Thanksgiving recipes, present & past, give a couple of twists on the dressing

This Thanksgiving, Tawanna Shaw of Bruce  plans to make her grandmother’s recipe of duck dressing.

Although she has eaten it many times, this will be her first time to make it. She says the onions and seasoning balance out the flavor of the duck, and that she loves it.

About her green bean bundles, Lib Massey of Bruce said, “This is a dish that I only make at Thanksgiving.  It takes Danny and I both to wrap enough.  No matter how many I cook, there will not be one left.”

Shaw

“The spinach stuffed squash is a beautiful dish for Thanksgiving,” said Allyson Ivy McGraw about a recipe she submitted in 2015. McGraw, formerly of Bruce, now lives in Tupelo.

Velala Langford of Calhoun City told us in 2014 she always adds 4-5 heaping tablespoons (more if you want it hotter) of Old Plantation sausage seasoning to her dressing, along with onions and chopped boiled eggs.  

In 2012, Jennifer Liles Cain of Bruce called her mother’s spicy dressing “a Donna Liles concoction” and describes it as something a little different.

From 2008, L.T. Spearman of Bruce submitted recipes for dressing and turkey. 

“Garlic and grilling are two things that go together when I cook,” he said.

And what Thanksgiving meal is complete without a sweet potato dish?

The casserole was submitted in 2009 by Sylvia Clark of Slate Springs, a recipe from Mrs. D.R. Alexander. 

Duck Dressing

(Tawanna Shaw)

1 duck, boiled until tender, then deboned

Mix:

6 cups bread crumbs

1 cup finely chopped onion

1 cup finely chopped celery

1 can cream of chicken soup

3 or 4 eggs

Add duck broth and mix. Then add sage, pepper and salt to taste. Mix well. Add duck to dressing. Bake until done.

Green Bean Bundles

(Lib Massey)

2-3 can of whole green beans

Bacon

Barbeque sauce

Stack six green beans together, wrap a half piece of bacon around it and secure with a toothpick.  Continue the process until all beans are used up. Place bundles in a 9 X 13 baking dish that has been sprayed with cooking spray. Brush bundles with barbeque sauce. Cover and chill until ready to cook or cook immediately. Bake uncovered at 350°, turning after 20 minutes.  Cook ‘til bacon is brown. I like to serve them while they are still warm.

Spicy Dressing

(Jennifer Liles Cain)

4 cooked chicken breasts

2 cans chicken broth

1 can cream of chicken soup

1 medium onion and 1 cup chopped celery sauteed in butter

2 sticks butter

1 pan cooked cornbread

3 eggs

1/2 cup sliced jalapenos

2 cups shredded cheddar cheese

1/2 tsp. garlic salt

Red pepper to taste

Crumble cornbread into large bowl. Add garlic salt and pepper to taste. Stir in beaten eggs, broth, sauteed onions and pepper, jalapenos, cheese. Melt butter in casserole dish or Dutch oven. Pour in mixture. Bake at 350° until golden brown.

 Spinach Stuffed Squash

(Allyson Ivy McGraw)

10 oz. pack frozen chopped spinach (thawed and  squeezed dry)

Parmesan cheese

6 whole yellow squash

Small onion, chopped

1/2 cup grated Parmesan cheese

3/4 cup sour cream

Garlic clove, minced

Cavender’s Greek Seasoning and dash of salt and pepper to taste

Few tsp. Olive Oil

Saute onion and garlic in olive oil and set aside. Par boil squash (whole) in large pot five minutes. Remove and let cool. Slice lengthwise, remove seeds, and scoop out a small boat for filling. Mix spinach, onions/garlic, sour cream and seasonings. Place inside squash. Bake until bubbly in  350° oven. (Sprinkle with cheese the last few minutes before removing from oven).

Chicken & Dressing

(L.T. Spearman)

1 whole chicken

1/2 bell pepper, chopped

1 onion, chopped

1/2 clove of garlic

3 stalks of celery

2 Tbsp. ground sage

2 Tbsp. Mrs. Dash table blend

Cornbread for dressing: 1 egg, 2 cups cornmeal, 1/2 cup flour, 2 tsp. oil

Boil chicken. After chicken is done, take it from broth. Pour half of broth into different container. Add bell pepper, onions, celery and garlic to broth in boiler. Let  cook until it is done. Mix all ingredients for cornbread and bake until it is done. After cornbread is done, mix it with broth mixture and put into casserole dish or aluminum pan. Take chicken off bone and add to cornbread and broth mixture. Add sage and Mrs. Dash. After mixing everything together, if dressing is still dry, add extra broth from separate container. Bake at 350° for 30 minutes.

Garlic Cooked Turkey

(L.T. Spearman)

1 whole turkey

1/2 clove garlic

2 tsp. season salt

1/2 stick butter

Rub half stick butter and season salt on turkey. Punch hole in breast part of turkey and insert garlic. Wrap in heavy duty foil and cook on hot barbeque grill two hours. Make sure turkey is set on indirect heat on the grill so it will not burn. 

Sweet Potato Casserole

(Mrs. D.R. Alexander shared by Sylvia Clark)

3 cups mashed sweet potatoes

1 cup sugar

1/2 cup margarine

2 eggs

1 tsp. vanilla

1/2 cup raisins

Mix all ingredients and pour into casserole dish.

Topping:

1 cup light brown sugar

1 cup chopped pecans

1/4 cup margarine

1/2 cup flour

Mix well and spread over potatoes. Bake in moderate, 350° oven for 20 minutes.