Annual November Harvest Feast

Hello and I hope everyone had a wonderful Thanksgiving holiday!
Just wanted to share this year's feasty frenzy with you
(and a secret recipe from down South):

• Hickory smoked turkey
• Southern cornbread dressing
• Homemade cranberry chutney
• Chipolte-Sorghum sweet potatoes
• Naked Green Beans
• and Mom's homemade Pumpkin pie

In the American South, we do not eat bread stuffing. We eat cornbread stuffing! And here's my secret recipe just for you!


Southern Cornbread Dressing:

1 pan skillet cornbread (recipe below) cooled and crumbled

1 (8 ounce) can cream-style corn

2 eggs, beaten

1/2 cup milk

1/2 cup butter

1 onion, finely chopped

2 celery, finely chopped

1 tablespoon minced garlic (not dried)

1 tablespoon fresh thyme

1 teaspoon dried basil

2 teaspoons dried oregano

2 teaspoons salt, or to taste

1 teaspoon ground black pepper

3 cups chicken broth

• 1 cup dried cranberries (or chopped apples if you prefer)

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a saucepan, add butter, onion, celery, garlic, thyme, basil, oregano, and chicken broth and bring to a boil. Cook until celery is al dente.
3. In a medium bowl combine crumbled cornbread, creamed corn, eggs, milk and dried cranberries; stir until moistened.
4. Mix in the saucepan ingredients and season with salt and pepper. Pour into prepared baking dish.
5. Bake in preheated oven for 20-25 minutes, or until golden brown.

Basic Southern Cornbread:
2 cups white self rising cornmeal
2 eggs beaten
2 cups buttermilk
2 tablespoons bacon grease or vegetable oil


Directions:
Mix all ingredients together and pour into a greased cast iron skillet. Bake 30-40 minutes at 400 degrees F or until golden brown.


Enjoy!