Thanksgiving

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Sharman's Thanksgiving Menu

Turkey

I usually just buy a turkey breast and bake it seasoned with lemon pepper

and serve it with Dressing


Ingredients

  • 1  cup  butter or margarine, divided

  • 3  cups  white cornmeal

  • 1  cup  all-purpose flour

  • 2  tablespoons  sugar

  • 2  teaspoons  baking powder

  • 1 1/2  teaspoons  salt

  • 1  teaspoon  baking soda

  • 7  large eggs, divided

  • 3  cups  buttermilk

  • 3  cups  soft breadcrumbs

  • 2  medium onions, diced (2 cups)

  • 1  large bunch celery, diced (3 cups)

  • 1/2  cup  finely chopped fresh sage*

  • 6  (10 1/2-ounce) cans condensed chicken broth, undiluted

  • 1  tablespoon  pepper

Preparation

Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.

Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.

Pour hot butter into batter, stirring until blended. Pour batter into pan.

Bake at 425° for 30 minutes or until golden brown. Cool.

Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.

Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.

Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.

Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.

*1 tablespoon dried rubbed sage may be substituted for fresh sage.

Ham

Pour a can of Coke over the ham and bake in the preheated oven at 325 degrees.

For a whole 10- to 15-pound ham, allow 18 to 20 minutes per pound; for a half—5 to 7 pounds—about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. In all cases, cook uncovered until the internal temperature reaches 160 degrees F.
 

Chicken and Dumplings

Ingredients

CHICKEN

  • 1 (2 1/2-pound) chicken, cut into 8 pieces

  • 3 ribs celery, chopped

  • 1 large onion, chopped

  • 2 bay leaves

  • 2 chicken boullion cubes

  • 1 teaspoon House Seasoning, recipe follows

  • 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

  • salt

  • pepper

  • garlic powder

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

Buy prepared dumplings in the freezer section.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk  this mixture into the stew.

Apricot Delight Salad

*My Daddy's favorite for Thanksgiving and Christmas

Recipe By :Sharman Ramsey

1 large can apricots -- chopped

1 can pineapple -- crushed

2 packages Apricot or Orange Jell-O

2 cups water -- boiling

1-cup fruit juice

3/4 cup marshmallow

Mix Jell-O with water and fruit juice till thickened or just dump. Add topping.

NOTES: This is my father's (Dr. E. G. Burson) and my children's favorite. I fix it every Thanksgiving and Christmas.  

Apricot Jell-O Topping

Recipe By: Sharman Ramsey

1/2-cup sugar

3 Tablespoons flour -- Blend w/sugar

1 egg -- well beaten

1 cup apricot juice (mix 2 small cans for enough juice) Cook until thickened. Cool.

Add one carton of whipping cream whipped and chilled.

GREEN BEAN CASSEROLE WITH ONION TOPPING

SWEET POTATO CASSEROLE

 

Copyright 1996  These are my own working genealogy files that I share with you.  The errors are my own.  But, perhaps they will give you a starting point.  All original writing is copyrighted.  Webmaster

Copyright 1996  These are my own working genealogy files that I share with you.  The errors are my own.  But, perhaps they will give you a starting point.  All original writing is copyrighted.  Webmaster

Copyright 1996  These are my own working genealogy files that I share with you.  The errors are my own.  But, perhaps they will give you a starting point.  All original writing is copyrighted.  Webmaster