The next few weeks will be spent hunting down my family’s favorite recipes, gathering supplies and making lists in preparation for Thanksgiving. One of my favorite places to sit while making my lists is in my swing on the river where the sound of leaves are rustling and the crisp calming Appalachian air surrounds me. As I relax and begin creating my dinner menu, I am reminded of Grandmother Bishop and her infamous southern deep dutch oven of chicken and dressing. She was notorious for reminding us to gush over her food. Of course that was easy to do. She took such pride and joy in her home and family. Thanksgiving is a time to embellish our tables with love and individuality which reflects our personality. Using old family relics, architectural elements and bounty of the great outdoors for warmth and interest creates a table of abundance. Our first Trumeau Mirror frame was created with a cornucopia relief and an antique mirror frame from my mother. I will always be fond of my “horn of plenty.” It is also a symbol of freedom and gratitude. All of us here at Bishop and Company pray that you and yours will be blessed and that you will also be a blessing to others.
Savory Southern Chicken and Dressing
- 1 Pan White Cornbread (follow the recipe on the bag or make your own)
- 2 Eggs lightly beaten
- 4c Diced cooked boneless chicken breast
- 1 1/2c Diced celery
- 1c Diced white onion
- 2tbs Ground cumin
- 2tbs Sausage seasoning (if you can’t find, ask the butcher at your grocery store)
- 3tbs Rubbed sage
- 2tbs Kosher salt
- 1tbs Ground black pepper
- 1stk Butter (not margarine)
- 2bxs Good quality chicken broth
In a large mixing bowl, crumble the cornbread with your hands. Add the next nine ingredients and combine well with your hands. Add enough chicken stock to make the dressing mixture almost soupy. Stir well and let stand for 10 or 15 minutes. Stir again and add more stock if needed to make slightly soupy. Cover and refrigerate overnight. Pour into an oven proof dutch oven and spread evenly. Cut the butter into pats and scatter them over the dressing. Bake at 350 degrees for two to two and a half hours. If it starts to brown too much, loosely place a sheet of foil over top and continue to bake till set and knife comes out clean.