Thanksgiving is just around the corner and everyone is rushing to secure their bird and other ingredients for a tasty traditional feast. As a thank you to family, friends and fans, here are a few helpful recipes from our archives to aid you along the way. Happy Thanksgiving! And check this site next week for some leftover turkey suggestions!
Sausage and Sage Dressing
12 inch skillet made corn bread diced
1 lb country sausages
1 cup onion, large diced
1 cup celery, large diced
1 tablespoon each of sage, rosemary, thyme and parsley
4 eggs, beaten
2 cups chicken or turkey stock
1 pint heavy cream
6 tablespoons unsalted butter
Brown sausage in pan. Add onions, celery and spices and saute for flavor, then add stock and cream. Bring to a boil and add butter, pour over corn bread and mix well then fold in eggs. Pour into a casserole dish and bake at 300F for 30 minutes or until top is a golden color or stuff into turkey cavity and baked with turkey until done.
Cranberry Orange Relish
12 oz frozen cranberries
1 unpeeled orange, diced and seeded
1/2 cup orange marmalade
3/4 cup granulated sugar
Place all ingrediants in food processor and puree to a relish.
Fresh Mashed Potatoes
1 1/2 lbs red potatoes
1 cup sour cream
1 cup buttermilk
salt and pepper to taste
Wash and halve potatoes and boil them until soft. Drain well, then add sour cream, buttermilk and salt and pepper. Mash.
Pecan Pie
1 cup pecans
3 shots bourbon
1/2 cup butter
1 cup sugar
4 tablespoons flour
3 eggs
1/2 teaspoon salt
1 cup corn syrup
1 tablespoon vanilla
2 tablespoons molasses
1 unbaked pie crust
Soak pecans in bourbon overnight. In a bowl, mix butter, sugar, flour and eggs until fluffy. Add salt, corn syrup, vanilla , molasses and mix until smooth. Fold in pecans and pour in crust. Bake at 300F for 40 minutes. Cool and serve.
To make a Kentucky Bourbon pie, add chocolate chips before placing in oven to bake.
Happy Thanksgiving!