Yes, I am going to say it…this is the best dressing you will ever, ever, eevveerr have in your life. You know how I know this? because as a whole, I don’t like dressing, it’s too dry, too weird, too something, and don’t even get me started on folks who put dadgum oysters or some other awful in it…for reals, this dressing is on my list of favorite foods of all time<\/em>. Did you hear that? I said one of my favorite foods of all time, and y’all, I know some food. Also, I have never seen dressing anywhere made like this, but that probably has something to do with the fact that my great great grandmother Josie (on my mom’s side) made up this recipe and lucky for us passed it down to the ladies in the family. So this is basically a secret family recipe, but to heck with the secret part, this is just too darn good not to share y’all. I have had people who despised dressing who I <\/a>Let’s make some cornbread shall we?..Let’s start with some good ole Crisco and an iron skillet..<\/p>\n <\/a>Cornmeal and eggs…<\/p>\n <\/a>Then your sauteed onions and celery…<\/p>\n <\/a>Then throw in the rest of your ingredients, mix well and throw in your iron skillet…<\/p>\n <\/a>Bake it up until it looks like so…<\/p>\n <\/a>After sitting overnight (preferably) finely crumble your cornbread in a bowl…<\/p>\n <\/a>Add your melted butter and eggs…<\/p>\n <\/a>Then add the rest of your ingredients and the texture should look like this, real ‘liquidy’…<\/p>\n <\/a>Place all in your pan…<\/p>\n <\/a>Then pour your butter on top…<\/p>\n <\/a>While baking, stir intermittently as the sides start to set…<\/p>\nforce fed<\/del> coaxed into trying it and are now dressing converts and request it every year. Yes, there are some steps involved in this recipe but it’s worth every damn<\/del> darn delicious bite.
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