We have set up several long tables with the most beautiful table clothes and cornucopia center pieces. Several Turkeys and Hams are baking for the feast approaching. You all are invited.... but you need to bring one dish. Please bring a recipe card of the dish to share with the folks.
Just cause one person brings the dish you were going to do doesn't matter we need plenty. As long as the recipes differ it's all good.

I will start

We will be trying this Sweet Potato Recipe this year:

Roasted Sweet Potato Casserole with Praline Streusel


Ingredients

Casserole:

* Vegetable-oil cooking spray
* 5 pound(s) sweet potatoes
* 1/2 cup(s) fresh orange juice
* 1/2 teaspoon(s) fresh-grated orange zest
* 3 large eggs, lightly beaten
* 1/2 cup(s) granulated sugar
* 1 1/2 teaspoon(s) baking powder
* 1 1/2 teaspoon(s) vanilla
* 2 tablespoon(s) butter

Praline Streusel:

* 2 cup(s) chopped pecans
* 1 cup(s) (firmly packed) light or dark brown sugar
* 1/2 cup(s) butter
* 1 teaspoon(s) vanilla
* 1/8 teaspoon(s) salt

Directions

* 1. Prepare casserole: Lightly coat a 9- by 13-inch pan with cooking spray and set it aside. Preheat oven to 350 degrees F. With a fork, prick sweet potato skins all over and roast on a baking sheet until soft, about 1 hour. Allow sweet potatoes to cool, then peel. Place in a large bowl and mash until smooth with a potato masher. Add orange juice and zest. Fold in eggs, granulated sugar, baking powder, vanilla, and butter. Pour the sweet potato mixture into the prepared pan. (At this point the casserole can be tightly covered and refrigerated until ready to serve.)

* 2. Make praline streusel: In a saucepan, place pecans, brown sugar, butter, vanilla, and salt and bring to a boil. Cook 2 minutes, then pour over sweet potato mixture.

* 3. Bake until bubbly and brown, 40 to 45 minutes. Serve warm


and what will you be bringing to our table (remember to include the recipe)?

Turbaconducken - http://bacontoday.com/turbaconducken-turducken-wrapped-in-bacon

 

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Cornbread Stuffing

--- Cornbread

1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter

pre-heat oven to 400 degree's with cast iron skillet inside

add oil to skillet
add cornbread batter
cook for 15-20 minutes minutes

--- Stuffing
in a pan - break up the cornbread (easier to do when it's still hot)
1 Onions
3 stalks Celery
3 eggs
6 cups Chicken Broth
1 tbsp Sage
Salt
Black Pepper

mix all the ingredients - bake in over at 350 for 20 minutes (just enough for the eggs to get cooked all the way)

if it is too dry ... just add more chicken broth ... if it is too wet ... just bake it a little longer

 

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Corn Pudding


1/2 cup butter

1 small onion, chopped (1/4 cup)

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups milk

6 eggs, slightly beaten

2 cups shredded cheddar cheese

2 bags (12 oz) frozen corn, thawed, drained

1/2 cup chopped fresh parsley

3/4 cup plain bread crumbs

3 tablespoons butter, melted


1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.


2. In 4-quart Dutch oven, melt 1/2 cup butter over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Stir in milk. Cook 4 to 5 minutes, stirring constantly, until thickened. Gradually stir in eggs and cheese. Stir in corn and parsley. Pour into baking dish.


3. In small bowl, mix bread crumbs and 3 tablespoons melted butter; sprinkle over corn mixture.


4. Bake uncovered 55 to 65 minutes or until mixture is set and knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.


High Altitude (3500-6500 ft): Use 3/4 cup flour.

 

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