We gather together to ask the Lord's blessing, root for our favorite team and gather 'round a harvest feast. Add to the gratitude list that we didn't have to go far or labor very much to find an awesome supermarket.
Blessed with plenty of energy and no need to tend to the evening milking, we're left to debate an age-old question:
Is it stuffing or dressing?
Rely on the words themselves for an answer. Pack your holiday bird with all kinds of carbs and veggies -- it's stuffing. Take those same ingredients, assemble in a baking dish and cook by itself -- it's dressing. That is, a side dish to old Tom Turkey.
I, being a devout Southerner and one who clasps family tradition with both hands, prefers cornbread dressing. You can enjoy along with me by following these two recipes --- one for from scratch cornbread which will form the savory foundation of my Thanksgiving dressing.
4 c crumbled cornbread (The whole cornbread you prepared from the recipe below)
2 13-3/4 ounce cans chicken broth
1 large onion, chopped
3 ribs celery, chopped
Sage, salt, pepper to taste
1 c butter, melted
In a large bowl combine the cornbread and chicken broth, allow to soak at least 5 minutes. Saute the onions and celery until tender. Add the onions, celery, sage, salt and pepper to taste. Add eggs and melted butter, mixing thoroughly. Place the mixture in a 9 x 13-inch baking pan. Bake in a 350\(F) oven for 1 hour, 20 minutes. Serves: 8
Note: The chicken broth may vary, depending on the texture of your cornbread. The resulting mixture should be thick and just a bit soupy - otherwise it will be very dry upon completion.
1 1/2 c yellow corn meal
3/4 c flour
1 t salt
4 t baking powder
2 eggs, beaten
1 1/4 c buttermilk (or milk)
1/4 c vegetable oil
Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Pour the cornbread batter into skillet and bake in a 400 oven. Cook bread until it has a golden brown crust (approximately 25-30 minutes).