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Thanksgiving is a wonderful time of year to celebrate with family and friends. Our table is surrounded by people with a variety of special dietary needs and I try to include enough variety in our menu to suit everyone.
My menu is a very traditional southern menu and I make it vegetarian by replacing the centerpiece of the meal (the traditional turkey) with a beautifully presented pan of Southern cornbread dressing.

Dressing differs from stuffing in that it is a dense casserole-like dish served alongside the turkey rather than the fluffy,crumbly concoction that fills the turkey.
To make cornbread dressing, I saute onions and celery in oil. I add these vegetables along with prepared vegetable broth to a pan containing a mixture of crumbled cornbread and dry toast. This is mixed well and seasoned with melted butter,salt,sage, and pepper. I bake the dressing in a 350 oven for one hour covered, then uncover and continue baking till golden brown.
To serve, I decorate the edges of the pan with bay leaves and small fruits and/or vegetables and place in the center of the table on a large metal trivet atop a hotpad which is beneath the tablecloth. The dressing is accompanied by all the traditional favorites: cranberry sauce, candied sweet potatoes, green bean casserole, fresh green salad and dinner rolls. I sometimes add "hoppin john" as a protein and serve a relish tray with deviled eggs.
Of course, for dessert I like to serve pumpkin and pecan pies.
Try Southern Cornbread Dressing and don't be afraid to adapt the recipe to your tastes. You may vary the spices, vegetables and type of breadcrumbs you use. You may also add meat, broth or eggs for a non-vegetarian variety. I hope it becomes one of your holiday favorites.

Learn more about this author, K. Brooks.
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