This lovely cornbread dressing is the only dressing that my family ever made when I was growing up. After I was married I made it religiously every year –TRADITION is everything at Thanksgiving — unless, of course, somebody creates something amazing like the afore posted Sourdough Artichoke Parmesan Stuffing.
As I ventured out on my own away from home, I was amazed to find that anyone else in the world had a different take on what dressing or stuffing was all about. Yes, for all of the traveling that I did as a kid, I was culinarily ignorant. (Except that I did learn about cream puffs when I lived in Wisconsin and scrapple when I lived in Delaware.)
This recipe is a little tricky, but only because it is one of those recipes that was developed over the generations and its preciseness is based solely on look, feel, and taste. I think you know what I mean. My grandmother passed the recipe down to my mother and my mother passed it on to me. When my mother first told me how to make this dressing, it came with instructions such as, “break up the corn bread until it looks right” or “add the chicken broth until it looks right but not too dry or not too soupy” or “add the spices until it smells about right”…you get the picture.
This recipe is actually very cathartic. You get to crumble and tear-up stuff with your bare hands. It is glorious as you feel holiday tension melting away.
Note: If you’ve ever wondered about the *difference between stuffing and dressing*, I answer the question here. Check it out!
You might also consider checking out this Sourdough Artichoke Parmesan Stuffing. It is amazing!