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#foodie-all – by Ellen Britt

With Thanksgiving coming up soon, I’m bound to get into the usual friendly yearly holiday argument with my non-Southern friends about dressing. Which they stubbornly insist on calling stuffing!

When I was a child growing up in rural Georgia, my family and others around us were not too keen on turkey. Most folks fixed a ham and some even chicken.

But even when we did cook a turkey, we didn’t stuff it with anything. My Mama and grandmother would make what we called “dressing” out of day old cornbread.

Apparently, Southerners learned to cook the stuffing…now called dressing…in a pan outside the turkey. For one thing, the turkey cooks much quicker without all that stuffing inside and saves on fuel as well as overheating the house.

Anyway, back to the dressing. Basically you just simmer chopped onion, celery and a garlic clove in chicken or turkey stock (or vegetable stock if you are plant based). Then crumble up your cornbread along with some dry bread crumbs, pour over the stock along with the onion and celery (remove the garlic), then add eggs (or egg substitute such as Just Egg), dairy or plant milk and salt and pepper. Mix everything well and bake. There you have it! Stuffing…not dressing.

Oh right…I guess I had better give you a recipe to go by:

1 cup onions chopped plus 1 cup chopped celery and a clove of garlic

4 cups crumbled day old cornbread and 2 cups dry bread crumbs

3 eggs beat them lightly and 1 cup of dairy or plant milk

1/2 teaspoon freshly ground black pepper and 2 teaspoons salt.

Follow the directions above and bake for about 40 minutes in a casserole dish at 375 degrees F.

Let’s eat y’all…!

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