Thanksgiving dinner can be a stressful time for those preparing the all important meal, but it doesn't have to be with the right preparation.
The people at Gourmet Gallery in Waco have provided three recipes to help you prepare an easy delicious Thanksgiving meal.
Southwest Cornbread Stuffing for 20
8+ cornbread crumbled, 6+ cups jalapeno cheddar sourdough (from Schmaltz) cubed
¾ c butter
8 stalks celery sliced thin, 2 medium yellow onions diced
4 cups chicken broth, 2+ cups milk or cream
½ - 1 t cayenne, Salt, Pepper
1 T rubbed sage, 1 T dried parsley, 1 T dried thyme, 1 T dried oregano
Preheat oven to 350°F.
Melt butter over medium heat in a large skillet. Sauté celery and onion until translucent. While this is cooking, toss cornbread and sourdough in a very large bowl. Combine eggs, chicken broth, cream and seasonings in a mixing bowl and blend together with a whisk. Pour egg mixture breads and toss together. The combination should be a little bit soupy but not over mixed.
Butter two 10-12 cup Bundt pans (traditional pan). Put half of the bread mixture in each, tamping down to ensure that there are no air bubbles.
Bake for 40-50 minutes until firm and browned.
For a turkey and pumpkin-chiffon pie recipe head to the Gourmet Gallery recipe page here.