Here I am last Thanksgiving with Gram and a bun in the oven (and possibly too much turkey goodness).
Gram's Turkey Casserole
1 can cream of mushroom soup
8 ounce package, Pepperidge Farms stuffing
1 pint sour cream
1/4 lb. butter melted (1 stick)
1 cup chicken broth
4 cups chicken or turkey
Preheat oven to 350. Combine sour cream and soup and mix well. Stir in meat. On stove, melt butter and add broth. Stir into stuffing. Stuffing should be moist. Put chicken mixture into casserole dish. Top with stuffing. Bake at 350 for 45 minutes or until bubbly.
Now my next recipe to share comes from my husband's side of the family: Sally B's Cornbread Dressing. Can you say delish?! It's wonderful. But take note: don't go buy the store-made cornbread on this one; that cornbread is entirely too sweet. Take the time to make this cornbread from scratch!
Sally B's Cornbread Dressing
3 cups cornmeal
3 cups flour
1 tsp salt
3 tbsp baking powder
3 cups milk (with 1/4 to 1/2 water)
1/3 cup oil
9 x13 baking pan
Preheat over to 450. In a bowl mix together the dry ingredients. Mix eggs and milk together, then mix with dry ingredients. Heat oil in baking pan. when piping hot, pour in batter and bake at 450 for 25 minutes or until golden brown.
1 pan cornbread
2 green peppers, diced (can do 1 red and 1 green)
3 stalks celery, diced
1 large onion, diced
4 tbsp butter
1 ltr Knorr’s Caldo de Pollo (chicken stock/bouillion)
Preheat oven to 350. Cut cornbread into small cubes and put in large mixing bowl. Saute green pepper, celery, and onion in butter, then dump in mixing bowl. Pour sufficiently caldo de pollo over to moisten but not to soggy level. Season with black pepper and sage. Place mixture in baking dish and bake at 250 until brown top.
Bon Appetit friends!
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