One of my very favorite parts of Thanksgiving is dressing. In my family, we make do things a little differently than the average bear.
But first, let’s get one thing straight: If it wasn’t cooked inside of a bird, it’s NOT stuffing! It’s dressing. It always has been, always will be. That’s just the way it is. So don’t tell me you ate stuffing for dinner unless it came out of a turkey or a chicken. Because I will get very mad at you.
Now that that’s out of the way, let’s talk about dressing. A lot of dressing is really gross. It’s cooked in a casserole dish and is mushy and tasteless. Enter: the dressing patty.
I have been eating these things for years and I still don’t understand why they haven’t caught on. Everyone KNOWS the best part of dressing is the crunchy part. No one wants the mushy stuff in the middle (and if you do, ew.) The dressing patty eliminates the problem.
As far as I know, my grandmother is the only champion of the dressing patty. She’s been making them forever and Food Network still hasn’t caught on (*hint* *hint*).
They’re really easy to do and you could probably use your own family’s dressing recipe and adapt it to make it a patty. Here’s how MeeMaw does it:
She starts by making cornbread. MeeMaw uses a cornbread mix and follows the package instructions, so you could make it anyway you like. We used three skillets of cornbread this year and had PLENTY of dressing.
The next day, MeeMaw makes up a mix of cornbread, onion, celery, spices (I know sage is involved), salt and peper. If you’re using your own recipe, make it here but make sure your cornbread isn’t too chunky or your patties won’t work.