Today's Thanksgiving recipe is... Dressing!
Notice I said dressing and not stuffing. I'm not sure if dressing is more of a Southern thing and stuffing is more of a Northern thing, but I have never been to a Thanksgiving dinner and had stuffing.
To clarify, stuffing and dressing are very similar. Stuffing is actually stuffed inside the bird of your choice while dressing is served as a side dish. I'll be honest: stuffing freaks me out. I don't feel like the bird can properly cook when it's stuffed with... stuff. Plus the act of actually stuffing said bird freaks me out even more.
This is actually my Mother-In-Law's dressing recipe. Hope she doesn't mind me sharing it with you all!
2 slices of bread
1 t. poultry seasoning
Chicken broth (until soupy, picture below)
Salt and pepper to taste
Place cornbread, bread, onion, and bell pepper in a food processor. (I don't own a food processor but I use my blender and it works fine, you just can't cram everything in at once and need to pre-chop your veggies.) In a bowl combine your bread mixture along with the eggs, poultry seasoning, and chicken broth until soupy. The picture below would be "soupy" which is similar in consistency to grits or oatmeal:
Place in a large casserole dish and bake in a 325 degree oven for 45 minutes to an hour, depending on how mushy you like your dressing. We like ours a little more on the not-mushy side so it usually takes an hour, if not more. Ta-da!
*You can use whatever cornbread recipe you like, but if you'd like to use my MIL's, here it is:
1 cup cornmeal
1 cup flour
2 t. baking powder
Combine ingredients and incorporate milk until batter is the consistency of a pancake batter. Heat an oven safe skillet (preferably an iron skillet) with a small amount of oil to cover the bottom. Once skillet is heated add batter and cook for a few minutes, just to cook the bottom. Then transfer to a 450 degree oven for about 8-10 minutes or until golden, brown, and delicious. I usually do this the day before simply to cut down on my oven time day-of.
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