As a child, I remember Thanksgiving meals at my grandparents’ house. My brothers, sister, cousins, and I would play outside all morning and eat peanuts we roasted over the old wood burning stove. My grandfather grew peanuts so there was always plenty to keep us going until lunch.
Red cheeked and hungry, we would run into a house full of mouth watering aromas. After washing up, we would all gather around for the meal – we small ones at the kids’ table on the back porch and the adults in the dining room. Before dining in we would stand in a circle holding hands around the “big” table and my grandfather would say the blessing. All the wonderful dishes made it hard to sit through the prayer, but as I grew older I learned to listen to what he was saying and now, as an adult, I hear his words echoed around my own Thanksgiving table. That’s what this celebration is all about, being thankful for the blessings of the year and rejoicing in the bounty of the harvest.
Many members of my family are gone now, but their memories are very much alive and with us on Thanksgiving. Every year I dig out my grandmother’s recipe for corn bread dressing and my sister always makes mother’s cranberry relish. My young nieces and nephews have taken the place of my brothers, sister and cousins around the kids’ table and we’re passing on to them this very American tradition that each family has made into their own.
2 tablespoons bacon drippings
1 ½ cups yellow cornmeal
½ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
2 cups buttermilk
1 (6 to 7 pound) roasting chicken
8 tablespoons butter
3 to 4 celery rind, including leaves, chapped
1 medium onion, chopped
5 green onions, white and green parts, chopped
12 slices day-old white bread, crumbled
1 cup half-and-half or evaporated milk
2 eggs, beaten
1 ½ teaspoons salt
1 level tablespoon rubbed sage
1 ½ teaspoons freshly ground black pepper
First, prepare the cornbread batter: Combine the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Add the egg and buttermilk, stirring well to combine.
Preheat the oven to 450 degrees F. Add bacon drippings to a well-seasoned 10-inch cast-iron skillet and place in the oven for 4 minutes, or until it is hot.
Remove the hot skillet from the oven, and spoon the batter into the sizzling bacon drippings. Return the skillet to the oven and bake for 20 to 25 minutes, or until the cornbread is lightly browned. Remove the skillet from the oven and turn the cornbread out onto a wire rack to cool.
Remove the giblets from the cavity of the chicken (reserve them if you’ll be making gravy). Thoroughly rinse the chicken inside and out. Place it in a stockpot, and cover it with cold water by about 2 inches. Bring the water to a boil. Then reduce the heat to medium-low and simmer for 1 to 1 ½ hours, or until the chicken is cooked through and tender. Remove the chicken and set aside while preparing the dressing. Reserve the broth.
Preheat the oven to 350 degrees F. Lightly butter a 13 x 9-inch baking pan, and set it aside.
Crumble the cooled cornbread into a large bowl. Melt the butter in a large skillet over medium-high heat. Add the celery, onions, and green onions, and cook until they are tender, 7 to 10 minutes. Then add the mixture to the bowl containing the cornbread. Also add the crumbled white bread, 2 ½ to 3 cups of the reserved chicken broth, the half-and-half, beaten eggs, salt, sage, and black pepper. Mix everything well to combine. Taste for seasoning. Spoon the dressing mixture into the baking dish. Place the chicken on top of the dressing – either whole or cut in pieces. Return the baking dish to the oven and bake for 25 to 30 minutes, until the chicken is brown on top and the dressing bubbly around the edges. Remove from the oven and serve immediately.