Old as the hills recipe book my sister-in-law gave to me years ago
I’ll be heading to my parents’ home tomorrow to help prepare for the Thanksgiving feast. This is the only time of year that I eat many of the dishes that will be served. Turkey is one of those. I only eat turkey over the holidays. That makes it especially yummy. But I’ve been thinking about the recipes.
In my lifetime, the cooks in my family have never veered from the menu for Thanksgiving. Not only that, but the recipes are the same ones my grandmother used for decades. At the grocery story this week, I talked to the cashier about this while she scanned my items. She said the same—her family continues to use the recipes handed down to them through the generations.
So I thought it would be fun to share a few of the heirloom recipes from my family. I have no idea if these recipes are still the same on the popular foodie sites, or if they’ve changed at all. But it might be fun to explore.
Here’s the recipe for Corn Bread Dressing (typical dressing for southern cooks) my grandmother used for decades—as long as I’ve been alive and longer. Let’s say this recipe has been used for more than half a century, at least. Some of you might call it stuffing, but we never stuff it in the turkey, so it’s called dressing in our home.
Mimi’s Corn Bread Dressing
½ cup butter or margarine
6 cups cornbread
6 cups bread crumbs
½ c cooking oil
1 ½ c diced celery
1 onion
½ tsp. pepper
2 tsp. salt
¼ tsp. poultry seasoning
2 beaten eggs
1 ½ cup broth—can of chicken of bouillon cubes
Sage to taste
Add liquid to texture preference
Bake at 375 degrees for 45 minutes to 1 hour
I’d love to hear some of your favorite heirloom recipes, or new recipes you’ve tried for the holidays. Is this the same recipe you use for your stuffing/dressing? What kind of dressing do you make for Thanksgiving?
Don’t forget, I have two giveaways going on—just scroll to my previous posts. A Special Thank You to Readers, and my Goodreads giveaway for Buried.
Blessings!
Elizabeth