Thanksgiving is a tradition bound in family cooking history. Dishes are delegated, using some mother’s heirloom recipe gently passed down from generation to generation. That tradition goes on dish after dish throughout America until the cornucopia known as Thanksgiving Dinner is served. Flavor abounds, but usually it harmonizes and is quite monolithic. Try this recipe to shake things up.
2 pounds of thawed jalapeno hushpuppies
3 pieces sliced sandwich or french bread
1 teaspoon applewood smoked salt
1 teaspoon black pepper
1 tablespoon rubbed sage
3 eggs-beaten slightly
1/2 cup chopped onion
1/2 cup chopped celery
1 can cream of chicken soup (26oz.)
1 stick of butter-sliced
1 can chicken broth (14oz.)
Crumble hushpuppies in a large mixing bowl. Chip up bread slices into the bowl. Add remaining ingredients except liquids. Mix well by hand. Add beaten egg and cream of chicken soup and smush thru your hands like a mudpie flashback. When sufficiently incorporated, add chicken stock and transfer all this mess to an 8X8 greased pan. Bake in the oven for 45 minutes or so at 350 degrees. Check along the way to see if you might want to add more liquid to the dressing. I found this unnecessary, but different strokes…
If you have a few spare hushpuppies, you can cut them in half and place on the dressing before baking in any arrangement. I did a smiley face.
Wait until you get a look at how we did the turkey. It is rumored to include bacon….