It is hard to believe we have our first Thanksgiving dinner next weekend! The holidays come faster every year, even though I know that it’s not possible. I now understand why my mother told me not to wish my life away when I would count down the days to a birthday, Christmas, or even vacation!
I have always looked forward to the winter holiday season. I typically get my shopping done early. I start to make my menu in early October. And I start planning my Christmas decorations. For years, I put my Christmas tree up after Thanksgiving. However, I am inching closer and closer to just after Halloween every year. I do not have my tree up yet, but don’t be surprised if it’s not this week!
As I plan my menu, I lean heavily toward traditions. Have you ever wondered why traditions and rituals are so important to us? For me, holiday smells and tastes remind me of happy times.
The Macy’s Thanksgiving parade brings to mind the excitement of our big family gathering at my grandparent’s house. The smell of peppermint reminds me of Christmas caroling with my church family. The smell of pine brings to mind the years my dad, brother, and I would search the woods for the perfect Christmas tree. We would set it up and decorate it, thinking it was the most beautiful tree ever; looking back at old photos tells a different story.
I took my best friend on the annual tree hunt one year with us. Years later, she told me how important that was to her. In fact, she said it was her favorite Christmas memory. Wow, if that isn’t an eye-opener to what’s important, I don’t know what is.
So, I have finally figured out why I hold on to tradition. It reminds me of a simpler time and all the joy, love, and happiness wrapped up in that simplicity! And if those simple times were so important that I strive for that same feeling every year, why do I complicate them with more, more, more? It’s something to think about!
I am keeping our Thanksgiving meal simple this year. Our table will have the traditional Thanksgiving classics such as sweet potato casserole, dressing, gravy, and pecan pie. However, as I told you a while back, I am planning and preparing early. I have several things in the freezer ready to be baked. And one of them is this delicious crockpot dressing!
My friend, Sandra shared this recipe with me. I have made it a few times for family reunions and Easter dinners. It is delicious! It tastes like Greg’s grandmother’s dressing, but it’s easier! I have mixed it up this year, and it is in the freezer, awaiting the crockpot!
This recipe is very adaptable to the needs of your family and friends. Sandra does not care for onions or celery and leaves them out. I added more broth than the original recipe. Also, a bit of sage goes a long way. It’s in poultry seasoning and just enough to please my pallet. However, you can use poultry seasoning and/or fresh or rubbed sage to taste.
Crockpot Dressing
Equipment
- crockpot
Ingredients
- 2 teaspoons vegetable shortening
- 2 large eggs
- 4 cups self-rising buttermilk cornmeal mix
- 2 1/2 cups milk
- 1/2 cup vegetable oil
- 1 medium white onion diced small
- 2 stalks celery diced small
- 2 (32-oz.) containers chicken broth or enough to almost reach the consistency of soup
- 6 slices loaf bread toasted or 9-ounces from pkg. of Pepperidge Farm Herb Seasoned Cubed Stuffing
- 2 (10 1/2-oz.) cans cream of chicken with herbs soup
- 4 large eggs beaten
- 1/2 cup butter plus additional unmelted butter melted
- salt and black pepper to taste
- 1 teaspoon poultry seasoning or to taste
Instructions
- The night before you plan to make the dressing bake cornbread. Preheat oven to 425℉. Spoon shortening into 9 x 13-inch ovenproof pans. Place in oven to heat for about 5 minutes.
- Whisk eggs in medium bowl. Stir in the cornmeal mix, milk and oil just until moistened. Carefully tilt to coat the bottom of baking pan with melted shortening. Pour batter into pan.
- Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool then cover or store in a tiptop bag overnight.
- Place diced onion and celery in crockpot and add 32-ounces chicken broth. Cover and cook on LOW overnight.
- The dressing only needs 4 hours to cook so if you need it later in the day, turn the crockpot off and allow the onion/celery mixture to cool in crockpot until ready to mix all of the ingredients together.
- When ready to prepare the dressing crumble the cornbread into the crockpot with the onion/celery mixture. Tear the bread into small pieces and add to the mixture. Add the additional chicken broth, soup, beaten eggs, melted butter, salt and pepper and poultry seasoning. Mix well. Add a few pats of butter to the top of mixture.
- Cover and cook on HIGH for 2 hours or LOW for 4 hours.
