Southern Cornbread Dressing!

Thanksgiving just wouldn't be Thanksgiving proper without the cornbread dressing.  It's almost, if not, the most important part of the meal at our house.  If you have turkey, you have to have dressing with it.  Nothing else will do.  Of course, you also have to have mashed potatoes and gravy.  It just all has to be there, together in unison, on the plate.   This might not be true for all of you and your Thanksgiving dinners, but it is for us.  

As far back as I can remember, the night before Thanksgiving, I can conjure up the pungent smell of poultry seasoning, black pepper and celery and onions being diced by my mother or other relatives who might be at our house for the holiday.  The dressing was always mixed up the night before and it made me so hungry smelling all of the preparations for the next day's meal. 

 It was comforting to know that people were in that kitchen getting things ready for all of us so that we would have a wonderful meal together.   The smells are always what bring us back it seems.

Now, out of the past and into the present,  I really have dreaded writing this post.  I have discovered, the hard way, that dressing or stuffing as some call it, is a very controversial topic in the food world.   I guess I never really knew that.  Is it dressing or is it stuffing? Does dressing have to be cornbread or does stuffing have to be, well, stuffed, as in the bird stuffed?   Is dressing the southern term for the same thing those above the Mason Dixon line call stuffing?  It's all so crazy and people can get so argumentative about it. 

Here is my take on it, dressing is the southern term for what we make and serve and it's usually a base of cornbread with (sometimes) other breads mixed in.   Stuffing seems to be a northern or Midwestern term for something similar, but not always made with cornbread.   Whether you stuff it in the bird or not, doesn't really seem to be a factor in whether it's called dressing or stuffing. I really think it's a geographic semantics sort of thing.  

We bake our dressing in a casserole dish or baking pan.  I honestly don't ever remember my mother baking it in the bird.  I hear it's safer to bake it in the baking dish and not in the bird where it might not get cooked through enough so it's good we don't do that.  If you do, be sure it reaches 165 degrees in the very center of the stuffing to be safe. 

Now, this is the recipe we use for dressing, I am sure you and your family do it differently, but this is how we do it.  All recipes are adaptable, so do what you will with it.  

 Here is what you will need: 

1 pan of cornbread ( recipe below)

6 slices white bread, toasted and cut in cubes

1 sleeve saltine crackers, crushed

2 cups celery, finely diced

1 large onion, finely diced

1 stick butter

1 tsp. salt

1 tsp. black pepper

2 Tbs. poultry seasoning

1 tsp. sage (optional)

6 cups chicken or turkey stock

1 can cream of chicken soup

4 eggs, beaten

Cornbread Recipe

1 cup self rising flour

1 cup self rising cornmeal

1 cup buttermilk

2 Tbs. oil

2 eggs, beaten

Preheat oven to 400 degrees.

Mix all together and pour into an 8"x8" baking dish that has been heated with enough oil in it to cover the bottom well or you can use an iron skillet.

Bake for 30 minutes.

In a large mixing bowl, crumble cornbread, add bread cubes and the crushed saltines.  Place butter in a skillet over medium heat and sauté the onion and celery until tender.  Pour this mixture over the bread and crackers. 

Add seasonings.  You will notice that we use mostly poultry seasoning.  We actually leave the optional sage out, because the poultry seasoning is a blend of sage, thyme, rosemary, marjoram and black pepper.  It's not so overwhelming and 'green' like the sage can be when overused.    If your family likes their dressing green with sage, use more sage and less poultry seasoning.  However, I am convinced that the over use of sage and the under use of other seasonings is what ruins a lot of good dressing. 

Add 6 cups of chicken or turkey broth, the beaten eggs, and the can of cream of chicken soup.  The can of soup adds the best flavor to dressing, but I can always envision the comments on this.  I am not sure when canned soup got such a bad reputation, but let me say you can leave it out if you think you might die after ingesting it right there at the Thanksgiving dinner table.  If you do leave it out, add an extra cup of broth and you might need a smidgen more salt.   Lightly mix all of this together.  This mixture will be loose, not tight or too thick.  If it's too thick, add some more stock to it. 

