1 1/3 cups milk
1/4 cup vegetable oil
1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8×8 pan cornbread (from above), cut into 1/2-inch cubes
8 slices white sandwich bread, cut into 1/2-inch cubes
6 slices bacon, chopped
2 stalks celery, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 tablespoon finely chopped fresh sage leaves (or 1 teaspoon dried)
2 eggs, lightly beaten
2 3/4 cups reduced sodium chicken broth
1/2 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
Preheat oven to 375 degrees.
For the cornbread: Grease an 8×8 baking dish or pan for the cornbread. Whisk milk, oil, and eggs in a medium bowl. Combine cornmeal, flour, baking powder, and salt in a large bowl. Add milk mixture, whisking until smooth. Pour batter into prepared pan and bake until golden and toothpick inserted in center comes out clean, about 30 minutes. Cool in pan on wire rack. (Cornbread can be made up to 2 days in advance.)
For the dressing/stuffing: Spread cubed cornbread and bread onto two baking sheets and bake until dry and golden, about 15 minutes.
Meanwhile, in a large skillet, cook bacon over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Add onion, celery, and garlic and cook until translucent, about 4 minutes. Stir in sage and transfer mixture to a large bowl.
Add cornbread, bread, lightly beaten eggs, broth, parsley, salt, and pepper to the bowl and toss until combined. Let sit 5 minutes, then toss again.
If serving as a side dish/dressing and not stuffing the turkey, spoon mixture into a 9×13 baking dish and bake until top is toasted golden brown, about 30 minutes. Serve warm.
For stuffing: Reserve 4 1/2 cups for turkey, then spoon remaining stuffing into a 9×9 baking dish. Bake until top is golden brown, about 25-30 minutes.
The baked cornbread can be left in its pan at room temperature overnight or up to 2 days before making the stuffing, instead of oven drying (in step 3). You can skip the white bread and do all cornbread if you want, just double the cornbread recipe and bake it in a 9×13 for the same amount of time.
“This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! This is enough brine for a 10 to 18-pound turkey.”
1-gallon vegetable broth
1 cup sea salt
1 tablespoon crushed dried rosemary
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon dried savory
1-gallon ice water
Ready In 8 h 20 m
In a large stockpot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
When the broth mixture is cool, pour it into a clean 5-gallon bucket. Stir in the ice water.
Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
Cook the turkey as desired, reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
This brine infuses your bird with flavor and makes it moist.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Easy, No_Fail Method to cook a Turkey by Pillsbury.com
1 small pumpkin (4-5 inches in height and 18 inches in diameter, sugar pumpkins work great)
¾ cup sugar
3 large eggs plus 4 egg yolks
½ TBS vanilla bean paste or vanilla extract
2 cups heavy cream
1 teaspoon of cornstarch
Pinch of salt
Prepare your pumpkin by scooping out the seeds and pulp, place it on a baking sheet, do not put the top of the pumpkin (stem) on the sheet just yet.
Preheat oven to 400 degrees.
In a mixing bowl combine the sugar, eggs, and vanilla and whisk until combined.
Add the heavy cream, cornstarch, and salt and whisk until fully combined.
Pour mixture into your prepared pumpkin (allowing about ¾ of an inch space between the filling and the top of the pumpkin and begin baking it.
Bake at 400 degrees uncovered.
After 15 minutes, cover the top of the pumpkin loosely with foil (don’t let it touch the top of the custard or it will stick and “ruin” the appearance) and bake another 15 minutes.
Lower oven temp to 375, place the top of the pumpkin on the tray and continue baking for 15 minutes more. Remover the foil and bake an additional 30 minutes or until a knife inserted into the custard comes out mostly clean.
Turn off the oven, allow the pumpkin to cool for an hour, then place it in your cold garage (loosely covered with wrap or foil) or your refrigerator and allow the custard to set 6 hours or overnight. When ready to serve, scoop out custard into small dishes (you can scrape the sides a bit as you scoop it out if you choose to scrape off some of the cooked pumpkin for additional flavor, I am sure the Pilgrims wasted nothing).
This makes an impressive dessert offering, one of these will serve 4-5 people so you could make a few to run down the center of your dessert table.
6 tablespoons salted butter
2 cups small-cubed ham
1 1/4 cups grated Swiss cheese
1 1/4 cups grated Monterey Jack cheese
4 cooked boneless, skinless chicken breasts, cut into cubes
1/2 cup panko breadcrumbs
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
2 tablespoons Dijon mustard
1/2 teaspoon cayenne
Kosher salt and freshly ground black pepper
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon butter.
Put the ham on a paper towel-lined plate and microwave for about 3 minutes to reduce the moisture content. Mix together the Swiss and Monterey Jack cheese in a bowl.
Put about a third of chicken in a layer in the bottom of the prepared baking dish. Top with half the ham. Sprinkle over 1/4 cup of the mixed cheese. Repeat 1 more time, then finish with a layer of chicken.
Melt the remaining 5 tablespoons butter in a skillet over medium heat. Put the panko in a bowl, pour in half of the melted butter, mix well and set aside.
Add the flour to the remaining butter in the skillet and cook for 2 to 3 minutes, whisking out any lumps. Whisk in the milk, broth, Dijon and cayenne and let it cook until it begins to thicken. Remove from the heat and stir in 1 cup of the cheese until melted. Season with salt and pepper.
Pour the sauce over the casserole. Sprinkle over the remaining 1 cup cheese, then the panko mix. Bake until the top is browned and the casserole is bubbling, 25 to 30 minutes.
The movie watch it here or here on youtube.
The German Chocolate Cake with Hazelnut Cream
1 cup self-rising flour
1 cup white sugar
1 cup milk
1/2 cup butter
2 (16 ounce) cans sliced peaches in heavy syrup
Melt butter or margarine in 9 x 13 inch pan.
Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.