Friendsgiving: A New Style Revel Tradition
Southern Style Dressing
For the buttermilk cornbread:
- 1 cup plain yellow cornmeal
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons kosher salt
- 2 eggs, lightly beaten
- 1 stick (1/2 cup) unsalted butter, melted
- 1 cup whole buttermilk
For the cornbread dressing:
- 1 (14 ounce) bag herb-seasoned stuffing, preferably Pepperidge Farm*
- 2 sticks (1 cup) unsalted butter, divided
- 2 cups finely chopped sweet onion
- 1 1/2 cups finely chopped celery
- 5 cups chicken or turkey stock
- 5 large eggs, lightly beaten
- 2 teaspoons dried sage
- Salt and pepper
- For the buttermilk cornbread, grease a 10" cast iron skillet and place on center rack in the oven. Preheat oven to 425°F.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the eggs, melted butter, and buttermilk. Add the wet ingredients to the dry ingredients and stir until just incorporated.
- Pour the batter into the preheated skillet and smooth the top. Bake until cornbread is golden yellow, about 16 to 19 minutes. doesn't overcook or dry out. Immediately remove the cornbread from the skillet and allow to cool.
- The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.
- For the cornbread dressing, preheat oven to 350°F.
- Crumble the cornbread into small pieces (makes about 5 cups). Combine the crumbled cornbread and stuffing mix in an extra large mixing bowl (or stock pot) and toss to combine.
- Melt 1 stick butter in a large skillet over medium heat. Add the onion and celery and sauté, stirring frequently, until soft and translucent, about 10 to12 minutes. Add the onion and celery to the cornbread mixture.
- Melt the remaining stick of butter. In a large mixing bowl, combine the butter, chicken stock, eggs, and sage, and whisk to combine. Add to the cornbread mixture and mix until thoroughly incorporated. Season generously with kosher salt and pepper. Pour into a greased 9 x 13 inch casserole dish. Bake, uncovered, until the dressing is set and golden brown, about 45 minutes to 50 minutes.
Image and recipe from thekitchn.com
Green Bean Casserole
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 tsp salt
- 1 tsp white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 cans (14.5 oz) French style green beans, drained
- 2 cup cheddar cheese, shredded
- 1/2 cup buttery round crackers, crumbled
- 1 tbsp butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
Image and recipe from kitchme.com
Sweet Potato Casserole
- 3 cups mashed sweet potatoes
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 cup milk
- 1/2 cup butter
- 1 cup brown sugar
- 1/3 cup flour
- 1/3 cup butter
- 1 cup pecans, chopped
- Bake sweet potatoes at 350 degrees for 1 hour (depending on how fast your oven cooks).
- Once softened, peel skin from potatoes.
- Combine topping ingredients mixing well.
- Combine casserole ingredients in separate casserole dish.
- Add topping to casserole and bake at 350 degrees for 30 minutes.
Recipe from Hayley. Image from ciaochowbambina.com
Homemade Mac and Cheese
- 1 lb. cavatappi pasta (or pasta of your choice)
- ½ c. butter
- ½ c. flour
- 4 c. milk
- 6 c. freshly shredded sharp or white Cheddar
- 1 T. salt
- up to 1 T. pepper
- 2 T. butter
- ½ c. panko bread crumbs
- Boil pasta in salted water according to package directions. Melt butter in large saucepan over medium heat. Sprinkle in flour and whisk and cook 2-3 minutes. Add in salt and pepper. Slowly pour in 4 c. milk whisking until smooth and heating to a low boil until thickened. Do not stop until thick. Remove from heat.
- Grease a 9x13" baking dish and add the hot pasta to the dish. Over the top sprinkle 6 c. of freshly shredded cheese. Pour the thickened cream sauce over the hot pasta and cheese and let it sit until the cheese melts. Stir everything together.
- Melt 2 T. butter over medium heat. Add in panko bread crumbs, stirring constantly 3-5 minutes or until golden brown. Pour over the mac and cheese.
- Bake in a preheated 325 degree oven 12-15 minutes.
Image and recipe from thatwhichnourishes.com
Cheddar Bacon Ranch Cheeseball
- 16 ounces softened cream cheese
- 1 cup shredded sharp cheddar cheese
- 1 cup cooked and chopped bacon
- ⅛ cup DRY Ranch Dressing mix
- ¼ cup chopped green onions
- 1 cup chopped pecans
In medium bowl combine cream cheese, cheddar cheese, bacon, ranch mix, and green onions. Mix well and form into a ball. Roll cheese ball in pecans and refrigerate for 1 hour before serving
Image and recipe from chef-in-training.com
Spinach and Artichoke Dip
Preheat the oven to 400ºF. Combine all the ingredients in the order listed and mix until well combined. Pour into a greased pie plate (a 8x8 inch square pan or casserole dish would also work). Sprinkle more mozzarella on top if desired. Bake for about half an hour until until bubbly and golden (you can broil it at the end if the cheese isn't toasty enough). Serve with chips, pretzels, veggies, crackers, or whatever.
Image and recipe from yammiesnoshery.com
Lemon Blueberry Poundcake
- 1 cup butter
- 1¾ cups sugar
- zest of one lemon
- 3 eggs
- ½ teaspoon vanilla
- ¾ cup buttermilk
- 3 cups fresh blueberries
- 2½ cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- 1½ cup powdered sugar
- 1 Tablespoon lemon juice
- 1 Tablespoon lemon zest
- 1 Tablespoon milk
- ¼ teaspoon vanilla
- Preheat oven to 350 degrees F.
- In a large bowl, cream butter, sugar, and lemon zest together for 3 to 5 minutes.
- Add eggs one at a time and beat an addition minute per egg.
- In a separate large bowl, mix and combine dry ingredients together.
- Add dry ingredients alternatively with the buttermilk to the butter/sugar/lemon zest/egg mixture. Fold in blueberries.
- Grease and flour either 2 large bread pans or 3 small bread pans.
- Pour batter and bake at 350 degrees F for 55 to 60 min.
- Let loaves cool and pour glaze over them.
- Whisk glaze ingredients together until smooth.
Image and recipe from chef-in-training.comIf you aren't drooling by now, there may or may not be something wrong with you! Don't forget to comment with your favorite recipes below, and have a happy, delicious Thanksgiving!