Spray a large baking pan or casserole dish with nonstick baking spray and pour the mixture in.  Smooth the top, but don't pack it down in the dish.  That makes the dressing too compacted and dry when baked. 

This is best when prepared the night before and refrigerated overnight to give the flavors a chance to blend.  When you take it out to bake on Thanksgiving day, drizzle about a cup of the warm turkey broth from your just baked turkey over the top of the dressing.  This seeps down into the dressing as it bakes and really makes it moist and flavorful.

Bake in a 350 degree oven for 50 to 60 minutes. 

This makes a really big pan of dressing, so if you are cooking for a smaller family, you can put this in two casserole dishes and freeze one for Christmas or another meal when you might have baked chicken or whatever.   If you use two smaller casseroles, bake for about 30-35 minutes.





Kathy's Southern Corn Pudding!

This is not your grandmother's corn pudding!  By that, I mean that it is not the corn pudding with a dozen eggs in it that cooks up all light and souffle like.  This is a denser and hardier corn pudding and it is also something boys seem to love.  Can you tell I have always cooked mostly for boys?  This corn pudding is also very easy to put to together. 

 

Ingredients

1 can cream style corn

1 can niblets corn

8 oz sour cream

1 Jiffy Cornbread mix

1 egg

1/2 stick butter

2 Tbs. sugar

2 cups shredded cheddar cheese

1 can cream corn, 1 can niblets corn, 1 Jiffy cornbread mix, 8 oz sour cream, 1/2 stick butter, 1 egg, 2 Tbs. sugar, and 2 cups cheddar cheese

 

Melt butter, add Jiffy cornbread mix, egg, sour cream, sugar and the corn.  Drain the can of niblets corn.  Mix well until all of the ingredients are incorporated.

Spray a 2 quart casserole dish with cooking spray.  Be sure to not skip this step, because this will stick.  Pour it in the dish and bake at 350 degrees for  45 minutes.  Sprinkle the 2 cups cheese over the top and return to oven for about 10 minutes or until cheese is melted and just beginning to brown.

Strawberry Pretzel Salad!

Pretzel Salad is an old southern favorite that you used to find at a lot of holiday meals or church potlucks.  I think we have forgotten about this yummy recipe a little in recent years though.  Maybe it's just in my family that we don't make it as much anymore.  I am not really sure why though, because most everyone loves it.

 It's actually not a salad, but more like a dessert that goes really well with the other holiday selections.  This recipe can also be lightened up quite a bit without sacrificing much of the flavor at all by using light cream cheese, light whipped topping and sugar free Jello..

Here is what you will need for this Pretzel Salad:

1 stick butter, melted
2 cups crushed pretzels
1 cup chopped pecans
3 Tbs. sugar
1 cup powdered sugar
1  8oz. pkg cream cheese, softened
1  8oz. frozen whipped cream
1 16 oz. box frozen strawberries
1 large strawberry flavored jello
2 cups boiling water
1 1/2 cups cold water

Spray a 9"x13" baking dish with nonstick spray.   Mix together butter, crushed pretzels, 3 Tbs. sugar and chopped pecans.  Press into the bottom of the baking dish and bake for 10 minutes at 350 degrees.   Let cool.

Beat cream cheese and powdered sugar together and then beat in frozen whipped topping. 
Spread over the cooled crust.   Place in the refrigerator for 30 minutes.

Dissolve Jello in 2 cups bowling water,  add 1 1/2 cups of cold water and the strawberries.  Stir until it starts to slightly thicken.   Pour over the  cream cheese layer, cover and refrigerate for several hours or overnight until Jello sets completely. 

Serve cut in squares with a dollop of whipped cream on each piece. 







Candied Brussel Sprouts With Bacon!!!

Believe it or not, this is the first recipe I have posted with brussel sprouts!   I have a secret confession to make about me and these little cruciferous veggies,  I have never been a huge fan of them!   Isn't that weird, considering I will eat almost anything that doesn't eat me first!  

It might be because I didn't really grow up eating them, unless we had them at someone else's house.  My mother never cooked them and now looking back and thinking about it, I bet she is not a big fan either! 

 I  say this because my mother cooked almost everything, especially vegetables, unless she didn't like it!   However, she would never admit not liking something.  She was tricky like that!  

