8/18/2023 0 Comments Trisha yearwood favorite recipes![]() ![]() In a very large bowl, crumble the Buttermilk Cornbread, toasted bread cubes and cracker crumbs. In a medium skillet, saute the onion in the turkey fat until translucent and softened but not browned, about 5 minutes. Raise the oven temperature to 450 degrees. Place the bread cubes on a large baking sheet and toast in the oven for 30 minutes, turning once after 15 minutes, until lightly brown. Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008.ġ/2 loaf white bread, cut into small cubes and toastedĢ tbsp turkey fat or butter, skimmed from pan drippingsġ/4 pound saltine crackers, or about 1 sleeve crumbledģ hard-boiled large eggs, peeled and choppedĤ cups turkey pan juices, chicken broth or low-sodium canned broth Immediately turn the cornbread out onto a cooling rack to keep the crust crisp. Continue to heat on the stovetop for 1 minute, and then transfer the skillet to the oven and bake the cornbread until browned on top, about 20 minutes. Use the back of a spoon to smooth this over the top of the batter. You may not need all 3 cups.Ĭarefully pour the batter into the skillet. With a fork, stir in enough of the buttermilk to make a batter that is thick but can be easily poured into the hot skillet. Make a well in the cornmeal and add the remaining 2 tablespoons oil. ![]() Pour 2 tablespoons of the oil into a well-seasoned 9-inch cast-iron skillet and place over medium-high heat. It will keep any filling from dripping into the oven and burning. Cool for 10 minutes before serving.Ĭook's Note: Line a jelly-roll pan or baking sheet with foil and place the pie on that before cooking. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Seal the edges and cut small slits in the top to allow steam to escape. Roll out the second pie crust and place on top. Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Remove from the heat and stir in the drained vegetables. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Slowly stir in the broth and then add the milk. ![]() Cook for 2 minutes to get the flour taste out. Stir in the flour, salt, pepper, celery seed and garlic powder. In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Remove from the heat, drain and set aside. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. In a medium saucepan, combine the carrots, peas, potatoes and celery. These are people that I love and who love me, so it's relaxed and it's just joy.Play icon The triangle icon that indicates to play I love that feeling of knowing that the food is cooked, and if it's not all quite done - this is family. "My favorite part of Thanksgiving is when everybody shows up - my house is a family, it's loud and friends who don't have a place to go on Thanksgiving will come to my house. Yearwood described Thanksgiving in her house as "joy." So this is now the new cornbread forever in our house." "It actually keeps the dressing really nice and moist. "I did do a version of it before the holiday to make sure that it was acceptable to put on the table in dressing, and it works great," she added. "We love it so much that she and I both probably over-tested it for the new book because we were like, 'Let's make the cornbread again because it's the most fabulous thing ever.' And then I thought that it might be really good in our traditional cornbread dressing for the Thanksgiving table." "We were like, 'Let's see if we can figure this out,'" she shared. ![]()
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