Category Archives: Southern Specialities

Nov 15

Mama’s Holiday Dressing

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My Mama made the most delicious dressing at Thanksgiving. I have tried several times to make it as close as I can to hers and I think this one comes close. I hope ya’ll give this dressing recipe a try and let me know what you think. Mama I hope I did you proud with this rendition of your dressing recipe.

 

 

Mama’s Holiday Dressing:

4 tablespoons butter

1 1/2 cups chopped celery

1 cup chopped onion

5 cups torn cornbread crumbs

4 cups torn plain bread crumbs

2 1/2 cups chicken broth

2 large eggs, beaten

2 teaspoons dried crumbled sage

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

 

Heat oven to 400°. Butter a 9×13-inch baking pan. In a large mixing bowl, combine the cornbread and bread crumbs. In a small skillet over medium-low heat, melt butter; add celery and onion; saute until tender. Combine onion and celery with crumbs; stir in chicken broth. Stir in the beaten egg, herbs and seasonings.

Spread in prepared baking pan. Bake for about 30 minutes.

From my family to Yours Happy Thanksgiving.

Nov 14

Basic Bread Stuffing

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This is one of the best Bread Stuffing recipes I have tried. I use it whenever I am roasting a chicken or turkey. I have served it several times at Thanksgiving and Easter. I get rave reviews from family and friends who have tried it. So I hope you will give it a try and let me know what ya’ll think.

Bread Stuffing:

 

1/2 cup finely chopped onions

1/2 cup chopped celery

1/3 cup butter

4 cups bread cubes

1 teaspoon pepper

2 eggs, beaten

1/2 teaspoon salt

1/2 teaspoon ground sage

1/2 teaspoon poultry seasoning

turkey or chicken broth enough to moisten about 1 to 1 1/2 cups

 

Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. This is enough stuffing for a 10-pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown and crisp.

From my Family to Yours Happy Thanksgiving.

Nov 13

New Twist on Pumpkin Pie

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This is a pie I have made a few times and no one no matter how strong their will power is can pass up a slice of this pie.I hope ya’ll give it a try and enjoy it as much as my family and friends do. It combines two of my favorite pies Pumpkin and Pecan Pie. It is a rich pie full of flavor.

 

Pumpkin Praline Pie:

1 can pumpkin puree
1/3 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
2 large eggs
1 cup heavy cream
1 prepared pie crust

Adjust oven rack to lowest position. Preheat oven to 400 degrees.

Whisk pumpkin, sugar, spices, salt, and vanilla in mixing bowl until blended. Whisk in eggs one at a time. Whisk in cream. Pour filling into pie shell.

Bake 20 minutes.

Topping:

2 tablespoons unsalted butter
1/4 cup (packed) dark brown sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1 cup coarsely chopped pecans

 

Whisk butter, sugar, corn syrup, and vanilla together in small saucepan. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes.

Scatter nuts over pie and cover with topping.Turn the  oven temperature down  to 350 degrees F. Bake just until pie is set, 30-35 minutes. If edge browns too quickly, cover it with strips of foil.

Let cool completely. Serve with fresh whipped cream.

 

From my Family to Yours Happy Thanksgiving.