The Ultimate Dressing

I am so excited to be sharing this recipe with you.  In our family we call it “Momma’s Dressing”, but for you guys I renamed it The Ultimate Dressing, because it really is like no other.  My maternal Grandma (Memaw) makes this dressing twice a year, Thanksgiving and Christmas, and I always am eagerly awaiting to sink my teeth into this delicious masterpiece.  It is with out a question my most favorite holiday food.

I remember the very day I fell in love with this dressing.  I was a college student (so yes I am a slow learner, as she has made this my whole life) living on ramen noodles, cereal, and the occasional dining hall foods.  So I was uber dying for some really good homecooking.  Thanksgiving rolled around and the second I tasted her dressing I wanted nothing else, no desserts, no turkey, just dressing.  I gained 5 lbs that day.  It was heaven.  I went back to school dreaming of that dressing, but still to this day, have never made it.  In fact my Mom made it for the first time herself and I am here to share it with you.

When I say it’s like no other I mean it.  It has a whole chicken, almost 2 quarts of broth, cornbread, a whole loaf of bread, and lots of sauteed veggies in it. Each layer is packed with yumminess and all mixed together it’s like Thanksgiving all rolled in one.

This recipe is best made in 2 days as it has quite a few steps.

Day one you will make the cornbread (recipe below), bake, cool and crumble it.

Process the whole loaf of white bread until a fine crumble in a food processor and bake the crumbs until dry.

In  a large stock pot boil a whole chicken, with veggies and spices, removing it from the bone and skin and saving the meat and strained broth.

The glorious broth, with most of the fat removed.

You will also saute in butter, celery and onion.  All of these step ingredients can be put in baggies and refrigerated until the day you are ready to assemble and bake the dressing.

On the day of the feast.

In a very large bowl, add the crumbled cornbread, chicken, salt, pepper and sage.

Mix in the veggies.

Add some broth, stir, and then taste to check seasonings.  Add more seasoning if necessary.

Mix in eggs,

and bread crumbs.

The breadcrumbs will really firm up the dressing.

So be sure to add more broth, at least 4-6 cups.

Add be careful not to mix too much, stir very gently.  You will want this dressing very moist.  Add more broth as needed.

Then put in your casserole dishes to bake.  Mom made a recipe and a half, but a normal recipe would fill a large lasagna pan or maybe a 9 x 13 and a 8 x 8.

Bake at 350° for about 30-45 minutes, until a nice golden crust forms.

Serve while still pipping hot.

And be ready for your dressing life to forever be changed.

Come to Momma!