Thanksgiving Best Ever Banana Bread Recipe

INGREDIENTS:
2 eggs, beaten
1/3 cup buttermilk
1/2 cup vegetable oil
1 cup mashed bananas
1 1/2 cups white sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped pecans (optional)

DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C). Spray one 9x5 inch loaf pan with non-stick spray coating.
Blend together the eggs, buttermilk, oil and bananas.
Sift together the sugar, flour, baking soda and salt.
Add to banana mixture and stir in pecans.
Mix well.
Pour into prepared loaf pan and bake 1 hour and 20 minutes or until a cake tester inserted in the center comes out clean.

Classic Thanksgiving Dressing With Parsley, Sage and Thyme

INGREDIENTS:
1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
4 tablespoons butter
2 onions, diced
2 celery stalks, diced
1/4 cup minced fresh parsley leaves
1 teaspoon dried sage, rubbed between fingers
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 large eggs

DIRECTIONS:
Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions.
Heat oven to 400 degrees.
Bake bread until golden, 12 to 15 minutes.
Reduce heat to 350 degrees.
Meanwhile, heat butter in a large skillet over medium-high heat.
Add onions and celery; saute until soft, 8 to 10 minutes.
In a large bowl, mix bread, vegetables and remaining ingredients.
Turn into a greased 3-quart baking dish.
Cover with foil and bake until steamy, 30 minutes.
Remove foil; bake until crusty, 10 minutes longer.
Serve immediately.