Tag: Thanksgiving

Baked Ham

Baked Ham

This is one of those recipes you make every time with Thanksgiving, Christmas, and Easter. At least it is at my house.

Turkey Deep Fried

Turkey Deep Fried

Deep Fried Turkey has become very popular in the deep south. The deep frying process seals the outside. The deep fried turkey is anything but greasy, actually it’s very juicy. About ten years ago fried turkeys received national press and caught the attention of mainstream America

Safety Tips: Remember you’re dealing with gallons of dangerously hot oil, so make sure there are no kids or pets running around. And you want to wear some old shoes that you can slip out of easily and long pants just in case you do spill some oil on you. Do this outside, don’t make an attempt to do this indoors. Place fryer on level dirt or grassy area. Avoid frying on wood decks, which could catch fire. For safety reasons have a fire extinguisher ready

Cornbread Dressing

Cornbread Dressing

Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law’s house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: ” a lil of this and a lil of that” :). It took me some time to perfect it, to the way I make it today.

Ingredients

  • 2 2/3 cup milk
  • 4 cups self rising white corn meal
  • 1/2 cup oil
  • 1 egg
  • 1 1/2 cup celery
  • 1 1/2 cup onion
  • 1 cup bell pepper
  • 1tsp. poultry seasoning
  • 1 tsp. thyme
  • 6 boneless skinless chicken thighs
  • 5 tbsp sage
  • 1 tsp pepper
  • 1/2 tsp salt.

Instructions

  1. Mix together, 2 2/3 cup milk, 4 cups self rising white corn meal, 1/2 cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
  2. Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
  3. Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. 1/2 tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.

 

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recipe card cornbread dressing

 

Cornbread Dressing
 
Prep time
Cook time
Total time
 
Living in the South means you will always have cornbread dressing at every holiday dinner. Of course you can make this dish any time you have a taste for dressing. The first time I had the pleasure of eating dressing was at my sister in law's house. I got the general recipe from my Mother in law Farrie. When I would ask her how to make it, she would say: " a lil of this and a lil of that" :). It took me some time to perfect it, to the way I make it today.
Recipe type: Side dish
Cuisine: American Soulfood
Ingredients
  • 2⅔ cup milk
  • 4 cups self rising white corn meal
  • ½ cup oil
  • 1 egg
  • 1½ cup celery
  • 1½ cup onion
  • 1 cup bell pepper
  • 1tsp. poultry seasoning
  • 1 tsp. thyme
  • 6 boneless skinless chicken thighs
  • 5 tbsp sage
  • 1 tsp pepper
  • ½ tsp salt.
Instructions
  1. Mix together, 2⅔ cup milk, 4 cups self rising white corn meal, ½ cup oil, 1 egg. Heat oven to 450F, spray 2 pans with some grease, put in the oven to heat the pan. then take out and add the corn mixture to the pan. Cook for 20 min.
  2. Put the boneless skinless chicken thighs in the pot add, a bouillon cube. Cut up the vegetables, add 1 stick of margarine to the skillet and add the vegetables, cook until the vegetables are wilted.
  3. Break up the cornbread, add 2 slices of white bread, torn. Add the vegetables, 5 tbsp. sage, the chicken broth of the boiled chicken, and the shredded chicken. ½ tsp salt, 1 tsp pepper. Mix it all up and cook in the oven @ 350F for about 1 hour.