The Thanksgiving countdown...
Tuesday night I got the cornbread cooked for dressing. I fixed two skillets of it. I also stewed some chicken so I’d have some meat and broth for the dressing. I’m making old fashioned Southern cornbread dressing to take to Mom’s for Thanksgiving. Some in the family prefer it to the bread cube dressing Mom makes. I, however, like them both.
When the chicken cools, I’ll debone it and put it in the fridge, then make the dressing in a big roaster pan in the morning.
I’ll also have to go to town and pay my car payment, mail off a couple of other bills, then that’s all I can do this time.
When the chicken cools, I’ll debone it and put it in the fridge, then make the dressing in a big roaster pan in the morning.
I’ll also have to go to town and pay my car payment, mail off a couple of other bills, then that’s all I can do this time.
posted by Ann crum @ 12:04 AM
4 Comments:
At 11/21/2006 8:52 AM,
Anonymous said…
What is your recipe for dressing. I noted that you use chicken, I use gizzards. I just want to know how yours differs from mine.
At 11/21/2006 2:16 PM,
Ann crum said…
Oh goodness. Let's see. I use cold cornbread, broken up small, deboned chicken, onions, celery, plenty of broth, sage, eggs, salt and pepper. I can't really say what the recipe is. I just sorta go by "feel", ya know? It's fairly wet when it goes in the roaster pan. I tend to use whatever chicken I have on hand for dressing. This time it was a whole back and some wings left from cutting up a fryer.
At 11/21/2006 8:28 PM,
Anonymous said…
very similiar to mine--no celery for me--lots of sage and onion (onion cooked in cornbread) and broth, rarely eggs. Always have to use the taste method to make sure it is just right.lol
I mix all ingredients together in cornbread as if I am mixing up biscuits.
At 11/22/2006 1:50 AM,
Ann crum said…
I use the eggs to bind it so the dressing isn't so crumbly. I mix mine like it's a thick batter, then scoop it into my roaster. I think everyone uses the same basic "recipe"...a little this, a touch of that...lol
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