Recipe Swap…Kinda

I love all the foods that come with the holidays. Since Thanksgiving is coming up, I wanted to see if we can get some awesome recipes shared.

So, I was wondering – What is that ONE DISH (besides Turkey and cranberry sauce) that you have to have for it to feel like Thanksgiving?

Mull that over, then share the recipe for that dish in the comments below! We can all have the opportunity to share each other’s favorite foods!

For me it would be my mom’s baked mac & cheese, but that’s a secret family recipe (yes, we actually have those in the South), so I can’t post it. So another pick would be dressing with gravy (sans giblets).

(source)

I forgot to ask my mama how we make the gravy, but I did chat with her about the dressing (I help make it every year and still can’t remember how to make it.) Without further ado, here is our yummy recipe that can serve a ton of people (our family always has leftovers despite 12 adults and 4 kids eating it).

Step One:

Follow Aunt Jemima’s Cornmeal Mix recipe, omitting the sugar, to bake one 9×13 inch pan of cornbread.

Allow the cornbread to cool.

Step Two:

While cooking and cooling the cornbread, finely chop two onions and one stalk of celery, and sauté all of it together.

Crumble cooled cornbread into a large mixing bowl.

Optional: To make the dish lighter, you can add half a sleeve of crushed saltines. (We never do this step.)

Then combine with the cornbread in the mixing bowl:

Sautéed onions and celery.

Three lightly beaten large eggs.

1 Teaspoon Poultry Seasoning.

5 Cans of Sweet Sue Chicken Broth. (Can substitute Swanson if you can’t find Sweet Sue.)

Step 3:

Mix all of this well, and pour into large casserole dish.

Bake uncovered at 350 for about an hour.

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My mom added that this is a dish best eaten fresh, so she said she often will pour some of the mixture into a ziploc bag to keep in the fridge and to cook later when eating leftovers.

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Ok, your turn! What’s that dish you can’t have Thanksgiving without? And how do you make it?

~Meghan

10 thoughts on “Recipe Swap…Kinda”

  1. Well this really isn’t an old recipe in our family because no one other than myself ever loved sweet potatoes. However, a few years ago I made candied yams and Jay and our son Michael loved them. Ever since then I’ve made them for Thanksgiving. My son asked me if I was making sweet potatoes again but this year, however, instead of making the candied yams, I found this recipe and cannot wait to try it.

    Sweet Potato Bake

    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001875747

    1. I bet it smells awesome when you pull it out of the oven! It sounds like something that you wouldn’t have to feel too guilty eating, either, with all those veggies! Yum.

  2. I immediately thought of Aunt May’s macaroni and cheese, too. YUM. But of course, that recipe isn’t getting onto the web!!

    For James, it’s not Thanksgiving without Parker House rolls and mashed potatoes. Ruth makes great mashed potatoes, and they buy the rolls at some bakery in Maryland.

    For me…other than the mac and cheese (which I won’t be getting this year, by the way, since we’ll be at the Sagar house…) I really love all the appetizers. Aunt Beth’s cheese dip is so good, and so are the cheese balls that we eat with crackers. YUM. I’m gonna miss my mama’s house on Thursday!

    You should do a similar post to this one for Christmas….then people can post their favorite Christmas time recipes!

    1. YES. The cheese ball and crackers- a holiday staple at mom and dad’s house. And Aunt Beth can’t even come over on Thanksgiving unless she has that cheese dip! SO good! I might have to share that recipe around Christmas!

  3. It wouldn’t be a Boswell family meal without Squash Dressing. I hate squash, but this dish is crazy good — I’ve just stopped telling people it has squash in it 🙂

    —- Squash Dressing —-

    1/2 medium onion
    1 stick margarine
    1 can cream of chicken soup
    2 C. Pepperidge Farm herb dressing
    2 eggs
    2 C. cooked squash (2 cans) (If using squash in cans, cook in juice until soft)
    *Heat oven to 350 degrees
    Chop onion and cook in margarine until onion looks clear. Leave about 3/4 cup of juice in squash. Mash squash and add onions and margarine. Stir. Add slightly beaten eggs to mixture. Add soup and stuffing. (If mixture is too stiff or thick, you can add a little water.) Mix well and pour into buttered casserole dish. Bake at 350 degrees for 20 to 25 minutes. Serves 6

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