It begins....with family, fun, laughter, and food!
|Stuffing a pre-roasted pumpkin with bread and cheese...recipe to follow!|
|Yes, there are always flashlights!!!!|
|Turkey breast...roasted on a bed of celery, onion, lemon slices and thyme...with sage leaves tucked under the skin, a little olive oil massage, salt and pepper!! No more complicated than that. Roast at 350 for 20 minutes per pound!|
|And then there was.....Roast DUCK!!! Clean, prick skin (without pricking flesh) and boil for 10 minutes.|
|...drain fat and turn breast side down, return to oven and bake 30 minutes, remove, drain any fats, turn breast side up again, and cook another 30 minutes or so...until leg/thigh has temp of 175. Rest 10-15 minutes.|
|It takes team work!!!|
|Green bean casserole. Baked sweet potatoes plain. And some dolled up by Roo with marshmallows, butter, cinnamon, and nutmeg! See below for the best dressing recipe....E'VAH!!!|
As written from my cookbook years ago: I was 'adopted' by a wonderful lady who looked after me as a young nurse living alone in the big city of Chattanooga when I was barely 19 years old. She took great care of me and made me feel at home. Not the least of her gifts was this recipe for dressing. Thanks Ms. Leslie. You'll never know how much you meant to me.
1 medium onion, chopped 2 stalks celery, chopped Saute both in 1 stick of butter seasoned with 1/4 teaspoon of pepper, 1 tsp sage, and 1 tsp thyme until tender. Add about 2 cups chicken broth. Pour this mixture over crumbled cornbread. Place in baking dish and bake about 30 minutes at 350. Serve with the gravy and meat dish of your choice.
You can bake this in a glass baking dish (especially if using in dressing) but, it is even better in a cast iron skillet with a little oil heated hot and sizzling before you add the batter!
1 c flour 1 c cornmeal 2 T sugar 3/4 tsp salt 2 t baking powder
1/4 t baking soda 2 beaten eggs 1 c buttermilk 1/4 c vegetable oil
Preheat oven to 425. Put cast iron skillet with enough vegetable oil to coat the bottom in to heat if that is what you are using. Sift dry ingredients together. Mix wet ingredients together. Stir wet and dry together without over mixing. Pour into heated skillet or baking dish coated with non-stick spray. Bake for 20 minutes or until golden brown on top.
Substitution tip: Don't have buttermilk? No worries. Use 1/2 quantity of sour cream or yogurt and 1/2 milk to make up the portion needed. Or - add 1 tablespoon vinegar to enough milk to make one cup and let sit for 10 minutes...then use as needed.
Yes....I am thankful. I am thankful to be able to share such an abundance of delicious food with my dear ones. Thankful to have seen another beautiful crop of fall leaves. Thankful for chaotic adventures with B. Thankful to be done with PAL's for another 2 years!! HA! Thankful that my kiddo's are busy working, playing and living their own lives on their own terms. Thankful that Jeannie, Allyson, Stevie, Susan, Jonathan, Francoise, Kerri, Eric, Joshie, Ed, Mat, Paul, Gary, Sue, Lucy, and so many others are part of my chaotic world. I am thankfully looking forward to more chaotic food and fun with those I love. But, most of all, I am thankful to each and every one of you who take time to laugh and play with me. Much love and appreciation to you all! - c