And so it begins… It came to me that Fall and Winter Holidays in the South begin and end with Cornbread. Yes, we eat it all year round, but cornbread is the one thing that sets the Southern cooking apart from other regions. Make the first pot of vegetable soup, chili or chicken and dumplings and while it simmers a Southern cook is making a pone of cornbread. As Thanksgiving approaches- Southerners are looking forward to their own family’s recipe for Dressing. Indulge me here- true Southerners don’t eat Stuffing- Ever. We might tolerate Stuffing, but count on hearing this if anyone makes Stuffing for Thanksgiving-
‘ Bless her heart, she didn’t make Dressing. Can you believe she made stuffing? I think her momma’s from New Jersey- no wonder. Now, Eugene- don’t worry honey, I’m making us a pan of dressing to go with our turkey.’
And no, we don’t call it Cornbread Dressing…if you ever find a dressing recipe that goes with Turkey- first be skeptical, then know- it might be called Cornbread Dressing– but y’all, we don’t say that! It’s Turkey and Dressing. Or Chicken and Dressing. We don’t have time to specify the Cornbread– we know what kind of dressing we’re talking about, though I did find a precious recipe for Cornbread that specified – Iron Skillet Cornbread!
Forget worrying about cooking the Turkey…there’s hotlines for Turkey! Not so with Dressing. It’s a generational thing. The recipes aren’t written down, okay… rarely. Thanksgiving Turkey and Dressing has…almost a mythical quality. Write the recipe down and you still won’t get the taste and flavor of the real deal. It goes by taste, texture and feel.
Now, I’ve eaten many many many helpings of dressing… okay maybe that’s one too many ‘many’s’ ….let’s just say I’ve eaten a lot of dressing and leave it at that. Some dressing I’ve eaten, I wouldn’t put out for a possum to eat- others were sublime, just not mine. I still want the taste of my family’s – specifically my grandmother’s Dressing on Thanksgiving! My momma made excellent dressing, she used my grandmother’s recipe- it was moist, seasoned just right- even developed a better flavor with leftovers. Every. Single. Year. the family legend or horror story was recounted…
Mimi told about the year they went to Texas for Thanksgiving with my uncle Chester. Chester might have owned an oil well or two- but he might have been married to a Yankee, maybe of Italian descent- she committed a cardinal sin. Uncle Chester’s wife added Oregano instead of Sage to her Dressing. Like I said, every single year- Mimi would exclaim-
‘Can you believe Chester’s wife put Oregano in that dressing? It wasn’t fit to eat! I thought I would gag, had to spit it out into my napkin and excuse myself from the table!’
Could I add here? I never even knew Uncle Chester’s wife had a given name! The only time Mimi brought up Uncle Chester’s wife was in connection with that awful dressing loaded with oregano.
Real dressing can’t be made in one sitting. Last week, I baked two pound cakes, one for the freezer and one for a bereavement table- and three pones of cornbread. All three pans of cornbread also went in the freezer for the upcoming holiday, this week. Now please note: it’s not just cornbread in the dressing… there’s white bread crumbs (slices of bread which has been left to dry out a bit before they’re crumbled up in with the cornbread. Now, because I’m superstitious and Mimi’s grandchild- I add a few crushed saltine crackers and – this is important– at least one Biscuit is also crumbled up in the cornbread portion of the Dressing. Please don’t laugh- I can actually tell if the biscuit is left out!
All of the cornbread, bread crumbs and (added quirks) mixture must be tossed together, then one must carefully add the dried sage, a bit of thyme, salt and pepper to taste. I have to stop here- this is a point of contention. Normally, I prefer fresh herbs- just not for Dressing. I once ate dressing with so much fresh sage- it had a green tinge to it. Not. Good. Much better to go with the old formula of dried herbs. And yes, I almost had my very own- ‘oregano moment’ with that fresh sage dressing! I still break out with a bead of sweat across my brow thinking about it
Then, there’s celery and onions. We might need to explain here- some add celery and onions in without cooking them, some saute celery and onions in butter, I personally add the celery and onions to my homemade chicken broth and cook them gently until just warmed and softened, then, I also add a bit of fresh celery for texture. Peculiar right?
Dressing takes a lot of broth. For our family dressing- at least 3-4 cups of broth is required, preferably homemade broth- I make sure to have extra store bought broth on hand. Then there’s the Custard part (which some fine Southern Cooks do not add to their Dressing), I do- I make a custard of up to 6 eggs and 2 cups of whole milk stirred together, then poured over the cornbread, seasoning and broth mixture. This is left to soak over night in …usually one large pan and maybe one or two other smaller pans (these are for leftovers or emergency extras). My family actually believes that I can’t make a small amount of dressing. They are right!
After soaking for a number of hours or overnight- the whole thing is baked at 350 degrees for 45 minutes to an hour. sometimes a bit longer- it will be slightly puffed and golden. It’s moist on the inside and has a bit of crust on it- overbake it? And the Dressing is dry. Oh lord, when is some smart Southern Cook going to set up a hotline for Dressing?