 I guess if she admitted there was food that was unlikable, it would give us an excuse not to eat something.   We did enjoy most all of the other cruciferous cousins to the  brussel sprout, like broccoli, cauliflower, and cabbage!  I must admit, I have had a change of heart about the brussel sprout now!  

I have found that this recipe for brussel sprouts is really very tasty!   It has brown sugar and bacon so how bad could it be really?   It's also quick and easy which makes it a great choice!   

Here is what you will need:

6-7 slices of bacon, fried crisp

1 lb. fresh brussel sprouts,  sliced in half and the tough end removed

salt to taste

black pepper to taste

dash of garlic powder

2 Tbs. soy sauce

1/2 cup brown sugar

2 Tbs. apple cider vinegar 

Fry the bacon in a a skillet until crisp.  Remove to a paper towel lined plate.   Reserve the drippings in the pan.   Turn the heat to medium.  Place the sliced brussel sprouts, cut side down in the hot drippings.  If there are loose leaves that fall off, you can discard them.  

Allow the cut side to sort of brown or char .  See the two I turned over how they are browned.  This takes about 3 -4 minutes.  Brown them without burning them.  Sprinkle with salt, pepper and garlic powder to taste.   Turn them over and sprinkle with brown sugar then the soy sauce and vinegar.  Place the top on the pan and steam the for about 5 to 7 minutes!   This makes them tender!

Remove the lid and turn the heat up to medium high.  Toss the brussel sprouts until the liquid has caramelized!   Sprinkle the top with the crumbled bacon right before serving!

They are delicious!! 

 

Scalloped Apple Casserole!

 

If you like cooked apples, like my recipe for  Fried Apples  or  Miss Annabelle's Baked Apples, this "Scalloped Apple Casserole" is a must try!!!  It's a little different way to cook apples, but it's delicious!  My husband, who can be a picky eater, loved this casserole!  He definitely gave it two thumbs up! 

I cooked this for Thanksgiving and it was so good with our turkey and dressing.  It would be great with ham also! 

This can be prepped ahead of time also and then baked, which is always nice for the holidays. 

Here is what you will need:

7 -8 apples, cored, peeled and diced 

1/2 cup sugar

1/4 cup brown sugar

1 tsp. cinnamon

1 tsp. vanilla

1/2 cup butter, divided

1/4 cup flour

2 cups shredded cheddar cheese, divided

1 sleeve of Ritz crackers, crushed 

Preheat oven to 350.

Place the peeled, cored and diced apples in a 2 quart casserole that has been sprayed with nonstick spray.

Sprinkle with white sugar, brown sugar and 1 tsp. cinnamon.  Add 1 tsp vanilla.  Slice 1/2 of the butter in pats and place over the apples.  Sprinkle the flour over all.  Sprinkle with 1 cup of the cheese.  With a large spoon toss to mix all of the ingredients.  

Top with the other cup of shredded cheese!

Top the cheese evenly with the crushed Ritz crackers and slice the rest of the butter in thin pats and place on top. Place in a 350 degree oven and bake for 40 - 45 minutes!  

It should be slightly browned on top and hot and bubbly.  If it starts to get too brown on top, you can lay a piece of foil on top the casserole dish to keep it from getting too brown.  

This is one of our new favorites and it's a perfect holiday recipe, but we will enjoy it year round I am sure!!!   It's so yummy I made it twice in one week!!! 

Layered Pea Salad...a Southern Favorite!

This is a salad that has been around a long time.  I am not sure when people began making it, but it was probably in the 1970's or earlier?   Some call it 7 layer salad, some layered pea salad and some just call it pea salad, which is what we have always called it. 

It's an interesting mixture of ingredients that you layer in a pretty bowl or trifle dish and then 'ice' with mayonnaise and sugar.  Yeah, I know, only in the south.  But if you are not from the south or haven't ever had this pea salad, don't be so quick to judge.   It's delicious, it can be made ahead and it will feed a crowd. 

My mother wouldn't think of not having a pea salad in the fridge when my sister and her family are coming to visit.  It's one of their favorites. There must be something that folks like about it, because it's still around and people are still asking about how to make it. You will always find it at a church potluck or many times at holiday meals.   

