Thread: "New" Thanksgiving Dinner Leftovers

Yesterday we ate dinner out, but I had baked pies on Wednesday, so we headed
home for dessert.

David and I headed out at 5:30 this morning to stop at a couple of stores for
Black Friday shopping, which took all of an hour. While we were driving, we
discussed the sad fact that we had no Thanksgiving dinner leftovers.
Sooo.... Before we came home we picked up a small turkey breast (for David),
some yams, and some dried cranberries. I had all the othe ingredients at
home.

Tonight we had roasted turkey breast, cornbread dressing, mashed potatoes,
candied sweet potatoes, asparagus, and cranberry sauce. I also baked another
mincemeat pit this morning.

Everything seems more "normal" now. :-)

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Wayne Boatwright wrote:
> Yesterday we ate dinner out, but I had baked pies on Wednesday, so we headed
> home for dessert.
>
> David and I headed out at 5:30 this morning to stop at a couple of stores for
> Black Friday shopping, which took all of an hour. While we were driving, we
> discussed the sad fact that we had no Thanksgiving dinner leftovers.
> Sooo.... Before we came home we picked up a small turkey breast (for David),
> some yams, and some dried cranberries. I had all the othe ingredients at
> home.
>
> Tonight we had roasted turkey breast, cornbread dressing, mashed potatoes,
> candied sweet potatoes, asparagus, and cranberry sauce. I also baked another
> mincemeat pit this morning.
>
> Everything seems more "normal" now. :-)
>
That sounds delightful. I still need my turkey fix, but I decided
I'd better have some fridge space first.

--
Jean B.

Wayne Boatwright wrote:
> we had no Thanksgiving dinner leftovers.
> Sooo.... Before we came home we picked up a small turkey breast (for David),
> some yams, and some dried cranberries. I had all the othe ingredients at
> home.
>
> Tonight we had roasted turkey breast, cornbread dressing, mashed potatoes,
> candied sweet potatoes, asparagus, and cranberry sauce. I also baked another
> mincemeat pit this morning.
>
> Everything seems more "normal" now. :-)

IMO, leftovers are the best part of Thanksgiving. I'm glad you and
David decided to do this on the spur of the moment.


Becca

On Nov 28, 1:15*am, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
wrote:
> Yesterday we ate dinner out, but I had baked pies on Wednesday, so we headed
> home for dessert. *
>

You ate dinner out, and I ate out dinner. Yum. Love those red
heads. btw let us wage a new war, not on drugs, not on war, not on
peace, but on those who like to take one day out of every year to bash
red-heads aka gingers. These people are idiots and need to be caned
like they do in them oriental countries.

> David and I headed out at 5:30 this morning to stop at a couple of storesfor
> Black Friday shopping, which took all of an hour. *While we were driving, we
> discussed the sad fact that we had no Thanksgiving dinner leftovers. *
> Sooo.... *Before we came home we picked up a small turkey breast (for David),
> some yams, and some dried cranberries. *I had all the othe ingredients at
> home.
>
> Tonight we had roasted turkey breast, cornbread dressing, mashed potatoes,
> candied sweet potatoes, asparagus, and cranberry sauce. *I also baked another
> mincemeat pit this morning.
>
> Everything seems more "normal" now. :-)
>
> --
>
> ~~ If there's a nit to pick, some nitwit will pick it. ~~
>
> * * * * ~~ A mind is a terrible thing to lose. ~~
>
> ************************************************** ********
>
> * * * * * * * * * * *Wayne Boatwright

On Fri 27 Nov 2009 06:20:18p, Jean B. told us...

> Wayne Boatwright wrote:
>> Yesterday we ate dinner out, but I had baked pies on Wednesday, so we
>> headed home for dessert.
>>
>> David and I headed out at 5:30 this morning to stop at a couple of
>> stores for Black Friday shopping, which took all of an hour. While we
>> were driving, we discussed the sad fact that we had no Thanksgiving
>> dinner leftovers. Sooo.... Before we came home we picked up a small
>> turkey breast (for David), some yams, and some dried cranberries. I
>> had all the othe ingredients at home.
>>
>> Tonight we had roasted turkey breast, cornbread dressing, mashed
>> potatoes, candied sweet potatoes, asparagus, and cranberry sauce. I
>> also baked another mincemeat pit this morning.
>>
>> Everything seems more "normal" now. :-)
>>
> That sounds delightful. I still need my turkey fix, but I decided
> I'd better have some fridge space first.
>

It felt good to have that meal. I'm obsessive with my cornbread dressing,
and I'm the only one who eats it. We just returned from taking David's son
home, and I may a a small dish of dressing with a bit of gravy and some
cranberry sauce. I've got to stop eating like this! :-)

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Fri 27 Nov 2009 06:42:01p, Becca told us...