The whole thing is totally worth the effort and I honestly wish I had this recipe for Mimi’s Dressing written down…but, y’all- it’s just a few days before Thanksgiving and I’ve got a sweet potato casserole, a strawberry jello/ pretzel salad (yes, I know it sounds awful, but it’s not), cranberry sauce, gravy base (you can never have too much gravy), a few casseroles and side dishes, rolls. mashed potatoes and…I don’t know what all; not to mention that Turkey to bake. At least the pound cake is already baked!
I’m apologize for not having a beauty shot of my Thanksgiving Dressing- it will be made fresh and hot for our meal. And, I have to say… we’ll all be very grateful! Now, I know it might sound crazy to folks who don’t live in the South– just remember down here, there’s no Stuffing- oh no, we’re Dressing for Thanksgiving!
Love y’all, Camellia
*Photographs are obviously mine.
*Sorry no recipe, maybe I’ll try to get one written down! But if you try to make Dressing with sweet cornbread– the taste will be all off and you’ll regret it for the rest of your life.
Sweet Potatoes… baked, mashed- candied or casseroled- Southerners do love their sweet potatoes. And while we eat them all year round, the fall and winter holidays – all the way through our traditional New Year’s Day meals of Turnip Greens and Blackeyed Peas tend to feature Sweet Potatoes to signify good fortune in the coming year. Last week, I found some beautiful sweet potatoes from Mississippi at my local grocery store- firm, no blemishes and the color was amazing, so you know they found their way into my buggy. I knew just what I wanted to make- a Sweet Potato Pie- one with all of the holiday flavors I associate with sweet potatoes. Somehow sweet potatoes have always been associated with good memories.
With the famous Southern Sweet Tooth- it’s no wonder sweet potatoes made their way into sugary pecan topped casseroles and pies- oh yes the pies… Okay. I did a small but significant survey of truly southern folks- who at least had a southern grandmother or two- and yes, it was unscientific – even so of the sampling in my survey- There was one main question…
I’m not sure why the cornmeal is a necessity for a very good sweet potato pie, yet there’s something about the addition that enhances the sweet potato pie- perhaps it strengthens the pie crust; is just a tradition or adds a subtle flavor but do not miss this step! Chill the cornmeal enhanced pie crust while making the sweet potato filling. *Preheat oven to 450 degrees, after the sweet potatoes are baked and while making the sweet potato pie filling. This is an important step- oven temperature will be reduced in the midst of baking.
This is a very good rich fragrant Sweet Potato Pie. Indeed it is my favorite mixture- some add a pinch of ground cloves but I find ground cloves can easily be overdone so use just a pinch. A good sherry or pure vanilla extract can be substituted for the Brandy- again this is personal taste. Fresh Orange Zest and Juice is necessary as well- you may also substitute lemon juice and zest, though I find the orange lends a milder and warmer flavor than lemon juice especially in the fall and winter months..
Okay, I’d like for you to make Sweet Potato Pie like I do- you’ll have a superior pie I think. Or go ahead and use grandmomma’s recipe- even my Great Aunt Trix made a good sweet potato pie, though maybe not as good as this one! Sweet Potato Pie is an iconic Southern pie- one that even our most famous pastry chefs are still making- I hope it will become one of your favorites, too!
The Pumpkins…
Have been made… 
Love y’all, Camellia
An amusing dessert for Fall and even Halloween sounded fun, maybe something chocolate would be a good idea- I had seen a lot of wonderful and photogenic desserts, so mine had to be different. I thought of a confection I had made for a Holiday Bake Sale I hosted several years ago. Okay. Here’s the problem- I couldn’t find the recipe! I turned this house upside down looking for it! Homewrecking, if you will. When I made the first version of my confection, I’d decided to make an extreme version of Blondies. I planned to called them Blonde Bombshells- reminiscent of the beautiful blondes of the silver screen.
Camellia’s Homewreckers 
*This is a one pot recipe! In a large saucepan, melt 4 oz. of Baking Chocolate (use the best you can find) with the 2 sticks of butter on medium low heat until just melted (be careful and do not scorch or you’ll have to throw the whole thing out and start over!). Remove from heat, then add 2 cups of sugar- stir until sugar is completely absorbed. Add 1 teaspoon of pure vanilla extract and 1 Tbs. of cool and strong coffee.
Bake for 25 minutes or maybe less at 350 degrees. Test with a toothpick, if it comes out clean- they are done and no one will be mad if they are slightly underdone! These Homewreckers are soft fudgy Brownie Bars, if they are hard and dry? Again I say, throw them out and start all over! *note: These brownie bars will cut best if they are chilled in the pan- uncut. To be honest, I love to cut brownies in small pieces, dip the fudgy bottom in granulated sugar for an effect similar to the Electric Maid Bakery or several other fine baking establishments in the Birmingham area which have long shuttered their doors- they made a habit of offering their brownies dipped in white sugar and… I suspect to keep them from sticking together and making a mess.
