A Thanksgiving Dressing

 

IMG_2069  No Southerner I know stuffs the bird. In my experience we always serve dressing on the side. My Grandmother Harbison made a cornbread dressing and Grandmother Journey served a fancier oyster dressing, still using cornbread as a base. I like both but Mother is partial to a plain cornbread dressing without oysters so her cornbread dressing is what we have for the holidays.

Near Thanksgiving last year I shared memories of my Grandmother Harbison’s kushmagudi, a cornbread and potlikker dish which has become a staple of our cold weather holiday table. During my father’s extended hospital stay, Mother has often mixed up a quick kushmagudi when she gets home from the hospital at night.

As my Grandmother Harbison’s health made it more challenging for her to cook the holiday feasts, Mother began to make her own cornbread dressing from a recipe she found somewhere. It’s a very easy recipe, moist and rich, and even though it wasn’t exactly the same as Grandmother Harbison’s dressing, it got Grandmother Harbison’s seal of approval.

The celery in the cornbread recipe reminds me of another Thanksgiving tradition at my family’s house. In addition to using celery in the dressing, Mother has always put out a dish of raw celery sticks with our turkey. I grew up with raw celery as part of the Thanksgiving meal and never thought it was unusual until people from outside the family informed me that they had never heard of such a thing. Even so, it is a nice complement to turkey and dressing and cranberry sauce. We put celery sticks on our turkey sandwiches on Friday and that is a crunchy and delicious addition to the Thanksgiving leftover tradition too.

Even though circumstances dictate a spartan Thanksgiving this year, I packed Mother’s cornbread dressing recipe just in case I find the time to make it. And remember that a proper cornbread recipe does not include sugar.

Simple Cornbread Dressing

4 cups crumbled cornbread
2-3 slices crumbled white bread
½ cup chopped celery
1 cup chopped onion
2 large eggs
Sage, to taste
¼ teaspoon black pepper
2 cups chicken broth
1 can cream of chicken (or cream of mushroom) soup, undiluted

Combine all ingredients and mix well. Refrigerate for at least 1 hour (or overnight) for flavors to blend. Pour into 2-quart baking dish. Bake at 350 degrees for 25-30 minutes.

Happy Thanksgiving.

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