> Wayne Boatwright wrote:
>> we had no Thanksgiving dinner leftovers.
>> Sooo.... Before we came home we picked up a small turkey breast (for
>> David), some yams, and some dried cranberries. I had all the othe
>> ingredients at home.
>>
>> Tonight we had roasted turkey breast, cornbread dressing, mashed
>> potatoes, candied sweet potatoes, asparagus, and cranberry sauce. I
>> also baked another mincemeat pit this morning.
>>
>> Everything seems more "normal" now. :-)
>
> IMO, leftovers are the best part of Thanksgiving. I'm glad you and
> David decided to do this on the spur of the moment.
>
>
> Becca
>

I agree, Becca. I always enjoy the leftovers more than the official meal.
We're happy we did it, too.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Wayne Boatwright wrote:
> On Fri 27 Nov 2009 06:20:18p, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> Yesterday we ate dinner out, but I had baked pies on Wednesday, so we
>>> headed home for dessert.
>>>
>>> David and I headed out at 5:30 this morning to stop at a couple of
>>> stores for Black Friday shopping, which took all of an hour. While we
>>> were driving, we discussed the sad fact that we had no Thanksgiving
>>> dinner leftovers. Sooo.... Before we came home we picked up a small
>>> turkey breast (for David), some yams, and some dried cranberries. I
>>> had all the othe ingredients at home.
>>>
>>> Tonight we had roasted turkey breast, cornbread dressing, mashed
>>> potatoes, candied sweet potatoes, asparagus, and cranberry sauce. I
>>> also baked another mincemeat pit this morning.
>>>
>>> Everything seems more "normal" now. :-)
>>>
>> That sounds delightful. I still need my turkey fix, but I decided
>> I'd better have some fridge space first.
>>
>
> It felt good to have that meal. I'm obsessive with my cornbread dressing,
> and I'm the only one who eats it. We just returned from taking David's son
> home, and I may a a small dish of dressing with a bit of gravy and some
> cranberry sauce. I've got to stop eating like this! :-)
>
I also should stop. But there are all those orts--and I STILL
need a proper dinner.

Have you posted you cornbread stuffing recipe? (I can search.
For that matter, if you have, I probably have it squirreled away
somewhere.)

I started doing a search on stuffing/dressing muffins. The
technique seems promising, so I think I'll try that again. Some
folks make balls instead of muffins, and I think that might be
even better. BUT the muffins tended to fall apart (hint later
acquired: let them cool a bit before you pry them from the pan).
I think then the ideal approach may be to make them ahead as
muffins, and then reheat on a baking sheet, or not touching each
other or the sides of a pan, to crisp up the exterior.

--
Jean B.

"Jean B." wrote

> I started doing a search on stuffing/dressing muffins. The technique
> seems promising, so I think I'll try that again. Some folks make balls
> instead of muffins, and I think that might be even better. BUT the
> muffins tended to fall apart (hint later acquired: let them cool a bit
> before you pry them from the pan).

Hi Jean!

Old recipe learned from 'The Mayors wife' when we rented an apartment next
door. This used to be common in the south with the old brick or wood fired
stoves. Stuffing the bird when it's rotating is a bit tricky so this was
the 'home simple' method (or so she told me and how she'd learned to cook as
a girl, born 1892). She'd adapted it by then to modern methods.

She sometimes made her own 'stuffing bread' (in another post to Cyber I
speak of making my own bread for this and that is based off her recipe for
the bread and methods but updated to use an ABM, rest remarkably similar
except the 'whomp-n-stomp').

Anyways, mix your crumbs up with butter and stock. Sweat-sweeten onions and
leek whites in the butter first and she liked to add some walnut pieces at
the same stage, chopped fine. Take out a palmful and roll it about to
semi-firm then place in either a greased muffin tin, or in paper cups in a
muffin tin. Bake at about 325 for 40 mins. Cover and put in fridge (this
is done a day ahead). Come T-day, remove 2 'balls' per guest (she made
fairly large ones). Rebake in the muffin tins for 30 mins after brushing
well with pan juices. If using paper cup, widen out to 'flower' and fill
with gravy at serving time. Tops will be nicely crusty, sides and bottom
nice and moist.

I'm sure it will work with cornbread types too.

That help? I've done it. Paper cup worked best for me but i peeled them
out to serve. Modern serving size is 3 per sailor (grin).

