1-2 days before Thanksgiving:
· Cook turkey in oven bag according to directions; add in 1/2 onion & a celery stalk for flavor, if desired. Let cool, slice/separate and store, reserving
2-4 cups mostly dark meat (chopped) and all broth for dressing. The remainder can go on a platter and can be
served either heated or cool with Thanksgiving meal.
· Bake a pan of cornbread.
· Lay out bread to dry for making croutons. (Can
be cut, seasoned, and dried in oven)
· Boil dozen eggs (10 for deviled eggs, 2 for
dressing)
For
Dressing: make day of, or make ahead with everything but the broth; pour on heated broth when ready to bake.
4-6 cups
turkey and/or chicken broth, heated
2-4 cups
chopped turkey
1 pan cornbread
2-3 cups
croutons (pre-seasoned optional)
1 small
chopped sweet onion
1 c chopped
celery
2 chopped boiled eggs
Sage
Salt &
Pepper
Minced or
Powdered Garlic (½ Tbsp fresh if possible)
Parsley
Thyme
This is the most favorite of
Daddy’s recipes. I had cousins asking
for this recipe for several years. There
really wasn’t a recipe, just made by feel and experience. Daddy sometimes added chopped oysters, which
made an interesting dressing, to say the least.
Most of the time he cooked the
turkey very simply; using only butter and S&P to season it. A couple of times he injected the bird with
wine, which really gave a fascinating taste to it; made it very moist. There were even several times when he cooked
the bird outside either on the grill or in an old army field range, which he
got from Uncle Neeley. One year the
entire Thanksgiving meal was cooked in the field range. If I remember right, the weather was still
warm that year, and Daddy didn’t want to heat up the house by cooking inside.
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