Today at Kelly's Korner we are sharing our Thanksgiving Recipes and Traditions. I mentioned yesterday that I love Thanksgiving. This will be my last Thanksgiving as just a wife and daughter. Next year I will add mom to that list :) I guess that also means this is the last year I will get to enjoy my meal first before making sure little man is fed. So if I knock you over on the way to the buffet, that is why ;) JK JK!
Growing up we would always go to my Mamaw's house. There was always a ton of people and even more DELICIOUS food. I loved that the kids sat at the fold out tables (and anything else we could make into a table) with adults making their way to any place they could rest their bottom. I loved how we always just left the food out on the table for the supper that no one ever thought they'd be able to eat. We always did. Sometimes we would just throw a sheet over the table. That to me is the ultimate sign of a Thanksgiving meal. I also loved how Aunt Cheryl and I were ALWAYS the first ones to the dessert table!
Since being married we have rotated where we were for Thanksgiving/Christmas. I love meals at Matt's grandma's because we won't even sit down with our first plate and she is already on us to get seconds! It never fails that she has made enough for an army. I guess that comes with having 5 grandsons and only 1 granddaughter! I only hope I am as organized as her at her age! She makes the best Southern Thanksgiving and look forward to those meals every year.
Some of my favorite things to eat during Thanksgiving are:
Homeade Macaroni & Cheese
Sweet Potato Casserole
Pumpkin Cake Roll
I am going to share my mother in law's recipe for dressing. It is sooooo good! This recipe makes a lot of it, so this is good for a large group. (She MIGHT take after her mother in the amount of food she prepares.. once again, must be from having 2 boys!) This recipe is going to look a little different than most because she doesn't use one! I called to get it last year and I wrote it exactly like she told me. I have no clue how she does that, but she does it and does it well!
To be done the day before:
Bake a box of cornmeal as directed, but add 3/4 c self rising flour and maybe a little extra milk. After cooled, crumble and store with lid or foil.
*PREHEAT OVEN TO 350*
1)Melt a stick of butter in a skillet and add 5 to 6 stalks of chopped celery and 2 to 3 good sized diced onions.
2)While the celery and onions are sauteing, add a couple of cans of chicken broth & cream of chicken soup to the crumbled cornbread. Add salt & pepper to taste & lots of sage. (The amount of sage is your preference. We like a lot of sage :) ).
3)Add the cooked celery & onions. Mix well
4) Pour into greased (8 1/2 x 11 or bigger) casserole dish and bake until brown on edges. If dry, add more broth. Do not add more soup!