Grammy’s Thanksgiving Secrets From Her Favorite Soul Food Cookbook

Grammy’s Herb Cornbread Stuffing

SERVING SIZE: for a 12-15 pound Turkey

Ingredients

• 9-inch square dish of cooked cornbread

• 1 medium onion chopped

• 1 cup diced celery

• 1 cup chopped mushrooms (optional)

• 2 tbsp chopped parsley

• 1/2 tsp of garlic powder

• 1/8 tsp of fresh sage (strong and overpowering) 1 tsp of poultry seasoning

• 1/2 tsp of celery seed (optional)

• Salt and pepper to taste

• 1 egg to help everything stick together

• 3/4-1 cup turkey or chicken stock

• 1/4 pound of melted butter

Instructions

• In a large bowl crumble the cooked cornbread

• Sauté the onion in 1 tbsp of butter until soft and add it with the celery and optional mushrooms and seasoning to the cornbread mixture

• Beat the egg well and add to it 3/4 cup of the stock

• Sprinkle this mixture and the melted butter over the cornbread mixture and toss and mix gently until the stuffing is slightly moist

• Add more stock if necessary

• Taste and correct the seasonings

• Bake it in a casserole dish separate from the turkey or stuff the cavity of the turkey with the stuffing and bake together in the oven

Grammy’s Fresh Cranberry Orange Relish

SERVING SIZE: 2.5 cups

Ingredients

• 1 12-ounce of fresh or frozen cranberries 1 medium orange
  3/4 - 1 cup of sugar

Instructions

• Slice the unpeeled orange into 8 slices and remove the seeds (If you have a naval orange you don’t have to worry about that.)

• Place half the cranberries and half the orange slices in a food processor

• Process until the mixture is evenly chopped

• Transfer to a bowl

• Repeat with the remaining cranberries and orange slices

• Stir in the sugar to desired sweetness. Put it in the refrigerator until you are ready to serve it

Thank you to Grammy Violet for this recipe