Items

• 2020-11-26

  Thanksgiving Dressing Connection

  My family Thanksgiving's have featured a wide variety of fare throughout the years. The one constant, the one dish that has always made an appearance is dressing. The recipe is a family one that originated with my great-grandmother, a wonderful woman who lived to the ripe old age of 102. Known across the extended family as the Queen of the Kitchen, her legacy lives on through the recipes she left behind. This Thanksgiving was more difficult than any I can remember. Out of the twenty-four Thanksgiving's I have been alive to see, I have never spent one without my sister. Now, she lives a state away and health concerns surrounding my 93-year old grandmother kept my sister away. COVID-19 drastically changed the mood of the holiday, but one dish still had to be cooked. You guessed it, dressing. Ingredients: 10 baked biscuits 2-3 cups of baked yellow cornbread 1 loaf of toasted bread 1 1/2 cup chopped onion 2 cup chopped celery 1 cup celery tops 1 tablespoon sage 1 tablespoon poultry seasoning 2 cups water 1 cup chicken boullion 2 eggs Salt and pepper to taste Original Directions: Break bread into small pieces. Set aside. Put all remaining ingredients except eggs in a saucepan. Boil till celery and onions are tender. Pour over bread mixture and toss. (Add more liquid if it needs to have more water. Cool. Add eggs. Mix lightly. Put in greased pan - Bake 300 degrees for 30 minutes.