On Sat 28 Nov 2009 08:40:11a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Fri 27 Nov 2009 06:20:18p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> Yesterday we ate dinner out, but I had baked pies on Wednesday, so we
>>>> headed home for dessert.
>>>>
>>>> David and I headed out at 5:30 this morning to stop at a couple of
>>>> stores for Black Friday shopping, which took all of an hour. While
>>>> we were driving, we discussed the sad fact that we had no
>>>> Thanksgiving dinner leftovers. Sooo.... Before we came home we
>>>> picked up a small turkey breast (for David), some yams, and some
>>>> dried cranberries. I had all the othe ingredients at home.
>>>>
>>>> Tonight we had roasted turkey breast, cornbread dressing, mashed
>>>> potatoes, candied sweet potatoes, asparagus, and cranberry sauce. I
>>>> also baked another mincemeat pit this morning.
>>>>
>>>> Everything seems more "normal" now. :-)
>>>>
>>> That sounds delightful. I still need my turkey fix, but I decided
>>> I'd better have some fridge space first.
>>>
>>
>> It felt good to have that meal. I'm obsessive with my cornbread
>> dressing, and I'm the only one who eats it. We just returned from
>> taking David's son home, and I may a a small dish of dressing with a
>> bit of gravy and some cranberry sauce. I've got to stop eating like
>> this! :-)
>>
> I also should stop. But there are all those orts--and I STILL
> need a proper dinner.
>
> Have you posted you cornbread stuffing recipe? (I can search.
> For that matter, if you have, I probably have it squirreled away
> somewhere.)

No, I have never posted it. See below...

> I started doing a search on stuffing/dressing muffins. The
> technique seems promising, so I think I'll try that again. Some
> folks make balls instead of muffins, and I think that might be
> even better. BUT the muffins tended to fall apart (hint later
> acquired: let them cool a bit before you pry them from the pan).
> I think then the ideal approach may be to make them ahead as
> muffins, and then reheat on a baking sheet, or not touching each
> other or the sides of a pan, to crisp up the exterior.

I find the concept of stuffing balls or stuffing muffins totally
unappealing, but that has a lot to do with the way we serve our stuffing
on the plate.

--------------------------------------------------------------------

I've never had a written recipe for this, Jean, as I learned to make it
from my maternal grandmother and mother. It's one of those things I make
by the "that looks right" method. However, I'll try to give you a
breakdown of ingredients, amounts (some approximate), and directions. Note
these quantities make a 9 x 9 inch baking dish of dressing.

Cornbread
---------------
1 cup white stone ground cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 - 1 cup buttermilk
1/3 cup lard or vegetable shortening

Preheat oven and a small cast iron skillet to 425°F. (The skillet I use is
approximately 7" diameter.)

Combine dry ingredients in a medium mixing bowl.

When oven and skillet are hot, add fat to the skillet and allow to melt.

Meanwhile, whisk buttermilk into dry ingredients until smooth. The batter
should be thick but pourable.

Remove skillet from oven, pour melted fat into batter while whisking
briskly, then quickly pour batter into pan and return to oven.

Bake 30-35 minutes, or until deep golden brown and the middle is firm to
the touch.
Turn out immediately onto rack and cool to room temperature. Set aside.

Buttermilk Biscuits
--------------------------
You will need about four 3" homemade buttermilk biscuits. Most any good
recipe will do.

Note: When cornbread and biscuits are completely cooled, break both up
loosely and store in Ziploc bag overnight.

Cornbread Dressing
---------------------------
Cornbread and biscuits as prepared above
2-3 teaspoons poultry seasoning, or to taste
2-3 teaspoons rubbed sage, or to taste
2-3 teaspoons chopped parsley, or to taste (no stems)
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon freshly ground black pepper
1/8 teaspoon or less of cayenne pepper
3/4 cup sweet onion, 1/4 inch dice (approx)
1 cup celery (including leaves), cut in 1/4 inch slices, then roughly
chopped (approx)
1/2 unsalted butter
2/3 cup pecan halves, broken in quarters and toasted (approx)
2/3 cup dried cranberries (approx)
2 eggs, beaten
3/4 cup chicken or turkey broth (approx)
paprika

In a large mixing bowl, crumble cornbread and biscuit pieces until there
are no pieces larger than a pea. Note: Most will be in coarse crumbs.
Add poultry seasoning, sage, salt, pepper, cayenne, pecans and cranberries.
Mix thoroughly.

Meanwhile, melt butter in medium saucepan. Add onion and celery and sweat,
covered, until both are fairly tender but not overly soft.

Add onion and celery mixture, along with the butter, to the dry mixture and
mix thoroughly.

