As Thanksgiving gets closer, it seems we get caught up in what we're going to make for that perfect Thanksgiving dinner. We look forward to family getting together. Radio stations and stores are already playing their Christmas music and trying to get us into the stores earlier and earlier to make our purchases.
Let's not forget to be thankful. My list of thanks? I thank God that I was born in America, and it's still a free country. I thank God for my family, biological and the one I married into. I thank God for my girls, sons-in-law, and grandchildren. I thank God for my home and vehicles. I thank God for my church, and the sweet spirit there. And I especially thank God that He sent His Son, Jesus Christ, to be born to die to take away my sins.
Since it's Thanksgiving week, I've been asked to bring the dressing for dinner at my mom's. I'm pretty picky on my dressing. Don't really care for stuffing, don't like bland, and don't like chunks of stuff in it. My mother-in-law makes this dressing, and it is my favorite. I'm happy to share it with you.
My Favorite Dressing
3 - 6 oz pkgs Martha White Cotton Country cornbread mix
3 eggs
2 cups milk
Mix cornbread mix, eggs, and milk, and bake in greased 9x13 pan at 450 degrees for 20 minutes or until done. Cool.
1 chopped onion
2 sticks butter or margarine
4 eggs (boiled)
10 oz or 13 oz chicken broth
1 can cream of chicken soup
1 can cream of celery soup
Saute chopped onion in butter until transparent. Boil eggs and chop finely. In large bowl, crumble corn bread. Add butter and onions, chopped boiled eggs, chicken broth, and soups. Mix well. Transfer to a greased 9x13 pan and bake 40 minutes at 350 degrees.
Recipe from: Faye Whitfield
Notes: To save time, you can bake your cornbread and boil your eggs the day before.
