I’m more than just an author and submissive. I love cooking. I spend holidays cooking alongside my mother, who passed away 15 years ago. I thought I’d share our cornbread dressing recipe with you. Make your favorite southern cornbread recipe. Crumble the bread into bite size pieces. My recipe made six cups. Tear soft, white bread into pieces until you have 1 cup. Mix the breads together. Dice a medium onion and one celery. Saute in a half a stick of butter until soft. Stir in 1/4 cup of chopped fresh sage. Add the vegetable and herb mixture to the bread mixture and stir. Pour in one quart of chicken stock and 2 lightly beaten eggs. Stir until incorporated. The mixture will be wet. If you want to make ahead, at this step, pour into a buttered 11×8 baking dish, cover with plastic wrap, and refrigerate overnight. Bake at 400 for 20-30 minutes. I like the top golden brown, so I bake mine longer. If the mixture looks dry, add chicken stock a tablespoon at a time until it’s soaked into the dressing. I usually add 2-3 tablespoons.
Happy Thanksgiving from Master and I.
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