November 21st, 2013
By Ginger Isham
In today’s world, it is recommended we bake our dressing in a separate dish rather than stuff the turkey, as one becomes done before the other and a stuffed turkey may not be safe to eat. I am going to use this dressing recipe this year. Happy Thanksgiving!
Corn bread stuffing
(make your favorite recipe day before)
6 cups cubed, dry corn bread
4 cups cubed dried white bread
1 cup chopped celery
pinch of salt
1 teaspoon poultry seasoning, 1 teaspoon sage, 1/2 teaspoon thyme
2 teaspoons onion powder (I prefer to add 1/2 cup chopped onion)
1 cup milk
2 cups chicken broth
1/4 cup melted butter
In large bowl, combine corn bread and bread cubes, celery, salt and seasonings. Beat eggs and milk and add to bread mix. Stir in broth and butter and mix until all are moistened completely. Spoon into a greased 9×13-inch baking dish. Bake at 350 degrees 45 minutes to 1 hour. Serves 12.
1 16-ounce can whole cranberry sauce
1 8-ounce can crushed pineapple in own juice (drained)
1 cup sour cream
1/4 cup confectioner sugar
3 slices pineapple rings, well drained
Combine cranberry sauce and crushed pineapple. Mix sour cream with sugar and stir into the cranberry mix. Pour into a foil-lined 9-inch pie plate. Freeze. Remove from freezer, turn out onto cutting board, remove foil and cut into pie shapes. Serve on lettuce leaf with 1/2 slice of pineapple on top.
Frozen pumpkin pie
1 16-ounce can pumpkin
1 cup brown sugar (I use 3/4 cup)
pinch of salt
1 teaspoon EACH ginger, cinnamon, nutmeg
2 quarts vanilla ice cream or frozen yogurt
2 graham cracker crusts
1/4 cup chopped pecans (I use 1/2 cup, can roast if you prefer)
Combine pumpkin, sugar, salt and spices in a bowl. Stir ice cream to soften and fold into pumpkin mixture quickly. Spoon into pie crusts. Sprinkle with nuts and freeze until firm. Can serve with whipped cream.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.