For more than 30 years I’ve been in search of the perfect recipe and I would love to hear how you make it – unless you’re lucky enough to have someone else make it for you!
Each year someone suggests something to spice up my grandmother’s tried and true recipe and each year it gets a little better. Last year Shirley Dawkins told me to add a can of Cream of Chicken Soup, and year before Jack suggested jalapeno peppers. Both are now de rigueur.
This year, instead of using canned biscuits, I’m going to Hardee’s and purchasing a half dozen or so – they make THE BEST BISCUITS and will be a nice addition.
Someone else told me to always make my own stock and never, ever use that canned stuff. I do believe that is one of the secrets. So, what do you put into your cornbread dressing to make it your own? Last year I baked my dressing in large muffin cups and that was fun, but more trouble than it was worth and at least two didn’t unmold properly.
One year I added fresh oysters and everyone but moi loved it. I detest the slimmy things and got tired of baking two dressings – one for company and the other for me. Plus I’m a little leery of oysters these days.
Come, give me a hint what your secret is, and I need it fast since tomorrow is dressing baking day. If you don’t want the world to know you can put your tip in an e-mail.
But frankly, it’s never been the same since Kraft stopped producing their little tubes of jalapena cheese. I called Mr. Kraft and complained and he said these blocks of jalapena Velveeta are the same product but I know he lied.