Every family has their own version of the *right* dressing or stuffing or filling or whatever you may call it. For me, it just isn’t Thanksgiving without this cornbread dressing.
It has to have homemade cornbread. Not the sweet kind. Good country cornbread baked in an iron skillet. Bonus points if you use bacon fat to grease the skillet. It has to have celery and onion, of course. And it has to have plenty of ground sage. Lots of sage.
My favorite part of making the dressing, is tasting it for proper seasoning. Taste a little. Add sage and salt. Stir. Taste. Add broth and sage. Stir. Taste again. Perfect!
Here’s what you’ll need: [Read more...]