The Dressing

"The Dressing" has been almost a sacred ritual in my family since I can remember. This is true "Southern" dressing made with cornbread, as opposed to "Yankee" dressing made with "light bread." Most true Southerners shudder at the thought of light bread dressing. 


My Mama and Daddy used to make the dressing together at Thanksgiving. Since Mama's death, Daddy has continued to make the dressing, with subtle changes over the years, but it is pretty much the same recipe. 


Daddy has been quite ill this Fall and for the first time since I can remember, was not up to "hosting" Thanksgiving this year. I volunteered to make his dressing for him and deliver it this year. This was a huge step, a changing of the guard in the dressing making hierarchy. 


Of course, Daddy was unable to let go completely. He called one day to make certain that I knew to use fresh broth instead of canned and to make sure I put in mostly dark meat. He even gave me the specific chicken parts he wanted used. It was to be baked in a 4 inch deep dish. The Pepperidge Farm stuffing mix I used in conjunction with the corn bread had to be the CORNBREAD version of the stuffing mix. Celery and onions could not be chopped in a food processor. They had to be done by hand, with the pieces coming out about the size of my little fingernail. Since he and my stepmom both love sage, the tablespoonful for the dressing was to be "slightly heaping." 


By the time I was ready to make the dressing, I was somewhat anxious. What if my dressing did not measure up? Horrors! 


I watched my Daddy as he scooped up his first forkful of my dressing, waiting for a response. I did not realize that I was actually holding my breath until he chewed, swallowed...


And pronounced it "perfect."