Before Lincoln, the early settlers threw a feast that lasted three days. They prepared fish, eels, shellfish, wild fowl, grains, berries and vegetables. If you’re preparing dressing this Thanksgiving, try my recipe.
Dr. Timothy Moore
Thanksgiving Day is celebrated the fourth Thursday each year in November. It is an annual tradition that started in 1863 when President Abraham Lincoln proclaimed it a national holiday. Whether you’re a history buff or not, Thanksgiving is a tradition that whets the appetite.
Before Lincoln, the early settlers threw a feast that lasted three days. They prepared fish, eels, shellfish, wild fowl, grains, berries and vegetables. I can’t see an eel on today’s dinner table, nor can I see shellfish. Call me a traditionalist, but a good heaping of scrumptious dressing would suffice just as well.
If you’re preparing dressing this Thanksgiving, try my recipe.
• 1 cup self-rising cornmeal or organic yellow cornmeal
• 1/2 cup white rice flour or a non-white flour
• 3/4 cup hemp or almond or rice milk
• 5 TBP unsweetened apple sauce
A good heaping of scrumptious dressing is part of Thanksgiving tradition.
• Cornbread (9x9 inch pan) (My grandmother always uses day old cornbread.)
• 1 cup onions, diced (about half of a large onion)
• 1 cup of celery, diced (about 3 stalks)
• 1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you’d like)
• 3 pieces of toast non-white bread
• 6 TBS unsweetened apple sauce
• 4-5 cups of herb non- chicken broth (herb recipe below)
• Seasoning (poultry seasonings, sage, black pepper). Make your own.
(Note: Add more sage as need; pre-heat oven 350 degrees.)
Making the Cornbread
Step 1. In a bowl, stir together the cornmeal and flour.
Step 2. Add in the milk, unsweetened applesauce and stir until combined.
Step 3. Pour into an unsticking shallow baking dish. Bake for about 20-25 minutes or until set.
(Note: If you use Pam, spray your dish bottom.)
While your cornbread is cooking, let’s do some basic prep work!
Step 1. Toast 3 to 5 pieces of bread. Set aside.
Step 2. Chop up celery, onion and bell pepper. Sauté them in water until tender.
How to make dressing
First step: When your cornbread has cooled, break it up in a large bowl, along with the toast. (Note: Since no eggs are used it can be warm, not hot.)
Second step: Add sautéed vegetables. Use your hands to really mix this well.
Third step: Add in the spices. I usually start with a teaspoon of each and then add more after I put the non-chicken broth in, if it needs it. Mix it up well.
Fourth step: Add in the NON-CHICKEN broth a little at a time. Add in just enough to make it thick and soupy. Stir it up well.
Fifth step: Taste it. It should taste exactly the way you want your dressing to taste. If it needs more spices, add them. When you are content with the taste, go ahead and stir in the unsweetened applesauce and mix well.
Six step: Pour into a 9x13 casserole glass dish. Bake for 45 minutes or until set. (Note: Glass cooks better to me.)
When golden brown, enjoy.
Homemade None-Chicken Broth Powder
• Will make about 1 and 1/2 C.
• 1 and 1/3 c. good-tasting nutritional yeast flakes (whole food stores sell this item)
• 3 T. onion powder
• 2 and 1/2 tsp. garlic granules
• 1 tsp. dried thyme
• 1 tsp. finely crumbled dried sage (NOT powdered)
• 1 tsp. paprika
• 1/2 tsp. turmeric
Combine all ingredients into blender. Blend well. Store in an airtight container and use 1 level tablespoon per cup of water.
• 3 cups fresh cranberries, pits removed
• ½ cup of date syrup or ½ cup of fresh squeezed orange juice or agave nectar
Combine the cranberries with one cup of water and the sweeter of your choice and bring it to boil for about 15 to 20 minutes. It you want to sweeten it more, add the orange juice after it has cooked for about 10 minutes.
Once the cranberries have popped – and you’ll know – and the sauce has thickened, remove from heat and let cool to room temperature.
Once the dish has cooled, transfer it into a glass bowl and place into refrigerator overnight or chill for about 5 hours before serving.
(Note: Before making the recipes, read them first.)