Today on Lime Green Kitchen:
Cornbread – Our favorite cornbread recipe. When making for dressing, I cut the salt in half because the broth has a bit of salt in it. More salt can be added to the dressing when I’m adjusting the seasonings.
Yesterday was mostly spent chopping and getting done what I could do ahead for Thanksgiving. On Thanksgiving Day, we’ll have regular cornbread dressing, a sausage dressing, fried turkey, giblet gravy, green bean bundles, carrot souffle, cherry/cranberry salad, rolls, pumpkin pie and buttermilk pie.
Thanksgiving preparations have begun:
I made two batches of cornbread and a batch of biscuits. Any time I find sourdough bread marked down at Wal-Mart, I buy it. Though I think their sourdough bread tastes fake . . like something was added to give it a sourdough taste, it works great for bread crumbs, croutons, bread pudding, dressing, Overnight Peach French Toast . . or whatever. I can sometimes find it marked down for $1 for a big loaf and I stick it in the freezer til needed.
The sausage is browned. The celery and onions are chopped. The cornbread and white breads are torn and crumbled. I’ll leave them sitting out til Thursday morning so they can dry out and then absorb all that yummy chicken broth. The gizzards and livers are boiled and chopped. There’s a big problem with getting that step done because . . why do you think? Because I love gizzards! Isn’t that gross? The best part of the giblet gravy is that Vince and Chad pick out every crumb of liver and gizzard and . . they give it to me!
Those hamburger buns on the rack don’t go in the dressing. They went with dinner.
Smoked pulled pork and homemade hamburger buns! Yum!
Today I’ll make the pies and the cherry cranberry salad and I’ll try not to eat the gizzards! 🙂