Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, November 17, 2011

"Muzzy" is what IT Guy's family called his maternal grandmother. She was a  southern gal from Paducah, Kentucky and the sweetest little lady. From the day I married IT Guy, she treated me as if I was one of her own grandchildren. Always welcoming me with open arms and a smile. I just loved her. Muzzy passed from this life about 10 years ago or so and we all miss her. She didn't profess to be a chef, but she had several things she made very well. One was potato salad (I need to pick my mother-in-law's brain for that recipe) and another was this dressing. It was handed down from her mother and she passed it along to my MIL who in turn gave it to her children and grandchildren. My MIL has been making it for 60+ years...and I know I've been making it for half that time. I even gave the recipe to my mom and SHE makes it, too. It's a basic southern biscuit and cornbread dressing recipe but you really can't beat it. There's something to be said for a recipe that's lasted 6 generations. Our family is spread out from South Carolina to Arizona to Utah to Texas, and we don't get to spend a lot of holiday time together, but every Thanksgiving we know we're all sharing Muzzy's Cornbread Dressing across the miles.

Muzzy’s Cornbread Dressing

For the cornbread:

2 cups cornmeal
1 ½ cups flour
2 tablespoons baking powder
2 teaspoons salt
2/3 cup oil
2 eggs
2 cups milk

Preheat oven to 350 degrees

In a large bowl, mix dry ingredients together.  Add oil, milk and eggs and stir well to combine. Pour into a greased 9x13 inch baking pan. Bake for 30 – 45 minutes until golden brown and done in the center.  Crumble when cool and allow to dry overnight.

Here's the stuff for the cornbread.

Mix the dry....

..add the wet then pour it into a 9x13 inch pan.

Bake it up then cool it down.

For the biscuits:

I'm sure "back in the day", homemade biscuits were used, but for ease of preparation, we just use Bisquick.  

6 cups Bisquick
2 cups milk

Preheat oven to 350 degrees

In a large bowl, combine Bisquick and milk. Drop by large spoonfuls into a 9x13 greased pan. Dough will all come together when it’s baked to resemble a lumpy cake. Bake for 30 minutes or until golden brown and done in the center. Crumble when cool and allow to dry overnight.

The biscuits. How easy, right? (Just so you know, the date on the milk shows 2010. These pictures were taken last year. I normally don't keep year-old milk in the fridge. :-) )

Mix the milk and Bisquick.

Press it into a 9x13 inch baking pan. No need to be neat or precise. You're going to crumble it up anyway.

All baked. Let it cool.

Break up the breads and put them into a large bowl.

Then with your hands, crumble and mix it all together. At this point you can just let it hang out in the bowl overnight to dry out some.

In a large skillet, sauté the following in some butter or olive oil:

1 ½ cups chopped celery
1 ½ cups diced onion

Sauté until tender.

In a VERY large bowl or new clean dishpan, mix together the breads and sautéed veggies.  Add grated hard boiled eggs, 2 tablespoons poultry seasoning (more to taste), and salt and pepper to taste. Pour in 1 can of the chicken broth and stir well. Add more broth from a second can so that dressing is very moist but not soupy.

Transfer dressing to 2 greased 9x13 inch pans. Sprinkle with paprika

Bake at 350 for 1 – 1 ½ hours until lightly browned on top.

The breads for this dressing can be made several days in advance and frozen. In fact, it’s easier to make it ahead of time so that you’re not doing it all in one day. Just thaw before assembling.

This recipe can easily be halved for a smaller crowd.

Now...here we have the rest of the ingredients along with the crumbled breads.

Saute the onion and celery in a little butter or olive oil.

Dump the veggies, the grated hard-boiled eggs, seasonings and chicken broth into the bowl with the bread crumbs, making sure you get the dressing very moist but NOT soupy.

You will probably need to use 2 large cans of broth, maybe even crack open a third to make sure you have enough moisture. Nothing worse than DRY dressing. Yuck.

Pour the dressing into a couple of pans...about 1 - 1 1/2 inches thick. Sprinkle with paprika then bake it up. Cover with foil if you see the dressing browning too quickly but remove the foil towards the end to make SURE it's browned on top.

This is the list of ingredients you will need for the cornbread dressing:

1 box Cornmeal
1 40-ounce box Bisquick
Baking powder
Eggs – 1 dozen
Milk – ½ gallon
Poultry Seasoning
2 large onions
1 bunch celery
2 – 3  48-ounce cans chicken broth
Paprika for sprinkling on top of dressing

The yummiest dressing EVER!

This is the typed recipe for the dressing from my mother-in-law that she sent to me at least 30 years ago. Long before computers and email. I love it and keep it in my recipe binder all torn and tattered.