Last year I made my grandmother’s dressing for the first time ever. I was afraid but careful, trying to decipher her potion recipe as if it were a magic spell. I must have gotten it right, because it tasted just like Gangie’s. I made a batch without chicken recently for a Thanksgiving potluck at work, and just pre-made our dressing for the big day on Thursday. We host my in-laws and family for a nice relaxing lunch on Thanksgiving. While dressing always seems daunting, it’s nice to just take things a step at a time and enjoy the process. If you’re hosting or want to try your hand at dressing this year, try my grandmother’s recipe!
Start out making your cornbread using this recipe. Be sure to get your skillet really hot first with a little oil on the bottom and a sprinkling of cornmeal. You can tell when the skillet is ready when the meal turns brown.
2 cups corn meal
1/4 cup flour
2 cups vegetable oil
1 cup buttermilk
Cook at 450 until the top is golden and crispy.
Meanwhile, cook 4 chicken breasts with bone, add a little bit of butter and salt to make the broth, adding plenty of water.
While the chicken cooks, saute 1 cup onion, 1 cup celery in butter until brown.
Boil 2 eggs. Once the water starts boiling, set a timer for 5 minutes. When the timer goes off, turn off burner and let eggs sit for 15 minutes before cooling in ice water for easy shell peeling.
Toast 3 pieces of bread, cut up finely.
Mix together crumbled cornbread, toast, celery and onion mix, cooked eggs. Add seasoning of:
1 tsp poultry seasoning (add more if needed)
1 tsp sage (add more if needed)
black pepper and salt to taste
Put the cooked chicken on the bottom of a greased pan. Top with seasoning, bread and veggie mixture. Add in 3 cups of chicken broth, adding more until it is a little thick. Cook for 45 minutes at 350 degrees.