Month: November 2017

Cornbread Dressing

Thanksgiving has always been a very favorite holiday of mine. I love to cook the entire meal from start to finish. Back in the day, I used to love to help my Mom, when she would let me. One of the dishes she made was the delectable Cornbread Dressing. I don’t remember her having a recipe nor have we found one. She died in 2001 and since that very year, I’ve tried to find a recipe that would stack up to hers.

I was chatting with a friend on the phone the other day and came to a startling realization – I will never, ever, be able to duplicate my Mom’s Cornbread Dressing. I can come close but it will never be the same as hers. And so, with that being said, I will cease my quest to do just that because I have finally found a recipe that I am happy with and going forward, will make every year. It can be my own new tradition. It is very close to Mama’s, for sure. I might add some poultry seasoning next time. She definitely used that in her recipe and this one doesn’t call for it at all. I didn’t miss it but we’ll experiment next time. And it’ll be my recipe going forward.

Cornbread Dressing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salads and Sides
Cuisine: Southern
Serves: 18
Ingredients
  • 1 cup butter; divided
  • 3 cups self rising white corn meal mix
  • 1 cup all-purpose flour
  • 7 large eggs; divided
  • 3 cups buttermilk
  • 3 cups white breadcrumbs; soft
  • 2 large sweet onion; diced
  • 4 celery stalks; diced
  • ¼ cup fresh sage; finely chopped
  • ¼ cup fresh parsley; finely chopped
  • 1 tablespoon seasoned pepper
  • 7 cups chicken broth
Instructions
  1. Place ½ cup butter in a 13 x 9" pan. Heat in oven at 425 degrees for 4 minutes.
  2. Stir together cornmeal and flour; whisk in eggs and buttermilk. Pour hot butter into batter and stir until blended. Pour batter into pan. Bake at 425 degrees for 30 minutes or until golden brown. Cool. Crumble cornbread into a large bowl. Stir in breadcrumbs and set aside.
  3. Melt remaining ½ cup butter in a skillet over medium heat; add onions and celery, and saute 5 minutes. Stir in safe, parsley, and seasoned pepper. Saute 1 minute. Remove from heat and stir into cornbread mixture.
  4. Whisk together chicken broth and remaining 4 eggs, stir into cornbread mixture. Pour evenly into 1 lightly greased 13x9" pan and 1 lightly greased 8" square pan.
  5. Bake at 400 degrees for 35-40 minutes or until golden brown.
Nutrition Information
Serving size: 1 Calories: 322 Fat: 16.7g Saturated fat: 8.2g Unsaturated fat: 4.5g Trans fat: 1.5g Carbohydrates: 30.8g Sugar: 28.8g Sodium: 2387mg Fiber: 2g Protein: 13g Cholesterol: 193.2g

Cranberry Relish

It’s holiday time with Thanksgiving now behind us, Christmas on the horizon and then New Year’s Eve and New Year’s Day. Let’s hope you have an opportunity to make this Cranberry Relish sometime during the coming weeks. If not, save the recipe and be sure to try it next Thanksgiving.

It truly is very good and will change your tune from always having the canned “jellied cranberry sauce” or the other canned “whole cranberry sauce”. I don’t know why anyone would do that when a relish like the one pictured above is so easy and yummy!

And if all is not consumed during the holiday meal, there are many uses for the leftovers. I love to warm it and spoon it over pound cake then top with whipped cream! You can make a Cranberry Crumble with it, too. Or make little Cranberry Hand Pies. Or make pancakes one Sunday morning and warm up a bit of Cranberry Relish to use as a topping! Or try it on waffles! Get creative! I’ve even been known to just eat it straight from the container. It is THAT good!

Bon appétit!

