Our Thanksgiving Traditions

Our Thanksgiving really varies from year to year.  Since my husband's family lives in south Mississippi, and my family is here, we try to alternate when we are where for the holidays.  Sadly enough, our Thanksgivings are now decided by where the Alabama/Auburn game is that year. :)  If it's a Tuscaloosa game, we obviously have to stay here, but if it's away we try to go to Mississippi!

I don't have many pictures from Thanksgivings (shocking, I know).  I do have some AWESOME recipes that I have used!

This is an Oyster Dressing recipe I got from Food Network (Paula Deen).  It is SO good if you like seafood!  My dad and I are usually the only ones that eat it at Thanksgiving, but we usually polish off most of it by ourselves.  Of course, you can leave out the oysters too!

Ingredients

Cornbread:

• 1 cup self rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil

Dressing:

• 7 slices white bread, dried in warm oven
• Cornbread
• 1 sleeve saltine crackers
• 2 cups chopped celery
• 1 large onion, chopped
• 8 tablespoons butter
• 2 cups chicken stock
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried sage
• 1 tablespoon poultry seasoning
• 5 eggs, beaten
• 2 pints or 1 quart oysters, drained

Directions

Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Saute chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Add oysters and mix. Pour into a greased pan. Bake for about 45 minutes.

It doesn't hold a candle to my grandmother's dressing, but it's not too bad either. :)

Noah and I had a turkey fryer at our house for awhile (on loan from a friend), so we made a few fried turkeys when it was here...talk about GOOD!  Not very good for you, but who cares on Thanksgiving.

(Recipe from Emeril Lagasse)

Ingredients

For the Marinade:

• 2 tablespoons Worcestershire sauce
• 1 tablespoon liquid Zatarian?s Concentrated Crab and Shrimp Boil (optional)
• 1/4 cup apple cider
• 3/4 cup honey
• 1 (12-ounce) bottle beer
• 1 tablespoon salt
• 1 tablespoon ground allspice
• 1/2 cup Emeril's Creole Seasoning (Essence), recipe follows
• 1/4 teaspoon cayenne
• Pinch ground cloves

For the Seasoning Mix:

• 1 cup salt
• 1 tablespoon cayenne
• 1 tablespoon freshly ground black pepper

To Fry:

• 2 turkeys (8 to 10 pounds each)
• About 10 gallons peanut oil

Directions

To make the marinade: Combine all of the ingredients in a food processor or blender and process for about 5 minutes. Fill a syringe and inject each turkey in the breast and thigh area, as well as the back, wings, and legs. You will have to fill the syringe several times. Next, combine the seasoning ingredients and rub the mixture evenly all over each turkey.

Place the turkeys in large plastic bags and secure before icing them down or refrigerating them for 24 hours.

To fry each turkey: Fill a large pot three quarters of the way full with the peanut oil and heat the oil to between 350 and 360 degrees F. Place 1 turkey in the basket insert and carefully and slowly lower it into the hot oil. Turn the turkey every 10 minutes, using long-handled forks. A whole turkey will take 3 to 5 minutes per pound to cook. It is done when the internal temperature reaches 170 to 180 degrees F on an instant read meat thermometer. Carefully lift the basket out of the hot oil. This can be done by inserting a broomstick through the handles and having two strong people lift the basket out of the pot. Using the long-handled forks, transfer the turkey to a large brown paper bag and let stand for about 15 minutes before removing to carve. Repeat the procedure for the second turkey. Carve the turkey and serve with the other traditional side items.

It comes out SO moist and tastes awesome!

And my last favorite for Thanksgiving...pumpkin pie!  I have yet to find a recipe that is better than the Libby's recipe on the side of the pumpkin can.  If it ain't broke, don't fix it! :)

(recipe courtesy of verybestbaking.com)

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

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Directions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Remember to follow baking instructions before consuming.

I can't wait until Thanksgiving now!