My mother could make the best dressing I have ever eaten! Our family always looked forward to Thanksgiving and Christmas just to eat ‘Nanny’s’ dressing. This is the first time this recipe has been shared with the public. I hope it makes your Thanksgiving meal just perfect.
- Large Hen or small turkey
- Several stalks of fresh celery
- Medium size onion
- tablespoon of sage
- salt and pepper to taste
Bake 2 pans of buttermilk cornbread (better if cooked in iron skillet)
Bake six medium-sized biscuits
Make 3 – 4 pieces of toast and let dry completely
- Boil large, fat hen covered in water – keep the water and stock from the chicken. (Pull meat from the chicken and set aside separately to use in gravy or to serve with the dressing.) Have canned chicken stock on hand in case you need extra.
- Chop into small pieces one onion.
- Chop two – three stalks of celery small pieces .
- Saute celery and onion in 1/4 cup of olive oil with 1 tablespoon of butter.
- Boil 4 eggs. Chop the eggs and set celery, onion and eggs aside.
- Crumble cornbread, toast, biscuits together in mixing bowl
- Add celery, onion and eggs along with sage, salt and pepper
- Mix in 2-3 cups of chicken stock to begin with. May need more. Use canned chicken stock if needed. You want the mixture to be sloppy wet when it goes into the oven. The secret to getting this dressing right is to having the right amount of stock. If it seems dry when it goes into the oven, it will be too dry to eat when it comes out. There should be a small amount of stock visible around the edges of the dressing when it goes into the oven. (Keep back enough stock to make gravy.)
Bake @ 375 degrees until cooked well and lightly browned on top.
Serve with giblet gravy.
Recipe for cornbread
1/4 cup of shortening or 3 tablespoons of butter melted
1 1/2 cup of self-rising cornmeal
1/2 cup of self-rising flour
1 1/2 cups of buttermilk or sweet milk
Preheat the oven to 425 degrees F.
Lightly grease 8-9 inch skillet.
Mix together the eggs, buttermilk, and butter or shortening. Add the cornmeal and flour and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish or skillet.
Bake until the top is golden brown and/or tester inserted into the middle of the bread comes out clean. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Frozen biscuits work well in the dressing.