What we call dressing - cornbread, bacon, onion & apple
Dressings
American cuisine
When I was a little girl, a friend of my mother’s reminisced about her childhood in Kansas. She said the week before Thanksgiving, there was homemade bread on every kitchen counter, sitting out, getting stale for the stuffing. That image stayed with me, and was a technique I incorporated when I created my dressing and my stuffing. <br /> <br />This cornmeal, bacon and onion dressing is very moist, satisfying and a rich, smoky counterpoint to turkey, mashed potatoes and gravy. While I’ve been making it for at least 15 years, as is often the case, it changes a little every time. This is the latest incarnation. <br /> <br />I make the cornbread on Monday of Thanksgiving week. It’s great to have that step out of the way so far in advance.
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