Cookin' It Up In Texas: Grandma Patsy's Cornbread Dressing and Cranberry Compote

We have a tradition in my family during the Thanksgiving holidays. That would be my grandmas dressing. She joined the angels in the sky a few years back but I make sure she's alive and well in my kitchen. Making her recipes, making food she would have loved. I feel her presence when cooking in the kitchen. This post is in honor of her, such a sweet soul she is! I love you, Gramma.

This recipe is delicious and reminiscent of the old south. Simple, full of flavor and its great with turkey, chicken or even pork chops! Below the dressing recipe you'll find my cranberry compote recipe. A wonderful mix of cranberries, apples and oranges. Grandma would have loved this compote! Its a great accompaniment with the dressing.

Cornbread Dressing Ingredients:

2 Packages Martha White Yellow Cornbread
1 Package of Grands Biscuits 8 Count
1 Stick of Butter
1 Medium Yellow Onion
5 Stalks Celery
1 Tablespoon Poultry Seasoning
1 Teaspoon Rubbed Sage
1 1/2 Teaspoons Salt
1/2 Teaspoon Black Pepper
7 Cups Chicken Broth
2 Eggs Jumbo Size

Bake biscuits according to package directions. If you have regular size biscuits that's fine also, just estimate 1 1/2 biscuits equal a Grands size, you'll only need 5 biscuits (Grands size) for the dressing.

Bake cornbread according to package directions. Sometimes i'll make a buttermilk cornbread in place of the packed version, but this is grandmas original recipe! Martha White is the way to go! I also bake the cornbread in a 13 x 9 disposable pan, for easy clean up. You'll also be using this pan to make the dressing in.

While your breads are baking. Finely mince celery and onion in a food processor. Melt butter in skillet on medium high heat. Add celery and onion. Saute for 5-10 minutes. Set aside.

Preheat oven to 375 degrees.

After your cornbread and biscuits are cooked and cool enough to handle. Break cornbread up into small pieces. Break 5 biscuits up into small pieces and mix together in pan you cooked cornbread in.

Add poultry seasoning, sage, salt and pepper. Mix. Add sautéed celery onion mix. Stir until evenly incorporated. Slowly add half of the broth, you want the broth to soak in to all the breads. Add 2 eggs into pan and stir well. Add remaining broth and stir. Smooth out the top of the dressing. Bake in preheated oven for 1 1/2 hours. Remove from oven and let cool for at least 15 minutes. Serve.

Cranberry Compote

Ingredients for Cranberry Compote:

1 12 Ounce Bag Fresh Cranberries
1 Navel Orange
1 Gala Apple
1 Teaspoon Orange Zest
1 Teaspoon Vanilla Extract
1/2 Cup Apple Juice
1/2 Cup Water
1 Cup Granulated Sugar
1 Cinnamon Stick

Rinse cranberries and add to medium sized pan. Peel and cut orange, you want to discard any of the soft skin surrounding the pulp. Cut into small sized pieces. Add to pan. Cut apple into small pieces leaving skin on. Add to pan.

Add remaining ingredients to pan. Cook on medium low for 20 minutes. Stir occasionally during full cooking time. Turn heat to low and simmer for another 20 minutes. Discard cinnamon stick and cool. Refrigerate until ready to serve. This compote is best served the following day.

For the dressing: