For many of us, the holidays mean the return of special foods, those favorite family dishes that hold special meaning. They’re the once-a-year treats that help tie families together and offer reminders of those who came before. Without these dishes on the holiday table, the season just wouldn’t be the same.
We asked our readers to share some of their favorite holiday treats. They replied with recipes that would bring grace to any holiday table. We thought you might want the main course — whether it’s turkey, ham, lamb, beef or goose — to represent your family’s tradition, so here’s another dish you can use to expand your holiday table and to incorporate some of the traditions of your neighbors.
Submitted by Julie Herron Carson of DeKalb County
My father’s mother, Inez King Herron Findley, was born in South Carolina in 1902 and lived most of her adult life in Anderson, S.C. She always made this dressing for holiday meals. My father and I both love it, so when she became too old to cook, I took over making it for family gatherings. It’s very simple and has a great flavor.
Make a pan of cornbread, crumble
2 1/2 – 3 cups bread crumbs (crumbled toast has a better texture than packaged bread crumbs)
2 eggs, slightly beaten
2 large onions, chopped
4 stalks celery, chopped
1 heaping teaspoon sage
2-3 cans chicken broth
Crumble cornbread and bread crumbs together into a large bowl Add eggs, onion, celery and sage Mix together. Add enough chicken broth to make the mixture soupy. Let it sit for an hour. Pour into greased baking dish and bake at 350 degrees until brown (about 45 minutes).
Serve with gravy on the side.