The one dish I could not do without for Thanksgiving is my Grandmother's cornbread dressing. When I've had guest over for holidays, I try to ask what dish represents that holiday meal for them, and provide the dish. I know how I'd feel going without dressing for Thanksgiving. I know there are a million ways to make dressing, but this is it for me. What I love about traditional holiday meals is that I know this is exactly what my family ate before I was a part of the family, and it just makes me feel a little closer to those I miss on holidays, and every day in between.
Cornbread Dressing Recipe
4 packages of cornbread (cooked and then crumbled), 1 chopped onion, on whole sock of celery (chopped). Turkey water, 2 raw eggs, salt and pepper.
Instructions: Cook cornbread (you can use water instead of milk, or half and half). Add eggs, onion, and celery, and turkey juice until moist.
Cook at 350 for 1 hour (or until not longer wet looking, and golden brown on top.