I’m sure I’ve told this story before but every year when I see people asking for recipes, I think about this story.
I can’t remember the year but it was probably 23 or 24 years ago. Vince and I were not married. He lived in Georgia and I lived in Louisiana. I had never been to his house. Chad was with his dad for a week so I was going to Georgia for Thanksgiving. Vince wanted to go out for Thanksgiving dinner but I insisted we cook at home. I had never cooked Thanksgiving dinner, nor had I paid much attention when my grandma or mom cooked Thanksgiving dinner. I’d usually bring rolls or green bean casserole or pies.
I figured I’d treat the turkey like a big hen so that shouldn’t be hard. I called mom on Wednesday before Thanksgiving and asked “How do I make dressing?” She began by explaining that I should have made the cornbread a couple of days before Thanksgiving, crumble it and leave it out to dry out. Well, too late to make it a couple of days before Thanksgiving so I’d just make it the day before.
I must have called her a dozen times with “what’s the next step?” Oh, goodness .. then there was the gravy! She told me how to make that . . step by step. Vince doesn’t like the gizzard, liver and heart (or guts as he calls them), which has worked out well because I love those parts. He probably didn’t like my gravy and I don’t think he likes it even now because he’s so busy fishing out the parts he doesn’t want to eat. I know . . I could make it without those things but why on earth would he not eat that when it’s the best part of the gravy?
We ended up having a traditional Thanksgiving dinner. I have no idea if it was good or not. I guess it wasn’t so bad that he figured he’d better find a better cook potential wife.
As I’m planning our Thanksgiving dinner, I always smile thinking about that story and how confident I was that I could prepare a great Thanksgiving dinner . . til I realized I didn’t have a clue about that dressing.
I’m pretty confident now that I make a dressing that would make my grandma proud.
April Reeves says
I still can’t make the cornbread dressing right but I’ll try again this year.
Ruth says
Susan Branch, a writer, has a dressing recipe that requires white bread be laid out to dry for several days beforehand. I gave up on the recipe at that point. She says, though, that the dressing is Wonderful! susanbranch.com has the whole recipe from her cookbooks.
Tee says
Dressing has become a big deal at my house. My husband and I lived in Guam for a bit and they make a real good dressing with pimentos, hamburger and potatoes, believe it or not (google ‘chamorro stuffing’). I made it when we moved back to the states and it was a mistake, because now everyone wants it along with 2 other kinds I make (regular stuffing, one with onions and one without onions for an allergic kid). So now I have to make 3 kinds of dressing!
Teri says
Will you share the recipe for the dressing? I’ve missed your meal plans lately; will you be fixing a turkey for Thanksgiving this year?
Nelle Coursey says
My husband says my dressing is better than his mothers and that is saying a lot! I use poultry seasoning just like she did. Sage dressing is way too strong for me.
Judy Laquidara says
That’s about the best thing he could say so you’ve done great with your dressing.
Dottie says
I asked my Grandmother about how to make dressing – she wasn’t “terribly” helpful, LOL. I knew it was cornbread, leftover biscuits from breakfast, broth, onions, celery and poultry seasoning and sage. How much of everything was a matter of tasting it before baking. We’ve (family) decided it tasted just as good as hers and that’s all I could ask for.
Judy Laquidara says
That’s about all I use too. If the family approves, I’d say it’s definitely good!
Susan Nixon says
Don’t cringe. I still like Stove Top best. LOL When I even have it. This year, I’m going completely against everything American. I’m having ham for Thanksgiving. Most of the turkey gets given to a friend, because we don’t eat it. I’m not going to do that any more!