Thanksgiving recipes

[pat]

Dressing:

Bread mixture:
8-10 slices toasted white bread (use sourdough?), reduced to crumbs
double batch cornbread -- not sweet, don't use Marie Callender's -- reduced to crumbs
1/2 tsp salt
2 T poultry seasoning
stick butter, cut-up

Vegetable saute:
2-3 stalks celery, w/o ends, diced
1 red pepper, diced
1-2 onions (preferably sweet), diced

Binder:
2 large eggs
3-4 14 oz cans stock (chicken or vegetable)

Prepare saute and dry mix day before. Finish stuffing in the morning before stuffing bird. Add saute and 1 can broth to dry mix, add 2 eggs, stir. Add 1-3 cans stock to mixture, until dressing is wet but not dripping. Makes lots of dressing -- enough to stuff a 25 lb. turkey and have some leftover cook in pan.


Sweet Potato Casserole

3 large yams (preferably garnet -- in any case the darker the better), roasted & skinned
1/2 c. brown sugar
1/2 c. white sugar
2 eggs
1/2 stick butter
2 T orange juice (optional)
marshmallows (optional)
pecans (optional)

Mix everything together at high speed but the marshmallows and pecans until fluffy. Put in casserole . Day before: microwave 15 minutes. Day of: top with marshmallows, pecans, or both, and bake 10-15 minutes until brown on top at 350. Or same day, bake at 350 for twenty minutes.

Roasting: roast yams in 325 oven until very tender and falling away from the skins. Can take an hour.



Smooth:Santana & Rob Thomas:Supernatural