Happy Thanksgiving, friend. Oh, I know we’re still a few days away. You’re making your preparations, or travel plans; maybe you’re cleaning your house and preparing a guest room. Possibly you’re getting your shopping lists together or placing grocery orders. That leads me to today’s topic: Thanksgiving Dressing.
I’ve noticed there are two kinds of people: those who love Thanksgiving dressing, and those who do not! I rarely encounter someone who can “take it or leave it.” In fact, it’s generally an emphatic yes or no. I was always in the ‘no’ column, myself. I grew up with old-fashioned bread dressing. My family toasted loaves and loaves and loaves of sandwich bread the night before Thanksgiving. The next day it was tossed with onions, celery, butter, and sage. It was moistened with a little turkey broth and stuffed inside the turkey carcass to bake overnight. The end result, in my childhood memory, was a soggy, gooey concoction. I was definitely NOT a fan.
The first Thanksgiving I spent with my husband’s family brought in a whole new experience of dressing. Oh no, this was no turkey carcass stuffing. This was something completely different and altogether yummy! Here we are thirty-three plus years later, and I can’t imagine a Thanksgiving dinner without it.
After my husband’s grandmother passed away, my mother-in-law took on the mantel of making the famous Thanksgiving Dressing – and let me tell you – if it is not world famous, it certainly should be! These bite-sized bits of goodness make the entire meal. She always makes extra and I always make sure to save a little for left-overs.
Let me tell you all about the World’s Greatest Thanksgiving Dressing.
This is NOT Your Average Stuffing
This Thanksgiving dressing recipe is not made in the bird. It’s not made with the bird. And it’s not even required that you have a bird! How’s that for a plot twist? Instead, it is a combination of both store-bought and home made ingredients. Which, when you think of all the work that goes into Thanksgiving dinner anyway, why not take a little help when you can get it? This isn’t your average ‘stuffing.’ This is more a dressing; a side dish all its own. A little piece of heaven right then on your dinner plate.
And because it doesn’t require a Thanksgiving turkey, you can serve this dish all year round. It’s fabulous with roasted chicken, baked ham, or pork tenderloin.
What Thanksgiving Dreams Are Made Of
I’m about to share with you my husband’s family’s recipe for dressing balls. Let me assure you, once you’ve tasted these, you may never want to experience another Thanksgiving without them. They are a mix of toasted bread cubes, cornbread, and home made biscuits. Can it possibly get any better than that?
They are crispy and browned on the outside, and soft and bread like on the inside. The flavor is mild and the texture is everything you want dressing to be. Cover them in gravy, or eat them straight from the oven; either way they are delicious. They can be eaten alone or with a friend – as a midnight snack… or so I’m told. {hypothetically speaking, of course}.
Here is the recipe as given to me by my mother-in-law. I’m sure you could make a few substitutions to make them a bit healthier, but why risk it? They’re perfect just the way they are!
Ingredients:
1 bag of Pepperidge Farms Herb Seasoned classic stuffing,
(white and wheat breads blended with herbs and spices.)
6 hard boiled eggs
1 cup of fresh celery diced fine
1/2 of a 9″ skillet of freshly made cornbread
3 home made biscuits
1 32 oz box of chicken broth + one stick of margarine melted in
(You can substitute turkey broth if you have it)
Poultry seasoning, salt and pepper to taste
Process:
Pour the bag of stuffing in a large bowl, crumble the biscuits and cornbread and add into the bowl with the stuffing mix.
Chop the 6 eggs finely and add them.
Add the diced celery.
Mix until well combined.
Slowly pour the buttered broth over and mix as you gradually pour.
Butter your hands and begin making 1-2” balls. Lay them on a baking sheet and bake at 350 degrees, until tops are brown and firm.
Dressing balls can be served ‘dry,’ or can be served ‘wet.’
Dry dressing balls are served as is, right out of the oven.
Wet dressing balls have a little broth poured over them to moisten them.
If you think you’re not a Thanksgiving dressing or stuffing connoisseur, this recipe might just change your mind. It changed mine.
I would love to know your favorite Thanksgiving dish: Are you there for the turkey, or for the sides? Also, are you a dressing / stuffing lover? Please let me know in the comments below! Enquiring minds want to know!
Additional Resources:
That’s it for now, friends. Remember, wherever the road may lead you, give thanks in all things, be sure to sample the stuffing, and don’t forget to forward your mail!
John & Billie
It is amazing how you can take words and make something like simple dressing into a glorious adventure in cooking and eating. You are so talented ❤️