Here is what you will need to make it:

4 cups of chopped salad greens (usually iceberg lettuce)
1 medium sweet onion, chopped
3 stalks of celery, chopped
4 hard boiled eggs, sliced or grated
1 bag frozen peas, thawed or 1  15 oz. can baby peas, drained (like LeSeur)
2 cups mayonnaise mixed with 2 tsp. sugar
2 cups grated cheddar cheese
7-8 slices crisp cooked bacon or 1 pkg. real bacon bits (the bacon bits hold up better if you are making it the night before or to travel)

Place chopped salad greens in a pretty salad bowl or trifle dish. Next layer chopped onion and sliced celery over that.  Next layer the peas over that.

Layer the egg over the peas.  Some just sliced the eggs, I usually grate them.

Mix the mayonnaise and sugar and spread over all, sealing to the edges. Sprinkle with cheese and bacon or bacon bits.  Refrigerate until time to serve.  This can be made the night before.  Sometimes to change it up a bit I add 2 tsp. Ranch dressing and 3 Tbs. Parmesan cheese to the mayonnaise mixture and add a layer of water chestnuts after the egg layer.  You can add or leave out whatever your family likes.



Bacon Wrapped Green Bean Bundles!

Green bean Bundles are a perfect side dish for a holiday meal.  They are also a favorite with all boys...big boys and little boys.  My son, his friends and all of my nephews...my twin nephews, my oldest nephews and even my itty bitty great nephews,  love these green beans wrapped in bacon.  I am not sure why they are such a hit with boys, but my son's theory is that it makes green beans taste like barbeque and he might be on to something there. 

What you will need:

2 cans whole green beans, garlic salt, Nature's Seasoning, minced garlic, soy sauce, Worcestershire  sauce, Tabasco sauce, bacon, brown sugar and butter.

Melt 1/2 stick butter in skillet with 1Tbs. minced garlic.  Add 1/4 cup soy sauce, 1/4 cup Worcestershire sauce, 1/2 tsp garlic salt, 1/2 tsp Nature's Season or salt and pepper, dash of Tabasco, and 1 cup brown sugar.   Simmer until it is all combined and the sugar is melted. Add the liquid from 1 of the cans of green beans to this mixture.  Drain both cans of beans.

 

Cut bacon strips in half and wrap each half around a small bundle of the green beans.  You should get about 10 bundles from two cans of beans.   Stick a toothpick through each bundle to close.  Place in a casserole dish or pan and cover with the sauce.  You can make these early in the day or even a day ahead and refrigerate them to marinate.  I think they are actually better if they sit for a few hours.  Just spoon the sauce back over them before baking.  Put them in a 375 degree oven for about 30 minutes, then move to the top rack for about 10 minutes to be sure the bacon is browned.

These will disappear fast!  I never have left overs no matter how many I make. 

Ingredients

2 cans whole green beans (you can do more green beans if you are serving a lot of people)

1 Tbs. minced garlic

1/2 stick butter

1/4 tsp. garlic salt

1/4 tsp. Nature's Seasons or salt and pepper

1 cup brown sugar

dash Tabasco sauce

1/4 cup Wostershire sauce

1/4 cup soy sauce

5-6 slices of bacon (cut each in half)

Pina Colada Ambrosia!

Remember ambrosia, the creamy fruit salad mixture with the mini marshmallows usually served at Thanksgiving or Christmas, sometimes at church potlucks or picnics?  Nothing wrong with a good ambrosia fruit salad.  My husband can eat it by the bucket full. 

This is a twist on that ambrosia. This is decidedly more tropical in nature and to me is more of a springtime, summer sort of ambrosia, but would be good anytime actually. 

Here is what you will need:

3 bananas

1 can pineapple tidbits with juice (you can use fresh pineapple but will need to add 1/2 cup pineapple juice)

2 (15 oz.)  cans tropical fruit salad drained

1 (15 oz.) can mandarin oranges drained

1 (10 oz.) small jar maraschino cherries

1 3 oz instant vanilla pudding mix

juice of 1 lemon

2 cups shredded coconut

1/2 cup orange juice

1 cup cream of coconut

8 oz. whipped topping

2 cups miniature marshmallows

1/2 cup chopped walnuts or pecans for topping (optional)

Slice bananas into mixing bowl and pour the juice of 1 lemon over them.

