Giving Thanks and Getting Stuffed

Thanksgiving was as good as ever this year. For some reason the food tasted better than ever. For the last few years we have tried to run either the Turkey Trot or the "P" Trot (our family's own marathon) on Thanksgiving morning. The person who instigated our family to start this in the first place has been MIA for 2 of the three years. With the weather turning VERY cold this year, every single one of them backed out on me. I will get them next year though. I just need to find a bullhorn to get them all out of bed.

My contribution to the feast was by request of my MIL. I made Paula Deen's Southern Cornbread Stuffing. It is a great recipe, but I like to add cooked sausage and a little extra of the seasonings. It was delicious I must admit.


Southern Cornbread Stuffing Recipe courtesy Paula Deen
Cornbread, recipe follows
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beatenPreheat oven to 350 degrees F.
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.
Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Reserve 2 heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish.Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oilPreheat oven to 350 degrees F.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.
To serve, cut into desired squares and serve with butter.
Yield: 6 to 8 servings