• Jason Smith

Thanksgiving Must Have

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

southerncountrybling.com

Makes 36, 2ounce cakes

Ingredients:

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

½-cup butter

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

2-eggs

1 ¼-cup chicken or veggie broth or stock

Directions:

· 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.

ENJOY!!!

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