Drain all of the fruit except the pineapple and add to the bananas.  Add the pineapple tidbits with the juice to it.

Juice 2-3 oranges to make 1/2 cup orange juice and mix with 1 cup cream of coconut.  You can use 1/2 cup of refrigerated orange juice, but the fresh orange juice is so much better.  Pour this mixture over the fruit and mix gently.

Add pudding mix to the fruit and mix together.

Add all of the cherries but a few for garnishing the top!  Fold in whipped cream and marshmallows.  Chill for several hours so it thickens.

Toast the coconut in a 450 degree oven.  This usually takes about 10 minutes, but watch it carefully, because it will burn quickly.  Mix 1 cup into the fruit salad and sprinkle the other cup on top right before serving.  I also like to top it with chopped walnuts or pecans and a few whole maraschino cherries for garnish!

Pina Colada Ambrosia!

Asparagus and Mushroom Stir Fry!



This "Asparagus and Mushroom Stir Fry" is a really easy side dish with just a few ingredients.  This compliments almost any main course or could be served as a vegetarian main course.  I love fresh asparagus and I am always looking for new ways to use it.  I think it is very under used in southern cooking


. Here is what you will need:

2 Tbs. oil (vegetable, canola, or olive oil works)

2 Tbs. butter

1 sweet onion, diced

2 cloves garlic, minced

1 bunch fresh asparagus

2 cups sliced fresh mushrooms ( I used white mushrooms)

1/4 cup teriyaki sauce (I used Kikkoman)

salt to taste

pepper to taste

1 Tbs. sesame seeds

1 tsp. red pepper flakes (optional)

juice of half of a lemon

1/2 cup water

2 tsp. cornstarch

Place the oil and butter in a deep rounded skillet or wok and heat to medium high.  Add the diced onion and cook until just softening.  Add the garlic and saute for just a minute or two.  Garlic can burn so don't cook too long. 

Break the woody ends off of the asparagus.  If you just bend the ends, it will natural break the tough woody part off.    Cut the asparagus on the diagonal in 1 inch to 2 inch pieces.   Place in the skillet and saute for about 4-5 minutes.  Add the mushrooms and saute with the other ingredients for about 2-3 minutes more or until just starting to soften.   Add the teriyaki sauce, salt and pepper to taste, sesame seeds and red pepper flakes.  Squeeze the lemon juice over all and toss.   In a separate bowl, mix the water and 2 tsp. cornstarch until smooth.  Pour over all and heat until the sauce thickens a little.

This is so good with beef, chicken or pork or can be a vegetarian main course! 





Bacon Wrapped Green Bean Bundles!

Green bean Bundles are a perfect side dish for a holiday meal.  They are also a favorite with all boys...big boys and little boys.  My son, his friends and all of my nephews...my twin nephews, my oldest nephews and even my itty bitty great nephews,  love these green beans wrapped in bacon.  I am not sure why they are such a hit with boys, but my son's theory is that it makes green beans taste like barbeque and he might be on to something there. 

What you will need:

2 cans whole green beans, garlic salt, Nature's Seasoning, minced garlic, soy sauce, Wosteshire  sauce, Tabasco sauce, bacon, brown sugar and butter.

Melt 1/2 stick butter in skillet with 1Tbs. minced garlic.  Add 1/4 cup soy sauce, 1/4 cup Worsteshire sauce, 1/2 tsp garlic salt, 1/2 tsp Nature's Season or salt and pepper, dash of Tabasco, and 1 cup brown sugar.   Simmer until it is all combined and the sugar is melted. Add the liquid from 1 of the cans of green beans to this mixture.  Drain both cans of beans.

 

Cut bacon strips in half and wrap each half around a small bundle of the green beans.  You should get about 10 bundles from two cans of beans.   Stick a toothpick through each bundle to close.  Place in a casserole dish or pan and cover with the sauce.  You can make these early in the day or even a day ahead and refrigerate them to marinate.  I think they are actually better if they sit for a few hours.  Just spoon the sauce back over them before baking.  Put them in a 375 degree oven for about 30 minutes, then move to the top rack for about 10 minutes to be sure the bacon is browned.

