Growing up in South Georgia, not many people I knew talked about eating Stuffing on Thanksgiving. The only term I was familiar with was Dressing. Mama would make Dressing on occasions other than Thanksgiving. I never recall her actually stuffing the turkey with a cornbread mixture; it was prepared separately. 

This recipe was featured in my hometown cookbook Flatlanders Cook Book as Ritz Cracker Dressing. The biggest difference about this recipe is that it does not contain sage or poultry seasoning. My opinion is that the least amount of either can be overpowering. Add it if you wish; but it will not be like Mama made it. 

Mama's Dressing a.k.a. Ritz Cracker Dressing

6 cups chicken broth

2 cubes chicken bouillon

1 cup celery, finely chopped

1 cup onion, finely chopped

3 cups crumbled corn bread

4 sleeves Ritz Crackers, crumbled

3 boiled eggs, chopped

4 eggs, beaten

1 stick butter, cut into pieces

Salt and pepper to taste

Heat broth and bouillon. Boil onions and celery w/ water until tender.  Mix everything together.  Stick butter pieces throughout the unbaked dish.  Bake at 350°F. for 45 minutes.

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