Thanksgiving Dinner

Ham

Sugar-cured Ham (pull of skin to expose fat)
Whole Cloves (Several)
1 Can Pineapple rings
1 lb box of Brown Sugar
Toothpicks

Place Ham in pan. Slice a checkered pattern in fat. Place a whole clove in each corner of check. Pack brown sugar over entire ham. Using toothpicks, place pineapple rings over ham. Cover with aluminum foil and seal.

Cook according to directions on package. I usually cook mine on 300-325 degrees for 6-8 hours/over night.

Bonus: You instantly have Red Eyed Gravy in the pan!


Turkey

Custom sized Turkey (Butterball washed and gutted of its innards)
Real butter or oil

Rub entire turkey with slices of butter or oil. Place in a pan for its size, covering it with aluminum foil and sealing pieces together. Cook According to directions.

8-10 pounds 2 ¼-2 ½ hours
10-12 pounds 2 ¾ - 3 hours
14-16 pounds 3-3 ¼ hours
18-20 pounds 3 ¼ - 3 ½ hours
22-24 pounds 3 ½ - 3 ¾ hours

Tips:
If Turkey is completely cooled, it will cut much neater.
For stuffed turkeys you may have to cook about 30 minutes longer.
Let turkey stand for 15 minutes before slicing.
To brown a turkey, open foil during the last 30 minutes of cooking.

Giblet Gravy
4 cups stock reserved from cooking hen
Giblets from hen (liver, gizzard, and neck)
2 chicken bouillon cubes
2 heaping tablespoons reserved uncooked cornbread stuffing mix
3 tablespoons cornstarch
1/3 cup cold water
1 hard-boiled egg, sliced
Salt and pepper to taste

Bring stock to a boil along with giblets and the meat that has been removed from the neck. Add bouillon cubes and raw stuffing mixture. Mix cornstarch with water and add to boiling stock, stirring constantly. Reduce heat and continue to cook for 2 to 3 minutes. Add salt and pepper to taste, and add boiled egg. Serve with Turkey/Hen.

The Lady & Sons

Alternative to Giblet Gravy:

1 Can Campbells Cream of Chicken Soup
1 Can Campbells Cream of mushroom Soup (add 1 can of Cream of Celery if desired)
4 cups of chicken broth (add pieces of chicken meat if desired)
1 hard-boiled egg, sliced
Salt and pepper to taste
Water to desired consistency


Savory Corn bread Dressing
This side dish, contributed by Leigh McIntosh of Birmingham, Alabama, will be right at home on any holiday table.
From Cooking with Paula Deen, Nov/Dec 2006, page 85

Ingredients
1. 1/2 cup (1 stick) butter
2. 2 cups chopped onion
3. 2 cups chopped celery
4. 7 cups crumbled corn bread
5. 3 cups chicken broth
6. 2 cups crumbled biscuits
7. 1 (10.75-ounce) can cream of chicken soup
8. 3 large eggs, lightly beaten
9. 1 tablespoon poultry seasoning
10. 2 teaspoons ground sage
11. 1 teaspoon salt
12. 1/2 teaspoon ground black pepper

Instructions
1. In a medium skillet, melt butter over medium heat. Add onion and celery, and cook 6 to 8 minutes, or until vegetables are tender.
2. Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish.
3. In a large bowl, combine onion and celery mixture, corn bread, and remaining ingredients. Spoon mixture into prepared baking dish; bake, uncovered, 1 hour, or until set.
Makes 10 - 12 servings


Canned Cranberries

Ingredients:
1 8-ounce can whole cranberries (not jellied)
1 6-ounce can mandarin oranges
1 cup walnuts
1 cup pecans

Directions:
In a medium size bowl, gently fold together the cranberries, mandarin oranges, walnuts, and pecans.

Yield: 6 to 8 servings Preparation time: 5 minutes Ease of preparation: easy
Recipe courtesy Paula Deen

Mashed Potatoes with Sauteed Mushrooms

Ingredients:
8 tablespoon (1 stick) butter, divided
1 cup sliced fresh mushrooms
1/2 cup diced onion
2 tablespoon chopped fresh chives
1 clove garlic, chopped
1 cup white wine
6 cup (about 2 pounds) diced new potatoes
Salt and freshly ground black pepper
1/2 cup Sour cream
Small amount warmed whole milk

Directions:
In a saucepan, melt 1/2 stick (4 tablespoons) butter and saute mushrooms, onion, chives and garlic. Add wine and simmer for about 15 minutes. In a pot, boil potatoes until done; drain. Mash potatoes and add remaining 1/2 stick butter, salt, pepper, sour cream, and warm milk to desired consistency. Combine all ingredients and whip until thick and creamy.

Prep Time: 10 minutes Cook Time: 10 minutes Difficulty: Easy Yield: 6-8 servings
Recipe courtesy Paula Deen
Show: Paula's Party
Episode: Decades

Angela's Sweet Potatoes

Ingredients:
2 McKenzie's Sweet Potato Rounds (meat department)
1 stick butter
1 cup brown sugar
1 cup chopped pecans
1 cup coconut

Directions:
In a medium bowl, combine butter, brown sugar, pecans, and coconut together thoroughly to make a crumb topping. Place sweet potato rounds in a single layer in a lightly greased ovenproof dish. Cover with sugar-pecan mixture and bake in a 350 degree oven until topping is melted.

