I found this recipe for Jalapeno Cornbread Dressing in the newspaper years ago, tried it, and loved it. 

It’s Jalapeno Dressing if you start with Jalapeno Cornbread. I start with plain cornbread. But I keep the name as a warning, or heh, heh, to decrease the competition.

My daughter and son-in-law recently told me we didn’t have enough of the Sage Dressing last year. I’m pretty sure we did not run out at the T’giving dinner. I think that really means there was not enough for them to take home another meal’s worth. They said they fear the day when their kids discover they like Grammy’s dressing.

That statement points out the fact that Thanksgiving is perhaps our most significant multi-generational, and perhaps, cross-cultural family event. We might be blending ethnic groups, but for sure we are blending years of tradition from the multiple strands of our family fabric.

I guess that’s why it is fraught with complications for so many families.

½ Recipe of Oklahoma Farmhouse Cornbread

½ Large onion, chopped

2 Green onions with tops

½ Chopped sweet red bell pepper

1 ½ Cups chopped celery

2 Tablespoons chopped parsley

½ Teaspoon dried cumin

½ Teaspoon garlic powder

½ Teaspoon paprika

1/8 Teaspoon red pepper

1/8 Teaspoon black pepper

2 Cups broth (If broth is salted, cut or omit salt below.)

Combine and taste before adding salt and eggs.

Add to taste:

½-1 Teaspoon salt, or omit

2 Eggs, slightly beaten

Bake alongside the Sage Dressing at 375 degrees for 45-50 minutes till top is firm and slighly browning. Serve hot with Turkey Gravy.

Ummmm.

Happy Getting-Ready-For-Thanksgiving Week!

 

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