Southern Turkey Recipes
Holly Said:I would like a recipe for that really super moist southern cornbread dressing with turkey pieces in it.?
4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
1/2 cup chopped onions
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
Bake in the preheated oven 30 minutes, or until golden brown.
Nora Said:Help! Thanksgiving rookie cooking for 10 ......Need advice quick!?
We Answered:First things first... make sure you can cook a turkey! Do a practice turkey complete with stuffing. Make it a small one, so you can eat it.... if the turkey is your main dish, it must be delicious! There are a million opinions about how to cook a turkey... pick what sounds good and do it. The slower the better, but not too low a temp or it won't be safe to eat.... and don't open the over too often -- it really does not need to be basted every 15 minutes... it will increase the cooking time dramatically.
Second, make sure you know how to make gravy from the turkey drippings.
I usually buy fresh turkey, which I have to order well ahead of time... but if you want, Butterballs (or brands like that) are always good and have the little pop-up thing. Just don't count on that, always use a timer and thermometer.
Here in new england we must have cranberry sauce to accompany the meal. Some prefer fresh, some canned. Mashed potatoes are a must. Butternut squash is a must. My family/in-laws always fight over the stuffing recipe-- sometimes one goes in the bird and the other is cooked in a corningware in the oven and served on the side.
Have a selection of whatever local sides you like. I'm sure you have some southern squash or sweet potato with marshmallow casserole thing.... Or start your own traditions.
My brother-in-law is from canada and they have their own canadian thanksgiving. You celebrate your own. Have whatever desserts you like! We always have pies with other desserts... must be at least an apple and a pecan and some dessert with chocolate.
Make sure you have enough dishes, utensils, serving dishes, the right table cloth, etc.... my first thanksgiving at my house I had 12 people and I used every single thing I owned in my kitchen that year!!!! Now I have 20-30 depending on the year.... I've accumulated more stuff, but I always lay out all the platters and bowls before the weekend and put sticky notes on them so they are assigned... that way we all know what goes where when the rush is on.
I rent linens and extra tables... then everyone is comfy and I don't have to wash napkins or tableclothes!
We love having sparkling or mulled cider along with the usual drinks.
Definately share the day..... we have people coming from 6 hours away, and everyone brings at least one little thing....
There is sooo much food even if you just had turkey, potato and a vegetable... so don't worry about it. If the canadian side has a "must have" dish, tell them you would love it if they bring it.... then make what you want. Try not to get too stressed over tradition. Heck, last year we had about 30 people and we deep-fried one turkey, roasted another. Then we did a buffet, and it was much more relaxing, if not as formal as usual.
Enjoy the day!!! Let everyone help....
Vincent Said:Thanksgiving Recipes?
We Answered:You can't get any more southern than Paula Deen, and her recipes are the best! http://abcnews.go.com/Entertainment/CMA/â€¦
Barry Said:How can I help the people that gave me such great recipes?
We Answered:You could each persons QandA and try and answer one of their questions!
By the way her is a link to a recipe for Barbecued Pulled Pork Sandwiches with Homemade BBQ Sauce and Pickles.
Jacqueline Said:soul food or southern candied yams recipe?
We Answered:Candied Sweet Potatoes (Yams)
6 medium sweet potatoes
3/4 cup sugar
1/3 cup dark Karo syrup
2 1/2 tablespoons butter or oleo
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup water
1 teaspoon vanilla
Boil potatoes until tender, but not overcooked. Peel off skins. Cut in halves lengthwise. Place in baking dish. Add sugar, syrup, nutmeg, cinnamon, water and vanilla.
Dot top with butter or oleo. Bake in 375/o oven until thick syrup is formed. Bast frequently. About 45 to 55 minutes.
Daisy Said:can anyone give me a southern recipe for turkey wings????
We Answered:EMERIL's BEER BRINED TURKEY WINGS:
TURKEY WINGS & GRAVY:
BUFFALO TURKEY WINGS:
MOLASSES-BRINED TURKEY WITH GINGERSNAP GRAVY: