Divas Can Cook Thanksgiving Recipes
Divas Can Cook Thanksgiving Recipes – You are viewing the original dressing recipe published in 2009. I have since updated the recipe (photo below) and can be found here. If you like this recipe, keep reading. I decided to leave it just in case.
If you’ve ever wondered how to make a delicious, homemade Southern Cornbread Dressing, let me share my grandmother’s recipe with you. This dressing is usually the only dressing I will eat. It’s moist, full of soul food flavor and as southern as it gets! I’m talking Alberton, South Georgia!!
Divas Can Cook Thanksgiving Recipes
My grandmother has been making this dressing for everyone’s Thanksgiving since she was a child. People make their requests to prepare the skillet for Thanksgiving dinner months in advance.
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When she gave me this recipe, I was surprised at how easy it was. All this time I thought it was some complicated process. Now, if you want to make this dressing darker, you can add more spices. My grandma used to put a crapload in it, but I think it tastes great with a spoonful of each, especially if I serve it with a delicious sauce.
If you have a favorite Southern cornbread recipe (not the sweet kind), use that. If not, I’ve listed a basic, simple one below.
For best results, use day-old cornbread or toast the cornbread to dry it out. Be sure to adjust the taste and seasoning to your liking before adding the egg. You can also use chicken thighs for more flavor. Even my grandmother sometimes uses red pepper. Some of you are talking about the herb roasted turkey recipe I made a few years ago and some of you are saying, “Uh Monique, I love you and all, but that turkey is a lot of work. All the flipping and tossing!” lol. So I thought it was about time I put together a super easy, moist, juicy and delicious turkey recipe for beginners or those who want something a little easier.
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The meat on this turkey is so tender and the skin cooks so firm, flavorful, dry and crispy, just the way I like it! (Because god knows I can’t handle a turkey with wet, mushy, scaly skin. Ick!)
1.) Brin is so easy but gives super white results! Don’t miss the temptation!! This will make the turkey goofy and give you some wiggle room if you accidentally overcook the turkey. Nobody likes a dry turkey!
2.) The seasoning is so simple but adds a great flavor that goes with all those Thanksgiving fixings and makes the best gravy ever!! Don’t skip the butter!! I know I’m being a bit bossy and I really don’t mean it. I want you to feel that juicy piece of turkey perfection I ate a few minutes ago.
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3.) It is very simple. Salty. the season Bake. There is no tipping. No watering. Here, so now you have no excuse not to make this Thanksgiving turkey. No one!
This recipe is for a 12-16 pound turkey. If you are using a smaller or larger turkey, you will need to adjust the cooking time. A rule of thumb is 15 minutes per pound of turkey (baking at 325) or when a thermometer inserted into the thickest part of the thigh reads 180 degrees F (although some people say 165 is safe).
Food Network has this great turkey calculator that will do all the work for you if you input the size of your turkey. It tells you when you need to put the turkey in the oven, based on when you want dinner and how big a turkey you’ll need to feed X number of people. So handy.
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Note: I have made this turkey before and roasted it breast side down and when I cut into the breast the juices oozed out! It’s still super juicy (and prettier) cooked breast side up, so for this video I decided to cook it breast side up for a better presentation.
~Tips~ Stuff the turkey with fresh herbs, onions, garlic, etc. Do not add salt for 24 hours. Do not overcook!! Use that thermometer and cooking guide! (Oven temps may vary) Here, food blogging star Monique Kilgore of the divine website Divas Can Cook shares her Thanksgiving plans! (Get Thanksgiving recipes and more from all the food blogging stars here.)
I come from a big southern family where almost everyone is a cook and an unknown comedian. I’m sure you can imagine what Thanksgiving is all about, right?
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There is an abundance of the same food out there as everyone claims to make the best version. Looking at the table dedicated to perfectly baked macaroni and cheese, you’d think there was a blue ribbon to be won.
Jokes are flying left and right somewhere below the belt. You see someone on the floor laughing through tears. All the while, my grandmother sits proudly and smiles at the crazy family she created.
It’s delightfully chaotic, but once the food settles down, the evening becomes quiet and conversational. Homemade apple cider and coffee will be warming. My aunt pulls out a big box of old family photos and a hilarious trip down memory lane begins.
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My Thanksgiving is always a reminder of how blessed I am with my family. I depart with a full and grateful soul.
Do you cook? No, this year we are going to Grandma’s. We are doing potluck Thanksgiving style.
What is your favorite Thanksgiving meal? Hmm… that’s tough. I will use cornbread dressing because Thanksgiving is the only time I crave it.
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Where will you be? In the mountains! Asheville, North Carolina is a great place to spend Thanksgiving. The trees are spectacular at this time of year.
What else do you like to do on Thanksgiving? Well, since calories don’t count on Thanksgiving, I eat and rest all day. We play a lot of board games and watch old family videos. It’s always fun.
What are you especially grateful for this year? I could write a book about the things I’m thankful for this year, so I’ll just get on with life. Life is good.” Old Fashioned Cornbread Dressing! Learn how to make delicious cornbread with dressing the true southern way! Starting with buttermilk cornbread, delicious soup, onions, peppers, celery, chicken and spices!”
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I really didn’t need another old fashioned cornbread dressing recipe on this site because you seem to be totally crazy about this recipe.
However, I thought it was time to do an updated post and video on the little tweaks I’ve made to this cornbread dressing over the years.
If you like it exactly the way I posted it years ago, then feel free to use that recipe. I always keep the original recipes for the foods I modify, so don’t worry.
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Cornbread dressing is a popular Southern baked side dish often served at Thanksgiving. It consists of cornbread mixed with broth, spices, herbs, vegetables, meat and eggs. It is spicy and flavorful and goes well with turkey and gravy.
This old-fashioned cornbread dressing recipe features extra spice, flavorful chicken thighs, buttermilk cornbread, and a new recipe for red pepper. It’s the little changes that make a big difference in my opinion! However, both recipes are amazing!
The cornbread stuffing is usually cooked inside the turkey and the cornbread dressing is cooked in the pan. Here in NC we call it dressing, whether it is cooked inside or outside the turkey, we prefer to cook it outside the turkey.
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True Southern Cornbread Dressing starts with buttermilk cornbread from scratch. You want the cornbread to be on the dry side, so it’s ideal to bake it a few days in advance so it’s slightly stale.
Feel free to use your favorite unsweetened cornbread. This cornbread recipe is not my usual cast iron cornbread, nor is it my favorite cornbread to sit down and eat plain, but man oh man, it’s so good in a cornbread dressing! With all that butter and buttermilk, this easy cornbread recipe makes the perfect base for a really delicious old-fashioned cornbread dressing.
Making the cornbread: Sift the flour, cornmeal, baking powder, baking soda, and salt into a large bowl. Mix in eggs, buttermilk and melted butter. Pour into a greased 8×8 pan and bake in a preheated oven at 425 F for about 20 minutes. Crumble the cornbread and use it to make the dressing when it’s a bit stale. Alternatively, you can place the grated cornbread on a baking sheet and toast it to dry it quickly.
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This Southern Cornbread Dressing recipe is super easy to make! Here are some casts of characters we will use for this recipe:
This is the secret to getting the best textured cornbread dressing. Before you put the dressing in the oven, you want to make it a semi-soup like my grandmother explains.
Cornbread gets a lot soggy
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