Back to the Thanksgiving feast, we ALWAYS had lunch later than we wanted. You see, every year we had to wait on my Dad and brother to return from deer hunting. It seems that no matter what time Mom would tell them to be home for lunch, they'd always wander in the door 2-3 hours later. Meanwhile, my sister, Mom, and myself would already be full from munching on everything while we waited and waited. It was a yearly ritual that we all tolerated!
My Mom included all the usual things for Thanksgiving including the turkey, of course, simply roasted. No brine, no dry rubs, just salt and pepper and oil on the outside skin. It was always fabulous. It would roast in the oven for hours and hours or so it seemed . She would make the usual sweet potato casserole (burning the marshmallows every year), green bean casserole, mashed potatoes, shoepeg white corn, giblet gravy, and the best ever cornbread dressing you ever tasted. We'd also always have deviled eggs and chicken and dumplings.
Toward her later years, she made these most delightful yeast rolls that were to die for. These were the rolls you need "starter" for which she always had on hand. On our table were all the trimmings as well including the cranberry sauce from the can. You know the sauce I speak of, that which resembles cranberry flavored jello! Regardless, my Dad loved it!
So, with all those memories of fabulous dishes, I try to incorporate some with new ones every year. I have since ditched the green bean casserole (although I love it) and the sweet potato casserole and the canned cranberry sauce. Instead of corn out of the can, I opt now to make Corn Pudding with fresh corn. It is so delicious that I look forward to it, the most, every Thanksgiving. And, funny enough, that's the only time I make it!!
But the thing that I always try to incorporate and let's also say I try to "recreate" is Mom's Cornbread dressing. She had no recipe that was written anywhere - well, none that we ever found after her death. Like most Mom's she just mixed a little of this and a little of that and wha la, you'd have this most delicious concoction of cornbread dressing that you had ever eaten. We'd eat it for breakfast, lunch and dinner for days after Thanksgiving. She'd make pans of it, just so we'd have lots of leftovers. Yes, it was that good.
It's funny - my sister also tries to recreate Mom's dressing. I've come close a few years but neither recipe actually hit the nail on the head. So, we continue to try and try. This year, I am trying again and have found a recipe from Southern Living that is simple yet has the major components needed to duplicate Moms. I think this one might be THE ONE! We shall see. It's only 7 a.m. and thus far I've only made the cornbread itself for the dressing while working on the other components of the feast. It will be later today before the truth is known about the dressing but I will certainly report back my findings!
So, to start the preparations as I mentioned, I've made the cornbread for the dressing. That recipe will follow. I also have made the Cranberry Relish (see below). This is so delicious, I could just sit and eat it straight from the bowl. I'd probably have a sugar coma afterwards but it would be well worth it. So yummy!!
For the turkey, I'm trying this recipe from McCormick. I usually use a rub of some sort and thought this one worth a try.
For sides, I'll be making Carmelized Brussel Sprouts (minus the anchovies), Mimi's Cornbread Dressing, Tee's Corn Pudding, Creamy Garlic and Herb Mashed Potatoes, and for dessert, Miniature Pecan Tarts. These recipes are all below.
Yes, I'll be in the kitchen all morning but I wouldn't have it any other way. Now to get that turkey ready to go into the oven!!
Happy Thanksgiving to all my friends and family! I'll be sure to post back about the dressing!
Yields: 15 Servings
4 cups cranberries
1 teaspoon cinnamon
2 cups sugar
13 ounces orange marmalade
2 tablespoons lemon juice
1 cup walnuts
Mix sugar, cinnamon, and cranberries in a lightly greased pan. Cook at 350 degrees for 45 minutes. Mix in remainder of ingredients and serve hot or cold.
Yields: 8 Servings
1/4 cup Sugar
3 tablespoon All purpose flour
2 teaspoon Baking powder
1 1/2 teaspoon Salt
6 large Eggs
2 cups Whipping cream
1/2 cup Butter melted
6 cups Fresh corn kernels (about 12 ears)
Combine first 4 ingredients. Whisk together eggs, whipping cream, and butter. Gradually add sugar mixture, whisking until smooth. Stir in corn. Pour mixture into a lightly greased 13 x 9-inch baking dish.
Bake at 350 degrees for 45 minutes or until golden brown and set. Let stand 5 minutes.
(For Southwestern Corn Pudding, stir in one 4.5 ounce can drained and chopped green chilies and 1/4 teaspoon ground cumin.)
Yields: 8 Servings
8 Russet potatoes
8 ounce Rondele Garlic and Herb Spreadable Cheese
2 tablespoon Butter
Milk as required
Salt to taste
Place the potatoes in a large saucepan with enough water to cover. Bring to a boil and boil for 20 minutes or until tender.
Drain potatoes and mash. Mix in the cheese, butter, and enough milk to reach desired consistency.
Yields: 40 Servings
1 1/2 sticks butter softened
1/2 cup sugar
2 cups flour sifted
1 cup sugar
8 teaspoons flour
4 tablespoons butter
6 tablespoons evaporated milk
1 cup pecan chopped
1 teaspoon vanilla
Cream butter and sugar. Add flour a little at a time and blend. Form small balls and place in ungreased muffin tins. Press the dough to cover bottom and side of tins. Bake at 350 degrees for 10 minutes or more until pastry is slightly brown around edges.
Next, combine sugar, flour, butter, milk, pecans and vanilla in saucepan over medium heat. Stir constantly until bubbly and thick. Spoon one teaspoon in each pastry. DO NOT FILL TO TOP. Bake 15 minutes at 350 degrees. Garnish with whipped cream when cool.