Today, I mixed up the cornbread dressing that will be served on Thanksgiving. In the South, it is called dressing, not stuffing- and it gets baked in a pan along side the turkey, not stuffed in the turkey.
In the South, dressing is made predominately of corn bread- not wheat bread.
This year, my dressing will be simple- onions and celery sautéed in butter, mixed with dried and crumbled cornbread, sage, black pepper and chicken broth.
Like the cookies and sweet potato casserole, this pan of dressing is sealed up and in the freezer now- waiting to be thawed on Wednesday and baked on Thursday.
Chewy Oatmeal Cookies
1 cup softened butter
2 cups brown sugar
2 eggs
1 1/2 t cinnamon
2 1/4 cups of flour
1 t each of salt, baking soda and baking powder
3 cups of oatmeal - regular and quick oats both work equally well
Cream the butter and brown sugar with an electric mixer until smooth and creamy. Then add the eggs, one at a time.
Then add the flour, cinnamon, salt and b.s. and b.p.
Lastly, stir in the oats. This week, I made a double batch and everything worked in my Kitchenaid mixer until I got to the oats. I had to stir them in by hand as the bowl was very full.
I use a medium size cookie scoop to dish them out.
Put the cookie balls onto greased or parchment lined baking sheets.
Bake in a 350 degree preheated oven, about 12 minutes or just until they look done.
