Then there are times when I get a hankering for some other dressing (but not on Thanksgiving) and my other favorites are squash dressing and andouille dressing. Both are made similar to the cornbread version but yielding a taste altogether different. So when I decided the other day to make a pan of dressing to go with baked chicken and gravy, I just couldn’t decide and that is how this recipe came about, a combination of both. For a dressing with an astounding taste, try this one the next time you get a yearning for a different side dish - you will be glad you did. Enjoy!
1 cup heavy cream
1/8 teaspoon ground thyme