Hey Reader,

Every Thanksgiving, my family makes my MiMi's dressing.

Her handwritten recipe is worn from years of love.

But what I treasure most are the conversations we have while enjoying it.

Good food has a way of doing that, doesn't it?

This year, I typed up MiMi's recipe for the first time ever, and I'm sharing it with you below.

But here's where I need your help:

I'm putting together a free Good Conversation Community Cookbook, and I want your family's recipe in it.

This cookbook will be full of the dishes that bring our families to the table and spark the conversations you remember.

So, will you share your favorite family recipe with me?

👉 Submit your recipe here.

I'd love to feature as many recipes and stories as possible.

I'll share more details soon on how to get your free copy of the finished cookbook.

Until then, I hope this season brings you rest, connection, and at least one conversation that goes better than you expected.

Thank you for being here.

J

MiMi’s Dressing Recipe

Ingredients:

• 5 boxes Jiffy cornbread, baked and cooled, torn into small pieces
• 4 Grands biscuits, baked and cooled, torn into small pieces
• 7 eggs, beaten
• 2 large onions, diced
• 2–3 tablespoons sage (to taste)
• 1–2 teaspoons black pepper (to taste)
• 6 chicken leg quarters
• 1 stick butter

Instructions:

1. Bake the Jiffy cornbread according to the box instructions. Let cool completely. Tear into small pieces.
2. Bake the Grands biscuits according to the package. Let cool completely. Tear into small pieces.
3. Boil the chicken leg quarters in a large pot, covered with water. Simmer 30–40 minutes until fully cooked.
4. Remove the chicken and set aside (you can pull some meat to add to the dressing if you want).
5. Add 1 stick of butter to the hot chicken broth and stir until melted.
6. In the largest mixing bowl you have, combine:
   • torn cornbread
   • torn biscuits
   • diced onions
   • sage
   • black pepper
7. Pour the beaten eggs over the mixture and stir to coat.
8. Add the hot broth slowly, mixing between each pour. Keep adding broth until the mixture becomes soupy (very wet—this is right).
9. Taste and adjust seasoning with more sage, pepper, or salt if needed.
10. Optional: Add pulled chicken meat and stir.
11. Pour the mixture into a greased 9×13 (or larger) pan.
12. Cover and refrigerate overnight.
13. Bake uncovered at 350°F for about 45 minutes, or until the top is golden brown.
14. Let rest 10 minutes before serving.

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