Posted by Reedy Fork Organic Farm on 11/23/2011 to News
"Living on the farm, it won't come as a surprise that our family is blessed with some really great cooks. As we approach Thanksgiving, we'd like to share a couple of our favorite recipes with you. These recipes have both been passed down to us. And they're just GOOD. Before we share, though, we'd like to take a moment to express our thanks to God for the many blessings He has given us. We count you, our customers - our friends - among those blessings. Happy Thanksgiving! Mom's Famous Turkey Dressing 1 cup celery (chopped) 1 cup onion (chopped) 8 cups cornbread (crumbled) 1 Tbs. poultry seasoning 1/2 tsp. salt 1/8 tsp. black pepper 1 quart turkey or chicken broth In a large mixing bowl, place 8 cups of crumbled cornbread. Add celery, onion, salt, pepper and the broth. Mix with hands, until it is thoroughly blended. Add poultry seasoning. Mix well. Pour into a greased 13x9x2 inch baking dish. Cover and chill for up to 8 hours. When ready to bake, remove from the refrigerator and let stand for 30 minutes at room temperature. Bake at 400 degrees for 40 minutes until edges are browned. Pretzel Salad Bottom Layer: 2 cups broken or crushed pretzel sticks 2 Tbs. sugar 3/4 cup melted butter Spread in 9x13 inch dish. Bake at 400 degrees for 6-7 minutes. Add Middle Layer: 8 oz cream cheese, softened 1 cup sugar 2 cups Cool Whip Top Layer: Mix: 1 6 oz strawberry Jell-O 2 cups boiling water 2 10 oz packages frozen strawberries with juice. Refrigerate until it just begins to gel, then pour over the other layers and refrigerate until ready to serve. "