Tuesday, November 25, 2008

Thanksgiving Recipes

I don't have to cook a full blown Thanksgiving meal any longer since it is just me at home. I will be taking a few things to add to the Thanksgiving meal at my daughter-in-law's family. Here are few things that have been traditional for our Thanksgiving meal.

SOUTHERN CORNBREAD DRESSING

Make the following cornbread a day early so it can dry out a little.

3 cups self-rising corn meal
2-1/4 cups self-rising flour
1 Tablespoon poultry seasoning
1 teaspoon garlic powder
1 teaspoon sage
1 teaspoon salt
4-1/2 cups buttermilk
3 eggs

Mix all ingredients together and bake in a 9 x 13 pan that has been sprayed with Pam. Bake at 400 degrees for 30-45 minutes until golden brown and knife inserted in middle comes clean.

The next day:

Crumble cornbread in a large bowl. Saute 1 large chopped onion, 1/2 stalk celery diced fine in 1 stick of butter until translucent. Add this to the crumbled bread. Add 3 cans of chicken broth (or can use stock if you have it). Add 1 can cream of mushroom soup and 1 egg. Mix well. Add salt and pepper, garlic powder and extra sage to taste. Spread in a roasting pan and bake at 400 degrees until brown.

BROCCOLI CHEESE CASSEROLE

1-1/2 cups rice
3 cups water
1 tablespoon salt
1 large bag frozen chopped broccoli
1/2 large onion chopped
1 stick butter
1 can mushroom soup
1 pound Velveeta cheese
Salt, pepper, and garlic powder to taste

To make rice, place rice, water and salt in a saucepan. Bring to a boil, cover and put on low for 20-25 minutes until rice is done.

In a large dutch oven, saute 1/2 large onion diced fine in 1 stick of butter. Add 1 can of mushroom soup and 1 pound of Velveeta cheese to make a sauce. In the microwave steam the chopped broccoli according to the bag. Add rice and broccoli to the sauce.

CRANBERRY JELLO SALAD

2 small packages raspberry Jello
2 cups boiling water
1 cup cold water
1 large can crushed pineapple with juice
1 can whole berry cranberry sauce
1/2 cup chopped pecans

Dissolve jello in boiling water. Add cold water. Add pineapple and cranberry sauce and pecans. Can be put in cupcake liners to make individual molds or one large bowl. Place in refrigerator to set.

EAGLE BRAND PUMPKIN PIE

1 can Eagle Brand sweetened condensed milk
1 16 oz. can pumpkin
2 eggs
1 teaspoon pumpkin pie spice

Mix all together and pour in unbaked pie shell. Bake 40 to 45 minutes at 350 degrees.

3 comments:

Lisa said...

Thanks for visiting my blog! Love yours and these are great Thanksgiving recipes. Happy Thanksgiving.

Bellini Valli said...

Happy Thanksgiving Anj!!!!!!!

Emily said...

I loooove dressing. I had some for breakfast this morning. With gravy.