These ingredients make for a Thanksgiving classic that’s dressed to impress.
Spoiler: They both learned a lot from their moms and grandmas.
(Us, too!)
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With 100 percent cornmeal and plenty of eggs, he says, it’s perfect.
“It’s really custardy and eggy.
It lends itself to moisture retention [in dressing].”
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Nick Wallace was raised on cornbread dressing, too.
“Always cornbread dressing,” he said.
Sausage
“I let cornbread and sausage be the star of the show,” says Barker.
“I useNeese’shot sausage.
It’s consistent, which at the end of the day is what cooking is all about.
The quality of animal is good, which makes a huge difference.”
Credit:Victor Protasio, Food Stylist: Margaret Dickey
Roasted Black Peppercorns
Before grinding fresh black peppercorns into ground black pepper, Nick Wallace roasts them.
“I take coarse black peppercorns and roast them in the oven.”
The result is a little more aromatic, a little smokier, and a little more strongly peppery.
“But I’m probably heavier with the spices,” Wallace admits.
“I use fresh sage and she uses dried sage.”
Victor Protasio, Food Stylist: Margaret Dickey
Diced Egg
That’s right!
Diced or finely chopped egg in gravy is the final toucha technique that Wallace learned from his mom.
“It’s almost like your mashed potatoes and gravy.”
