When I was growing up, we had lunch at my grandparent’s house every Sunday afternoon for almost twenty years, before my parents took over the tradition. One of my absolute favorite meals on those afternoons was what my grandpa called “Thanksgiving Light” – he would roast a turkey breast, make mashed potatoes and gravy and two big pans of hearty, rich and savory cornbread dressing. All of it was delicious, but that dressing was the star of the show – more of a main dish than the turkey.
My grandfather wasn’t always in charge of the whole meal, but whenever he was, this menu was usually his first choice. He absolutely loved having all those big holiday tastes any day of the year and even in the middle of June, everything always felt more festive and special when we did. This recipe is the closest I’ve ever found to his amazing cornbread stuffing, which he never wrote down because he knew it by heart.
Recipe courtesy of Cooking Light
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Don’t forget to make time to bake your cornbread and biscuits ahead of preparation.
