MAW MAW'S THANKSGIVING DRESSING
This was my Maw Maw's recipe for homemade dressing. It is the best!!! My family has been using this particular dressing recipe for years!
Provided by Kim D.
Categories Kid Friendly
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Pre-heat oven to 350F.
- In a very large mixing bowl, combine bread crumbs, crumbled cornbread, crumbled biscuits, yellow onions, celery, green onions, fresh parsley, sage, salt and pepper.
- Toss well.
- Add melted butter and eggs; mix.
- Add chicken broth, a little at a time, mixing lightly, but well.
- Add enough broth to make mixture extra moist.
- Place mixture into a well-greased baking dish.
- Bake about 45 minutes or until top is golden brown.
- ~NOTE~This can be made ahead of time by mixing everything together, placing it in the well-greased baking dish, covering with foil, and refrigerating.
- To bake, remove from refrigerator and let sit at room temperature for about 30 minutes.
- Then, remove foil and bake for about 45 minutes.
THANKSGIVING DRESSING
My now 79 year old father always makes the dressing for Thanksgiving every year and has never used a written recipe. He says he just makes it the way his mother did! I finally sat down with him one Thanksgiving and wrote down what he did, and this is the result. It makes a baked, moist bread-like dressing that freezes well and is absolutely out of this world!
Provided by Emmame
Categories Thanksgiving
Time 50m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Note that the 6 cups of cornbread is a guess. The recipe format wouldn't let me enter one large (10-12 inch) skillet of baked cornbread, crumbled.
- Cook celery and drain.
- Heat soups and broth, adding the cup of butter to the broth.
- Note: If you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth.
- Mix all ingredients together.
- If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
- Put into 13x9 inch pans and bake at 350 degrees until browned.
- (Can also be used to stuff the turkey.).
Nutrition Facts : Calories 118.8, Fat 6.9, SaturatedFat 3.2, Cholesterol 14.9, Sodium 589.5, Carbohydrate 11.8, Fiber 1.7, Sugar 1.4, Protein 2.6
TEXAS ARMADILLO BALLS
This is a spicy great fried treat which will bring your mouth to the Heart of Texas. Combine your Grandmothers Thanksgiving Dressing with Texas Spices and then deep fry them to create a spicy ball with a dry crust exterior and a warm moist interior.
Provided by T exas C ooker TC
Categories Vegetable
Time 1h15m
Yield 24 Balls
Number Of Ingredients 16
Steps:
- Follow Directions on the 2 Package of Corn bread mix to make yellow corn bread. Once the corn bread is done let cool and crumble corn bread into small pieces.
- Sauté' vegetables in butter.
- Add crumbled cornbread and add broth and stir until smooth and thin.
- Add sage and cream of chicken soup. Stir and mix well.
- Add diced Habanera Pepper, diced Jalapeño Pepper, Fresh Ground Black Pepper, Crushed Red Pepper, and Cayenne Pepper to taste. (I like a lot but I'm a Texan).
- Bake on 350 until slightly thick and brown. (I like to stir mine every 15 min and taste to see if I nee to spice it up).
- Once brown take out of oven and allow to cool.
- Place 4 to 5 beat eggs, flour and bread crumbs in 3 separate bowls.
- Once the dressing is cool, scope up some dressing with a spoon and form a ball.
- Dip the ball in the flour, then the beat egg, then the bread crumbs.
- Deep fry on 350 degrees for 2 to 3 minutes. (Not too long, remember the inside is already cooked. You just want a nice hard crunchy exterior).
Nutrition Facts : Calories 48.5, Fat 3.6, SaturatedFat 1.7, Cholesterol 37, Sodium 222.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.6, Protein 2.2
CAJUN DIRTY RICE DRESSING
My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me because, if I'm the one doing the cooking, I simply can not deal with chicken livers! This makes a LOT of Dirty Rice....so if your not cooking for a lunch room full of hungry kids, you may want to 1/2 or even 1/4 the recipe. For the 'dark roux' I recommend you reference recipe #47651 by chef #15851
Provided by FolkDiva
Categories Cajun
Time 1h40m
Yield 20 , 20 serving(s)
Number Of Ingredients 18
Steps:
- Heat large pot over medium heat. Add pork and beef and cook until meat is browned.
