Donahoe Kearney - November 2019

MEET NICK! AND HIS GRANDMOTHER’S FABULOUS CORNBREAD DRESSING Hi! Nick Lampkin here. I’m honored to be the new intake operations manager at Donahoe Kearney. When you reach out to the front desk during business hours, you’ll be talking to me! I’ve lived in Washington, D.C. for 10 years now, but I was raised in St. Louis, Missouri, born in Oklahoma, and I’ve been all over! Family, music, and food are the things I love most; when I’m not helping our fantastic clients, I’m a father, musician, radio host, and aspiring chef and bartender. I’m very grateful to be the newest member of such a phenomenal, hardworking team. I’m excited to get to work. I look forward to all I will learn, and I’m eager to do my part to ensure all our clients — past, current, and future — continue to achieve the results they need and deserve. Please let me know how I can be of service.


Autumn and the holiday season are fast approaching. I don’t always love the chilly weather, but good family, friends, and food always make it worthwhile. This cornbread dressing recipe embodies the essence of what I love about the holidays; it was passed down from my grandmother to my mother, who passed it on to me. I love cooking and trying new things in the kitchen, so I’ve made a few modifications (*ahem* improvements) of my own. Two great things about this recipe are 1) how quick and easy the prep is, and 2) how creative you can be once you get the basics down! So, feel free to add your own extras. Anyway, loquaciousness aside, here’s our dressing recipe with vegan substitutions in parentheses.




1 box Jiffy Cornbread mix (or cornbread mix of your choice) 1/3 cup milk (a little more than 1/3 cup non-dairy milk; eyeball it, but don’t drown your cornbread mix) 1 egg (1/4 cup applesauce)

1/2 can cream of chicken soup

• •

1/2 cup chicken stock or veggie stock 1 red onion, chopped Honey to your preferred sweetness

• •

• • •

Spices according to your preference: garlic powder, black pepper, sage (you don’t need too much sage!), cinnamon, and nutmeg

2 tbsp butter

1/2 can cream of mushroom soup

INSTRUCTIONS 1. Heat oven to 400 F. 2. Prepare cornbread mix per instructions with the milk and egg, and bake until golden brown. (Leave the oven on!) 3. Let cornbread cool briefly. Then, spread 2 tbsp butter across the cornbread to add moistness. 4. Crumble the cornbread with a fork or spatula in the baking dish. 5. To the same baking dish, add the remaining ingredients to the crumbled cornbread, and blend your new batter with a whisk or a wooden spoon. Use your spoon to spread the batter flatly and evenly throughout the baking dish. 6. Return the baking dish to the oven, and let it bake for 20–25 minutes until golden brown. 7. Remove it from the oven, and let it cool for 5 minutes. This dressing goes GREAT with cranberry sauce or nearly any of your other favorite toppings, but it’s also absolutely delicious on its own. Since I was a kid, this has been my favorite holiday food, easily. I’m glad to share it with you, and I hope that you and yours will enjoy it, should you decide to try it out at home. Much love. –Nick





Published by The Newsletter Pro •

Made with FlippingBook - professional solution for displaying marketing and sales documents online