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Great stuff, and amen.
If you have a chance to try it with the fresh ground yellow it will amaze you. I love to smell it after is fresh ground. It smells like buttered popcorn. Dressing cooked with it is great too. The color of it is so perfect to match a roasted turkey. Fried fish? They are so tantalizing looking with the yellow corn meal for breading. The lady that grinds it told my wife that she usually had a restaurant owner from Florida that bought a lot of it from her. He would drive up and buy it by the hundreds of pounds. He wanted his ground a little bit coarse. He used it on oysters and shrimp. Since the covid hit he hasn't been back for a while. It is hard for her to get white corn. Not a lot of growers locally. Commercial growers tend to use the yellow corn.
It sounds amazing.
Also, I have my mother's dressing recipe as well, which starts with the cornbread. Making that is definitely becoming a lost art. Hers is sublime. I've never come across anything close to it.
If I remember correctly Kirby is a dressing man. There is always considerable debate over which is better, dressing or stuffing. maybe we should do an off topic on preference with Thanksgiving coming up? Also include turkey. Fried, baked, smoked? Did your Mother use a mixture of bread and corn bread? I like mine with plenty of onions and really moist. Chicken broth is good to use in it too. This conversation reminds me of the movie "A Christmas Story". The dad and his turkey addiction. The scene at the end with the dogs devouring the turkey is funny. I guess our Dawgs just devoured all the Vol fans turkey yesterday.
Mom's was cornbread, plenty of onions, and chicken broth, definitely moist.
I'm getting hungry. All we need now is some sweet potato casserole, some string beans, cranberry sauce, some turnips, corn bread, turkey and pecan pies. Maybe a 14 layer chocolate cake. Time to eat, or yeet!
5-star Chef Zone ?
Just thought I'd add: celery and sage are the other two main ingredients.
Also, if you can make homemade chicken stock that is better than store bought broth.
You're right. Southern home cooking should be in a six star zone. Nothing better.
My wife adds sage to her's. I like just a little bit of it though. Chicken stock made from pieces with a lot of fat do add so much flavor. Turkeys often don't have a lot of fat. Adding in some of the pieces of meat make it better too. Tear it up in small pieces and mix it in. My wife often gets hungry for dressing at other times during the year and will cook a small pan of it.