Let’s share recipes shall we. Please keep your comments to yourself, not everything in my world is sarcasm and witty banter. Some of you know I actually can cook and those of you that know my mother know that I have only two more days to perfect everything;).
My portion of the dinner menu is two smoked turkey breasts, cornbread dressing, carrots, acorn squash, deviled eggs and sweet potatoes.
On Tuesday, that’s tomorrow for those that lost track of time, cook the cornbread. Using Martha White self-rising cornmeal, follow the instructions on the back. Substitute cooking oil/vegetable oil with bacon drippings. If need be, cook a package of regular pork bacon, not maple bacon, not turkey bacon, just straight up pork bacon. Save the drippings. Also, when making the cornbread for the dressing I use buttermilk instead of regular (sweet) milk. It gives the cornbread a slightly dryer consistency. I suppose it doesn’t matter but I cook my cornbread in a cast iron skillet. Before all of you panic, my cast iron is cleaned with soap and water after every use. When the cornbread is done, allow to cool and wrap in plastic wrap or aluminum foil..
On Wednesday (because in my family, we’re big believers in pacing ourselves when cooking for 30 and feeding 6), in frying pan (insert snarky comment here) fry a package of sage sausage with a cup of chopped celery and a whole medium onion, diced (if your family couldn’t stand the thought of having onions in anything, onions must be chopped into tiny, microscopic pieces). While sausage, onion and celery mixture is cooking….in the cast iron skillet…..take the cornbread dressing and start breaking it into small pieces, in the largest bowl you can find. Because you are about to make one helluva mess. When you’re breaking the cornbread up imagine you’re grinding it back into a meal consistency. By this time, your sausage mixture should be done and your spouse should be claiming, in hushed undertones, that you are making a massive mess. Drain the excess grease off your sausage mixture and pour into cornbread. Add a pinch of additional sage seasoning. Add about half a can of chicken broth and mix it all together, I find easier to use my hands. Continue adding chicken broth until you have a paste like mixture. The wetter the better since you’ll be placing it in a casserole dish and baking it. Most of the moisture evaporates off and nothing ruins that Thanksgiving meal like dry dressing.
If you’re looking for a recipe for yams, please find the new yankee recipe blog and hook up with her. Down here we only cook sweet potatoes with lots of brown sugar.
On Wednesday, cook your sweet potatoes. After they’ve cooled (because 2nd degree burns on Thanksgiving Eve just ruins this Southern Living Thanksgiving), peel the skin away. Combine them in a bowl that your husband dutifully cleaned while the potatoes were baking and after you destroyed the kitchen making the dressing. Add one egg, a quarter cup of sugar, half a cup of brown sugar. So much for the health benefits of the sweet potato. Mix with an electric beater and place in a casserole dish. For the topping, some like the marshmellows, but I have an alternative. Combine a large handful of pecan, crush them to a coarse consistency. Combine them in a bowl with soften butter, brown sugar and a little flour. Spread it over the top of the sweet potatoes.
Boil half a dozen eggs. If you don’t know how to boil eggs, lets work on this here for a moment. Bring those eggs to a roiling boil for about 7-10 minutes, turn the burner off and leave them there to cook for a while. When you can easily reach in without scalding yourself, the eggs should be done. Peel the eggs, cut them length wise, put the whites aside from the yolks. Combine the yolks together with a little mayonnaise, mustard, relish. Use the mayo sparingly until you get the consistency you want. The mustard is for color, the relish adds a bit of sweetness. Sprinkle some paprika over the top for garnish (or the colorful seasoning of your choice-proceed at your own risk).
Yes, I know, I’ll be up for a Pulitzer with this blog post, at the very least a nod from Southern Living for next year’s holiday edition. Because you know, we’re cloaked in Southern redneck style around here. Since the fun begins tomorrow, I might just video all this fun and post it here for your entertainment.