When Brad and I were first married, we hosted Thanksgiving for our combined families for a total of 42 guests. It was a wonderful time and a tradition we carried on for another three years. After we moved away our Thanksgivings are either much smaller or we are travelling.
I want you to know that whether you are hosting a large or small gathering or just taking a dish with you somewhere, there is nothing to stress and worry about. Do as many things ahead of time as you can so Thanksgiving Day will be a day to enjoy.
Today, I am sharing my dressing recipe. My Aunt Barbara had given me hers over the phone for our first feast. I took it and my mom’s, combined the two and adding my own touches here and there and came up with what is the best dressing/stuffing I have ever had. There are a lot of steps involved, but nothing too hard. There aren’t measurements here, so adjust according to how much you need, this makes a lot. If you don’t already have one, I recommend an instant read thermometer. They are so handy and you won’t have to worry about the food being undercooked.
A day or two ahead of time, bake 2 boxes of Jiffy cornbread mix according to package directions. After cooling, in the biggest bowl you can find, crumble the cornbread up, cover and set aside. If you have a few slices of stale bread, tear them up and add to the cornbread.
Next, boil a whole chicken until falling apart. I add salt, pepper, dried onion, dried parsley and a little celery seed to the water. After cooling, discard the bones and skin, saving the broth and meat. I have done this a week ahead and frozen it. Now, scramble up a pound of sausage (2 for a big crowd) with a chopped onion and chopped celery. Barbara said it needed to be Jimmy Dean sausage, but use what brand you like. Use the leafy part of the celery too, it’s really good. This will also freeze well.
Again, using the largest bowl you have or split it between two, to the cornbread add one package of dried bread crumbs, you can add more if you need them. I like Mrs. Cubbison’s Seasoned bread crumbs. These are the chunky ones, not the powdery kind.
Now here comes the fun part. Add the thawed chicken and broth, sausage mixture, at least two beaten eggs, and a big container of canned chicken broth, a chopped apple or two, a couple handfuls of grapes (I use the red ones), a couple handfuls of chopped pecans. You may need to add more chicken broth or bread crumbs to get the right texture, you want it pretty wet but not soupy. Season to taste with salt, pepper, celery seed, sage or poultry seasoning. You will have enough to stuff a giant bird and have a big casserole dish or two. When it’s in the bird as stuffing be sure the internal temperature reaches 165°. When baked in a dish as dressing, bake at 350° covered for about 40 minutes then uncover and bake for another 15 or 20 minutes. It’s done when well browned and reaches an internal temperature of 165°
Two of my favorite ladies!
And we know that in all things God works for the good of those who love him, who have been called according to his purpose. ~Romans 8:28 (NIV)
