Thanksgiving is perhaps my favorite holiday. It involves food, which is of course appealing, Also, it espouses a secular value that pretty much all humans can get behind: gratitude. We had a lovely thanksgiving with Mr. TandooriTaco’s sisters and co. out in the Bay Area. I’ll be covering the food we made over a couple of posts.
First, the turkey. I followed this recipe, for the second year in a row. If you can let go of your attachment to an entirely intact turkey, I recommend it. My herb choices were rosemary and thyme.
Next, gravy. We used a couple tablespoons butter, an equal amount of flour, and whisked together and cooked until golden brown (roux). Add broth until the desired consistency is achieved. We should have added turkey pan drippings, technically, but we were short on time. It was pretty delicious as it was, anyways.
Finally, for this installment, cornbread dressing. My family never made “stuffing” inside the bird, which technically makes it “dressing”. Since I butterfly my turkeys, I couldn’t have stuffed anything even if I wanted to. If you make a turkey broth out of the backbone, neck, and giblets, it will taste like you baked it inside the bird. This is my mother’s recipe.
Cornbread Dressing (6-8 servings):
- 1 loaf cornbread
- 2 stalks celery, chopped
- 1/2 onion, chopped
- 1/4 cup butter
- 1 tbsp dried sage
- 1 tbsp poultry seasoning, or equivalent
- salt and black pepper to taste
- around 4 cups turkey or chicken broth, as needed
- 2 eggs
Crumble the cornbread. Saute the celery and onion in the butter. Mix together the sauteed vegetables and the cornbread. Add sage, poultry seasoning, black pepper, and salt to taste. Add enough broth to thoroughly moisten the mixture, about 4 cups. Taste for seasoning, then mix in the eggs. Bake in a casserole dish at 350* F for about 30 minutes, or until browned on top.