Combine beaten egg with 1/2 cup of the broth. Pour over dressing and mix
until evenly moist. Add additional broth as necessary.

The dressing at this point should be quite moist but not too wet. The
right consistency here is a bit tricky until you've tried making it.

Turn mixture into lightly greased baking pan.

Bake at 350°F for 40-45 minutes, or until top is lightly browned and the
middle is firm.

Dressing is cut into squares, then lightly broken apart with fork. Pass
the gravy!


--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Sat 28 Nov 2009 08:40:11a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Fri 27 Nov 2009 06:20:18p, Jean B. told us...
>>
>>> Wayne Boatwright wrote:
>>>> Yesterday we ate dinner out, but I had baked pies on Wednesday, so we
>>>> headed home for dessert.
>>>>
>>>> David and I headed out at 5:30 this morning to stop at a couple of
>>>> stores for Black Friday shopping, which took all of an hour. While
>>>> we were driving, we discussed the sad fact that we had no
>>>> Thanksgiving dinner leftovers. Sooo.... Before we came home we
>>>> picked up a small turkey breast (for David), some yams, and some
>>>> dried cranberries. I had all the othe ingredients at home.
>>>>
>>>> Tonight we had roasted turkey breast, cornbread dressing, mashed
>>>> potatoes, candied sweet potatoes, asparagus, and cranberry sauce. I
>>>> also baked another mincemeat pit this morning.
>>>>
>>>> Everything seems more "normal" now. :-)
>>>>
>>> That sounds delightful. I still need my turkey fix, but I decided
>>> I'd better have some fridge space first.
>>>
>>
>> It felt good to have that meal. I'm obsessive with my cornbread
>> dressing, and I'm the only one who eats it. We just returned from
>> taking David's son home, and I may a a small dish of dressing with a
>> bit of gravy and some cranberry sauce. I've got to stop eating like
>> this! :-)
>>
> I also should stop. But there are all those orts--and I STILL
> need a proper dinner.
>
> Have you posted you cornbread stuffing recipe? (I can search.
> For that matter, if you have, I probably have it squirreled away
> somewhere.)

No, I have never posted it. See below...

> I started doing a search on stuffing/dressing muffins. The
> technique seems promising, so I think I'll try that again. Some
> folks make balls instead of muffins, and I think that might be
> even better. BUT the muffins tended to fall apart (hint later
> acquired: let them cool a bit before you pry them from the pan).
> I think then the ideal approach may be to make them ahead as
> muffins, and then reheat on a baking sheet, or not touching each
> other or the sides of a pan, to crisp up the exterior.

I find the concept of stuffing balls or stuffing muffins totally
unappealing, but that has a lot to do with the way we serve our stuffing
on the plate.

--------------------------------------------------------------------

I've never had a written recipe for this, Jean, as I learned to make it
from my maternal grandmother and mother. It's one of those things I make
by the "that looks right" method. However, I'll try to give you a
breakdown of ingredients, amounts (some approximate), and directions. Note
these quantities make a 9 x 9 inch baking dish of dressing.

Cornbread
---------------
1 cup white stone ground cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 - 1 cup buttermilk
1/3 cup lard or vegetable shortening

Preheat oven and a small cast iron skillet to 425°F. (The skillet I use is
approximately 7" diameter.)

Combine dry ingredients in a medium mixing bowl.

When oven and skillet are hot, add fat to the skillet and allow to melt.

Meanwhile, whisk buttermilk into dry ingredients until smooth. The batter
should be thick but pourable.

Remove skillet from oven, pour melted fat into batter while whisking
briskly, then quickly pour batter into pan and return to oven.

Bake 30-35 minutes, or until deep golden brown and the middle is firm to
the touch.
Turn out immediately onto rack and cool to room temperature. Set aside.

Buttermilk Biscuits
--------------------------
You will need about four 3" homemade buttermilk biscuits. Most any good
recipe will do.

Note: When cornbread and biscuits are completely cooled, break both up
loosely and store in Ziploc bag overnight.

Cornbread Dressing
---------------------------
Cornbread and biscuits as prepared above
2-3 teaspoons poultry seasoning, or to taste
2-3 teaspoons rubbed sage, or to taste
2-3 teaspoons chopped parsley, or to taste (no stems)
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon freshly ground black pepper
1/8 teaspoon or less of cayenne pepper
3/4 cup sweet onion, 1/4 inch dice (approx)
1 cup celery (including leaves), cut in 1/4 inch slices, then roughly
chopped (approx)
1/2 unsalted butter
2/3 cup pecan halves, broken in quarters and toasted (approx)
2/3 cup dried cranberries (approx)
2 eggs, beaten
3/4 cup chicken or turkey broth (approx)
paprika

In a large mixing bowl, crumble cornbread and biscuit pieces until there
are no pieces larger than a pea. Note: Most will be in coarse crumbs.
Add poultry seasoning, sage, salt, pepper, cayenne, pecans and cranberries.
Mix thoroughly.

