Dressing vs stuffing for Thanksgiving is an age-old debate. For me, growing up in the South, it has always been dressing. The obvious reason would be because we don’t actually “stuff” it inside of anything, but according to this Southern Living article, it’s all about geography.
For as long as I can remember, my family has made the same dressing recipe every year, and although I have tried many others, they don’t hold a candle to this one. For those of you looking to add a little taste of the South to your Thanksgiving meal, I’m going to share it with you. I promise you won’t be disappointed. Plus, you make it the night before, so all you have to do it pop it in the oven on Thanksgiving Day!
1 cup celery
(chop and par-boil both of these in 2 cups of water)
2 eggs, beaten
1 stick melted butter
1 tsp. poultry seasoning
salt and pepper to taste
1 can Crm. of Chicken soup
1 can Chicken Broth
1 pan cooked Jiffy cornbread mix (cook according to pkg. directions)
6 frozen biscuits, already cooked
Crumble all the bread into a bowl and then mix with other ingredients. Let this sit overnight. Bake at 350 or 400 degrees for 30-40 minutes in a long, low glass dish. (I’ve found it takes a little longer at the higher altitude, so you may want to allow closer to an hour. You’ll know it’s done when it’s a nice golden brown color.)
Author:Morgan Keeler Phone: 917-328-3267 Dated: November 16th 2018 Views: 451 About Morgan: ...
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