All in the Photos: Rediscovering My Roots Through Family Recipes
Believe it or not, there was a time when being Southern felt more like a weight than a blessing to me. I used to cringe at the sound of my accent, thinking it was too twangy, too obvious. I’d try to smooth it out and often worried my southern twang made me seem less polished. And don’t even get me started on how embarrassed I felt when people teased me about saying “y’all” or “fixin’ to.” For a long time, I thought that being Southern wasn’t something to celebrate—it was just where I happened to be born.
But a few years ago, I started researching my family’s ancestry, and it changed everything. I learned that being Southern isn’t just about where you live—it’s about history, resilience, and a deep-rooted connection to family and tradition. Digging through old census records, birth certificates, and faded photographs, I discovered stories that shaped not just my family but also the person I’ve become. I found out I have strong Appalachian roots, which made me think differently about growing up in northeast Mississippi. What used to feel like quirks of the South—the old sayings, porch sitting, and cooking from scratch—suddenly became traditions I’ve come to appreciate and want to preserve especially as I've gotten older.
One thing I’ve realized through this journey is that so many of the best family memories are made around the dinner table. Food carries stories that words sometimes can’t. One dish that’s been in my family for as long as I can remember is chicken and dumplings. It’s warm, simple, and exactly what you need when the world feels a little heavy.
So today, I’m sharing my granny's recipe for chicken and dumplings—because if there’s one thing I’ve learned, it’s that no matter where you’re from, food is a love language all its own.
Chicken and Dumplings Recipe
Ingredients:
1 whole chicken (about 3-4 pounds)
8 cups chicken broth
2 bay leaves
2 teaspoons salt (or to taste)
1 teaspoon black pepper
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt (for dumplings)
3/4 cup buttermilk
4 tablespoons unsalted butter, melted
Instructions:
Cook the Chicken:
In a large pot, combine the chicken, broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the chicken is tender and fully cooked. Remove the chicken from the pot and set it aside to cool.
Shred the Chicken:
Once the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Set the shredded chicken aside.
Make the Dumplings:
In a large bowl, whisk together the flour, baking powder, and salt. Stir in the buttermilk and melted butter until a dough forms. On a floured surface, roll out the dough to about 1/4 inch thickness and cut into small squares or strips.
Cook the Dumplings:
Bring the broth back to a simmer. Drop the dumplings into the broth, stirring gently to prevent them from sticking. Cover and cook for 15-20 minutes, until the dumplings are fluffy and cooked through.
Finish the Dish:
Add the shredded chicken back to the pot and stir gently to combine. Let everything simmer together for 5 minutes. Taste and adjust seasoning if needed.
Serve:
Ladle the chicken and dumplings into bowls and enjoy a little taste of Southern comfort.
Each photo, each story, brings me closer to where I come from. And every time I make a pot of chicken and dumplings, it’s like sitting down with the people who came before me. It’s more than just food—it’s family, and it’s home.
Until next time,
Maegan
Comments