Meanwhile, melt butter in medium saucepan. Add onion and celery and sweat,
covered, until both are fairly tender but not overly soft.

Add onion and celery mixture, along with the butter, to the dry mixture and
mix thoroughly.

Combine beaten egg with 1/2 cup of the broth. Pour over dressing and mix
until evenly moist. Add additional broth as necessary.

The dressing at this point should be quite moist but not too wet. The
right consistency here is a bit tricky until you've tried making it.

Turn mixture into lightly greased baking pan.

Bake at 350°F for 40-45 minutes, or until top is lightly browned and the
middle is firm.

Dressing is cut into squares, then lightly broken apart with fork. Pass
the gravy!


--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Sat 28 Nov 2009 11:29:55a, Wayne Boatwright told us...

> On Sat 28 Nov 2009 08:40:11a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Fri 27 Nov 2009 06:20:18p, Jean B. told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> Yesterday we ate dinner out, but I had baked pies on Wednesday, so
>>>>> we headed home for dessert.
>>>>>
>>>>> David and I headed out at 5:30 this morning to stop at a couple of
>>>>> stores for Black Friday shopping, which took all of an hour. While
>>>>> we were driving, we discussed the sad fact that we had no
>>>>> Thanksgiving dinner leftovers. Sooo.... Before we came home we
>>>>> picked up a small turkey breast (for David), some yams, and some
>>>>> dried cranberries. I had all the othe ingredients at home.
>>>>>
>>>>> Tonight we had roasted turkey breast, cornbread dressing, mashed
>>>>> potatoes, candied sweet potatoes, asparagus, and cranberry sauce. I
>>>>> also baked another mincemeat pit this morning.
>>>>>
>>>>> Everything seems more "normal" now. :-)
>>>>>
>>>> That sounds delightful. I still need my turkey fix, but I decided
>>>> I'd better have some fridge space first.
>>>>
>>>
>>> It felt good to have that meal. I'm obsessive with my cornbread
>>> dressing, and I'm the only one who eats it. We just returned from
>>> taking David's son home, and I may a a small dish of dressing with a
>>> bit of gravy and some cranberry sauce. I've got to stop eating like
>>> this! :-)
>>>
>> I also should stop. But there are all those orts--and I STILL
>> need a proper dinner.
>>
>> Have you posted you cornbread stuffing recipe? (I can search.
>> For that matter, if you have, I probably have it squirreled away
>> somewhere.)
>
> No, I have never posted it. See below...
>
>> I started doing a search on stuffing/dressing muffins. The
>> technique seems promising, so I think I'll try that again. Some
>> folks make balls instead of muffins, and I think that might be
>> even better. BUT the muffins tended to fall apart (hint later
>> acquired: let them cool a bit before you pry them from the pan).
>> I think then the ideal approach may be to make them ahead as
>> muffins, and then reheat on a baking sheet, or not touching each
>> other or the sides of a pan, to crisp up the exterior.
>
> I find the concept of stuffing balls or stuffing muffins totally
> unappealing, but that has a lot to do with the way we serve our stuffing
> on the plate.
>
> --------------------------------------------------------------------
>
> I've never had a written recipe for this, Jean, as I learned to make it
> from my maternal grandmother and mother. It's one of those things I
> make by the "that looks right" method. However, I'll try to give you a
> breakdown of ingredients, amounts (some approximate), and directions.
> Note these quantities make a 9 x 9 inch baking dish of dressing.
>
> Cornbread
> ---------------
> 1 cup white stone ground cornmeal
> 1/2 teaspoon salt
> 1/2 teaspoon baking soda
> 3/4 - 1 cup buttermilk

<<< 1 egg >>>

> 1/3 cup lard or vegetable shortening
>
> Preheat oven and a small cast iron skillet to 425°F. (The skillet I use
> is approximately 7" diameter.)
>
> Combine dry ingredients in a medium mixing bowl.
>
> When oven and skillet are hot, add fat to the skillet and allow to melt.
>
> Meanwhile, whisk buttermilk into dry ingredients until smooth. The
> batter should be thick but pourable.

