Welcome back to my Thanksgiving 101 series. So far, we’ve covered the turkey and the gravy. Today we tackle the dressing. Dressing – meaning it’s cooked separately from the turkey. I prefer dressing to stuffing for a few reasons – a stuffed turkey takes longer to cook, a personal preference for crunchier, less soggy dressing and the potential health concerns.
I grew up with a sage dressing , so I’d never made cornbread dressing before. I do believe I’ve found a winner! This recipe is based on a recipe in Southern Living from chef Frank Stitt from Birmingham’s famous Highlands Bar and Grill. The big difference from his original is that I didn’t make homemade cornbread – I used Trader Joe’s mix, which is fabulous! One box was enough for this recipe. What a welcome shortcut, since I’d returned from overseas only three days before Thanksgiving!
This was a big hit. You know it’s a hit when your guests try to figure out all the ingredients. The smokiness of the bacon, the nuttiness of the pecans…. scrumptious!