In the South, where I grew up, we call stuffing “dressing,” and there’s only one way to make it for the holiday table: with cornbread. Here’s my take on a Southern classic that I’ve fine-tuned over the last 20 years or so. You can always omit the sausage and substitute vegetable broth to make it vegetarian, but I don’t recommend it! The following cornbread recipe is not great by itself, but is perfect as the foundation for this savory mountain of goodness.

Jeanée Natov, AmeriCorps VISTA at Rainier Valley Food Bank shares a family favorite, Stroganoff. For a complete list of ingredients, check out this Seattle Times recipe.

Sam Osborne, RVFB Executive Director, bestows his wow-worthy recipe! This will surely make nice with your neighbors!

Today, every dollar you donate through The Seattle Foundation will be matched by a pool of sponsors, including some of the region’s most generous givers. Spring is the time of year when food banks across the country see a dip in donations. There’s no better time to help us and your community.