These will disappear fast!  I never have left overs no matter how many I make. 

Ingredients

2 cans whole green beans (you can do more green beans if you are serving a lot of people)

1 Tbs. minced garlic

1/2 stick butter

1/4 tsp. garlic salt

1/4 tsp. Nature's Seasons or salt and pepper

1 cup brown sugar

dash Tabasco sauce

1/4 cup Worcestershire sauce

1/4 cup soy sauce

5-6 slices of bacon (cut each in half)



Asparagus Casserole!

 

 

 

I love asparagus prepared just about any way.  It's hard to find good recipes for using it though it seems.  I just think some are hesitant to serve it, because they are not sure about it.   This is a really old recipe we have been making for years for "Asparagus Casserole"!  I always associate it with Easter for some reason, maybe because of the eggs in it or because we serve it for Easter some years!  It is a good recipe to use up those hard boiled eggs.  The flavors in this are just excellent.  You can also used canned asparagus or fresh that has been blanched.   Here is what you need for this recipe:

 

1 (15 oz.) can asparagus, drained (can use an equal amount of fresh asparagus, blanched and cut in 2 inch pieces)

4 hard boiled eggs, sliced thin

4 Tbs. butter

4 Tbs. flour

2 cups milk

1/4 tsp. salt

1/4 tsp. black pepper

1 Tbs. Worcestershire sauce

1 tsp. lemon juice

1 cup shredded cheddar cheese

1 sleeve Ritz Crackers, crushed

4 Tbs. butter, melted

 

Layer the drained asparagus in a 2 quart casserole that has been buttered or sprayed with nonstick spray.   Cover the asparagus with the egg slices. 

 

Melt the butter in the microwave in a glass bowl.   Whisk in the flour and microwave about 30 seconds.  Whisk in the milk, salt pepper, Worcestershire sauce, and lemon juice.  Microwave on high for about 3-4 minutes or until it's starting to thicken.  Whisk until smooth and add the cheese.  Microwave one more minute and whisk. You can also do this in a sauce pan on the stove top.

 

Pour the sauce evenly over the eggs and asparagus.    Mix the melted butter with the crushed Ritz crackers and sprinkle over the top. 

 









 Bake, uncovered in a 350 degree oven for 25 to 30 minutes or until hot and bubbly.

 



This is really good with baked ham or turkey! 

Asparagus Gratin!

I feel that asparagus is very under utilized in southern cooking for some reason.  Possibly because fresh asparagus can be a little expensive and some just plain don't know what to do with it.  I prefer fresh asparagus to canned or frozen and always would rather use it.  

This is a simple recipe for "Asparagus Gratin", but the results are wonderful and this pairs with any main course.  Even those who are not sure if they like asparagus might try this!   Here is what you will need:

1 bunch fresh asparagus (get the youngest, thinnest spears)

3 Tbs. butter

3 Tbs. flour

1/4 tsp. salt

1/4 tsp. garlic powder

1/8 tsp. black pepper

1/8 tsp. lemon pepper

2 cups half and half (can use whole milk)

1 cup shredded cheddar Monterey Jack cheese blend ( can use just cheddar)

1/4 cups grated Parmesan or Romano cheese

Place about 1 -2 inches of water in a large skillet and salt it.  Wash the asparagus and break the woody ends off each spear.  When you bend the asparagus spear it will break naturally at the end where the woody part is.   On the really young asparagus, you won't have much of the woody part to get rid of.  

 Place the asparagus in the water and bring to a boil. Cook for about 5-7 minutes, just to blanch it.  Remove to a double thickness of paper towels to drain.  Discard the water and wipe the pan dry.

Place the butter in the skillet and melt.  Add the flour and whisk until it bubbles and cooks for a minute.  Add the seasonings and milk.  Whisk until it comes to a boil.  Turn down heat and add whisk until it thickens.  Add the cheeses.

Whisk until smooth.  Place the asparagus spears in a shallow dish.  Pour the cheese sauce overall. Place in a 450 degree oven on the highest rack for about 10-15 minutes.

It should be bubbly and just starting to brown on top! 

Serve immediately!  This is so good!  It's a great side for a steak or pork chops!