As a kid, Thanksgiving dressing was never my favorite. Mom always made two batches–one with oysters and one without.
I’m not sure how the oyster tradition came to our family. I always took my obligatory dressing from the without pan.
Now I voluntarily put dressing on my plate. : )
Mom didn’t really have a “recipe” to give me. She just told me how to make it.
First-make a batch of cornbread. Rather vague instructions.
I use the recipe from the back of the Aunt Jemima Corn Meal package for my cornbread. I’m not sure if Mom uses the same one or not.
I always make my cornbread in a cast iron skillet. I suppose it’s just is the Southern way!
Sorry, no picture of its golden deliciousness.
After the cornbread has cooled, crumble it.
I took the easy way out and gave it to the girls to crumble. They were so excited to have a break from school that they needed to do something!
Chop up a medium onion and 2-3 ribs of celery. I chopped my veggies early. I was so glad to get them out of the refrigerator. I could open the FREEZER door and smell onions!
Soak a couple of pieces of plain white bread in milk–
about “that much” milk.
I started smashing the bread with the back of a spoon. Apparently, that was wrong. Mom came behind me and squished it with her fingers. I think she just wanted to have the Thanksgiving experience too.
Mix the cornbread, veggies and soaked bread together.
Add two eggs and seasoning. We added about 1 tsp of Poultry Seasoning, 1/2 tsp of salt and 1/4 tsp pepper. It could have used a bit more of the poultry seasoning.
Next, start ladling in the turkey broth. You can use chicken broth if you like.
I put in 8-12 ladles of broth. My ladle was pretty small though.
You want your dressing to be kind of wet looking.
Spread it in a pan and bake for 20-30 minutes at 350˚.
This picture is before it went in the oven. I failed to get an “after” picture. Well, there is a picture of the whole Thanksgiving spread. It will come later.
The top of the dressing gets nice and brown.
It turned out pretty good. Chip said it had too much onion in it. Next time I will add more poultry seasoning though.
If it ends up a little dry, that’s okay. You can always smother it in GRAVY!