Red Velvet Wisdom

A discussion at work today revolved around dressing. When most of us in Arkansas, Texas, Lousiana, or Missouri speak of turkey and dressing, we think of a cornbread mixture. I was in college before I knew that there was any other kind. Yes, I was sheltered. No, we never traveled.  (Our parents have this irrational fear of ever leaving the area in which we live for fear “something will happen!!!”  I personally think Mama needs to watch less Nancy Grace but that’s just me.)   I realized one day and am reminded often that not everyone knows how to make the dish that is a staple in our Thanksgiving meal.  Apparently some people think that dressing involves what I basically consider to be wet croutons but I digress.

My first taste of anything different was when I was just out of college and had Thanksgiving with a then-boyfriend’s family.  We had cornish hens with stuffing.    Was it the most delicious thing I had ever had?  No, but to be honest,  I was excited to get something different.  Clearly the grass is not always greener.  On the flip side of things,  my boyfriend was overjoyed to eat at my parents’ house where my mother made “the best cornbread dressing I have ever had”.

Over the years I have perfected my own style of dressing that I consider to be near perfect.  Yes, I’ve had the year of the green dressing.  Of course no matter how many years of good dressing I make, that year of green dressing will never be forgotten and I will be reminded of it each and every year.  (Don’t buy poultry seasoning from the dollar store) Other than that, I have found a way to have delicious dressing time after time.

Yes. The crock pot.  I don’t take credit for developing the recipe, but I have found out how to make it for our family that is pleasing. First, I make a pan of cornbread. I usually make a 9×13 pan. If you use the instant packages of cornbread mix, use 4.

Let the cornbread cool completely. Crumble it into a large bowl. Add the following:

• 2 cans of chicken broth
• 2 cans of cream of chicken soup
• 1 medium onion (finally chopped and softened in butter)
• 1 cup celery ( finally chopped and softened in butter)
• salt
• pepper
• poultry seasoning
• 1 egg

I mix these ingredients well, saving the egg for the very last. Once you mix it all together, add salt, pepper, and seasoning to taste. For me, I add a little at a time. It is probably about 2 Tablespoons, give or take a shake. Taste it and see. I think it cooks a little stronger than you taste. Add the egg when you are happy with it and put it in a crock pot that has been sprayed with non-stick spray. Add a few pats of butter and slap on the lid.

I usually make two crock pots at once. (Yes, my crock pots are old. I know) I cook for about 6-8 hours. It is moist and perfect every time.

Next time: Cranberry Sauce.

Tuesday, November 24th, 2009, 1:28 am   |   Uncategorized  |  RSS feed |  Respond  |  Trackback