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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Zemenay Assefa
[email protected]This dressing is so flavorful and delicious. I can't wait to try it on other dishes!
Smart Lucky
[email protected]I've been using this dressing for years and it's always a crowd pleaser. I love that it's so versatile and can be used on so many different dishes. It's also really easy to make, which is a bonus.
Asjad Opopopop
[email protected]This dressing is a lifesaver on busy week nights. It's so quick and easy to make.
Brianna C
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover herbs and vegetables. I also love that it's so healthy. I feel good about serving it to my family.
Raja Prasai
[email protected]This is the best pocket dressing I've ever had!
luka vrljanovic
[email protected]I've been experimenting with different variations of this dressing and I've never been disappointed. It's so versatile and it always turns out delicious. I can't wait to try more variations!
gabby warner
[email protected]This dressing is perfect for summer salads. It's light and refreshing.
Jimmy Romeo
[email protected]I love using this dressing as a marinade for pork chops. It infuses the meat with so much flavor. I always get compliments on my pork chops when I make them with this dressing.
Eduard Zinca
[email protected]This is my go-to dressing for grilled chicken. It's so easy to make and it always comes out perfect.
Xx_sicktory_xX
[email protected]I made this dressing for a recent dinner party and everyone raved about it. It's the perfect balance of sweet, sour, and tangy. I'll definitely be making it again!
Rana Farasat
[email protected]This dressing is a keeper! It's so flavorful and versatile.
Dinesh Prasanna
[email protected]I've been making this pocket dressing for years and it's always a hit! It's so easy to make and it always turns out delicious. I love that I can use it on any type of meat or vegetable. It's also great for making a quick and easy marinade.