Thanksgiving is tomorrow! Thanksgiving is tomorrow! Do the happy dance. Oh yeah. I’m sooo excited! The official wintery holiday times are kicking off TOMORROW, TOMORROW, I LOVE YA TOMORROW (someone please name that movie in the comments…) and then I can finally start singing Christmas carols, drink hot apple cider, sit by the fire place in my pajamas, and string lights all throughout my room for my next favorite month of the whole year.
But in the meantime, I am totally going to cook this incredible cornbread dressing for my Thanksgiving meal. Seriously guys, this dressing is the bomb. The recipe is from Vivian’s great grandmother (it’s a classic) and it was made by her awesome sis Anne Margaret and her mom, Mrs. Mara, so that we can share the top secret amazing recipe with youuuu.
So huddle in, and find out all you need to know about this goodness of a dressing.
Speaking of dressing, AM told me that you call it dressing if you make it on it’s own, and stuffing if it was cooked inside the turkey. Never knew that.
Fun fact on the daily.
So I’m not trying to be pushy or anything, but I’m telling you that this dressing will surely blow whatever dressing/stuffing you’re making out of the water. Yes, I went there.
I’m also going as far to say that I will guilt trip you into feeling like you must make this dressing because hello, the dairy-free peeps can eat it. And don’t you want to be inclusive on the yummiest day of the year?
So my mom and I are cooking the Thanksgiving meal this year.
Usually it’s at my Aunt’s house, but we’re switching it up this time. It’s such a special experience for me to get to cook with my mom. I love spending time with her, and sharing something that we both love to do together is something I will treasure. The only problem is that we are both bossy in the kitchen, so we’ll see how it goes. Haha.
Also, my sister’s only Thanksgiving request was deviled eggs, which to me is like the weirdest Thanksgiving request ever.I love deviled eggs, but who would ask for them solely on Thanksgiving?
Oh how I love her.
And my Grammy is always the turkey cooker. It’s kind of her thing. She wakes up multiple times throughout the night to check on the turkey, and she’s been sent to the hospital three times on holiday turkey nights for heart palpitations or dehydration.
She takes turkey cooking very seriously. It’s her version of survivor, and she will win no matter what. Eyes on the prize, Grammy.
About this dressing; the green bell peppers make it. I love it when there is an ingredient that just sums up an entire recipe and that is like the pizzazz to the whole dish.
And for this dressing, the bell peppers have got it. They give it this extra crunch and interesting flavor that is so unique and has just enough kick to make it fabulous without being hot at all.
I also love the addition of chicken, and the cornbread is so moist and flavorful. Are you cringing right now that I just said moist? I feel like that’s the most hated word of 2014. Moist. Do I need to say it again?
Basically, I’m not saying that I saved the best for last, because all the other recipes this week are literally amazing. And I hope you enjoy each and every one of them this Thanksgiving or Christmas or any other time you get together with family, because it’s worth it. But I am pleased to be closing out the recipe party with a classic.
Make this dressing and you won’t go wrong, pinky promise.
What are your signature Thanksgiving dishes? What is a classic of yours?
- 4 cups self-rising cornmeal
- 3 cups non-dairy milk
- 3 tablespoons apple cider vinegar
- 1 cup luke-warm water
- ½ cup canola oil + 2 tablespoons for pan
- 1 rotisserie chicken, pulled off the bone and shredded
- 4 pints low-sodium chicken broth
- 6 eggs, beaten
- 5 slices white bread, toasted
- 1 cup onions, diced
- ½ cup green bell peppers, diced
- ½ cup celery, diced
- 2 tablespoons canola oil
- Preheat the oven to 400 degrees F.
- In a bowl, whisk together the non-dairy milk and apple cider vinegar and set aside.
- In another large bowl, whisk together the cornmeal, water, and canola oil. Pour in the milk and vinegar mixture. Set aside.
- In a large cast iron skillet, heat 2 tablespoons canola oil over high heat until very hot. Pour in cornbread mixture onto hot grease (be careful, it may splash).
- Place in the oven to bake for 30 minutes, or until golden brown.
- Once the cornbread has cooled, in an extra large bowl mix all the ingredients together (including the cornbread) until the mixture is soupy (you may need extra broth if it isn't-- dry dressing is not good!).
- Re-heat the skillet with 2 tablespoons canola oil.
- Pour the dressing mixture back into the hot cast iron skillet.
- Place in the oven to bake for 30-45 minutes, or until the edges are crispy and golden brown. Make sure not to overcook the dressing; you want it to be moist.
- Serve warm as a side for any holiday meal.
Moist. Did it.