I have been incredibly busy! If you are a Personal Chef or in the food service business in any way, your busy season for food needs starts really early! And right now, along with the holidays, it seems like there are SO many birthdays, or at least I have really been making a lot of cakes. And now, one of the busiest weeks for me is here. I can’t even believe I am sitting down at this computer but I’ve missed my blog so here I am. And while my three pans of cornbread dressing are cooling, I thought I would pen some thoughts and a recipe!
I don’t want to come across negatively, but quite honestly, Thanksgiving is not my favorite holiday. I think it was when I was little, but when I grew up, the gatherings outside my immediate family were tense and not-so-fun. And then, when my kids left home, got married and moved off, I pretty much gave up Thanksgiving, knowing that it didn’t matter when we got together, as long as it is sometime. So every year, when people talk about it being their favorite holiday for obvious reasons, I just immerse myself into cooking for others and find such joy. So next week, I will be helping several families with their Thanksgiving foods and a two BIG birthday parties for friends and clients.
The Cornbread Dressing I made three of today is in my cookbook, but in case you don’t have it, I’m giving it to you. We love this dressing, but this year, I will stay committed to my Keto diet (Terry has lost 18 pounds and three pants sizes! I have maintained!) and make us some brilliant Thanksgiving foods Keto-style! I’ll try to share when I have time!
CORNBREAD DRESSING
2 cups cornmeal
1/2 cup flour, all purpose
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
6 large eggs, divided
2 tablespoons butter, melted, or bacon drippings
1/2 cup butter
3 cups onion, green, 2 bunches, or yellow onion
1 cup celery, chopped
1 16-ounce bag herb-seasoned stuffing cubes
3 28-ounce cartons chicken broth
2 cans cream of chicken soup
salt, pepper, and poultry seasoning to taste
Directions: Preheat oven to 425. Combine first five ingredients and if desired, sugar in a large bowl. Stir together 2 eggs and buttermilk; add to dry ingredients, stirring just until moistened.
Heat bacon drippings or butter in a 10-inch cast iron skillet or 9-inch round cake pan in oven for 5 minutes. Stir hot drippings into batter. Pour batter into hot skillet. Bake at 425 for 25 minutes or until cornbread is golden. Cool and crumble.
Melt 1/2 cup butter in a large skillet over medium heat; add onions and celery, and sauté until tender.
Stir together remaining 4 eggs in a large bowl; stir in cornbread, onion mixture, stuffing mix, chicken broth and soups until blended. Season with poultry season (I usually add 1 1/2 tsp. each of poultry seasoning, salt and pepper).
Spoon dressing into 1 lightly greased 13 x 9 baking dish and one 9-inch square pan. Can cover and freeze, if desired. Thaw in fridge 8 hours before baking. Place dishes (uncovered in oven at 350. Bake large dish 1 hour and smaller dish 50 minutes or until each is lightly browned. Enjoy!!