- Add 1 cup of onions, 1/2 cup of bell pepper, 1/2 cup of celery, 2 tablespoons garlic and saute for 2 minutes.
- Add dark roux and cook for additional 5 minutes.
- Add Cajun seasoning, salt, beef stock, Worcestershire sauce, bay leaves, thyme, hot sauce and pepper.
- Bring mixture to a boil, lower heat and simmer for 30 minutes.
- Add remaining onion, celery and bell pepper, cover pot and simmer for 30 minutes.
- Stir in green onions and parsley.
- Stir in cooked rice until completely incorporated.
NANA'S THANKSGIVING DRESSING
This is a recipe handed down for generations! It is time consuming but is requested year and year. There's no other stuffing like it.
Provided by Vseward Chef-V
Categories Thanksgiving
Time 1h20m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Cook turkey giblets while preparing vegetables - Save broth - strip meat off turkey neck and save for dressing.
- In deep pan fry sausage and ground beef, use 12 cube butter with meat. Fry until no longer pink.
- Add a few of the diced vegetables, about a cup at a time. Stir and cook, add more butter and vegetables gradually. Also, add spices as you add vegetables. Don't use table salt as the pork has salt in it.
- As vegetables cook down (test carrots for doneness) pour broth and croutons alternately into mixture, keep stirring all the while. The croutons will make the mixture thick, be sure and don't get it soupy. (if you do, add more croutons) add meat from stripped turkey neck.
- May be served like this or put in baking dish and bake about 1 hour at 350*.
Nutrition Facts : Calories 565.1, Fat 22.1, SaturatedFat 6, Cholesterol 39.3, Sodium 1238.3, Carbohydrate 70, Fiber 7.4, Sugar 1.7, Protein 21.2
MAW MAW'S EGGPLANT DRESSING
This recipe came from my cajun grandmother, Hazel Wiltz Forrest. Everytime I taste it I think of her and her wonderful cooking.
Provided by Michelle Hickey
Categories Side Casseroles
Time 1h45m
Number Of Ingredients 6
Steps:
- 1. Brown ground beef and add onion and bell pepper as you brown it. Season with salt and pepper to taste.
- 2. Boil whole eggplants until tender.
- 3. When eggplants are tender, peel and cut into bite size chunks. ( I like to remove the seeds but this is optional)
- 4. Add eggplant to meat mixture and add rice. Simmer another 10 minutes. Add salt, pepper and red pepper to taste.
- 5. *Hint - If you prefer using bread to rice, use 3 slices stale or toasted white bread. Wet bread and squeeze out water. Add bread to meat mixture and cook 10 minutes.
MAW MAW'S OATMEAL CAKE
My mother brought this recipe home from her Home Economic class (in the late 50's)and my Maw Maw has been making it ever since. My mom, aunts, cousins and myself all enjoy the recipe now. It's a moist cake with a delicious topping!
Provided by Kim D.
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Pour boiling water over quick oats and let stand for about 15-20 minutes, while you begin mixing up the cake.
- In a mixing bowl, combine sugar, brown sugar, shortening, and eggs, mixing well.
- Sift together flour, baking soda, cinnamon, and salt; add to sugar mixture.
- Add oatmeal and mix well.
- Pour batter into a 9X13-inch greased cake pan.
- Bake for about 30 minutes, or until cake tests done.
- For topping, combine all topping ingredients.
- Prick holes in the top of the cake with a toothpick or ice pick.
- Spread icing over the top of warm cake.
- Place cake under the broiler for just a minute or two until topping starts to brown.
- (My oven browns quickly and only takes 1-2 minutes, so watch closely!).
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