Tuesday, November 18, 2014

Thanksgiving Dressing

If you follow me on Instagram you saw that this happened this weekend:


Now I know what you're thinking...what about Thanksgiving??? Well, this also happened this week: our first snow dusting. :)








It just feels like Christmas already! But I love Thanksgiving too and I promise I haven't forgotten about this fun holiday. And I am extra excited about Thanksgiving this year because I get to be with both my mom and sister. This will be the first time we've spent a holiday all together in about 10 years. I. Can. Not. Wait.

So to celebrate all this excitement, I'm sharing my Thanksgiving Dressing recipe. I'm sure I am violating some kind of Texas rule by calling it dressing instead of stuffing. But I don't stuff it in anything (except my face) so dressing just seems like a better fit. This is the recipe that my mom always made when I was growing up and now I make it for my family. It's my kind of old-fashioned comfort food! (Be fully warned...this recipe is the very opposite of paleo cooking!!. But it is the holidays and I am ok with that!!) I've passed it along to some of my friends and let's just say that this dressing recipe is a favorite for sure!! 

Mom's Thanksgiving Dressing

2 packages of white cornbread (Martha White is my favorite brand)
1/2 loaf of white bread
2 cups celery, chopped
2 cups onion, chopped
1/4 cup butter (1/2 stick)
3 tsp sage
3 tsp poultry seasoning
2-4 cups chicken stock
1-2 cups turkey broth 
2 eggs

Prepare cornbread in 8 x 8 pan according to package directions. Crumble when cooled completely. Toast bread on a baking sheet in a single layer at 250 degrees for about 30 minutes, turning over after 15 minutes. (You can also toast bread in the toaster to save time, but there's just something about doing it in the oven that makes this recipe taste so good!) Crumble into pea-sized pieces when cooled. 

Saute celery and onion in butter until soft. Add sage and poultry seasoning to taste (or smell as my mom taught me.) In a large bowl, mix crumbled cornbread, toast, and celery/onion mixture. Add chicken stock and turkey broth until desired moistness. (You can use all chicken stock if you don't have turkey broth or don't want to mess with that. But use the broth from your turkey if you can. It makes a big difference!) Some people like dry dressing, some like it soupy. Keep adding stock/broth until it looks a little wetter than you prefer to eat because it will dry out some when cooking. Lastly, add 2 eggs and mix all together. Place dressing in a greased 9 x 13 inch pan and bake uncovered at 350 degrees for 45-60 minutes or until a knife/toothpick comes out clean.

Wishing you and yours a wonderful Thanksgiving! Gobble! Gobble! :)

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