My mother always used her cast iron skillet, but I find a Dutch oven to be easier. Next, melt a stick of butter in a large, heavy pan.
(For me a quick “full batch” is two Jiffy cornbread packets.
Jiffy cornbread dressing with gizzards full#
For this recipe I use a full batch of cornbread and a whole French loaf that I let sit around for two to three days. It also depends very highly on the quality and freshness of your spices, so for the love of all that is good, seasonal and holy, buy a new bottle of sage!įirst things first. Having said that, getting the ratios right takes time and patience. This is my version of the classic Southern cornbread stuffing. It’s just bread, cornbread, onions, celery, butter, sage, and seasonings. Traditional cornbread dressing is a pretty simple thing to make. We’re here to make some cornbread stuffing!Īs I said. But enough with the bittersweet memories. Family is an ever evolving thing, and it carries on. The son and daughter of two of the most amazing women in the world, and our children, and theirs. Today these traditions are carried by my sister and myself. Mother and daughter together, sharing old memories and planning the future. I desperately miss the quiet talks they would have. Had I known then how fleeting our time with family is, I would have stayed and shared it with them.īoth of these wonderful ladies are now gone. Nan: *Soft Chuckles and back to stirring*Īt about this point I would usually sneak off to my room with that last piece of cornbread. Nan: Oh… It’s fine if this is the way your kids like it… But no, maybe just a tad more. Mom: It seems right to me, but we’ll add a bit more if you think it needs it. I think this needs more sage, or maybe some poultry seasoning. Nan: *Chuckling* Oh… I seem to remember someone else who used to say the same thing, we’ll just cut them smaller.
Mom: Niki won’t eat them if she can see them, Mom. Nan: Doris, there’s not enough onions in this. Those conversations usually went something like this: (The stuffing is usually made the night before, and the bird is started in the morning.) My mother and grandmother would usually handle the dressing personally, bickering good-naturedly over amounts and cooking times up until the point that one of them went to sleep. It’s meant to take the ingredients you have on-hand and do the most with them. Traditional Southern-style cornbread stuffing is a fairly simple dish, but it’s also very hands-on. Roast turkey in particular, with homemade cornbread stuffing (or cornbread dressing, if that’s what you want to call it.), though there would of course be all kinds of other dishes and desserts.
Like most families, we saw each other mostly on holidays, and the order of the day was, of course, the food.
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