Saturday, October 25, 2008

Thanksgiving FEAST!

We were driving back from the beach and working on the menu for October, in the midst of the conversation we some how got off track and began discussing our holiday plans and how excited we were to see family and est good food. Then we decided to focus on the menu again and determined we couldn't wait until Thanksgiving for dressing and turkey. Our Sunday Feast was born.

I bought a Butterball turkey from the freezer section, it was like 3-4lbs

Bambudder's Amazing Dressing:
(this recipe makes 1 really big 9x13, but I 1/3'd it and it wasn't enough =(

3 pans of cornbread (I make mine the day before and crumble it to dry out--recommend using Martha White cotton pickin' southern recipe--it's near the cheap muffin mixes)
1-2 c chopped celery
1-2 c chopped onion
8 cans chicken broth
9 hard boiled eggs, peeled and chopped up
1 cube of chicken bouillon for every can of chicken broth you use
1 loaf of plain bad-for-you-but-oh-so-good white bread, again, I set it out and cut it up to dry out the day before
2 tsp Sage

Day before:
1. Bake cornbread, cut up/crumble and lay out in thin layer to dry out; on another surface/cookie sheet lay out white bread (cut/torn up)

2. Cook celery, onions, 4 bouillon cubes in 4 cans chicken broth until vegetables are tender--place all together in the fridge

3. Boil eggs, cut them up and place them in ziplock bag when they're cooled off, refigerate

Day of Feast:
1. In LARGE bowl mix together the cornbread, eggs, broth mixture with onions and celery. Add white bread and chicken broth until it is moist but sticks together...if you like your dressing dry add more bread, if you like moister add more broth...add salt and pepper to taste.

2. Preheat oven to 375 degrees. Stir in 2 tsp sage into dressing mixture, stir well and add more to your desired taste. Put mixture in large well greased 9x13 pan (my g'm always melts a few Tablespoons of butter in the pan before she puts in the dressing which gives it that southern fried edge YUM!)

3. Bake 30-35 min or until it's brown and bubbly!

Eat it all of save leftovers for Thanksgiving sandwiches!!

Green Bean Casserole:
2-3 cans green beans, drained
1 can cream of mushroom soup
1/2 c milk
1 small can mushrooms, drained
1 can French fried onions

(this makes about enough for 4 people)

1. Mix green beans, cream of mushroom soup, milk and mushrooms together (OPTIONAL: you can add 1/2 the can of fried onions now or save the calories), pour into a greased 8x8 pan or round cake pan; cover with desired amount of fried onions. Bake 350 degrees until heated through...about 30 min

And Mashed Potatoes
2 large russet baking potatoes, rinsed, cut up
sour cream
salt, pepper, rosemary

1. In large saucepan, fill with potatoes and water to cover potatoes (plus some). Bring to boil and boil until potatoes are tender.

2. Remove, drain and place potatoes in large mixing bowl. Mash them up with electric beater. Add in 1/4 c milk, 1 Tbsp butter, 1 Tbsp sour cream. Mix well. Add more milk/sour cream to thin as needed.

3. Add salt, pepper, rosemary, cheese or other add-ins as you like

Add Cranberry sauce (heat it in small sauce pan over stove)
Add rolls if you like

There you have your Thanksgiving FEAST! Eat up!

Leftovers can be used for Thanksgiving sandwiches:

whole wheat/sourdough bread--really any kind works
cranberry sauce
fresh spinach chopped up
brie sliced
OPTIONAL: add sliced granny smith apples, chopped walnuts, gravy whatever floats your boat--I keep mine to the minimum listed

Layer on bread to make a's quite yummy.

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