Holiday Cooking for the
Home Cook
Our kitchens are the most valuable component of a house. The kitchen is the place where everyone wants to gather. It makes sense that it is the laboratory of the Home Cook. You. as the Home Cook nourishes and encourages the members of the family through healthy meals, conversation, and lovely decor. The Home Cook works daily to build a strong family which in turn adds to a thriving community.
Ebony Ivy & Thyme
with
Leona Dooley
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In the Kitchen, Saturdays @ 12pm
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Simplify Thanksgiving with Make-Ahead Recipes & Tips
Elevate your Thanksgiving dinner with these mouthwatering sides, as well as a couple of Plant Based recipes that even the carnivore in your family will love. From cranberry-apple stuffing to creamy Macaroni & Cheese, your taste buds are in for a treat.
Skillet Cornbread
Let’s begin with a recipe you’ll want to double and prepare in advance. This first batch of cornbread should be prepared on a cookie sheet and allowed to sit for several days; it will make the BEST stuffing/dressing for your holiday table. The second batch is perfect for cornbread muffins.
Pre-heat oven to 400 degrees
In a large bowl combine dry ingredients:
1 Cup Cornmeal 1 Cup All Purpose Flour
1/4 to 1/2 Cup White Sugar 2tsp Baking Powder
½ tsp Baking Soda 1 tsp Salt
Whisk dry ingredients.
Combine liquid ingredients in a second large bowl:
1 1/2 Cup Buttermilk 1 Beaten Egg
2 tsp Melted Butter 3 Tbs Honey
Add 2 TBL of butter to a cast iron skillet, (or non-stick pan). Place in oven until butter is melted and pan is screaming hot. Hand mix dry and wet ingredients together. Stir in until well blended. The batter will be lumpy. Pour batter into hot buttered\skillet.
Bake until toothpick comes out clean.
Traditional Holiday Dressing
2 – 3 lbs of Italian sausage (I use a medium hot sausage. The flavors are bold enough to carry the rest of the ingredients.)
2 lg Onions. diced 2 lg Green peppers, diced
4 stalks Celery, diced 4 cloves Garlic, minced
1 recipe of prepared Skillet Cornbread; cubed and left out overnight to dry.
1 t Salt 1 t Pepper 1 T Poultry Seasoning
1 t Chicken base (if needed)
1 bag seasoned Pepperidge Farm Dressing Cubes
1 box Chicken/Turkey stock 1 egg
Remove sausage from casings and brown in a skillet. Remove to bowl. Sauté vegetables in the sausage juices. In a very large mixing bowl combine the packaged dressing cubes and prepared skillet cornbread. Add sausage, sautéed vegetables and seasonings. Add enough stock to bring the mixture together but don’t drown it. Taste it now and adjust seasonings. Then, add 1 beaten egg. The egg is the binder. Grease a baking/serving dish. Pour in dressing mixture. Bake until slightly golden; about 30 minutes.
Vegetable Lentil Soup
In an extra-large crockpot or Dutch oven add:
1 large bag of frozen mixed vegetables
1 large onion, diced 1 head celery diced
4 garlic cloves minced potatoes, cubed
1 cup green or brown lentils
1 28oz can chopped, tomatoes 1 14oz can tomato paste
1 T Vegetable flavor base
1 t salt, black pepper, onion and garlic powder
Pinch red pepper flakes 2 to 4 qt. water or veggie broth
Cook in slow cooker on Low for 6 to 8 hours, taste and adjust seasonings. If too thick add more broth.
Delicious when served with Skillet Cornbread.
Cranberry Apple Stuffing
8 cups of cubed, day-old French bread
2 c chopped peel apples
1 c dried Cranberries 1 c chopped celery
1 c chopped onion 2 T minced garlic
2 – 3 c Vegetable Stock 1 T Sage
1 T Thyme 1t Black Pepper and Salt
Saute Vegetables in a 1/4 c stock. Add onion, celery, and garlic until transparent. Combine all ingredients in a large mixing bowl. Toss until well mixed. Gradually add broth to the mixture. The amount added depends on your desired level of moisture. Start with a cup and add more as needed. Place in greased baking dish. Bake at 350 degrees until lightly golden.
Macaroni & Cheese
Preheat oven to 350 degrees
4 cups milk* 1 small block Velveeta
4 cups shredded cheeses (Ex. Sharp, Colby-Jack, Gruyère)
1 stick butter 3 beaten eggs 1 t Salt & Pepper
1 lb cooked elbow macaroni
In a Dutch oven, melt butter and add milk. Once hot add cheese beginning with Velveeta cut into small cubes. Turn heat down to medium. Continue stirring and adding cheese until they melt. Turn off heat. Beat eggs in a separate container. Slowly stream about a fourth cup of cheesy mixture into eggs while stirring. You are tempering the eggs so they will not curdle in the larger mix. Add egg/cheese mixture to Dutch oven and stir well. Add cooked and drained macaroni. Stir gently until coated. Pour into a “buttered” 9x13 baking dish. Bake until lightly golden, bubbly and creamy.
*If you like a looser consistency, add about a ½ cup additional milk.
Thanksgiving Timeline
During November prior to Thanksgiving Week:
· Decide what dishes you want to prepare for Thanksgiving. Share this menu with guests and allow them to select what
they would like to prepare. As the host, the Turkey and Stuffing is for you.
· Create a grocery shopping list. Check your pantries first to avoid duplication.
· Order fresh turkey or pick up frozen turkey and needed groceries.
· Prepare cornbread for dressing. Cube, leave out a day or two, bag and store in refrigerator.
· Clean house. Prepare guest and entertainment rooms.
Saturday before Thanksgiving:
· Grocery Shop for non-perishables; serving and cutlery items; beverages.
· Remove frozen turkey/ham from freezer. Place in refrigerator to thaw safely.
Thanksgiving Week:
Monday - Tuesday
· Make dishes that can be prepared in advance. Vegetables, congealed salads, mac & cheese; desserts.
Wednesday
· Continue preparation of make-ahead dishes. Dressing, casseroles, breads, desserts.
· Set up dining tables and organize buffet.
· Purchase additional ice for drinks.
Lay out clothes for the next day. Get a good night’s sleep.
Thanksgiving Thursday
· Place turkey into the oven very early in the morning to free up oven space later.
This is a great time to shower and get into cooking attire before your family and guests awaken.
· Prepare appetizers and refrigerate them.
· Bake casseroles and fresh baked breads when the turkey is removed from oven.
· Arrange dessert and beverage stations.
Remember to leave time to dress and put on makeup before guests arrive.
Check Out My Holiday Favorites!
Autumn Apple Pumpkin Muffins https://youtu.be/SB4j7EBG6zE
Kittye’s Macaroni and Cheese https://youtu.be/YJDDxZBApso
Better than Cracker Barrel’s Corn Muffins https://youtu.be/q7YNuKABOY4
Corn Pudding and Dressing https://youtu.be/pTBKhZB9sRg
Parker House Rolls https://youtu.be/y--vRO06MO4
Pumpkin Granola Cookies https://youtu.be/Sqfstk9PRi4
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