now for Some...Southern corNbread stUffing!

sorry vegetarians. I have got another Thanksgiving recipe. i'd eat this stuffing anytime!! enjoy. :)

Prepare a pan of Unsweetened corn bread the day before you plan on making the stuffing. any package will do, but if you're adventurous, try making one from scratch! Note: i don't know if i've ever found unsweetened cornbread so i'm pretty sure you can make it with the regular mix!

Day before/morning of make some stock:
turkey neck and giblets (just use parts you like for dressing)
1/2 onion
2 celery tops
1 1/2 quarts water

simmer several hours (day before) adding enough water to maintain one quart of liquid. Strain (pour through paper towels several times to get clear broth). Chill until ready to use. If white top forms, skim this fat off.

Day of:
Preheat oven to 350 degrees

Dressing:
2 cups chopped celery
1 1/2 cups chopped onions
1 stick butter
4 cups unsweetened corn bread
4 cups coarsely crumbled toasted white bread
2 tsp salt
1 Tbsp parsley flakes
1 tsp sage
1 tsp poultry seasoning
1 tsp pepper
2 eggs
2 1/2 to 3 1/2 cups turkey broth
1/2 stick butter melted

To prepare dressing, in a skillet, saute celery and onion in butter until tender. Crumble corn bread in a large mixing bowl. Add toast crumbs, salt, parsley flakes, sage, poultry seasoning, pepper and eggs. (IF COOKING dressing inside turkey, add 2 1/2 cups broth.) If baking in a 9 x 13 inch pan, add 3 cups broth. Cover and bake in a preheated 350 degree oven for 45 minutes. Remove cover, baste with one-half cup broth and one-half stick melted butter. Bake another 15 to 20 minutes until done and lightly browned.

Turkey time...time to get stuffed!

since we're only weeks away from thanksGiving and plans are being made, i thought i'd share an excellent turkey recipe. so while you're watching Michigan beat OSU on the 18th, remember to get your list together...and check this one out.

Select a turkey (10-12 lb), large baking bag, and throw away roaster
pan (Usually in same section as turkeys this time of year).

Defrost according to directions (pull out giblets).

Wash turkey well, dry inside and out.
When dry, rub butter (literally massage into the turkey) inside and out.

Preheat oven to 350 degrees.

Mix together
1 1/2 tbs salt
1 tbs pepper
3 tsp seasoning salt
1 tsp poultry seasoning
1 tsp garlic powder
1/2 tsp ginger
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp basil

Spread mixture all over turkey inside and out

In large baking bag:
add some flour and shake lightly to coat the bag
Slice a large onion and put in the bottom of the bag
Cut up 2 stalks of celery and put in the bag with onions

Put turkey in the bag and pour in 1/2 cup of white wine

Tie bag and put some small holes in the top part of the bag (8 or so)

Insert thermometer into turkey even if it has a pop-up one. can't be too safe
right?! Put turkey in broiler pan in preheated oven (approx 2 1/2 hours for
this size turkey).

Turn off oven and leave turkey in oven for 30 minutes.

Take out carefully (broiler pan has to have support underneath when
removed from oven) and set aside to cool before slicing. Does not
slice well when hot.

Be careful when you open the bag since there will be lots of grease and
broth (to remove grease from broth, you can pour through colander with viva
towels three or four times until broth is clear and use later for
soups.)

Enjoy! next week...stuffing?! :)