Saturday, November 27, 2010

Cornbread and Sage Stuffing

From: NY Times

2 tablespoons extra virgin olive oil, or 1 tablespoon each olive oil and unsalted butter
1 large onion, finely chopped
Salt to taste
4 stalks celery, cut in small dice
4 garlic cloves, minced
2 teaspoons rubbed sage, or 2 tablespoons chopped fresh sage
1 tablespoon fresh thyme leaves or 1 1/2 teaspoons dried thyme
1/2 cup finely chopped flat-leaf parsley
Freshly ground pepper
A double batch of Quick Cornbread, crumbled (you can do this in a food processor fitted with the steel blade)
1/2 cup milk, or as necessary, for moistening
About 2 cups vegetable stock
4 tablespoons unsalted butter if baking separately

1. Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.

2. Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

Yield: Makes enough stuffing to fill an 18-pound turkey.

Advance preparation: You can make the cornbread several days ahead and the stuffing a
day ahead.

Turkey Gravy

From my Mama :)

You can use water or milk as the liquid. I generally use milk.

You can use flour or corn starch as the thickener. I usually use flour.

Mix about one cup of milk with about 4 T (heaping) of flour until there are no lumps.

In a saucepan mix 2-3 cups meat drippings (e.g. from turkey bag) with the flour and milk.

Heat, stirring occasionally until thickened.

If it doesn't thicken enough, mix more milk and flour together, add to pan and heat more.

Add seasonings to taste.

Mom's Famous Strawberry Jello

(makes a 13X9 pan)

  1. Mix 1 large box or 2 small boxes of strawberry jello (regular or sugar free) with 2 cups boiling water until dissolved.
  2. Add one can (20 oz.) crushed pineapple
  3. Add frozen strawberries (the kind with sugar added) about 1 pound or 2 cups (This measurement doesn't need to be exact.)
  4. Mix in large bowl.
  5. Pour half the mixture in the dish and refrigerate until firm.
  6. Cover the other half with plastic wrap and set it to the side. (Not in the fridge)
  7. When it's set, spread with about 2 cups of sour cream (any variety).
  8. Pour the other half of the mixture on top and let set.

Sweet Potato Souffle

From: Aunt Susan

3 cups cooked sweet potato (can use fresh or canned)

1/2 cup white sugar

1/2 cup canned evaporated milk

1/4 stick margarine (do not melt)

1 egg

1 tsp vanilla

1 tsp. butter flavoring

1 tsp. ground cinnamon

  • Whip together with mixer. Pour in casserole dish (I use small rectangular pyrex dish)

Top with:

1 cup brown sugar

1/2 cup self rising flour

1/2 stick margarine (do not melt)

1 cup chopped pecans or walnuts

  • Mix with pastry blender. Sprinkle on top and bake at 350-375 degrees. for 30-35 minutes.