Fried Dressing, a Family Tradition

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This special guest post is introduced by our cousin, Pam Upton Waters, of Rutherfordton, N.C. Her mom Betty Quinn Upton, our great aunt, started the fried dressing tradition years ago, and it’s a delicious meal staple we continue to enjoy today.

No holiday get-together would be complete without this treat.

People have asked for the recipe. My mother’s response is always the same. “I don’t have a recipe. I just put what looks right.”

“How do you know when it looks right?”

“I don’t know. I just know.”

Well, that is just as clear as mud to the rest of us. Anyway, several years ago we did put together a recipe of sorts for a friend. They loved it, so we use that one.

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Aunt Betty with her fried dressing

The Recipe

Ingredients

  • One recipe each of biscuits and cornbread, all baked, cooled and crumbled.
  • Broth—enough to make the breadcrumbs moist, about ¾ to 1 cup or so.
  • Onion, finely chopped. Two handfuls, about 1 small to medium or half a medium to large.
  • Meat, finely chopped. One turkey or chicken leg will do. Liver, gizzard and wings can also be used.
  • Sausage seasoning to taste. We start with ½ teaspoon per cup of breadcrumbs and go from there. You can start with ¼ teaspoon or so with the dry ingredients because it mixes better then. Just remember you can add more as needed, but you can’t take it out if you add too much.
  • Oil for frying.

Directions

  • Mix the crumbs together.
  • Add onion and meat. Mix well.
  • Add broth slowly to moisten while mixing. Hands are best used here, although a spoon will work, too.
  • Add sausage seasoning. Taste to make sure it is the heat level you like. Watch who you let be the taste tester if you have a relative with no taste buds.
  • Continue adding broth and mixing until it’s soft like play dough.
  • Pat out portions about the size of hamburger patties.
  • Fry patties in a pan in a low layer of oil until brown on each side.
  • Serve warm with gravy.

Recipe by Betty Quinn Upton

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