<<< whisk in egg with buttermilk >>>

> Remove skillet from oven, pour melted fat into batter while whisking
> briskly, then quickly pour batter into pan and return to oven.
>
> Bake 30-35 minutes, or until deep golden brown and the middle is firm to
> the touch.
> Turn out immediately onto rack and cool to room temperature. Set aside.
>
> Buttermilk Biscuits
> --------------------------
> You will need about four 3" homemade buttermilk biscuits. Most any good
> recipe will do.
>
> Note: When cornbread and biscuits are completely cooled, break both up
> loosely and store in Ziploc bag overnight.
>
> Cornbread Dressing
> ---------------------------
> Cornbread and biscuits as prepared above
> 2-3 teaspoons poultry seasoning, or to taste
> 2-3 teaspoons rubbed sage, or to taste
> 2-3 teaspoons chopped parsley, or to taste (no stems)
> 1/2 to 1 teaspoon salt
> 1/2 to 1 teaspoon freshly ground black pepper
> 1/8 teaspoon or less of cayenne pepper
> 3/4 cup sweet onion, 1/4 inch dice (approx)
> 1 cup celery (including leaves), cut in 1/4 inch slices, then roughly
> chopped (approx)
> 1/2 unsalted butter
> 2/3 cup pecan halves, broken in quarters and toasted (approx)
> 2/3 cup dried cranberries (approx)
> 2 eggs, beaten
> 3/4 cup chicken or turkey broth (approx)
> paprika
>
> In a large mixing bowl, crumble cornbread and biscuit pieces until there
> are no pieces larger than a pea. Note: Most will be in coarse crumbs.
> Add poultry seasoning, sage, salt, pepper, cayenne, pecans and
> cranberries. Mix thoroughly.
>
> Meanwhile, melt butter in medium saucepan. Add onion and celery and
> sweat, covered, until both are fairly tender but not overly soft.
>
> Add onion and celery mixture, along with the butter, to the dry mixture
> and mix thoroughly.
>
> Combine beaten egg with 1/2 cup of the broth. Pour over dressing and
> mix until evenly moist. Add additional broth as necessary.
>
> The dressing at this point should be quite moist but not too wet. The
> right consistency here is a bit tricky until you've tried making it.
>
> Turn mixture into lightly greased baking pan.
>
> Bake at 350°F for 40-45 minutes, or until top is lightly browned and the
> middle is firm.
>
> Dressing is cut into squares, then lightly broken apart with fork. Pass
> the gravy!
>
>



--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Wayne Boatwright wrote:
>
> It felt good to have that meal. I'm obsessive with my cornbread dressing,
> and I'm the only one who eats it. We just returned from taking David's son
> home, and I may a a small dish of dressing with a bit of gravy and some
> cranberry sauce. I've got to stop eating like this! :-)

When I grew up, cornbread dressing was all we had. Since my husband is
gluten intolerant, he is learning to like it. What's not to like, I
say. ;-)


Becca

On Sat 28 Nov 2009 01:41:43p, Becca told us...

> Wayne Boatwright wrote:
>>
>> It felt good to have that meal. I'm obsessive with my cornbread
>> dressing, and I'm the only one who eats it. We just returned from
>> taking David's son home, and I may a a small dish of dressing with a
>> bit of gravy and some cranberry sauce. I've got to stop eating like
>> this! :-)
>
> When I grew up, cornbread dressing was all we had. Since my husband is
> gluten intolerant, he is learning to like it. What's not to like, I
> say. ;-)
>
>
> Becca
>

Cornbread dressing was the only kind we had when I was growing up, too. I
don't care much for bread dressing and never make it.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Wayne Boatwright wrote:
> On Sat 28 Nov 2009 01:41:43p, Becca told us...
>
>
>>Wayne Boatwright wrote:
>>
>>>It felt good to have that meal. I'm obsessive with my cornbread
>>>dressing, and I'm the only one who eats it. We just returned from
>>>taking David's son home, and I may a a small dish of dressing with a
>>>bit of gravy and some cranberry sauce. I've got to stop eating like
>>>this! :-)
>>
>>When I grew up, cornbread dressing was all we had. Since my husband is
>>gluten intolerant, he is learning to like it. What's not to like, I
>>say. ;-)
>>
>>
>>Becca
>>
>
>
> Cornbread dressing was the only kind we had when I was growing up, too. I
> don't care much for bread dressing and never make it.
>
The corn bread stuffing is good. But i do like a traditional sage and
onion bread stuffing. However i wont go so far as to bake a loaf of
bread to use just for stuffing. But i will bake a loaf of cornbread
just for stuffing.

