A Kentucky Style Thanksgiving

A Kentucky style Thanksgiving

 The holidays are upon us and we need to find recipes that everybody will enjoy and maybe take it up a notch and do something a little different on a couple of the sides.

I love this recipe and make it constantly during the year, but it is a wonderful treatment of corn for  Thanksgiving and Christmas.

My family has always followed recipes they came from our ancestors who lived in Kentucky.

For Thanksgiving Staples have always been the turkey of course, stuffing, coleslaw, mashed potatoes and  rolls with honey.

I am not fond of stuffing but I do make it for anyone who is sharing these dinners with me. Here are the recipes for a Kentucky style Thanksgiving:

                         Corn Casserole

1 Box Jiffy Cornbread Mix

4 oz block of cream cheese softened

1/2 Stick of butter

1 Can of Cream Corn

1 Can of Regular Corn (not drained)


Instructions

1. Place the cream cheese and butter in a microwave safe bowl and microwave 1 minute or until butter is melted.
Whisk together till most of the lumps are gone.

2. Add in the 1 box of cornbread 

3. Stir in the 2 cans of corn un-drained.

4. Pour batter into a greased 9x13 baking dish.
Make sure the depth in the pan no more than an 2" to 2 1/2" deep.

5. Place into a preheated 350 degree oven and bake for 45 minutes until golden.
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   Grandma Belding's  Red Cabbage Salad

This has been a tradition in my family for about a hundred years.
Here is my grandma's recipe:

   Grandma Belding's  Red Cabbage Salad

Ingredients:

1 head of  red cabbage

1 jar of pickles finally chopped including juice
1   carrot grated

1 stick of celery finally chopped 

1 onion grated

1/2 to 1 cup of mayonnaise (as needed)
1 tablespoon of sugar (only add as much as you need for flavor)

Olives

Paprika

Directions: 

1. Combine  and let sit  uncovered in the refrigerator overnight to allow all the flavors to marinate and combine.

2. The next day remove from refrigerator and mixed together again.

Don't worry if it looks watery when you take it out the next day it's the way it's supposed to look once you mix it up again it will be just fine.

 3. Then sprinkle with paprika and top and top with with sliced olives.

4. Then all there is left to do is  enjoy!

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         Corn and sausage dressing

Ingredients:

1/2 lb. Pork sausage

1 2/3 cups hot water

1can cream corn

1 pkg. Stove Top Stuffing Mix

Directions

1. Heat oven to 350° 

2. Brown sausage then add the hot water and cream corn to the Stove Top Stuffing Mix mix until well blended.

3. Put in a in a 1 1/2-quart casserole.  

4. Bake 30 mins until heated through

(  about 160 °)

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Serve with a roasted turkey, mashed potatoes, and cranberry sauce 

Simple easy to cook and a great meal for your holiday!