POCKET DRESSING
In a lot of states, people don't just eat food on Thanksgiving; they hunt for it. Lora Smith, a writer and farmer with roots in Kentucky, sends along a recipe handed down from her great-grandmother, for her family's "pocket" dressing: a baked patty of dressing that slides easily into the pockets and knapsacks of rabbit and quail hunters. The Smiths also have the patties at the table, where they are passed around on a platter. Texture is key. The outside must be browned and crisp. Inside, softness comes from cornbread and biscuits, and chewiness from foraged mushrooms. A family member (traditionally, the oldest matriarch) leaves a thumbprint indentation on each patty before baking, so that a little gravy can settle and soak in. The hunt continued through Thanksgiving weekend. "They'd again take the leftover dressing wrapped in wax paper with them, and sometimes turkey sandwiches or turkey with fresh biscuits pulled out of the oven that morning," Ms. Smith said. "My father always carried a small backpack where he kept extra leftovers and cold bottles of Coke. His other job was to carry the rabbits and quail they shot in the backpack." When the weather was especially chilly, the patties solved another problem. According to Ms. Smith, "they also served as nice hand warmers."
Provided by Jeff Gordinier
Categories stuffing and dressing, side dish
Time 1h25m
Yield 24 patties
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Lightly oil 2 12-cup muffin tins. Finely crumble biscuits and cornbread into a large bowl with your hands; set aside.
- Melt 8 tablespoons (1 stick) butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until starting to soften, about 5 minutes. Add celery and cook 4 more minutes. Stir in sage and chestnuts and season with salt and pepper to taste; transfer to the bowl with biscuit and cornbread crumbs.
- Melt remaining 4 tablespoons butter in skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until they have released most of their liquid and are beginning to brown, about 8 minutes; remove to the bowl with onion mixture and crumbs.
- Add eggs and 2 cups turkey broth to bowl and stir until everything is well-combined and moist. The mixture should hold together when squeezed in your hand. Add up to 1/2 cup more broth if mixture is too dry.
- Form mixture into 3-inch balls with your hands. Flatten balls slightly between your palms, then set them in prepared muffin tins. Use your thumb or fingers to form a dimple in the top of each. Fill dimples with turkey broth. Transfer to oven and bake until the tops are browned and starting to crisp, about 40 minutes. Serve alongside turkey, drizzled with gravy if you like, or wrap the patties individually if serving as a portable snack.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 377 milligrams, Sugar 4 grams, TransFat 0 grams
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Ose Daniel
[email protected]This dressing is so easy to make and it's so delicious! I love that it's made with simple, everyday ingredients.
Adina Dascalu
[email protected]I made this dressing for a potluck and it was a big hit! Everyone loved the unique flavor.
Mehnat Creation
[email protected]This dressing is a great way to add some extra flavor to a salad. I especially like it on spinach salads.
RazorGaming
[email protected]This dressing is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Liliana Solis
[email protected]I love this dressing! It's so versatile. I've used it on salads, sandwiches, and even as a dipping sauce for chicken nuggets. It's always a hit.
Putin Tifa
[email protected]5 stars! This dressing is amazing! So easy to make and so delicious. I've already made it twice this week, and I'm sure I'll be making it again and again.
Ragu Khan
[email protected]Meh. I thought this dressing was just okay. It wasn't bad, but it didn't really wow me either. I probably won't make it again.
Orangzaib Virk
[email protected]This dressing is a keeper! I love the creamy texture and the subtle sweetness. It's perfect on salads, sandwiches, and even as a dip for vegetables. Highly recommend!
Julian Sarah
[email protected]I followed the recipe exactly, but my dressing turned out too thick. Not sure what went wrong. Maybe I should have used less mayonnaise?
Sharon Hasselbaink
[email protected]This dressing is so simple to make, but it packs a big flavor punch! I love the tangy, slightly sweet taste. It's perfect on salads, but I've also used it as a marinade for chicken and fish. Yum!
Niyaaz Batchelor
[email protected]I made this dressing for a salad party and it was a huge success! Everyone loved the unique flavor combination, and it was the perfect complement to the fresh greens. I'll definitely be making it again.
hridoy hridoy
[email protected]This recipe was an absolute hit at my dinner party! The flavors were rich and satisfying, and the presentation was beautiful. My guests raved about it, and I'm definitely making it again soon.