Every Christmas and Thanksgiving my mother made this dressing. It wasn't the holidays without it. This is a scaled down recipe. She made it in a large enameled dishpan, so we would have enough for leftovers. She never wrote down the recipe, so you may want to adjust the amounts to taste.
It is amazing what a little bit of cream does to a milkshake. I was able to duplicate the wonderful shakes that I get at the strawberry farmer's market every year.
I was able to fit my 21 pound turkey in my electric roaster, and followed directions shown here. It was a great stress reducer, and it turned out great.
I left out the brown sugar and made this with cheesecake pudding and added either graham crackers or gingersnaps crumble on the top. It was just what I wanted for a light, not too sweet, desert.
This is good, but it did need 1 tablespoon of fish sauce for my taste. There is no reason not to use the broccoli stem. Peel it and cut it into small dice. I do not like lumps of scrambled egg in my fried rice, so I put the egg in first, then sprinkle the rice over the top.