Southern Cornbread Dressing

Southern Cornbread Dressing

This recipe is good to accompany roasted chicken, beef or venison.

Cook a pan of cornbread ahead of time, at least a day, using your favorite recipe. Refrigerate or freeze until ready to make crumbs. Save left over biscuits and loaf bread to make crumbs. If you do not have any left-over bread, use crackers. When ready to use, use a food processor and make crumbs from breads. Store in air-tight containers and keep separate until ready to combine.

Dressing

4 Cups cornbread crumbs

2 cups crackers or biscuit crumbs

1/2 cup finely chopped onion, sauteed

1 teaspoon salt

1 teaspoon black pepper

4 T. Poultry seasoning

1/2 t. sage, or to taste

1/4 cup parsley

1/2 cup or 1 stick butter or margarine

4 eggs

4 cups broth

(Type of broth is determined by the meat with which you are serving. If you are serving turkey or chicken use chicken broth. If serving with beef roast or venison, use beef broth.)

Melt butter in microwave. Combine crumbs, seasonings, and butter. Mix.

Beat eggs and add to mixture.

Add 3 cups broth. Mix well. Spray 9x13" baking dish and pour dressing into it.

Set overnight in refrigerator, if have time and room. When time to bake, pour remaining cup of broth over the mixture and bake for 30 minutes @ 350 degrees f. Test with a meat thermometer. When temperature reaches 165 degrees and the gage comes out clean, it is done. Remove immediately and cover with heavy foil. (It may take between 45-60 minutes,

depending upon oven. ) If traveling with dressing, wrap foil with towels and secure in the storage area of vehicle. This is good served with giblet gravy.

Serves approximately 10-12 people.

Gravy

1/4 c. oil

1/2 c. flour

2 cups broth

1 c. chopped giblets or meat

1 T. chopped onion

1/4 t. salt

1/4 t. black pepper

Heat oil in skillet. Reduce heat. Whisk in flour and slightly brown, but not burn. Add giblets and onion. Allow to thicken to desired thickness. Serve hot over dressing.

On The Road To Grandmother's House

On The Road Again
To Grandmother’s House
Chili Beans with chili dumplings
Turnip Greens
Cauliflower
Car Cake with candy decorations

Tip: Use black and white checkered flags and cutlery. Use black plates with white napkins. Children may place car stickers in the corner. Plan to watch a racing DVD for entertainment. You may use this as a victory celebration for your team who won away from home. If so, decorate with team colors and show highlights of the game. Or use Thanksgiving decor!

Food for Thought:
The Israelites journeyed…God led the people…Exodus 12-13


Family Meal Planning
From the Nutritionist: The beans supply the protein in this menu. Turnips and cauliflower provide vitamins and minerals as well as fiber. The dumplings and cake are carbohydrates.

Recipes

Chili Dumplings with meat

1 c. quick biscuit mix
½ c. fine cornmeal
1 ½ c. cooked hamburger meat
1 T. Chili powder
¼ t. garlic salt
¼ t. cumin
2/3 c. broth
¼ c. shredded cheddar cheese

Cook meat and grind in food processor. Mix biscuit mix and cornmeal. Add chili powder, garlic salt, and cumin. Stir well. Mix biscuit mixture with ground, cooked hamburger meat and cheese and blend with broth. When all ingredients dispersed well, use an ice cream scoop to form dumplings. Make favorite chili soup and thicken about 10 minutes. Bring to a boil. Drop scoops of dumplings onto top of chili. Do not immerse into mixture. Simmer 10 minutes uncovered, then cover and simmer 10 minutes. May sprinkle more cheese on top and simmer until cheese melts about 3 minutes. Makes 12-14 dumplings. Yummy!

Chili Beans

2 # hamburger meat
¼ c. onion
¼ c. red pepper chopped
¼ c. parsley
1 can chopped tomatoes
¼ c. chili powder
1 t. cumin
1 clove garlic
1 T. paprika
2 c. beef broth
1 large can pork n beans or 2 small cans

Cook meat and onion in bottom of Dutch oven. Add chopped pepper, parsley, tomatoes, chili powder, cumin, crushed garlic, paprika and broth. Stir well and add beans. Bring to a boil and cook approximately 10 minutes then add dumplings. Simmer approximately 45 minutes to obtain chili flavor. The longer, the better.






Chili Dumplings w/o Meat

1 c. quick biscuit mix
½ c. fine cornmeal

1 T. Chili powder
¼ t. garlic salt
¼ t. cumin
2/3 c. broth
¼ c. shredded cheddar cheese

Mix biscuit mix and cornmeal. Add chili powder, garlic salt, and cumin. Stir well. Mix biscuit mixture with cheese and blend with broth. When all ingredients dispersed well, use an ice cream scoop to form dumplings. Make favorite chili soup and thicken about 10 minutes. Bring to a boil. Drop scoops of dumplings onto top of chili. Do not immerse into mixture. Simmer 10 minutes uncovered, then cover and simmer 10 minutes. May sprinkle more cheese on top and simmer until cheese melts about 3 minutes. Makes 12-14 dumplings. Yummy!

Beef gravy: May cook in 4 cups of beef broth thickened with 3 T. flour. Allow to thicken about 3 minutes before adding dumplings.


Turnip Greens

Wash and stem greens. Place in a Dutch oven and cover with water. Add a beef bullion cube. Bring to a boil and simmer for 45 minutes or until done to your taste.



Cauliflower

Wash cauliflower and cut off tough stems. Place in water and salt. Steam approximately 30 minutes or until done to taste.

Cake with Candy décor

Make your favorite white cake batter. Place in a car shape pan or cut into a SUV shape when baked. Cover with basic frosting. Use M&Ms with initials/words like Happy Thanksgiving or On The Road Again and place on cake to decorate.

Happy Thanksgiving and safe travel!