Mom’s Thanksgiving Dressing Recipe

Some of y’all might know this dish as stuffing. I guess it’s a regional thing. Growing up in north Georgia, we just called it dressing. Technically the two are the same. Since this recipe doesn’t call for putting the goop inside a bird but to be served alongside, maybe dressing is a more appropriate term?

Whatever you want to call it (this is basically just cornbread with a few enhancements), my mom’s Thanksgiving turkey sidekick carb is delicious. The dish is one of my all time favourites (but I can only eat it from Thanksgiving to the end of the year – during any other period it just seems weirdly unseasonal to me).

I’m kind of transcribing this super easy recipe from a phone conversation I had with my mom. If something doesn’t make sense or I seem to have left out a crucial step, just leave a comment and I’ll ask her about it.

It’s a breeze to make (although I’ve managed to screwed up big time in the past) – and cheap too. From what I can tell, the secret to getting this right is to have a heavy hand with the chicken stock and with the sage.

MOM’S THANKSGIVING DRESSING Yum

• Preheat oven to 220º C (425º F);
• Place the following ingredients into a large bowl:- 2 cups of cornmeal;
  – 1 cup flour;
  – Spoon of baking powder;
  – 1 small onion, diced;
  – 1 cup of finely chopped celery
• Mix in chicken stock until “sloppy” (Mom’s words);
• Mix in 2 eggs;
• Add 2 or 3 cups of crushed Cornflakes (I hate to be so brand loyal, but Kellogg’s seems best. I’ve tried other corn flakes on the market and got varying results) … and yes, seriously, Cornflakes;
• Add more stock until “sloppy” again;
• Mix in sage to taste (use fresh for yummiest results) along with a pinch of salt and about a tablespoon of oregano;
• Bake 35 mins or until “onions are done” (again, my mom’s way of putting it);
• Let sit for around 10 minutes covered with a tea towel.

As far as I’m concerned, my mom’s Thanksgiving dressing is the essential accompaniment to a roast turkey. I reckon it pairs up well with roast chicken or pork too. It’s best served warm with generous amounts of gravy. Although, this year, I found it also worked nicely smothered in the mole I concocted (my own modified version of Rick Bayless’ famous recipe). And to be honest, it’s good as a cold leftover too.

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