When I think of my wonderful Mom, I remember her being selfless. She looked for the children who needed help and she gave them support. They often didn’t know it, but from our perch at home, we watched her extend kindness to those who needed it most. She was always there to read a story, always there to rock a sick little one with an ear ache in the middle of the night. Always cheerful, truly one of the most positive people ever to live. She’s been gone almost five years and there is not a day that I don’t miss her. If you were to ever ask my Dad, he would readily tell you that Mom was the best cook and baker in the county. I suspect he was right.
So many memories we hold of those we cherish happen around the dinner table. Traditional meals or even daily doings. In honor of the upcoming Mother’s Day, I am posting one of our favorite holiday recipes from Mom. She got the recipe from her Mom and we still use it today. My children have the recipe so they can keep it handy for their tables when needed. Four generations, connected by one recipe. That’s powerful.
4 Cups breadcrumbs (day old biscuits (yeast biscuits) I love that it calls for Day Old Bread–this is probably because they didn’t want to use fresh bread in the dressing as this recipe is from the days of the Depression. They were saving the fresh bread to go on the table.
4 Cups cornbread, (I use white cornbread mix)
1 Cup milk, with 1/3 cup of softened butter
1/2 Cup Chopped Onion, 1/2 cup Chopped Celery
3 Cups chicken or turkey broth. Use this to soften your onions and celery. I use the microwave to heat up the broth with the onions and celery.
After the broth has cooled, add 1 egg to the broth
4 Heaping Tablespoons of Sage (I do not use fresh. If you use fresh Sage, reduce the amount you use.) Salt to taste. (I don’t use salt)
Crumble warm biscuits and cornbread in a large bowl. Add Sage seasonings. Add hot broth with onions and celery to make a soft mixture. Mix well and add softened butter and milk. Mixture should be very soft to allow for loss of moisture during baking–almost soupy! Add more broth if necessary. Pour into a greased pan, bake at 350 for 1 hour, until well browned.
Even though this is a Thanksgiving recipe, I think everyday is a good day to give thanks, so it must be a good day for Cornbread Dressing!
Enjoy and Have a great day!
See you tomorrow.
May 4, 2021