Happy Thanksgiving from Surface One!
There is one day a year when food and family take center stage and that day is Thanksgiving. Families gather to spend the day eating food prepared from recipes passed down for generations. Please enjoy our fun facts about Thanksgiving and our Southern Cornbread and Sausage Dressing recipe.
Fun Facts About Thanksgiving…
The first Thanksgiving was a 3-day harvest feast held by the founders of the Plymouth colony in 1621. Attending were 53 colonists and 90 Wampanoag. They feasted mainly on venison, swan, goose, and duck.
Domesticated turkeys, which are the ones we traditionally eat on Thanksgiving, cannot fly. They are also slow with females being a bit faster than the males. Wild turkeys can fly for short distances at a speed of almost 55 mph! They also have better vision and hearing than the domestic turkeys. Benjamin Franklin actually suggested that turkeys be our national bird instead of the bald eagle!
Macy’s was not the first department store to sponsor a Thanksgiving Day parade. Gimbel’s, a Philadelphia department store sponsored a parade in 1920. Macy’s parade began four years later and has become a Thanksgiving tradition as well as the kick-off to the Christmas shopping season.
Thanksgiving Dressing or Stuffing…
There are several recipes and dishes that are required eating on Thanksgiving. One the most popular is “dressing” or “stuffing”. In the South it is typically called “dressing” and in the North it is called “stuffing”, although a few Pennsylvanians have “filling” with their turkey. There is no way to know if the Pilgrims had stuffing at the original feast, but it is likely that combinations of wild game and rice were featured in some way.
In the South, the dressing is usually cornbread based. Dressing recipes are often passed down through the family for years. It is often hard to find two recipes exactly the same and sometimes a recipe isn’t written down. Some cooks don’t measure ingredients, because they learned the recipe by watching their mother or grandmother prepare the dish. A grandmother may tell you to use enough broth until it “looks right” or you add a “bit” of salt and “some” stalks of celery.
The recipe below is a Southern Cornbread and Sausage Dressing Recipe. Please enjoy and have a Happy Thanksgiving.
Cornbread and Sausage Dressing Recipe
Preheat oven to 350 degrees F.
Butter a large baking pan and set aside.
In a large bowl, combine cornbread, white bread, and crackers, then set aside.
In a small skillet, brown sausage, drain and set aside.
In a large skillet, melt the butter over medium heat. Add the celery and onion, season with salt, pepper, sage, and poultry seasoning. Sauté until translucent, about 5 to 10 minutes. Remove from heat and add the vegetable mixture and the stock to the cornbread mixture. Add beaten eggs and cooked sausage, mix well.
Pour mixture into the greased pan and bake until dressing is cooked through, about 45 minutes.
For a moister stuffing, baked covered. For a drier stuffing with a crunchy top, bake uncovered.
- 2 sticks of butter
- 1 pan cornbread, crumbled
- 6 slices oven dried white bread
- 1 sleeve of saltine crackers
- 1 lb ground country sausage
- 2 cups celery, chopped
- 1 large onion, chopped
- 6 cups chicken stock
- 1 tsp sage
- 1 Tbsp poultry seasoning
- 1 tsp kosher salt (or to taste)
- 1/4 tsp fresh cracked pepper (or to taste)
- 4 eggs, beaten