Many people will begin preparing for their Thanksgiving Day feast on Thursday. On The Morning Show, Executive Chef Deeann Hobbs from the Renaissance World Golf Village Resort to share some delicious dishes to add to any Thanksgiving dinner.
Southern-style Cornbread Dressing
Serves 10-12
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
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For the cornbread dressing:
1 (14 ounce) bag herb-seasoned box stuffing
2 sticks (1 cup) unsalted butter, divided
2 cups finely chopped sweet onion
1 cup diced green peppers
1 cup finely chopped celery
5 cups chicken or turkey stock
5 large eggs, lightly beaten
2 teaspoons dried sage
1 tablespoon poultry seasoning
2 ounces ground sausage
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. Don't overcook or let 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.
Preheat oven to 350°F.
Crumble the cornbread into small pieces (makes about 5 cups). Add ½ of chicken or turkey stock to rehydrate stuffing. Combine the crumbled cornbread and stuffing mix in an extra large mixing bowl (or stock pot) and mix to combine.
Melt 1 stick butter in a large skillet over medium heat. Add the onions, peppers and celery and sauté, stirring frequently, Add poultry seasoning to vegetables and cook until soft and translucent, about 10 to12 minutes. Add the onion, peppers 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.
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Mashed Sweet Potatoes Brulee
Makes 7 cups.
Ingredients:
5 1/2 lbs sweet potatoes, peeled and boiled until soft (6 cups cooked)
3/4 cup 1% milk
3 tbsp light butter, softened
1/2 tsp salt
1/4 tsp ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup unpacked light brown sugar
1 cup pecans
Directions:
When the potatoes are cooked and soft, combine them with milk, light butter, salt, cinnamon and nutmeg and mash or puree until smooth
Spoon into a 9 x 9 or 11 x 7-inch baking dish
Preheat the broiler (if you have a kitchen torch you can also use this to brown the sugar)
Sprinkle 1/2 cup brown sugar and pecans evenly over top
Broil 2 minutes or until sugar melts, careful not to burn
Let it stand until the melted sugar hardens (about 5 minutes)
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Pumpkin Chiffon Pie
Crust Ingredients:
1 ¾ cups finely ground gingersnap cookie crumbs (about 40 cookies)
2 tablespoons of sugar
½ cup melted butter
For Crust:
Combine crumbs and sugar in bowl. Stir in butter. Reserve some crumbs for topping.
Press remaining crumb mixture onto bottom and up sides of prepared pie plate.
Filling Ingredients:
½ cup cold milk
1 package of vanilla flavor instant pudding
½ tsp ground cinnamon
¼ tsp ground ginger
1/8 tsp ground cloves
1 cup pumpkin puree
2 ½ cups frozen whipped topping, thawed
Directions:
Pour milk into bowl. Add pudding mix, and spices. Beat with wire whisk for 1 minute. Add in pumpkin with whisk, stir in whipped topping and pour mixture into pie crust.
Refrigerate for 2 hours.
Garnish with more whipped cream and remaining crumbs