A Bitten Word Recipe
Way back in 2008, for the very first Thanksgiving we ever wrote about on The Bitten Word, we made a dressing using a recipe from Zach's mom. It's the kind of dressing we both grew up eating at Thanksgiving -- cornbread-based, flavored with sage and other spices, and wet and dense and cakey, with almost a brownie-like consistency.
This is the kind of dish that rarely shows up in food magazines. Over the years of cataloging Thanksgiving trends, we've seen only handful of dressings in this style.
So for our final Fakesgiving this year, we wanted to circle back to that classic Southern dressing that we both loved so much.
But this time we decided to give it a twist.