Yield: 12 servings Preparation time: 5 minutes Cooking time: approx. 10 minutes Ease of preparation: Easy
Recipe courtesy of Caroline Duggen

Southern Corn Bread Stuffing

Ingredients:
Corn Bread
7 slices oven dried white bread
1 sleeve saltine crackers
2 cup celery, chopped
1 large onion, chopped
8 tablespoon butter
7 cup stock, reserved from hen
1 teaspoon salt
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine crumbled corn bread, dried white bread slices, and saltines, and mix together and set aside.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour sauteed mixture over corn bread mixture. Add the stock, mix well, taste, and add salt, pepper, sage, poultry seasoning, and mix well. Add beaten eggs and mix well. Reserve two heaping tablespoons of this mixture for the giblet gravy. Pour mixture into a greased pan. Place bird on top of the mixture and bake until dressing is done, about 45 minutes. If hen browns too quickly, cover with foil.
Serve with turkey as a side dish.

Yield: 6 to 8 servings Preparation time: 30 minutes Cooking time: 60 minutes Ease of preparation: easy
Recipe courtesy Paula Deen

Cheesy Broccoli Bake

Ingredients:
2 lb fresh broccoli, trimmed and cut up
1/4 cup chopped celery
1/4 lb fresh mushrooms, sliced
1/4 cup chopped onion
2 tablespoon butter
8 ounce can sliced water chestnuts
10 3/4 ounce can condensed cream of mushroom soup
1/2 lb softened cheese product
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup grated cheddar cheese

Directions:
Preheat oven to 350 degrees.
Steam broccoli for 10 minutes. In the meantime, saute celery, mushrooms, and onion in butter for 10 minutes; drain.
Combine broccoli, saute mixture, and water chestnuts. Heat soup and softened cheese product in saucepan over low heat until cheese melts. Pour over broccoli mixture. Add garlic salt and pepper and combine.
Place in greased casserole dish. Bake for 20-25 minutes. Sprinkle top with grated cheddar cheese the last 5 minutes of baking.

Yield: 8-10 servings Prep time: 10 minutes Cook time: 35-40 minutes Ease of preparation: easy
L&S SCCB pg. 75
Recipe courtesy Paula Deen

Creamy Macaroni and Cheese

Ingredients:
2 cup uncooked elbow macaroni (an 8 ounce box isn't quite 2 cups)
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon pepper

Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese until melted. Stir until the cheese melts. In the crock pot, combine cheese/butter mixture an add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Cook for 3 hours. Stir occasionally.

Yield: 12 servings Prep Time: 5 minutes Cook Time: 3 hours Ease of Preparation: Easy
Recipe courtesy Paula Deen

Corn Casserole

Ingredients:
1 15 1/4-ounce can whole kernel corn, drained
1 14 3/4-ounce can cream-style corn
1 8-ounce package corn muffin mix (recommended Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
Shredded Medium Cheddar Cheese

Directions:
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with generous amount of cheddar cheese and return to oven for another 5 minutes until cheese is melted.

Yield: 6 to 8 servings Preparation time: 10 minutes Cooking time: 45-60 minutes Ease of preparation: Easy
L&S Too, Pg. 102
Recipe courtesy Paula Deen

Squash Casserole

Ingredients:
1 large onion, chopped
4 tablespoon butter
6 cup raw squash
1 cup crushed Ritz crackers
1/2 cup sour cream
1 teaspoon Paula Deen's House Seasoning
1 cup grated cheddar cheese
1 cup water

Directions:
Preheat oven to 350 degrees.
Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes. Then pour the stewed squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.
In separate medium size skillet, saute the sliced onion in butter for 5 minutes.
Remove from pan and, using a large bowl, add squash, onions, sour cream, salt, pepper, and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

Yield: 6 servings Preparation time: 20 minutes Cooking time: 35 minutes Ease of preparation: easy
Recipe courtesy Paula Deen

Green Bean Casserole

Ingredients:
1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cup sliced green beans
3 cup chicken broth
1 10 3/4-ounce can cream of mushroom soup
1 2.8-ounce can French-fried onion rings
Pinch Paula Deen's House Seasoning
1 cup grated Cheddar cheese

Directions:
Preheat the oven to 350 degrees. Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning to taste. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
Yield: 6 servings Preparation time: 10 minutes Cooling time: 20 minutes Ease of preparation: Easy
L&S Too, Pg. 121
Recipe courtesy Paula Deen


Easy Yeast Rolls

Ingredients:
1 1/4-ounce package dry yeast
3/4 cup warm water (98-105 degrees)
2 1/2 cup plus 1/2 - 1 cup Lady & Sons Biscuit Mix or any prepared biscuit mix
1 tablespoon sugar
1/4 cup (1/2 stick) melted butter

Directions:
Preheat oven to 400 degrees. Dissolve the yeast in the water. Put the 2 1/2 cups of Biscuit Mix in a large bowl; stir in the sugar. Add the yeast mixture, stirring vigorously. Sprinkle the work surface generously with the remaining 1/2-1 cup Biscuit Mix. Turn the dough out onto the surface and knead well 15 to 20 times. Shape the dough as desired. (I shape heaping tablespoons of dough into balls). Place on a lightly greased baking sheet, cover with a damp cloth, and let rise in a warm place for 1 hour. Just before putting into oven, brush rolls with melted butter. Bake for 12 to 15 minutes, or until golden brown. Brush the rolls again with melted butter while they're hot.

Yield: 15 rolls Preparation time: 1 hour 15 minutes Cooking time: 12 to 15 minutes Ease of preparation: Easy
L&S Too, Pg. 127
Recipe courtesy Paula Deen


Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients:
2 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoon red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Directions:
For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar Chopped pecans and fresh raspberries or strawberries, for garnish

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip. Garnish with chopped pecans and a fresh raspberry or strawberry.

Prep Time: 20 minutes Cook Time: 20 minutes Ease of Preparation: Easy Yield: 24 cupcakes
Recipe courtesy Paula Deen