Dressing-Not Stuffing-For Thanksgiving
My wife’s maternal grandmother, Grandma Doris, made dressing every Thanksgiving. I never met her, but from the memories she and her mom have shared about Doris, I would have enjoyed eating her food. Story has it that her Lane Cake was the best ever after the inventor’s.
Of course my family had its own traditions and my mom made stuffing (a colloquialism perhaps but also a pretty safe delineation of geography: dressing is South, stuffing is North. This is my first year out west so I don’t know what they call it out here). When we had our first Thanksgiving together the question of which dressing or stuffing we would make seemed to each of us a no-brainer. Well, I was newly married so I didn’t know: her’s was the right answer.
My mother-in-law has been making that dressing for a long time, starting at Granny apron stings. This is exactly how she wrote the recipe.
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First and foremost I make a rich broth using chicken backs–seasoned 2/ onions, celery, carrots, salt, pepper & bay leaf. duh, strain when done!
I make the cornbread recipe on Martha White self rising cornmeal cooked in a larger pan than recommended so cornbread is crunchy–for making dressing mix 60/40 cornbread and white bread which has been toasted- I do in oven for quantity.
I salute green onion tops and bottoms (a small bunch), 2 or 3 stalks of celery in butter until tender. mix into cornbread mixture.
I add 2 eggs. Mix gently.
I add poultry seasoning- I like the taste so I use quite a bit– add salt pepper as needed. then add broth–the mixture needs to be more mushy than you would think to not be dry.
mix well– I usually do by hand tho get the right consistency. I bake in a rectangle, not too deep pan, at 350 for about 1/2 hour. (so crispy on outside but moist inside)O yum yum!!! enjoy and have a wunnerful Thanksgiving.
How Good Is It?
The errors are hers. It was an email so we can overlook those boo-boos for the sake of carrying on family tradition.
So, the dressing really is good. Did I say good? It is very very good. Well worth the effort to make a big ole batch, for you see, it crisps up ever so nice on the stove the next day and slathered with gravy, well, who needs turkey?
I never have cared for stuffing and after teaching sanitation class at culinary school, I care less for it.
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The details.
*Martha is a southern brand and totally unnecessary. (I’ve been corrected about this by none other than the finished product. Any will not just suffice. I resort to making it: 2 C corn meal, 1 T baking powder, 1 t salt) Any self rising (yeah, I know, but this is the only time I use it) cornmeal mix will suffice. Make 1 recipe. Thin is good for the crisp. *White bread: basic, well not Wonder, that’s too basic, but store brand white bread, about 2/3 of the loaf toasted very dry in the oven. Dry is more important than color.
*She’s not kidding about an abundance of poultry seasoning. I think we use 2/3 of an 18 gram container.
*Stock matters and a well made stock is critical. If you have extra, use it for gravy for dinner or gravy for the turkey hash you’ll eat for breakfast the next morning.
*Half an hour is a pipe dream if you have made the dressing the day before and stored it in the cooler. Yes, that can be done. If that’s the case, bank on 50 minutes or more. Be sure to get the edges crispy for those are the best bits.
