CityView Magazine

28 | November/December 2015 ily dressing recipe as a family tradi- tion, we also make it because it is an amazing dressing. It is wonderfully moist and full of that southern soul food flavor. Granny Moore loved her fam- ily with all her heart. We still miss her big smile and warm hugs. ere wasn't anything more important to her than family. I hope you enjoy this recipe as much as our family does. Perhaps it may even become part of your family tradition at your anksgiving table. is recipe will be soupy when you mix it. Do not panic! is is the desired consistency until it is cooked. e liquid will cook out and aer setting; it will firm into a delectable moist pan of dressing. Granny Moore's Dressing Ingredients 7.5 oz Martha White Cornbread Mix (white not yellow) 1 large onion or 2 small onions, fine- ly chopped 3 cans evaporated milk 1 package saltine crackers, crumbled 1 package Pepperidge Farms Stuff- ing Mix 32 ounces turkey or chicken broth 1 stick of butter, thinly sliced Directions Preheat oven to 350. Prepare and cook cornbread mix according to directions. After cornbread is cooked, crumble cornbread into a large mixing bowl. Add in the finely chopped onion, milk, crumbled crackers, Pep- peridge Farms Mix, and Broth. Mix well. It should be soupy. Place dressing mix in a large 13x9 in baking dish. Slice butter into several small pieces and evenly arrange slices of butter on top of dressing. (This keeps the top from drying out and creates a nice buttery taste.) Bake uncovered at 350 for about 40 minutes. You do not want it to dry out. Allow it to set for 10 minutes before serving. T he South meets southwest with this Pumpkin and Chorizo Dressing. While the combination of the pumpkin, cornbread and cranberries cre- ate a sweeter version than your classic dressing, the chorizo and jalap- eno offer a nice savory balance. e sweetness compliments the saltiness of the turkey or ham, making it the perfect combination to either holiday dinner. Because the jalapeños are seeded, this dish is not spicy. If you prefer to take it up a notch and create a spicier dish, keep the seeds. Pumpkin and Chorizo Dressing Ingredients 1 box Jiffy Cornbread 1 egg ¾ cup milk 16 ounces of chorizo links, casings removed 4 cups French bread, chopped into cubes 1 onion, chopped finely 2 jalapeños, seeded and chopped finely ¾ cup dried cranberries 15 ounce canned plain pumpkin 2 cups chicken broth Directions Grease a 13x9 baking pan. Take Jiffy Cornbread Mix, egg, and milk and prepare cornbread according to directions on box. Cool cornbread completely. Next cut cornbread into cubes and place in a large mixing bowl. Cook Chorizo. Drain the grease. Add Chorizo to mixing bowl. Add cubed French bread, chopped onion, chopped jalapeno, cranberries, pumpkin, and broth to mixing bowl. Salt and pepper according to taste. Mix well. Add mixture to prepared baking dish. Bake uncovered at 350 degrees for approximately 45 minutes or until lightly browned. Pumpkin and Chorizo Dressing

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