2 Tablespoons Sage
• 1 Tablespoon Poultry Seasoning
• 1/2 box Jiffy Cornbread ~ prepared as directed
• 3 pkgs Pepperidge Farms stuffing cubes ~ your choice
• 7 cans chicken broth

Bring 2 cans chicken broth, onion, celery, 1/2 of the sage, and 1/2 of the poultry seasoning to a boil until vegetables are tender.  Pour over cornbread and stuffing in a large mixing bowl (and I mean the biggest one you can find).  Add remaining spices and 4 cans of chicken broth.  Mix well.  Pour into large greased baking pan.  Poke holes in top and pour remaining can of broth on top.   Bake 1 hour at 350 degrees.

This makes a very large pan of dressing - I use a Pyrex Lasagna pan - I think it's 9 or 10 inches by 15 inches and deep (3 or 4 inches).

And from hubby's childhood - this is the Christmas Eve soup we have every year.  I'm still figuring out a good bread side so that changes every year but the soup is always the same.  :O)

Grandma's Cheese Soup

Ingredients:

• 3 cups carrots, grated **
• 1/2 cup onion, grated **
• 3 cups broccoli, grated **
• 1 stick butter
• 1 1/2 cups flour
• 1 tall can chicken broth (49 1/2 oz)
• 5 cups milk or cream
• 3/4 of a 2 lb package of Velveeta cheese, cubed

Directions:

In a large covered soup pot, cook carrots, broccoli, onion and butter over low heat until tender, stirring frequently.  Slowly stir in the flour, 1/2 cup at a time.  Slowly pour in the chicken broth, stirring well to avoid lumps.  Cook and stir until thick and bubbly.  Stir in the milk and cheese.  Keep on low and stir frequently to avoid scorching.  Cook until cheese melts and soup is heated through.  Do not allow to boil.

**You can chop the veggies to save time but grating them is worth the effort.  They will melt in your mouth.

Using butter and cream results in a very rich soup. I try to go with 1/2 cream and 1/2 milk (we drink skim so it cuts it down alot).

If you marry into a 'clan' of Swedes, you will likely find yourself making "glugg", "pepperkakor", and "risgrynsgrit" for "God Jul" . . .translation: Glugg is that fruity, spicy, BOOZY winter drink (hot); pepperkakor are those very thin, delicious ginger cookies; and risgrynsgrit is that Swedish rice pudding in which one almond is hidden, and everyone waits to see in whose serving it will turn up, because that person will be next  to fall in love or get married, in the family . . .