Ingredients:
3/4 pound Chicken Giblets, *cooked and chopped
1 (9 x 13) **cornbread, already baked
3 stalks celery, finely chopped
1 cup onion, chopped
3/4 cup bell pepper chopped
1/4 c. butter
1/4 tsp. poultry seasoning
1 or 11/2 tbsp. sage, to taste
Salt, and pepper to taste
2-4 cups giblet juice
Directions
Saute onion, celery and bell pepper in the butter until done but not brown,
Crumble cornbread in a large bowl. Add celery,onions, bell pepper, giblets and
poultry seasoning. Add giblet juice gradually. In between adding giblet juice, add sage and salt and pepper to taste, continue adding juice until cornbread is very moist. Bake in a 9 x 13 pan at 375 degrees until top is golden brown. This recipe can be stuff into bird.
*Boil the Chicken giblet (gizzards) in a saucepan on high heat with about a quart of water, add one celery stalk cut up, one medium onion cut up, one teaspoon salt. Reduce heat to low; cover and simmer for 1 to 2 hours or until tender. Discard celery and onion, and coarsely chop giblets. Reserve 4 cups of liquid.
**If you use a corn bread mix, don't use Jeffy or any mix that has sugar and add an extra egg to your corn bread mix.
Tuesday, November 24, 2009
WHAT'S COOKIN'
Today I am featuring another family traditional Thanksgiving Dinner recipe, without this side dish it not Thanksgiving. The DRESSING or STUFFING, whatever you call it, it's my favorite part of the meal.
Monday, November 23, 2009
WHAT'S COOKIN'
Today I am featuring another family traditional Thanksgiving Dinner recipe, the starch side dishes featuring MAC AND CHEESE, this is my niece favorite
MACARONI AND CHEESE
Ingredients:
5 cups cooked elbow macaroni (approx 4 cups uncooked)
4 tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups whole milk (lowfat milk alters the texture!)
2 cups shredded sharp cheddar cheese
4 cups shredded cheddar cheese
paprika
Boil your macaroni according to package instructions. Do not overcook it. Drain macaroni in strainer.
Place macaroni, butter, salt,
pepper, 1 cup sharp cheese, cheddar cheese in casserole dish.
Mix eggs and milk in a bowl and then gently stir into mixture. Sprinkle with paprika
Cover everything with aluminum foil and cook for 45 minutes at 350 degrees.
Uncover and add extra cup of sharp cheddar cheese across the top. Bake uncovered until it turn golden brown about 15 minutes.
5 cups cooked elbow macaroni (approx 4 cups uncooked)
4 tbsp butter
2 eggs
1/2 tsp salt
1/2 tsp pepper
3 cups whole milk (lowfat milk alters the texture!)
2 cups shredded sharp cheddar cheese
4 cups shredded cheddar cheese
paprika
Boil your macaroni according to package instructions. Do not overcook it. Drain macaroni in strainer.
Place macaroni, butter, salt,
pepper, 1 cup sharp cheese, cheddar cheese in casserole dish.
Mix eggs and milk in a bowl and then gently stir into mixture. Sprinkle with paprika
Cover everything with aluminum foil and cook for 45 minutes at 350 degrees.
Uncover and add extra cup of sharp cheddar cheese across the top. Bake uncovered until it turn golden brown about 15 minutes.
Sunday, November 22, 2009
COLLARD GREENS
Ingredients
11/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
5 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste
Preparation:
In an extra large pot, bring ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.
Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.
Increase the heat under the hocks to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.
Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.
Remove ham hocks and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.
*wash your pre-washed greens just one time (yes they need to be wash).
** If it need a little salt, this is the time to add the salt.
11/2 pound smoked meat (ham hocks, smoked turkey wings, or smoked neck bones)
5 bunches collard greens - rinsed, trimmed and chopped (4 bags of *pre-washed greens
2-3 cups water (just to cover the meat)
5 cups chicken stock or (low sodium chicken stock in the can or cartons)
2 tablespoons minced garlic
1 onion coarsely chopped
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/8 teaspoon coarsely ground black pepper
1/8 teaspoon crushed red pepper, or to taste
Preparation:
In an extra large pot, bring ham hocks and water to a boil over high heat. Reduce the heat to medium-low and simmer, covered, for 1 hour.
Immerse greens in a sink full of water and wash well to remove sand and grit. Lift out, drain water, fill sink, and repeat the procedure approximately 3 or 4 times to ensure they are clean and free of sand, grit and insects. Cut out the thickest part of stems that runs down the center and coarsely chop the greens.
Increase the heat under the hocks to medium-high; add about 1/3 of the greens to the pot. Cover, and cook for about 5 minutes, until wilted. Add remaining greens in two more batches, until all the greens fit into the pot.
Stir in the broth, garlic, vinegar, sugar, black pepper, and red pepper flakes; bring to a boil. Reduce the heat to medium-low and cover. Cook, stirring occasionally about 2 hour or until the greens are tender. When done taste and adjust **seasoning.
Remove ham hocks and cut meat from bones. Dice and add back to the greens. Using a slotted spoon, transfer to a serving bowl. If desired, pass the juices (also known as pot liquor) for dipping cornbread.
*wash your pre-washed greens just one time (yes they need to be wash).
** If it need a little salt, this is the time to add the salt.
Subscribe to:
Comments (Atom)