I love all the foods that come with the holidays. Since Thanksgiving is coming up, I wanted to see if we can get some awesome recipes shared.
So, I was wondering – What is that ONE DISH (besides Turkey and cranberry sauce) that you have to have for it to feel like Thanksgiving?
Mull that over, then share the recipe for that dish in the comments below! We can all have the opportunity to share each other’s favorite foods!
For me it would be my mom’s baked mac & cheese, but that’s a secret family recipe (yes, we actually have those in the South), so I can’t post it. So another pick would be dressing with gravy (sans giblets).
I forgot to ask my mama how we make the gravy, but I did chat with her about the dressing (I help make it every year and still can’t remember how to make it.) Without further ado, here is our yummy recipe that can serve a ton of people (our family always has leftovers despite 12 adults and 4 kids eating it).
Follow Aunt Jemima’s Cornmeal Mix recipe, omitting the sugar, to bake one 9×13 inch pan of cornbread.
Allow the cornbread to cool.
While cooking and cooling the cornbread, finely chop two onions and one stalk of celery, and sauté all of it together.
Crumble cooled cornbread into a large mixing bowl.
Optional: To make the dish lighter, you can add half a sleeve of crushed saltines. (We never do this step.)
Then combine with the cornbread in the mixing bowl:
Sautéed onions and celery.
Three lightly beaten large eggs.
1 Teaspoon Poultry Seasoning.
5 Cans of Sweet Sue Chicken Broth. (Can substitute Swanson if you can’t find Sweet Sue.)
Mix all of this well, and pour into large casserole dish.
Bake uncovered at 350 for about an hour.
My mom added that this is a dish best eaten fresh, so she said she often will pour some of the mixture into a ziploc bag to keep in the fridge and to cook later when eating leftovers.
Ok, your turn! What’s that dish you can’t have Thanksgiving without? And how do you make it?