Thanksgiving has a knack for highlighting regional fault lines and exposing local prejudices. Consider stuffing, the holiday’s quintessential side dish. The very word invites conflict, since many Southerners call it “dressing,” whether it’s stuffed into a turkey or baked separately from the bird. But the vital controversy arises over substance: Depending on where you’re from and who your ancestors were, you might make it out of white bread, out of rice or other grains—even out of chestnuts.
In which cases you’d be sorely mistaken, because the correct way to make stuffing is out of cornbread. Cornbread is the only foundation for stuffing that provides real character
In my family nobody owns this sacred dish and next year I plan on making it my own.
I’m soaking up stuffing recipes like a sponge (err, like stuffing) in preparation. L.V. Anderson really sells cornbread but it may not be enough to take me away from Religious Rolls (aka my favorite bread lady at the farmers market).