Even Mother's dressing can be improved

By Suzi Hogan

Mansfield Record

My mom wrote a weekly recipe column in East Texas. She’s been gone for about 11 years now. Whenever I go back “home,” it surprises me how many people bring up the subject of her column and talk about their favorite recipes.

But one of the most interesting conversations I’ve had was with a dear friend who told me how much she loved Mother’s chicken and dressing recipe but admitted she’d modified it a little. I tried it as soon as we returned to Mansfield and I completely agree with her that it makes it “fluffier.” I know my mom would have agreed, too.

Mother’s original recipe called for specific cornbread loaded with eggs. The revised version allows one to use their own favorite cornbread and adds whipped eggs at the end. My friend also added sautéed onions – which I am certain are fantastic in the dressing – but I have to stick to the original that caters to certain men in my life (just like my mom did) who think they would absolutely die if they bit down on a piece of onion or celery.      

This is really a simple recipe and can be made ahead of time. I make mine at least a month ahead of time and freeze it in a Food Saver bag. A Ziploc bag would work, too.

Miss Tina’s Cornbread Dressing

2 pans of your favorite cornbread

4 slices toasted bread or 3-4 biscuits or 4-5 slices dry French bread

5 cups chicken stock (more if needed)

2 teaspoons onion powder

1 teaspoon freshly grated black pepper

1 teaspoon celery salt

Dash of poultry seasoning

2 cans condensed cream of chicken soup

1 can condensed cream of celery soup

Place breads (broken up) in a very large bowl or a large deep pot. Add other ingredients and mix well. Use a pastry blender to make mixing easier. (At this point the mixture can be frozen in a freezer bag until ready for baking. To use, thaw for a day in the refrigerator.)

Just before baking, whip six eggs and fold into the mixture. Pour into a large pan (the mixture will rise), cover and bake for 1 hour at 350 degrees. Uncover and bake about 20 minutes. Depending on the size of your pan, you may need to cook longer until the edges of the dressing start turning a little golden. You may also choose to adjust the time depending on how moist or dry you want your dressing. Over-cooking will definitely dry it out.

If you have any recipes to share or any to request, please email me at suzi.recipes@yahoo.com

Enjoy!

Suzi Hogan is a Mansfield resident, wife, mom and Mimi to seven grandchildren. She has written cooking columns for several newspapers. Contact her at suzi.recipes@yahoo.com.

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