#AceFoodNews – Nov.25: Everyone absolutely loves this recipe. Bacon, sausage, butter, loads of herbs, cashews, and cornbread, oh my! It’s a perfect balance. It’s also pretty easy to make.
I end up having to make at least 2 batches per Thanksgiving just so I have enough to give to all my begging friends and coworkers who have tasted it in the past.
Meriel’s Famous Dressing
- 6 Cups white bread, cubed
- 6 Cups cornbread, medium crumble (I use one entire Marie Callender’s mix)
- 1# bacon, crisp and crumbled
- 1# sage sausage (Jimmy Dean – No sausage casing), cooked and crumbled
- 1 chopped onion
- 1 Cup chopped celery
- 1/2 Cup chopped parsley
- 1-2 Tbs. dried rosemary
- 4-8 Tbs. dried sage
- 2-4 Tbs. dried basil
- 2-4 Tbs. dried thyme
- 1 can cashews
- Salt and pepper to taste.
- 1 cube melted butter
- Chicken stock
Combine breads in large bowl or pot.
Fry bacon and remove.
Fry sausage in same pan.
Saute onion and celery in same pan. I add the celery after the onion is already partially sauteed so it retains a bit of crunch.
Mix everything with the bread. Start with the smaller amount of each herb at this point.
Add butter and mix. Taste again and consider adding more herbs to your taste. Hint: you should almost certainly add some more herbs.
Add chicken stock to moisten (1-3 Cups). Taste again and consider adding more herbs. Sage is really the key herb here IMHO.
30 minutes in oven at 350, covered in foil. Microwave is ok too.
Best if made up to 1 day ahead so herbs and spices obtain their full flavor and harmony.
EDIT: I made this last night and will post pictures when I get home.
submitted by oaklandnative