Fortunately, my neighborhood has French style baguettes at a Vietnamese
grocery store and if i go just before closing and am in luck i can get
them, thin and long for .25 cents each.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Wayne Boatwright wrote:

> Yesterday we ate dinner out, but I had baked pies on Wednesday, so we
> headed home for dessert.
>
> David and I headed out at 5:30 this morning to stop at a couple of
> stores for Black Friday shopping, which took all of an hour. While
> we were driving, we discussed the sad fact that we had no
> Thanksgiving dinner leftovers. Sooo.... Before we came home we
> picked up a small turkey breast (for David), some yams, and some
> dried cranberries. I had all the othe ingredients at home.
>
> Tonight we had roasted turkey breast, cornbread dressing, mashed
> potatoes, candied sweet potatoes, asparagus, and cranberry sauce. I
> also baked another mincemeat pit this morning.
>
> Everything seems more "normal" now. :-)


You are STILL a couple of DEPRAVED queers, Lil' Wayne...


--
Best
Greg

Wayne Boatwright wrote:
> On Sat 28 Nov 2009 08:40:11a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Fri 27 Nov 2009 06:20:18p, Jean B. told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>> Yesterday we ate dinner out, but I had baked pies on Wednesday, so we
>>>>> headed home for dessert.
>>>>>
>>>>> David and I headed out at 5:30 this morning to stop at a couple of
>>>>> stores for Black Friday shopping, which took all of an hour. While
>>>>> we were driving, we discussed the sad fact that we had no
>>>>> Thanksgiving dinner leftovers. Sooo.... Before we came home we
>>>>> picked up a small turkey breast (for David), some yams, and some
>>>>> dried cranberries. I had all the othe ingredients at home.
>>>>>
>>>>> Tonight we had roasted turkey breast, cornbread dressing, mashed
>>>>> potatoes, candied sweet potatoes, asparagus, and cranberry sauce. I
>>>>> also baked another mincemeat pit this morning.
>>>>>
>>>>> Everything seems more "normal" now. :-)
>>>>>
>>>> That sounds delightful. I still need my turkey fix, but I decided
>>>> I'd better have some fridge space first.
>>>>
>>> It felt good to have that meal. I'm obsessive with my cornbread
>>> dressing, and I'm the only one who eats it. We just returned from
>>> taking David's son home, and I may a a small dish of dressing with a
>>> bit of gravy and some cranberry sauce. I've got to stop eating like
>>> this! :-)
>>>
>> I also should stop. But there are all those orts--and I STILL
>> need a proper dinner.
>>
>> Have you posted you cornbread stuffing recipe? (I can search.
>> For that matter, if you have, I probably have it squirreled away
>> somewhere.)
>
> No, I have never posted it. See below...
>
>> I started doing a search on stuffing/dressing muffins. The
>> technique seems promising, so I think I'll try that again. Some
>> folks make balls instead of muffins, and I think that might be
>> even better. BUT the muffins tended to fall apart (hint later
>> acquired: let them cool a bit before you pry them from the pan).
>> I think then the ideal approach may be to make them ahead as
>> muffins, and then reheat on a baking sheet, or not touching each
>> other or the sides of a pan, to crisp up the exterior.
>
> I find the concept of stuffing balls or stuffing muffins totally
> unappealing, but that has a lot to do with the way we serve our stuffing
> on the plate.
>
> --------------------------------------------------------------------
>
> I've never had a written recipe for this, Jean, as I learned to make it
> from my maternal grandmother and mother. It's one of those things I make
> by the "that looks right" method. However, I'll try to give you a
> breakdown of ingredients, amounts (some approximate), and directions. Note
> these quantities make a 9 x 9 inch baking dish of dressing.
>
> Cornbread
> ---------------
> 1 cup white stone ground cornmeal
> 1/2 teaspoon salt
> 1/2 teaspoon baking soda
> 3/4 - 1 cup buttermilk
> 1/3 cup lard or vegetable shortening
>
> Preheat oven and a small cast iron skillet to 425°F. (The skillet I use is
> approximately 7" diameter.)
>
> Combine dry ingredients in a medium mixing bowl.
>
> When oven and skillet are hot, add fat to the skillet and allow to melt.
>
> Meanwhile, whisk buttermilk into dry ingredients until smooth. The batter
> should be thick but pourable.
>
> Remove skillet from oven, pour melted fat into batter while whisking
> briskly, then quickly pour batter into pan and return to oven.
>
> Bake 30-35 minutes, or until deep golden brown and the middle is firm to
> the touch.
> Turn out immediately onto rack and cool to room temperature. Set aside.
>
> Buttermilk Biscuits
> --------------------------
> You will need about four 3" homemade buttermilk biscuits. Most any good
> recipe will do.
>
> Note: When cornbread and biscuits are completely cooled, break both up
> loosely and store in Ziploc bag overnight.
>
> Cornbread Dressing
> ---------------------------
> Cornbread and biscuits as prepared above
> 2-3 teaspoons poultry seasoning, or to taste
> 2-3 teaspoons rubbed sage, or to taste
> 2-3 teaspoons chopped parsley, or to taste (no stems)
> 1/2 to 1 teaspoon salt
> 1/2 to 1 teaspoon freshly ground black pepper
> 1/8 teaspoon or less of cayenne pepper
> 3/4 cup sweet onion, 1/4 inch dice (approx)
> 1 cup celery (including leaves), cut in 1/4 inch slices, then roughly
> chopped (approx)
> 1/2 unsalted butter
> 2/3 cup pecan halves, broken in quarters and toasted (approx)
> 2/3 cup dried cranberries (approx)
> 2 eggs, beaten
> 3/4 cup chicken or turkey broth (approx)
> paprika
>
> In a large mixing bowl, crumble cornbread and biscuit pieces until there
> are no pieces larger than a pea. Note: Most will be in coarse crumbs.
> Add poultry seasoning, sage, salt, pepper, cayenne, pecans and cranberries.
> Mix thoroughly.
>
> Meanwhile, melt butter in medium saucepan. Add onion and celery and sweat,
> covered, until both are fairly tender but not overly soft.
>
> Add onion and celery mixture, along with the butter, to the dry mixture and
> mix thoroughly.
>
> Combine beaten egg with 1/2 cup of the broth. Pour over dressing and mix
> until evenly moist. Add additional broth as necessary.
>
> The dressing at this point should be quite moist but not too wet. The
> right consistency here is a bit tricky until you've tried making it.
>
> Turn mixture into lightly greased baking pan.
>
> Bake at 350°F for 40-45 minutes, or until top is lightly browned and the
> middle is firm.
>
> Dressing is cut into squares, then lightly broken apart with fork. Pass
> the gravy!
>
>
Thanks so much, Wayne. I have a feeling I'm going to be cooking
more in the new abode.

