Friday, December 4, 2009

Foodie Friday: Thanksgiving Edition

As promised, here are the two recipes that you need to save now in preparation for next year's Turkey Day. ESPECIALLY the dressing. I know a lot of people call it stuffing, but apparently when your family is from Mississippi it is most certainly not called stuffing. This is pretty much written in the Bible from my understanding.

This recipe is amazing. It's my "stuck on a desert island with one food", food. My "last meal if I'm ever on death row", food. And my roommate's "I thought I hated stuffing, but now after having this I realize I just hate my mom's stuffing", food. It's that good.

Without further adieu...

The "W" Family Thanksgiving Dressing


Chicken Stock
* 4 lb. chicken
* 6 celery stalks, cut in thirds
* onion, quartered
* 4 garlic cloves, smashed
* 1-2 bay leaves
* water to cover the top of the chicken

* 1 C flour
* 1 C cornmeal
* 1 C milk
* 1 egg
* 4 t baking powder
* 1/2 t salt
* 1/4 C vegetable oil

* 3 bunches of scallions, chopped
* 1 bunch of celery, chopped
* 2 onions, chopped
* 4 eggs, boiled and chopped
* 1 stick butter
* 1 pkg Pepperidge Farm herb seasoning stuffing
* 1 batch of cornbread (above)
* Chicken from stock
* 1 can cream of chicken soup
* 1 can cream of celery soup
* 1 t poultry seasoning
* 1 t garlic salt
* 1/2 t sage
* chicken stock (above)


Chicken Stock
1. Wash chicken inside and out.
2. Season with salt and pepper.
3. Stuff with some of the celery and onion.
4. Put all ingredients in an 8 quart pot, fill with water until chicken is submerged.
5. Boil on medium, covered, until chicken reaches an internal temperature of 160° (about an hour).
6. Remove chicken to cool, strain vegetables out of broth.

1. Mix flour, cornmeal, salt, and baking powder together.
2. Mix milk, egg, and oil and add to dry mixture.
3. Bake at 425° for 20 minutes.

1. Chop onions, scallions and celery. Sauté in stick of butter.
2. Crumble cornbread in giant bowl add 8 oz. of stuffing mix.
3. Add sautéed veggies, cream of chicken soup, cream of celery soup and mix.
4. Add chopped up chicken.
5. Add chicken broth until mixture is soupy.
6. Add salt and pepper to taste.
7. Add sage, garlic salt, and poultry seasoning.
8. Pour into greased baking dishes.
9. Can freeze at this point. When ready to cook mix in 1 beaten egg for small pan, 2 for medium, or 4 for large.
10. Bake at 325° until knife comes out clean.

*I'm having trouble finding the exact Pumpkin Cheesecake Recipe that we used. I would post a similar one, but it was just so rich and delicious and I don't want to substitute a lesser recipe. Let me consult with my sous chef from that day (aka Clint) and see if I can locate it. Until then, I will tide you over with a pretty picture of it.

1 comment:

Walker said...

I believe that recipe was from the Food Network. You can find it here.