You guys, I’m stressing a little. It’s on a few weeks until Thanksgiving and I have no idea what the plan is. Where we’re eating, what I need to cook, if we’re house hopping…none of it. Ah! I’m a plan ahead girl with this kind of stuff and I need to start letting my wheels turn so I’m sane on the big day.
After cooking my first Thanksgiving dinner last year I’m on a mission to be more in control. Mike had to work last Thanksgiving – he was holding down two jobs so I could stay home with the boys. I got up at 5:30am to start cooking so we could all eat before he left for work at 11:30am. Crazy sauce. This year I want to be relaxed and enjoy my food coma.
I’m thinking about going big and hosting my mom and Mike’s mom at our house for dinner again this year. This time I’m going to out source cooking a little more – see: potluck-esque dinner. I do have a side dish that was so good last year I’m making it again, Caramelized Onion & Cornbread Dressing. It was everything good and comforting about dressing, and I got lots of kudos on it.
And for anyone wondering why I’m not calling my dressing “stuffing” it’s because my grandma taught me better. Stuffing goes in the bird and cooks with all the juices and such while the turkey bakes. Dressing is made in its own dish, it’s not stuffing anything – hence dressing and not stuffing. It’s dressing up your plate. I had to get that out. I feel so much better now. And now, food!
Two Years Ago: Crispy Cheddar Chicken
- 2 tablespoons unsalted butter
- 2 yellow onions, diced
- One 9? x 9? pan cornbread, cut into 1? cubes
- 1 tablespoon fresh sage leaves, chopped
- 1 egg
- 1/3 cup heavy cream
- 1/3 cup Pacific Foods Organic Chicken Stock
- Salt and pepper, to taste
- Preheat oven to 375 degrees F. Coat an 11" x 8" baking dish with non-stick cooking spray.
- In a large skillet over medium heat, melt butter. Add onions and cook until caramelized, about 10 to 15 minutes. Stir often to prevent burning. Add sage and cook for 1 minute. Transfer onion mixture to a large bowl.
- Add cornbread, salt and pepper. Lightly toss to combine.
- In a small bowl, whisk together egg, heavy cream, and chicken stock. Pour cream mixture over cornbread. Stir carefully so you don’t break up the corn bread too much.
- Transfer dressing to prepared baking dish. Bake for 30 minutes, or until top is crusty. Serve warm or at room temperature.