Since the paper comes out early this week I’m going to give you a few more Thanksgiving recipes. The first one you’ve no doubt seen before, but I can’t help myself because it’s so delicious. It’s my great grandmother and great aunt’s dressing recipe.
Mawmaw & Boopie’s Cornbread Dressing 1 pan cornbread (she uses two packages of Corn Kits and makes it in a cast iron skillet, according to package directions) 1 can biscuits, baked (or one sleeve of crackers, crushed, if you don’t feel like making biscuits) 2 cups onions, chopped 1 cup celery, chopped 1 stick of butter 4 boiled eggs, chopped 2 large boxes of chicken broth Salt and pepper to taste 1 tablespoon sage 2 eggs, beaten 4 to 5 bacon slices Crumble cornbread and biscuits in a large bowl. Lightly sautee (don’t brown) onion and celery together in the stick of butter (Mom does this in the microwave in a large glass measure) then add the veggies to the crumbs. Add seasoning and boiled eggs. Mix well. Add the broth until it’s a very moist mixture, almost soupy. Then add two beaten eggs and mix well. Put in a 9x13 pan. Lay 4 or 5 bacon slices across the top. Bake at 350 for one hour or until brown on top. That makes about 10 to 12 servings. She suggests you make this the night before, refrigerate, and bake the next day.
Some notes from mom: She says this is optional, but she also adds chopped green onion sauteed with the other veggies, parsley (dried or fresh), and fresh sage. —kwc— Here’s a pasta salad recipe that calls for chicken, but there’s no reason you couldn’t substitute leftover turkey.
Chicken Caesar Pasta Salad
8 ounces rotini pasta 2 cups diced grilled chicken 8 ounces bacon, cooked and crumbled 1 heart romaine lettuce, chopped 1/2 cup shredded Parmesan cheese 3/4 cup Caesar salad dressing Cook pasta according to box directions. Drain it well then rinse it with cold water to stop the cooking process.
Place the pasta, chicken, bacon, romaine, and cheese in a large bowl. Add the dressing and toss to combine (add more dressing if desired). Serve immediately. —kwc— And one more easy side dish from Ina Garten. Kosher salt can be substituted for the fleur de sel. Ina is kinda fancy.
Cacio e Pepe Roasted Asparagus 1-1/2 pounds thick asparagus spears 2 tbsp unsalted butter, melted Kosher salt and freshly- ground black pepper 3 tbsp freshly grated Italian Pecorino cheese 1 tbsp freshly-grated Italian Parmesan cheese 1 lemon, quartered Fleur de sel Preheat the oven to 450. Place 12 cups of water and 2 tablespoons of salt in a large pot, cover, and bring to a boil. Remove and discard 1-1/2 inches from the woody ends of the asparagus. Peel the bottom 2 inches of each spear with a vegetable peeler. When the water boils, add the asparagus and blanch for 3 to 4 minutes, until al dente. Drain.
Transfer the asparagus to a 10 x 12-inch rectangular baking dish. Add the butter, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the asparagus. Arrange the asparagus decoratively in the dish, sprinkle with the Pecorino and Parmesan, and roast for 5 minutes, until the cheese melts. Squeeze on some lemon juice, sprinkle with fleur de sel and serve hot.
- Log in or Subscribe to post comments.