Nov. 22, 2017


So here we are the day before Thanksgiving 2017. Where have the years gone and boy do they fly by so fast. I love the Holidays and preparing food for my family. I think of how Blessed I am to have all of them and find a faint beat in my heart as I think of those we no longer have with us. Sometimes I will listen to old music on youtube as I am doing my baking and it brings back so many memories from the past. I think of all the Thanksgiving dinners I ate at my granny's house even though I have made my own Thanksgiving dinner since I was 17 years old. We (meaning everyone in my immediate family from my mom's side of the family) would all be at granny's house by 11:00 a.m. on Thanksgiving day. The dinner was always done and ready to eat by noon. There were so many people in that little house that a lot of us ended up going outside to the front & back porch as we all took turns sitting at the kitchen table and some of the little ones would get a small stool and granny's little metal stool and pull up between the chairs. Those days were great and are burned into all of our minds as great memories. 

Each year my kids have different request for food items as I'm sure so do yours. I usually don't really eat much of what I cook during our actual meal time, I find that by the time I cook for two straight days to prepare the items, my greatest joy is watching others eat and enjoy what I have cooked. My very favorite thing that I make is my homemade turkey dressing or stuffing as some call it, but my favorite is having a bowl of it before it is baked. I absolutely love the stuffing once it is all mixed up before baking it. I have always loved to cook and along the way have made up all of my recipes from scratch whether it was by accident or a mistake that something turned out tasting awesome. I have eaten lots of types of stuffing from boxed to many many types that friends and family have made. I still love what I make because for me it has such intense flavor and a rich cream and butter mix. Below is my own recipe for my dressing and I hope you enjoy it as much as we do. May you have a wonderful Blessed and Happy Thanksgiving and be truly grateful for all that you have. 


RHONDA'S Homemade Cornbread Dressing

1-2 large baking pans of homemade cornbread; crumbled ( I use large sheet cake pans)

1 cup of dried breadcrumbs

1 large carrot; finely grated

2 large diced onions (at least 1 1/2 cups)

1 stalk of finely diced celery

2 eggs

1 can of  evaporated milk

1 family size can cream of mushroom soup

2 sticks real butter melted

1/2 teaspoon black pepper

1/2 teaspoon salt( use to your personal taste)

2 Tablespoons dried rubbed sage

Broth from your baked turkey

I use one cup of turkey broth in a small pan and cook my onions and celery in it just until tender before adding them to the other ingredients. 

In a large bowl combine all of the above ingredients and mix well. Put into one or two large pans and bake at 350 degrees until the top starts to brown. Stir once and continue to bake until the top is browned for the second time. 

When making this dressing add the turkey broth to the bowl when mixing after you have mixed all other ingredients. I like to make mine a nice moist consistency but not at all thin or soupy. When you are baking the dressing if you find it to be to dry you can always pour a little more broth over the top of it and then stir and continue baking.