I can't claim this to be from our family. This came from a little restaurant in Covington KY. I got it back in 1974 and gave it to my mom for safe keeping when she passed away, I got all the recipe books.
The way I happened upon this was I was working in Memphis and our family lived back in northern Ohio. One Thanksgiving eve, I was heading home but my family had gone north into upper Michigan to be with my brother and sister. I decided to stop into a little place along I75 in Covington. I was sort of down and told the waitress that this was my first Thanksgiving without family. She said she would make it better, and sure enough, up came an entre that was every bit as good as moms. (We won't tell her that). I loved the dressing and she wrote down the recipe. Here it is, sized down to a normal family.
- 2 cups White corn meal
- 1 cup Flour
- 2 cups Milk
- 2 tablespoons Shortening
- 2 tablespoons Baking powder
- 1 teaspoon Salt
- 1 Onion, chopped
- 2 Eggs, beaten
- Pepper (see below)
Make a batter of the cornmeal, flour, salt, baking powder, shortening (oil from the baking turkey can also be used and is recommended), and milk.
Bake in a hot oven at 400 degress until done, about half an hour.
While the turkey bakes, prepare dressing.
Crumble the bread, add the chopped onion, pepper and a little more salt. Stir in the two eggs and wet with juice from the baking turkey.
If desired, the cooked liver, chopped fine, can be added to the dressing; a hard cooked egg can also be added.
After mixing thoroughly, put the mixture on one side of the baking dish and roast with the turkey until brown.
When basting the turkey, baste the dressing also to keep it moist and to improve the flavor.
Note: Add fresh ground pepper as needed to spice up the dressing. Mama used to say, "Three big pinches is 'nuf".