I love cornbread dressing! It is the second best thing about the holidays as far as I am concerned. I could make it more often than I do, but I really associate it with the holidays...Thanksgiving, Christmas, and sometimes Easter.
I prepared a Thanksgiving preview meal for my book group in early November that included chicken and dressing, squash casserole, and a lovely pear, blue cheese and walnut salad with a cranberry vinaigrette. Dessert was a store bought pecan pie (there is a long story about my planned dessert and I won't bore you with it...suffice it to say that Martha Stewart and I are currently on the outs!)
I had planned on posting this last week for the Thanksgiving holidays, but things got a little crazy and, well, life got in the way.
You start with a pan of cornbread. Cornbread must be made in an iron skillet. It's the law. Crumble the cornbread into a bowl. Add any crackers or bread you have handy. (AS a side note, my mom always made us a big breakfast for holidays and used left-over biscuits in the dressing.)
Cut a medium onion and six stalks of celery and place in a medium saucepan. Cover with water and bring to a simmer until veggies are soft. Drain and add to bread.
Add chicken stock, four to six cups.
This next part gets a little tricky. Pull out several spoons. Now add sage. Lots of sage. Salt & pepper. Taste. Does it taste salty enough? Can you feel the sage on the back of the tongue? Adjust as needed.
In this particular case, I roasted a chicken and added the meat to my bread and veggies.
Now add two to three eggs.
Prepare an 13 x 9 baking dish with cooking spray and add the dressing. I like to do all of this a day ahead.
Bake in a preheated 350 degree oven until golden brown and firm.
In case you are interested, here is the squash casserole.
This is the table, including the salads.
So, though it's late, I hope you had a Happy Thanksgiving filled with comfort food and family joy!