My grandmother is going to be 89 tomorrow. I know, 89!!
She told me, when I asked what she wanted me to bake for her special day, to just make whatever. "Great," I said and smiled, but inside I was frozen. What was I going to make????
She has no idea what leaving this choice up to me has done. You see, I am a planner. Some would call it OCD, but I prefer to call it in control and in charge. Whatever you call it, I was put in the position of deciding what dessert would be best to make for her … and I am still not sure.
I am considering making her a lemon layer cake with cream cheese frosting, or maybe some sort of fall fruit tart. Maybe I could make her crepes, or cream puffs … dang it! I am doing it again.
I will have to decide soon. Until then, I hope what is below will entertain you!
Say ‘Thanksgiving’ or ‘Christmas’ to me and the first food that will first surface from my memory is this stuffing.
As far back as I can remember this stuffing was served for Thanksgiving and Christmas. My great-grandmother made it. My grandmother made it. My mom made it, and I am now in proud possession of this recipe. It will seem really, REALLY wet when it goes into the oven, but have faith!! That woodgie casserole will bake into a fluffy and flavorful stuffing. 45 minutes is a good time to start checking, but it can take as long as an hour and 15 minutes. If you divide the stuffing into two smaller dishes, a good plan if you are pressed for time, start checking after 30 min. It is done when the center is firm to the touch, and a knife inserted into the center comes out moist but mostly clean.
You can use Jiffy Corn Bread Mix for the corn bread portion of the recipe if that makes your life easier. My mom has used it for years and the results are lovely.
Prep Ahead Tip: If you want to make up the cornbread mixture (cornbread, toast, and veggies with seasoning) and freeze it, then on the day of the big meal just add the wet ingredients and bake it, that is perfectly acceptable.
My Mom’s Cornbread Stuffing Serves 8
Cornbread, recipe follows
10 slices oven-dried white bread
½ cup butter
2 cups celery, chopped fine
1 large onion, chopped fine
1 apple, peeled and grated
6 cups chicken stock
1 teaspoon salt Ground pepper
1 tablespoon poultry seasoning
5 eggs, beaten Preheat oven to 350 F
In a large bowl, combine crumbled cornbread, dried white bread slices, and apples; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes, being careful not to brown them. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well and add salt and pepper to taste. Add poultry seasoning, beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.
Cornbread 6 to 8 servings
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 tablespoons melted butter, cooled
Preheat oven to 350 F
Combine the dry ingredients in a large bowl. In another bowl combine the wet ingredients. Pour the wet over the dry and stir until just combined. Pour batter into a greased shallow baking dish, 8×8 or 9×9. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
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