First let me say: This is not a ‘how to’ on cooking the big turkey- though I LOVE them. Come Thanks giving, I will have a big ‘ol whole turkey… However, this is to show you that just as we should be thankful every night of the year- we can enjoy that special meal any night as well. This is a quick version of that day long holiday cooking marathon! On a whole Turkey, the skin will flavor and protect the juices… on these turkey cuts… I’ll show you ways to cheat that. Dressing on a regular night of the week will make anyone Thankful.
Thanksgiving is one of my favorite holidays… all the family… all the food… NO pressure of presents or the depression of over-spending. Just Over eating!
My Thanksgivings were always at my Aunt Margie’s house in Greenville. They still are… and the menu has changed little in those years:
Turkey & Ham
Dressing (sometimes 2 versions, one with oysters)
Rice & giblet gravy… took me years to try this, but it’s not bad.
Broccoli Casserole (this replaced the ol canned asparagus casserole years ago)
Pinnaple Cheese Casserole
Congealed Salad (creamy green or orange)
Pumpkin pie / Chocolate Nut or Pecan Pie / Poundcake
Oh Noooooo the ROLLS!!!!! The Rolls…. some one get the rolls out of the oven.
We always forget, Hahaaaa.
I doubt you’ll learn much from the Turkey Cooking but here is a good idea on the Dressing that we make at thanksgiving and tips to adjust if your making a smaller meal. I’m always saying “be thrifty in life, but don’t skimp on your food” Thanks giving is where we celebrate that… but if money is tight a baked chicken and dressing is Oh So good too.
please don’t ask for super exact measurements…
they don’t exist, but this will get you there:
Cook one pan of cornbread… NOT sweet cornbread. It is always best in a cast iron skillet, I tried that thin cooking sheet to get it done faster… it does, but taste is not as good. (you can also add a few slices of toasted bread torn)
Saute’ in butter (yes REAL butter) about 5 sticks of celery and one onion, salt and pepper
Chop Very fine herbs you like… i usually put about 4/5 leaved of sage and one small stick of rosemary maybe 2 inches (again chop it up good!)
In a Casserole dish (NOT a really deep one) break up the cornbread and add the sauted celery & onion. Add chopped herbs.
Now take your dripping/stock from your turkey (if you’re doingthe quick version, you may need to buy chicken stock… not as good but it’s good.) Either way, have a Large chicken stock on hand in case you need to add too.
Whip 2 -3 eggs in with about 3 cups of stock and pour over the dressing.
Bake at 350
when it gets brown on top… stir it up and set back in
Brown again, you’re done.
*The cranberry orange sauce in the thumbnail pic… is a past post, check it out on the site.
“Be thrifty in life… but don’t skimp on your food” ~kimberly kelly