1 1/2 cups chopped celery (with leaves)
3/4 cup finely chopped onion
3/4 cup margarine or butter
9 cups soft bread cubes
1 teaspoon salt
1/2 teaspoon ground sage
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
Cook and stir celery and onion in margarine in Dutch oven until celery is tender; remove from heat. Stir in remainin ingredients. 5 cups stuffing; 410 calories per cup.
Source: General Mills, Inc. (1986). "Bread Stuffing". In Betty Crocker's Cookbook (p 257). Racine: Western Publishing Company, Inc.
1 1/2 cups cornmeal
1/2 cup flour
4 teaspoons baking powder
1 teaspoon salt
1 1/2 cup buttermilk
1/2 teaspoon soda
1 teaspoon sugar (optional)
1/4 cup melted fat
2 eggs
Mix dry ingredients, stir milk into slightly beaten eggs. Put fat in pan, head oven to 400 and add extra fat to liquid. Stir liquid into dry ingredients. Add 2 medium chopped onions and 2 1/2 c. chopped celery and bake. Let bread cool, crumble and add 2 qts. soft bread crumbs, 1/2 stick oleo, 1 1/2 t. salt, 1 t. poultry seasoning, 3 or 4 eggs and enouth turkey or chicken stock to moisten. Bake at 325 F [163 C] until brown. Note: I usually add 1/2 teaspoon sage and quite a bit of stock, enough so that the dressing is the consistency of a thick batter -- a potato masher works well to mix all of this together.
Source: Meyer, Linda. (2000). Cornbread Dressing. In The Miles Family Cookbook (p 4.4).
6 eggs, separated
2 c. sugar
1/2 tsp. vanilla
2 c. bourbon
1 c. rum
1 c. milk
3 c. heavy cream
1 c. cognac
Be sure to use clean, uncracked eggs. Beat egg yolks until frothy. Add sugar and vanilla and beat again. Stir in bourbon, rum, milk, cream, and cognac. Beat egg whites until stiff and fold into nog mixture. Serves 8-10.
Do not cut milk or cream portions without making a corresponding cut in liquor.
Source: Kentucky Eggnog. (n.d.). Retrieved December 23, 2005 from http://www.cooks.com/rec/doc/0,183,149164-239202,00.html
2 tablespoons meat drippings (fat and juices)
2 tablespoons all-purpose flour
1 cup liquid (meat juices, broth, water)
Salt and pepper to taste
Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan. (Measure accurately because too little fat makes gravy lumpy.)
Stir in flour. (Measure accurately so gravy is not greasy.) Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constatntly. Boil and stir 1 minute. Stir in few drops brownin souce if desired. Springkle with salt and pepper. 1 cup gravy.
Source: General Mills, Inc. (1986). "Pan Gravy". In Betty Crocker's Cookbook (p 197). Racine: Western Publishing Company, Inc.