Well, it WAS snowing when I started this post! October is over....snow starting to fall even before the leaves do! November brings to mind Thanksgiving, and oh......dont'panic...........gift giving season!Seriously though, the Thanksgiving and Christmas holidays are special times to create family memories and family heirlooms that can span generations. In our family, my mother-in-law's Southern Cornbread Dressing recipe is recreated every year. It has been handed down from her generation to mine, and now to my daugter. It is a recipe that is " learned" not followed! There is no actual recipe, as in cups and teaspoons and tablespoons. It is homemade cornbread....about half a 9X9 square pan. (You can actually make this ahead of time and freeze it) Next is about a half of a bag of Pepperidge Farm original stuffing (the original directions call for croutons) Now, saute about half an onion (chopped fine) and 2 or 3 stalks of celery (chopped fine.) Cook until transparent and the smell permeates the house! While all this is going on, boil a couple of eggs. When cooked, peel, chop and add to the cornbread and stuffing mix along with 2 raw eggs. Stir in the onion and celery and add 1 can of chicken gravey (any brand). Mix together, salt and pepper to taste. The original recipe calls for sage if you like. Add some juice from the turkey that is roasting in the oven. Add some water to make the mixture very moist, but not too soupy. Turn into a 15X19 pan and bake for about 45 minutes.
Enjoy! The family this recipe comes from is a hard working family descending from Germany. Large barns, small houses and immaculate farms held more weight than worldly possessions. Good food, family get togethers and lots of laughter were the key ingredients for making memories that last!
Happy Thanksgiving!
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