With Thanksgiving coming up on Thursday, the holiday season is officially here.
Have you started your shopping yet? Or are you waiting for all those Black Friday deals? I plan to stay home and avoid the crowds on Black Friday, although I’ve already started my holiday shopping. I like giving folks things that I know that they will enjoy, and every year on my blog, I share some books, music, and more that I’m giving and hope to receive for the holidays.
It’s just a fun way for me to talk about books and more, and I hope that it might spark a gift idea for someone. One of my picks this year is the holiday album Wrapped in Red by Kelly Clarkson. You can see more suggestions on my blog.
But before Black Friday comes Thanksgiving. In keeping with Edie’s idea to share holiday recipes, here is one of my favorite dishes. My mom makes this dressing every year, and it is so good. Hope you enjoy it as much as I do. Happy Thanksgiving, everyone!
Mom’s Cornbread Dressing
8 cups of cornbread, crumbled into bite-size pieces (so that it resembles big chunks of breadcrumbs)
4 stalks of celery, diced into bite-size pieces
Turkey stock, to taste
Poultry seasoning, to taste
Place the celery in some water in a small saucepan. Simmer the celery until it is just softened, about 5-10 minutes. Remove from pan, drain off all the excess water, and let cool.
Meanwhile, place the cornbread crumbs in a big mixing bowl. Add in the celery and enough stock (start with about 1/2 cup) so that the cornbread moistens. (The mixture should be about the consistency of a thick, chunky cake batter). Add poultry seasoning to taste, and mix well.
Pour the cornbread mixture into a greased baking dish with deep sides (you may need two dishes, depending on the size), and spread out until the mixture is even. Bake at 350 degrees F for about one hour, or until the top and edges are golden brown and crusty. Serve warm with turkey, cranberries, and all the fixings.
Note: If you want to make this dish vegetarian, just use vegetable stock instead of turkey stock.