BTW, I finally found an organic orange for the muffins....

--
Jean B.

Wayne wrote:

[snip]
>> Cornbread
>> ---------------
>> 1 cup white stone ground cornmeal
>> 1/2 teaspoon salt
>> 1/2 teaspoon baking soda
>> 3/4 - 1 cup buttermilk
>
> <<< 1 egg >>>
>
>> 1/3 cup lard or vegetable shortening
>>
>> Preheat oven and a small cast iron skillet to 425°F. (The skillet I use
>> is approximately 7" diameter.)
>>
>> Combine dry ingredients in a medium mixing bowl.
>>
>> When oven and skillet are hot, add fat to the skillet and allow to melt.
>>
>> Meanwhile, whisk buttermilk into dry ingredients until smooth. The
>> batter should be thick but pourable.
>
> <<< whisk in egg with buttermilk >>>

[snip]>

Noted. BTW, I THINK my daughter will like this one too!
--
Jean B.

On Sat 28 Nov 2009 03:45:04p, Jean B. told us...

> Thanks so much, Wayne. I have a feeling I'm going to be cooking
> more in the new abode.

You're welcome. Hope you enjoy it.

> BTW, I finally found an organic orange for the muffins....

Hmm... I'm surprised. Organic fruit it plentiful here.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

Wayne Boatwright wrote:
> On Sat 28 Nov 2009 03:45:04p, Jean B. told us...
>
>> Thanks so much, Wayne. I have a feeling I'm going to be cooking
>> more in the new abode.
>
> You're welcome. Hope you enjoy it.
>
>> BTW, I finally found an organic orange for the muffins....
>
> Hmm... I'm surprised. Organic fruit it plentiful here.
>
For some reason (crop failure), they were impossible to find here
until the last week or so.

--
Jean B.

Jean B. wrote:
> Wayne Boatwright wrote:
>> On Sat 28 Nov 2009 03:45:04p, Jean B. told us...
>>
>>> Thanks so much, Wayne. I have a feeling I'm going to be cooking
>>> more in the new abode.
>>
>> You're welcome. Hope you enjoy it.
>>
>>> BTW, I finally found an organic orange for the muffins....
>>
>> Hmm... I'm surprised. Organic fruit it plentiful here.
>>
> For some reason (crop failure), they were impossible to find here
> until the last week or so.
>

Here in Louisiana, we had 3-4 weeks of rain that was almost constant.
The satsumas are very juicy, but they are not very flavorful or sweet,
they almost taste washed out.


Becca