STUFFING VS DRESSING

I like to know what your family call it. It's always dressing in my family whether it's cooked in or out of the bird. Some say that a lots of working class people (African American) have the tendency to say dressing but whatever you call it, it's my favorite part of the meal. Let's hear what your family call it, this should be fun I will give a gift to one lucky person just for commenting. I will have one of my grand baby pick a name at 6:00 pm East Coast time on BLACK FRIDAY and post your name, all you have to do is sent me your information and I will sent it out with Monday mail (11/30/09).

CORNBREAD GIBLET DRESSING

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.

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.

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.