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It was my grandmother's cornbread dressing for Thanksgiving.
Likely, it's the same type of cornbread dressing most people have. But hers tasted so much better than anyone else's.
I did have to make a modification to it, however, when I first cooked it. You see, I was married to a Romanian immigrant. He was a wonderful cook, and so was his mother. He did most of the cooking. When he came to family Thanksgivings, however, he always said the food just didn't taste right. He couldn't explain why, he just said it was bland, it didn't have flavor. (I have to admit turkey can be bland, but...) I just didn't see how he couldn't like my grandmother's cornbread dressing.
Anyway, we moved away and it was going to be my first Thanksgiving away from my family. He didn't know any traditional Thanksgiving dishes, and had said he just wasn't interested in the holiday. I was. So I made a full Thanksgiving dinner.
However, I'd noticed a commonality when he cooked, and when his mother came to the States and cooked for us -- they both used cilantro in everything. (Some people, BTW, have weird tastebuds and cilantro tastes awful -- it's a genetic issue, similar to the experiments you might have done in high school science class where you tried to see if you could taste that weird chemical.) Fortunately, I wasn't one of those who had a cilantro mistasing gene, or I might have died eating his food. *grin*
So I added cilantro to the mix of herbs in the dressing, added cilantro to the mix of herbs I used to rub the turkey, and then made the rest of the Thanksgiving meal. I did it differently than my family did -- found several recipes on Cooking Light that I thought would be good. Made mashed potatoes with loads of garlic and rosemary, and instead of a sweet potato pie or candied sweet potatoes, I made a recipie that I found on there where you baked sliced sweet potatoes in a mixture of butter, brown sugar, and peach nectar, cooked with dried cranberries and dried apricots. (You cooked the butter and peach nectar mixture first with the dried apricots and cranberries to rehydrate them, and then you layered sweet potatoes and that mixture, and baked it.) Also did what they called "fake cinnamon rolls" where you put butter, cinnamon, and brown sugar in the bottom of a muffin tin and press sliced canned crescent roll dough in -- they look like cinnamon rolls but are really easy to make. Did a pumpkin maple pie -- with the sweeteners used being maple syrup, brown sugar, and Splenda.
He thought I was crazy cooking that much food, and wasn't really convinced he would like any of it. But dutifully he made himself a plate and tried everything. And started raving about it being the best Thanksgiving dinner he'd ever had, that if he'd known I knew how to cook he would have made me cook more often, and ate literally half of the pan of dressing that night, and quite a bit of turkey.
When he asked me why it tasted so much better than the other Thanksgiving dinners he had, I just smiled.
... I had found the secret weapon.... Cilantro!
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