Nanny’s dressing…(which really is more like her Aunt Goggy or even Eulla Bell’s dressing) has been one of our family classics for a very long time. I swear, I could just have Nanny’s dressing on Thanksgiving and I would be happy!
It is pretty simple, but it truly is the best I have ever had. It is NEVER dry. Never. Not one single year in all the years I have eaten it…and it always has the perfect amount of sage and black pepper. I grew up watching my mother and grandmother make this together every single year and never learned how to make it myself. Every year I ask for the recipe and the response is always “it’s in my head.”
Clearly, That does me no good! So I figured it was time to tackle this recipe once and for all! So let’s get started, shall we?
Grab your onion goggles and let’s do this.
Nanny’s rule was always “if you think you have enough black pepper, add more”…you may have heard me say that on he show a time or two. It is a great rule of thumb to live by when it comes to a few certain dishes. Not always, but sometimes.
Melt a whole stick of butter in your skillet. Yes, a whole stick. Just doooo it.
Add onion and celery and cook till translucent. Then add the red and green apple.
*Please note how crazy and fun this day of shooting was! Trying to catching my mom in the kitchen is like trying to catch a moving target. hah So if she’s blurry, thats why! Messy kitchen/cook equals BOMB food! Remember that! Susie is one of the best.
Add the hot skillet ingredients to the cornbread bowl.
I’m taking this very seriously. Next you add your broth/stock. This was the hard part because my mom just pours and “knows” the right amount! Also a sign of a great cook. We landed on 3 1/2 cups…
Luca came to stir the cornbread for us…with his mini sous chef Ryan, taking notes…
Looks like Ryan will grow up loving Nanny’s dressing too! She couldn’t wait to try it. I love that this girl loves food!
I wonder if she will think this is GG’s recipe?
The moment of truth!! It turned out perfect. Just like Nanny was standing here in the kitchen with us. Man, we miss her. What a lady she was and what a laugh. I think thats the power of food. It has the power to bring back your loved ones with one simple dish. It makes us feel like we have Nanny with us every single year at Thanksgiving and that’s what I’m grateful for…
Cook Time: 45 mins
2 boxes Jiffy cornbread mix (PREPARED- Nanny says nothing beats Jiffy)
2 slices white bread
1/2 c green onion, diced
1/2 c shredded rotisserie chicken (Nanny actually used smoked turkey wing meat)
1 stick of butter
1 yellow onion
1 1/2 c celery
1/2 green apple
1/2 red apple
1 T chopped sage
1 T black pepper (Nanny always says you can never have enough!)
1 T salt
2 eggs, beaten
3 1/2 c chicken broth
TWO DAYS PRIOR: Prepare cornbread according to directions on package. Cover with a dish towel and let dry out and get stale for two days.
Toast two pieces of white bread and let sit out with the cornbread (under a dishtowel) so it gets stale.
DAY OF: In a skillet, melt 1 stick on butter and sauté onion and celery till translucent. Add red and green apple and sauté another 2 minutes.
Preheat oven to 375 degrees. In a large mixing bowl, combine broken up cornbread and toasted bread. Add chopped green onion and shredded chicken. Combine. Add sage, salt, pepper and the sautéed onion, celery and apples. Combine. Add the broth one cup at a time and gently fold all the ingredients till everything is mixed well. Finally, add the eggs and pour dressing in to a greased glass casserole dish. Bake for 45 minutes or until golden brown.