I finished up the deviled eggs a little while ago. I could have made 6 dozen deviled eggs and I think we would eat them all before the day is up tomorrow. We love deviled eggs around here!
I decided to also make celery sticks with cream cheese filling since I have left over celery and cream cheese.
The modified Martha Stewart Pumpkin Sweet Potato Cheesecake is in the oven smelling wonderful! I put some of the batter in some smaller individual size baking pans so we I can have a taste of it tonight.
I still have to make the mashed potatoes and my daughter wants to make banana pudding. I’ll put together the salad in the morning after we get the turkey on. Our guests are bringing other vegetable dishes and desserts. We’re looking forward to the feast tomorrow and giving Thanks to the Lord for His kind care and loving providence in our lives!
Now that my house is a complete disaster after 5 boys have been on the loose most of the day…I should get them fed and assigned housekeeping duties before they are off to bed.
I was raised on Thanksgivings with cornbread dressing!!!! My grandmother always makes cornbread dressing with just the perfect amount of sage and moistness.
My two pans of cornbread dressing just came out of the oven and my camera is not working so I can’t take a picture for you. I undercooked the pan we are having tomorrow. It will need to cook another 10 or 15 minutes tomorrow. And I forgot to put shredded apples in it—the secret ingredient! Shredded apples make it perfectly moist!
I can’t give you a detailed recipe for Grandma’s Cornbread Dressing because it’s one of those recipes where you learn by watching. It’s a combination of cornbread, chopped up onions and celery, some rubbed sage, chicken or turkey broth, shredded apples all mixed up and baked.
Here’s a recipe that I found. It’s very similar to what I made today:
4 tablespoons unsalted butter
2 onions, finely chopped
4 garlic cloves, minced
4 stalks celery, finely chopped
1 8-inch square loaf of cornbread, homemade or store bought
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh thyme leaves
2 tablespoons finely chopped fresh oregano
4 large eggs
2 cups homemade or low-sodium canned chicken stock
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
- Preheat oven to 375 degrees. Melt butter in a large saute pan. Add onions, garlic, and celery; cook over medium heat until just tender, about 8 minutes.
- Crumble the cornbread into a large bowl, and add the onion mixture, parsley, thyme, oregano, eggs, chicken stock, salt, and pepper. Stir until well combined.
- Transfer mixture to a buttered 2-quart casserole or large ovenproof skillet, and bake until golden on top and cooked through, about 45 minutes. Remove from oven, and serve hot.
Photo of Cornbread Dressing
I’ve run into several bumps in the road…. first one, a very non-cooperative 2 year old boy who I just handed off to his dad….then missing the pumpkin puree for Martha’s cheesecake and several nursing breaks…and my camera is really having problems……. I was going to make this:
Martha Stewart’s Pumpkin Cheesecake
However, I’m fresh out of pumpkin….so I’m trying it with sweet potato. I’m hoping I won’t botch Martha’s perfectly lovely pumpkin cheesecake recipe…but I’m sure it will turn out just perfect. I hope. Looks and tastes yummy so far….I’ll let you know how it bakes up! It’s heading into the oven in 10 min….
The cornbread dressing is in the oven and smelling up the house heavenly. However, I just remembered I forgot to add shredded apples. That’s the secret ingredient for making it out-of-this-world moist! Ohh well…I’m not redoing it now.
Here’s what I did with my .38 cents a pound sweet potatoes I bought last week: (Walmart had them on sale for .29 cents a pound too!)
We love sweet potato casserole! I always make several of them for the days following Thanksgiving. I use this recipe:
Ingredients for Sweet Potato Casserole
- 4 cups sweet potato, cubed
- 1/4 cup sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1 teaspoon of cinnamon
This is the topping:
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
The time consuming part of making the sweet potato casserole is peeling and cutting and baking the sweet potatoes. Then you mash them up and mix them with the ingredients above and bake it.
Save your scraps for composting, or if you happen to have a hungry pig you’re trying to fatten up…feed all the scraps to him!
Here’s a small online picture of what it looks like — mine are still in the oven!
Yummy Pumpkin Pies! We just took them out of the oven and they look wonderful! I made my pie crusts this year…the first batch turned out too dry and flaky so I added butter to the next batch and it turned out wonderful!
I had two cans of pumpkin that I had from last years sales after the holidays so I used that. We made two pies. I’m hoping to get a pumpkin cheesecake in the oven!
The cranberry sauce is finished! I love homemade cranberry sauce. Last year, I bought several bags of cranberry’s for .25 cents a bag after the holidays. I stuck them in my freezer and pulled them out this year to make cranberry sauce. I just use the super simple recipe on the back of the package.
1 bag of cranberries
1 cup of water
1 cup of sugar (although I don’t put a full cup)
I let it simmer on the stove for a little while and then strain it through a strainer. We prefer jellied style cranberry sauce. I used 3 bags…which ended up making 3 pints.