By CHEF?HOSCH?and ANN
Special to the Sun-Gazette
Thanksgiving is a time to reflect on your favorite family traditions and holiday recipes. The following recipes have been on the menu for Thanksgiving in my family for many years - one for several generations. These are among my most requested recipes.
I prepare the cornbread for my stuffing a day or so ahead of time.
2 cup white flour
1 1/2 cups stone-ground cornmeal
3 tablespoons of sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
4 beaten eggs
2 cups buttermilk
1/2 cup melted butter
Preheat the oven to 400 degrees. Mix the dry ingredients (flour, cornmeal, sugar, baking powder and salt) together in a medium bowl and set aside.
In a small bowl, combine the eggs, milk and butter. Add this mixture all at once to the flour mixture and stir until just moistened. Pour batter into a large greased baking pan. Bake for 15-20 minutes or until a wooden toothpick comes out clean.
2 pounds cornbread
3 tablespoons unsalted butter or olive oil
1 1/2 cup finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped carrot
1 tablespoon fresh chopped thyme
1 teaspoon fresh chopped sage
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 cup chicken or turkey stock
Cut cornbread into 1-inch cubes, place on a large baking sheet and let dry out for several hours or overnight. Place in a large mixing bowl. Set aside. Preheat oven to 350 degrees.
In a large skillet, heat butter or oil over medium low heat. Add onion, celery and carrot and cook, stirring frequently, until softened but not browned. Stir in the thyme, sage, salt and pepper. Add mixture to cornbread and toss to blend. Slowly pour in stock and toss to moisten. If the stuffing is dry add a bit more stock. Spread the stuffing in a buttered baking dish or cast iron skillet. Cover and bake for 20 minutes. Uncover and bake for an additional 20 minutes or until the top is crisp and golden.
I always bake my stuffing in a cast iron skillet. The heat is evenly distributed so the stuffing rises nicely and bakes to a light golden brown. Remove the stuffing from the skillet after baking.
Use your favorite pumpkin pie recipe. This is more of a tip than a specific recipe. It will improve the texture and taste of any pumpkin pie recipe. Separate the eggs your recipe calls for and set aside the whites. Combine the other ingredients. Whip the egg whites to a soft meringue consistency and fold into the pumpkin mix. Pour into your pie shells and bake as usual. Your pies will be smooth and creamy.
I can't remember a Thanksgiving without my grandmother's special cranberry salad. I've adapted it slightly over the years, but it will always be my grandmother's recipe. It is delicious. Even people who "don't like cranberries" rave about this sweet/tart dish.
1 pound ground cranberries
2 cups halved red grapes
1 can crushed pineapple
2 cups chopped walnuts
1 1/2 cups sugar OR 1 cup agave OR 1 1/2 cups coconut sugar
1 1/2 cups heavy whipping cream - whipped stiff
Combine cranberries, grapes, pineapple, walnuts and sweetener. Fold in whipping cream. You can omit the whipping cream if you want and the recipe is still very tasty.
From my family to yours, we extend warm wishes for a wonderful Thanksgiving with traditions to celebrate and memories to cherish!
Submit comments, experiences and cooking questions to Chef Hosch and Ann by email to firstname.lastname@example.org or call 570-850-9843.
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Their column "Ask Chef Hosch and Ann" is published on the first Wednesday of every month in the Food section.