Previously posted November 2016…tweeked 2017
Nothing screams Thanksgiving more than Cornbread Sausage Dressing. And this recipe gets me started on the prep of what is probably my favorite meal of the year to prepare. Maybe that is because I have it 90% done before the day arrives. I enjoy the process.
In 2014, the New York Times wrote a story The United States of Thanksgiving. I grew up in Kentucky and was surprised to see patty dressing being Kentucky’s featured recipe. They said it was because of hunting season opening on Thanksgiving day (I do remember that) and the men liked to tuck a patty in their pocket for the field. This is not how I remember it. In fact, I knew no other Kentucky friends whose families made patties. Kentucky friends? Speak up!
I did, however, attribute it to my mother’s intense need to have everything organized and done ahead. This makes so much sense. Mama’s always right! You know how many pieces you have. They freeze individually so work great when left over. They are moist….and even have a little dent for some turkey gravy.
My other favorite thing about this recipe is the making of the cornbread. Hot cornbread crust slathered with butter on a cool autumn day weeks before the big day. What? I thought you were making it for the dressing. But, you see I don’t like all the crust in the finished product. So I trim the side edges and it becomes the cook’s treat. It’s a moment, and a Thanksgiving highlight….just me alone in my kitchen with a childhood memory.Forgot to take photo of cornbread sans side crusts…it was delicious! Can’t wait for next year!
P.S. The cornbread recipe will become your go-to recipe for chili, pinto beans, etc….nothing better hot from the oven! Love my Southern roots and cornbread with NO sugar.