Updated: Mar 28, 2019
Right now ain't no time to "talk turkey," it's time to talk dressing. Unless you live under a rock, you know this is the #1 most anticipated food for the Thanksgiving dinner.
There has always been the debate of "stuffing" or "dressing"--but where I come from--stuffing goes in a Teddy Bear--me and mine call it dressing.
My Aunt Mae always wanted us to make extra, so she could have dressing sandwiches for the days after Thanksgiving. I'm just like her--no matter how it's plated--I'm going to eat it.
My "Must Have Dressing Cake" is my take on that Southern tradition that we all know and love. I'm one-step ahead in forming it into a small cake--making it perfect for that next-day sandwich. Aunt Mae would have loved it.
Must Have Dressing Cake
Jason Smith, FNS
Makes 36, 2ounce cakes
8-12 cups cornbread, crumbled
2-mediun onions, diced
2-stalks celery, diced fine
2-cups baby bella mushrooms, diced
1 pound sage breakfast sausage
1-large sweet tator, baked until half way done, peeled and cubed
8-fresh sage leaves, minced
1-tsp rubbed sage
1-tsp onion powder
Salt & Pepper to taste
½-cup grated parmesan cheese
1 ¼-cup chicken or veggie broth or stock
· Preheat oven to 350, line baking sheets with parchment or silpat.
· In a large skillet crumble the sausage up and cook until half way done.
· Add the onions, celery, mushrooms and butter cook until the veggies are tender, remove from heat.
· Crumble the corn bread in a large mixing bowl and add the sausage mix, both types of sage, onion powder, parm cheese, eggs and broth, mix with hands until all is moist, but still holds together.
· Mix in the sweet tators with a gentle hand so you don’t break up the sweet tators to much.
· Using a 2 ounce ice cream or cookie scoop place 12 balls on prepared baking sheet and then flatten out with hand till they are about 1 ½ inch thick.
· Bake for 30 mins.
Tip: You can make these ahead and freeze them and then reheat on the day of your big gathering.
If you serve them with turkey gravy, lord honey you’d have a meal all in one.