Dressing
With the post about Thanksgiving turkey, I began to think about dressing. So I am wondering how everyone makes theirs. I know the recipes vary with regions and families. I make mine like my Mom d...
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I make a large pan of cornbread (my recipe has no flour, just cornmeal). When cool, crumble into a very large bowl.
Saute minced onion, cubanelle pepper, and celery in butter or olive oil until soft. Add to cornbread. Add chopped hardboiled eggs. I also add other stuff that strikes my fancy, such as chopped pecans, mushrooms, capers -- whatever seems to go with the day's foods.
Add salt, pepper, and Mrs. Dash to taste. Add chopped fresh sage (I hate sage powder, so never use it or poultry seasoning, since that's mostly sage powder). I may also add chopped cilantro, cumin or other herbs/spices that smell like they should go into that day's dressing.
Now add stock to moisten. Doesn't matter what kind of stock, as long as it complements the meat selection(s).
Mix it up thoroughly (I use my hands). Place in a greased pan and bake at 375 until top is brown.
Saute minced onion, cubanelle pepper, and celery in butter or olive oil until soft. Add to cornbread. Add chopped hardboiled eggs. I also add other stuff that strikes my fancy, such as chopped pecans, mushrooms, capers -- whatever seems to go with the day's foods.
Add salt, pepper, and Mrs. Dash to taste. Add chopped fresh sage (I hate sage powder, so never use it or poultry seasoning, since that's mostly sage powder). I may also add chopped cilantro, cumin or other herbs/spices that smell like they should go into that day's dressing.
Now add stock to moisten. Doesn't matter what kind of stock, as long as it complements the meat selection(s).
Mix it up thoroughly (I use my hands). Place in a greased pan and bake at 375 until top is brown.
