Ali’s to Die for Dressing
Dressing has been and will always be my favorite Thanksgiving side dish. On many occasions, it has served as the main option on my plate during the holiday season – from turkey day to Christmas. I don’t mind eating it anytime of the day, be it breakfast, lunch, dinner or snack.
I recently had a conversation with a friend who asked me if I ate stuffing, or if it’s the same as dressing. With every ounce of humility I could muster, I told her I liken stuffing to Stove Top (ick), but that I do “stuff” my turkey with dressing… and make a whole batch of it to devour on demand.
All that said, here is my recipe for my “To Die for Dressing.”
For starters, I use Aunt Jemima cornbread, not Jiffy.
Make an ample amount, typically two to three amounts more than what is recommended on the packaging.
Once the cornbread is finished, let it cool until it can be broken up by hand.
You will have already diced up onions, green peppers, celery, green onions and jalapenos to mix with your cornbread.
Remove the cooled cornbread from the pan and break it up into a large container or bowl.
Toast two pieces of bread until they are crispy enough to dissolve into the cornbread.
Combine your diced vegetables with cornbread and toast, then add chicken stock. Add as much as you need until the consistency is to your liking.
Crack an egg or two (depending on the size of your batch), whip it up then add to your cornbread mix.
Add fresh garlic, garlic and onion powder, seasoning salt, cajun seasoning and pepper.
Mix until the consistency is to your liking.
Pour into a large pan and cook on 350º for 1 — 2 hours or until edges come to a crisp.
Remove and devour any time of the day. – submitted by N. Ali Early, rolling out Senior Editor
