Just in case you're living under a rock, or are deprived of a calendar....Thanksgiving is almost here! I'm freakin' out over only having 2 more days to prepare for all the cooking and then inevitable food coma that leads to me falling asleep while watching a football game. There are 5 or 6 staples to our thanksgiving feast, Dad's turkey, Mom's Ham, Grannie's stuffing, Nannie's candied sweet potatoes and Aunt Hooey's apple pie You guys are getting a family gem right here. There was a few years that my Grannie was out of town for Thanksgiving and my sister and I got to compete to see who could get closer to the original neither of us got it just right the first year, the second and third attempts were much closer. Something about my Grannie making it, makes it just that much more perfect though. There has been a debate for years over the "right" way to make stuffing. My husband grew up on bread stuffing but I grew up on cornbread stuffing. His mom cuts up loaves of bread and let's the cubes of bread harden a bit before adding the stock and seasonings. My Grannie bakes a couple pans of cornbread and crumbles that up to add stock and seasoning to. Our first year to do Thanksgiving together, the hubs was disappointed that we were not having bread stuffing that he was used to having on Turkey Day...We won him over though, and he thought ours was delicious (He may not have made it into the fam if he rejected Gran's stuffing!). You simply cannot compare the two, they are entirely different. But since I'm the one sharing the recipe...today...you get Grannie's version. Maybe next year I'll share my sweet Mother-in-Law's recipe with y'all and you can be the deciding vote.
2- 9x13" pans of Shawnee's Best or Aunt Jamima White Cornbread mix, prepared as directed
3 large white onions, chopped
2 clusters celery chopped
1 whole bottle rubbed sage
1 Tbsp oil
1/4 cup cold water
1/2 tsp salt
4 sleeves saltine crackers
5 cups Turkey Broth (from cooked turkey or store-bought)
salt and pepper
salt and pepper
Sauté oil, water, onion, celery and salt. Cover and cook on low until tender but not mushy. Strain turkey broth (to keep bones out of stuffing). Crumble both crackers and cornbread and combine in a large pan. Add turkey broth, onion mixture and 1/2 bottle sage. Use potato masher and mash as if you were making mashed potatoes. If needed, add more chicken or turkey broth to get the consistency you need. Add the other 1/2 bottle of sage and salt and pepper to taste. Be aware that the crackers are salted so make sure you taste it as you add it so not to over-salt. Pour mixture into 9x13 pans (should make 3 pans) Bake at 425 for 1 hour. After 30 minutes rotate pans in the oven (move top rack pans to bottom rack and bottom rack pans to the top rack), continue the remaining 30 minutes. Remove from the oven and let the feast begin!
P.S. Here are a few extra photos just for fun!
Cheers to all of you having a Happy Thanksgiving Day!
(You guys didn't think I cooked sober, right?!)