Keeping It Going


Just as the dishes and the dryer hose pumpkins are a staple at Thanksgiving, so is cornbread dressing made just like, well almost like, Mom used to make. For that matter, I think she made it the same as my grandmother, so I like the idea that this dressing has been around for a long time.

I’m not sure how Mother made her cornbread, so I rely on this recipe in my trusty Southern Living cookbook.  Can you tell it has been around for years and is much used?

Country Cornbread 

1 1/2 c. cornmeal

3/4 c. flour

2 t. baking powder

1 t. salt

2 eggs, beaten

1 1/2 c. milk

6 T. shortening

Preheat oven to 400. Combine the dry ingredients with eggs and  milk.  Spoon shortening into a 10″ skillet (I use an iron one) and heat in the oven until the shortening is melted and the skillet hot.   Pour the cornbread mix into the skillet and bake for about 20-25 minutes.

Now for the dressing which combines a few simple ingredients.  I usually make it a day ahead of time so the flavors are well blended.  

Though the main ingredient is the cornbread, Mother always crumbled a few leftover biscuits into the mix.  If I don’t have biscuits, I toast a few slices of bread and then make cubes or crumbs.  That seems to work just fine.

Cornbread Dressing

1 round of cornbread plus biscuits or bread cubes

1 lb. sausage

1 c. each celery and onion

3 eggs

1 t. poultry seasoning

salt and pepper to taste

1 c. Craisins (that’s my touch)

3-4 c. chicken stock

Brown sausage with celery and onion.  Add to crumbled breads. Mix in remaining ingredients being sure to add enough stock to  make the dressing nice and moist.  Spoon into a large casserole dish.  Bake at 350 until the dressing is heated through and the top is a bit crispy.

Though much of the dressing disappears at the Thanksgiving table, there’s always enough left over to put it on turkey sandwiches the next day.  I’ve even made soup out of the remains.  It was quite good, but dang, I can’t remember how I did it!

OK, enough words.  It’s time to get on with making the dressing. If you have a favorite dish for Thanksgiving, do tell.

is so appreciate your visit and the comments you leave behind

 

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4 thoughts on “Keeping It Going

  1. Family traditions are fun, nostalgic and nice to have.

  2. I used to have that cookbook!! I’m making cornbread dressing too, but Trader Joe’s is helping me out, I’m using their box stuffing as a base. I’m adding sausage, onion, and celery and thank you for mentioning the eggs, great way to keep it moist, thank you! Happy Thanksgiving!
    Jenna

  3. Linda, I have the same cookbook and mine is equally worn! I watched my mother make dressing year after year…she followed no recipe. Her dressing was simply the best. After she passed away, it was up to me. My highest compliment was when my Daddy said it tastes exactly as your mother made! My dear friend called this week and I walked her through the process! Yours sounds delicious!

    1. Recipes weren’t part of the process with mothers and grandmothers which means we have to do a little guessing and tasting as we go. That old cookbook has some of my favorite things. Happy day, Pam.

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