Thanksgiving is a time when families gather together to give thanks for their bounty, to eat a great meal together

Thanksgiving tablescape with Publix pilgrim salt and pepper shakers photo by Kathy Miller

and in many families to watch college football.

Duke Florida Thanksgiving tablescape photo by Kathy Miller

For many schools throughout the country the Thanksgiving Weekend means Rivalry Week.  Many are intrastate rivalries.  Many are for that state’s bragging rights.

A few come to mind:

The Iron Bowl-Alabama vs. Auburn

Clemson vs. South Carolina

 Florida vs. Florida State

with both bands playing together in the pregame show

Florida and Florida State Bands photo by Kathy Miller Georgia vs. Georgia Tech

Michigan vs. Ohio State

The Egg Bowl-Ole Miss vs. Mississippi State

Tennessee vs. Vanderbilt



celebrating the 150th Rivalry Game at Yankee Stadium, Saturday, November 22.

Many of us have season tickets and wouldn’t dare miss these rivalry games.  With more games being nationally televised, especially with the emergence of the SEC Network, others stay at home, visiting with family, and choosing to “Homegate” instead of “Tailgate”.

Tailgate Party

a festive, pre-game social event celebrated on or near stadium grounds featuring creative recipes, grilling competitions, colorful linens, themed decorations, fun and friendship

Homegate Party


a festive, pre-game party celebrated in the home, in front of a television,  featuring creative recipes, team colored linens, themed decorations, fun and friendship

When thinking of rivalries, I started thinking about family traditions at Thanksgiving and what different families serve with the traditional turkey.

I think most people serve sweet potatoes, mashed potatoes, green beans, maybe that traditional broccoli casserole, some form of cranberries, either whole berry or the canned cranberry sauce (sliced right out of the can).  Throughout the South many families serve a congealed salad.  (Next post will include the recipe for these sweet potato stuffed oranges.)

Uhlma's Potato Stuffing with Gravy and Sweet Potato Stuffed Oranges photo by Kathy Miller

The one dish that causes the most discussion is “The Dressing”.  Do you stuff the bird?  Do you use day old bread, sitting out to dry before cubing?  Or do you use Pepperidge Farms Stuffing?

Do you make cornbread dressing and even better do you add oysters?

In honor of the college rivalry games, I thought we would do a rivalry thing with Thanksgiving dressings.

In our family we have a stuffing based on an old Pennsylvania Dutch recipe.  My father was originally from Pennsylvania and insisted my mom, who was from south Georgia and used to cornbread stuffing, make this every Thanksgiving and Christmas.  It became our favorite and eventually the cornbread dressing disappeared from our holiday table.

Dad and Mom, Jim and Uhlma Lovett with Thanksgiving Turkey photo by Kathy Miller

What makes this different than most dressings?  It has the mashed potatoes in the dressing, making it moister than most.

Uhlma's Potato Stuffing, an old Pennsylvania Dutch recipe photo by Kathy Miller

 The secret is ricing the boiled potatoes through a ricer.

Using a Ricer to get lump less mashed potatoes photo by Kathy Miller Potato Stuffing pre baking photo by Kathy Miller


  • 5 pounds potatoes
  • 1 stick butter, melted
  • 3 large onions, chopped
  • 1 cup celery chopped
  • 8 white or whole wheat bread slices or 1 small package Pepperidge Farm Stuffing
  • Salt
  • Pepper
  • 3 eggs
  • 2 teaspoons poultry seasoning


  1. Boil potatoes with skin on.
  2. While potatoes are cooking, stir fry butter, onions, and celery.
  3. When potatoes are done, drain, peel and mash. (I use a ricer to get smooth potatoes).
  4. Stir cooked onions and celery into warm potatoes.
  5. Add dried bread crumbs or cubes or (Pepperidge Farms stuffing mix), salt, pepper, beaten eggs, and poultry seasoning.
  6. Bake in 350-degree oven for 30-45 minutes until crusty on top.
  7. Freezes well.

Bread Crumb Instructions

  1. Place 8 slices bread directly on rack in a 200 degree oven for 1 hour. Cube or process in a food processor.


Warning: This will become your go to stuffing!

By Uhlma Lovett via KathyMillerTime


Recipe Printed from

Mom and Dad had three girls, all married.  All three husbands have adopted this recipe as their family stuffing!  Not one husband ever wanted to go back to their old stuffing. Van, Joe, Lucy, Kay, Kathy and Dave celebrate photo by Kathy Miller

I have challenged you to a rivalry match.


Email me with your favorite recipe:

Come celebrate with me.  I’ll save you a seat at the table.


  • Dave Miller says:

    I really like the UF-FSU pregame with both bands on the field no matter location. This the 2nd best pregame tribute to visiting team behind only Tennessee’s playing the visiting team’s school song as a welcome to Neyland Stadium.
    Of course I cast my vote for Uhlma’s potato stuffing.

  • Liz Hynson says:

    My connection to football and Thanksgiving is watching Cowboy games and Mom always scheduling dinner around the time of the game.

    Kathy I love the sweet potato dressing recipe.

  • Cecile Gideon says:

    I’m sharing this with everyone I know!

  • Dave Kempf says:

    We buy cornbread dressing for both Thanksgiving & Christmas from Norman Couser’s Country Cafe. All we have to do is bake it for a short time & it turns out golden brown-delicious & tastes just like my Mamma made when I grew up. Lazy but sooooo good!

    Dave Kempf

  • Clara Miller says:

    So many wonderful rivalries games this weekend and I am so hopeful that Florida will be the team to finally upset Florida State. Go Gators!

    • That Saturday will be hopping. Think we will have to homegate again with the group. We will possibly be in Tallahasse for Thanksgiving if Lizzy can be there. James has moved to Tallahasse!

  • Leslie Terry says:

    Kathy, what a great idea to combine the stuffing and potatoes! It sounds and looks delicious and I like the idea of combining the two for convenience as well. Oven space is always at a premium for Thanksgiving food prep. I’m wondering if some mashed cauliflower could go in it instead of potatoes to create (sort of)a skinnier version. Guess I’ll just have to experiment and find out…

  • Joy McCabe says:

    Hi Kathy,
    Love all your pictures and that potato stuffing has to be good.
    Happy Thanksgiving!

  • Ann Bodie says:

    Happy Thanksgiving, Kathy!
    Loved seeing the family photos and I would really like a little bite of that potato stuffing right now!

Leave a Reply

Your email address will not be published. Required fields are marked *

Copyright © 2024 Kathy Miller. All Rights Reserved.

Website Design and Developed by PMCJAX