| Auntie Gales Recipes Nov. 24th edition |
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Turkey Provolone
4 or 5 cups cubed cooked
left-over turkey
6 slices Provolone cheese
1 can cream of chicken soup
1/2 cup milk
1 (4 oz.) can chopped green
chilies
3 cups Pepperidge Farm
Cornbread dressing mix
1/2 teaspoon rubbed sage
1/4 teaspoon thyme leaves
1/2 cup melted butter
1 tablespoon butter for
melting in pan
Heat oven 350º, melt 1 tablespoon butter in a 13x9 inch baking dish; set aside. Place turkey cubes in prepared pan; top with 6 slices cheese. In a medium size bowl stir together soup and milk; stir in green chilies until well mixed and then spoon evenly over cheese. In a separate bowl, mix dressing mix, sage and thyme; pour melted butter over and mix well. Sprinkle cornbread mixture over top of soup mixture. Bake uncovered about 35 minutes, until hot and bubbly and the top is golden brown.
wanda’s sourcream cornbread
1-1/2 cups Albers white
cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup sour cream
1 cup milk (I use buttermilk)
1/2 cup butter, melted in
cast-iron 9 or 10 inch
skillet
1 cup frozen whole kernel
corn, thawed (heat in
microwave about 1 minute
to thaw)
Heat oven 450º, melt butter in cast-iron skillet.
In a small bowl whisk together cornmeal, flour, baking powder and salt; set aside. In a large bowl whisk together eggs, sour cream and buttermilk; add corn and then pour melted butter in, leaving a small amount of butter in skillet. Add milk, mixture to cornmeal mixture and stir just until mixed (don’t over mix). Pour into hot skillet and bake 25 minutes.
easy cornbread dressing
This basic cornbread dressing is one of the easiest that I make. This dressing has no meat, but you can add cooked giblets and broth; adjust the amount of liquid to equal about 3 cups. Add fruits such as apples, dried cranberries and nuts to this dressing recipe as desired. For vegetarian use Vegetable Broth.
2 cups sliced celery
2 cups chopped onion
1/2 cup butter
1 pan Wanda’s Sour Cream
Cornbread
2 teaspoons Wyler’s chicken
bouillon granules
3 cups chicken broth
1 (8 oz.) can sliced water
chestnuts, drained
2 teaspoons poultry
seasoning
2 teaspoons ground sage
1/2 teaspoon salt
1/2 teaspoon black pepper
OR to your taste
Heat oven 350º, lightly butter a 13x9 inch baking dish.
Sauté celery and onion in butter until tender about 5 minutes. Add chicken bouillon, chicken broth and water. Heat about 1 minute; set aside. In a large bowl, crumble cooked cornbread and then add water chestnuts, poultry seasoning, sage, salt and pepper. Add celery-onion mixture and stir to mix well. Pour into baking dish and then bake 40 to 45 minutes. Best served with turkey gravy drizzled on each serving.
If you would like to share your recipes with the community, please send them to:
Auntie Gale’s Recipes; c/o Shelby Shopper & Info; 503 N. Lafayette St., Shelby, NC 28150
or you can email me at: gale@shelbyinfo.com
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