Undressing the Dressing - KAIT Jonesboro, AR - Region 8 News, weather, sports

Bob Snell Reports

Undressing the Dressing

November 26, 2003--Posted at 6:05 p.m.

Jonesboro, AR--Turkey is turkey.  Some are dry and some are moist, but when it comes to dressing there are plenty of variations.  The most widely known is southern style. 

"Chef's In" Downtown Cafe in Jonesboro is always a hot spot, and you don't have to wait for Thanksgiving for dressing, it's a Wednesday regular on the buffet.

Imogene Baldwin is the owner and cook and has been making old fashioned southern dressing ever since she was little girl, helping momma.

"When I was young I said teach me how, and she did," said Baldwin.

To some dressing might not look that appealing, but to those in the know, it looks and smells wonderful.  And as far as the taste, on customer said, " Like campbell's soup, mmm, mmm, good." 

Another diner said, "Oh, that was good, I'll grade that a 10, a 10+."  And still another said, "It's not as good as mom's, but it'll eat."

But really, what are they eating. What's in the mish mash.

"We make a good thick broth. We make up corn bread and mix celery and onions and cook those before we put it in.  Mix it all up with some sage and bake it for about an hour," said Baldwin.  "It takes time but it's not hard to make and it's definately worth it."

Then there's that whole giblet gravy thing. By the way what are the giblets anyway?

"It's a nice way of saying, the nasty stuff," according to one diner.

"A giblet is the gizzards, the liver, the heart, and the neck," said Baldwin who makes her gravy smooth.

And it's that gravy and dressing food that put you in the mood.

"It's just kind of in their mind, that it's a holiday treat," said Baldwin and one of her customers agreed, "it's just wholesome, it puts you in the holiday spirit."

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