Cranberry Relish
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Starters
Serves: 2 cups
Ingredients
  • 4 cups cranberries
  • 1 teaspoon cinnamon
  • 2 cups sugar
  • 13 ounces orange marmalade
  • 2 tablespoons lemon juice
  • 1 cup walnuts
Instructions
  1. Mix sugar, cinnamon, and cranberries in a lightly greased pan. Cook at 350 degrees for 45 minutes. Mix in remainder of ingredients and serve hot or cold.
Nutrition Information
Serving size: 3 Tablespoons Calories: 134 Fat: 5.3g Saturated fat: 0.3g Unsaturated fat: 1.3g Trans fat: 3.1g Carbohydrates: 22.1g Sugar: 19.9g Sodium: 7988.6mg Fiber: 2.2g Protein: 2.3g Cholesterol: 0mg

 

Wonderful Holiday Memories

A few weeks back I purchased this one pound bag of pecan halves for $12, I believe. Just one pound. I have very fond memories of a huge box of pecan halves arriving at our home in Panama City every fall, just in time for holiday baking. I’d love when that brown UPS truck would pull up in the driveway, knowing our pecans were on board. It was a glorious sight!

Mom and I would portion our bounty into quart size freezer bags and pack the standup freezer in our utility room with bags and bags of pecans which would last throughout the year. I used them sparingly, even then, knowing that one delivery did have to last all year long.

I do the same now but the quantity I purchase is very much different than what my Mom purchased for us back in the day. For instance, a 24 pound box of shelled pecan halves today would set you back about $280. Five pounds? About $60. They are still a precious commodity. And with the recent rash of bad weather in south Georgia, they are even more precious this season as I think I recently read that nearly 30% of this year’s crop was destroyed by Hurricane.

Be that as it may, I will enjoy my one pound bag for as long as I can and every time I do, I will be reminded of my Mom and our fall ritual. Very fond memories, indeed.

If you are so inclined to purchase your pecan stash in bulk, visit this page for a listing of Georgia Pecan growers. Back then Mom would pre-order her supply through the mail before the crop was even picked! And once the pecans were ready, they would ship so they would be at their freshest. Now, most orchards have websites where you can place your order online and receive your pecans even quicker, when in season.

Maybe one day I’ll be able to begin this annual ritual for myself. Maybe . . .

Breakfast Brunch

Thanksgiving is tomorrow and if you haven’t yet determined what you’ll be serving for breakfast, might I make a suggestion? This recipe for Breakfast Brunch is the best! It was shared with me from a dear friend many years ago and I’ve since made it a tradition to serve every Thanksgiving and Christmas.

It’s quick to pull together and quick to cook. And it includes all your favorite breakfast items – eggs, sausage, cheese, and crescent rolls! Oh, and a little milk! You just can’t go wrong.

If you have left overs, yes, I said IF, you can portion and freeze. Take out from the freezer, as needed, and pop into the microwave for a couple of minutes. Wha la! Breakfast is served!

And if you don’t yet have any holiday breakfast traditions, well, it’s a fine time to start one! Now, get to the grocery store and get the needed supplies. In the morning, comment back and let me know how your family enjoyed your Breakfast Brunch.

Bon appétit!

Breakfast Brunch
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Beginnings
Cuisine: American
Serves: 12
Ingredients
  • ¾ cup milk
  • 4 large eggs
  • 8 ounces cheddar cheese, shredded
  • 8 ounces Pillsbury Crescent rolls
  • 16 ounces Jimmy Dean Pork sausage
Instructions
  1. Preheat oven to 425 degrees. Spray bottom of 9 x 13 pan with vegetable cooking spray. Press crescent rolls into bottom and up sides about one-quarter inch of pan. Sprinkle cheddar cheese over crescent rolls. Cook sausage. Drain. Crumble sausage over cheese. Mix milk and eggs. Add salt and pepper to taste. Pour over cheese and sausage layer. Bake 12-15 minutes or until browned and bubbly. Let stand 5 minutes. Cut into squares and serve.
Nutrition Information
Serving size: 1 Calories: 230 Fat: 15g Saturated fat: 7g Unsaturated fat: 6.5g Trans fat: .6g Carbohydrates: 9.6g Sugar: 8.9g Sodium: 385mg Fiber: .7g Protein: 11.7g Cholesterol: 44mg

 

%d bloggers like this: