Thanksgiving part 2

Today I’m going to share something you musn’t take lightly. recipes. You have to trust me on this, because you should know by now if you’ve ever tried any of my recipes that I would never lead you wrong. Also Clayre, in answer to your question; we’re not having anyone over, but I make a full Thanksgiving dinner every single year because that’s how much we love Thanksgiving food. Holla! Believe me when I say that coming home to a fridge full of leftovers is (wait for it) Yumazing.

Lastly, I cannot take credit for these–although I would very much like to.

Scalloped Corn Casserole

1 Package Jiffy cornbread mix (8.5 oz)

1 can creamed corn

1 can whole kernel corn

8 oz sour cream

6 Tablespoons melted butter or margarine.

Mix all ingredients and bake in an 8X8 pan at 350 for 35 minutes or till center is set. If you double the recipe, bake 50 minutes in an 9X13 pan. Best served fresh.


Stuffing a la Amazing

2 loaves bread (I like to use 1 white 1 wheat, but make sure you use soft, cheap bread–nothing hearty)

1 medium onion chopped

2-4 stalks of celery diced

1 cup of butter melted

3 1/2 cups of turkey drippings


2 cans chicken broth (use the turkey drippings if at all possible for a better flavor)

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 tablespoons oregano or poultry seasoning. (i’ve only ever used oregano)

OPTIONAL: anything else you want (toasted nuts, craisins, chopped apples, etc)

Mix everything by hand in the biggest bowl you can find (seriously). Adjust seasonings to taste (yes, you can taste it “raw”). Bake at 350 in a 9X13 pan till top is golden brown.



pour turkey drippings in a saucepan to the desired amount of gravy. Take a teaspoon of flour for every two cups of drippings (approx.) and mix separately with water or cold drippings till thin enough to pour. gradually pour into the hot drippings while stirring constantly. Adjust thickness with more drippings or flour and add salt or pepper as necessary. I like to make my gravy a little heartier by adding finely chopped dark meat and fat to the gravy and letting it cook.  As long as you add cold, flour mix that’s thin enough to the drippings while stirring constantly you will never ever have lumps. I promise.

disclaimer: you should still do your monthly self exams.


Last but not least: in case you don’t have enough turkey drippings to make you happy, make more in a saucepan of water by adding all the fat, skin, and chopped dark meat and boiling with added salt if necessary.


One thought on “Thanksgiving part 2

  1. Here is a note to the gravy recipe. If you bake a turkey the night before and save the drippings in a clear glass jar, you can skim off the fat the next day and only use the goodness of the turkey. Then, in the pan, use the badness of dairy butter and use this instead of the turkey fat. It will make the gravy delectable and Aunt Teresa will love you if, if you add black pepper. This is her recipe and I don’t do gravy otherwise now.

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