Heart of Dixie...a little broken: In honor of Easter !!!!! Let's cook

BOILED EGGS...who knew?

http://bakewritesleep.blogspot.com/2012/07/my-cooking-how-to-make-perfect-hard.html

Found this blogger, Jordan on Pinterest, of course....love her "sassy" mouth !

Little did I know....saw her walking by the side of the road in Auburn !

Before we continue with "real" cooking, too many Easter eggs left over? Egg Salad....my mother didn't make this, but my Aunt made this for lunch and I always think of her when I have leftover boiled eggs.

I used six boiled eggs and mashed with a fork.   Add salt and pepper, then one heaping teaspoon (as you can see I didn't use regular teaspoon, just a regular teaspoon) of mustard, 1 heaping teaspoon of sweet pickle relish and 3 heaping teaspoons of #Hellman's mayonaise !   That's it, stir with fork and heap onto your favorite bread and enjoy !

NOW for the real meal !

TURKEY

16 to 20 lb Turkey - Preheat oven to 325 degrees

Remove all contents from cavities....there will be packages of giblets and neck in cavities.

Place turkey breast-side down in large roasting pan...insert one stick of butter into large cavity...salt top of turkey....fill pan with water half way up sides of roasting. Cover tightly with aluminum foil and place in oven.    I do this at midnight before going to bed and it is done at 6:00 a.m.

Remove from oven and uncover. This is a very moist and delicious turkey, but it will not be browned as pictured in most magazines for carving at the table. If you want that kind of turkey, ask Martha Stewart or Paula Deen for their versions ! It is falling-apart good. Pour liquid into large pot and set aside.

Let turkey cool and slice.

GRAVY

Take turkey broth and add more chicken broth and heat to boil.    Take 1/2 cup of corn starch and place in measuring cup then add 1/2 cup cold water and stir with a fork until all corn starch has dissolved. When turkey broth comes to a boil, add corn starch mixture and stir with a whisk and reduce heat to medium. When broth thickens add three minced boiled eggs and chop giblets (if desired and add to turkey broth.    Salt and pepper to taste and you have GRAVY !

Left to right, #Pepperidge Farm Stuffing Mix, onions & celery, bread, cornbread

SOUTHERN CORNBREAD DRESSING

4 stalks celery- minced
1 large onion-minced
1 package Pepperidge Farm Seasoned Stuffing (this has all seasonings in it, thus eliminating need for sage, etc.)
12 cornbread muffins (see recipe) on blog
10 slices of white bread
11 or 12 large eggs
3 sticks melted, salted butter
Chicken broth....several boxes

In small saucepan, add 1/2 cup chicken broth, onions and celery and cook until translucent. Cool

In HUGE aluminum bowl crumble cornbread and white bread, add Pepperidge Farm mix. Add cooled onions and celery. Be sure to cool onions and celery as you don't want it to scramble eggs ! Add melted butter.

Add eggs and mix with hands ! Now for the fun part, begin adding chicken broth...you need it to be rather soupy consistency. Better too much than not enough broth.

This makes enough for two Pyrex 9x13 dishes. I usually freeze one for later use. (Freeze, uncooked, in Tupperware containers, when ready to use, thaw and place in Pyrex dish and bake as directed)

Preheat oven to 350 degrees and place in oven. Takes almost an hour. It will be brown around edges and be sure it is done in center. If browning too fast lower heat to 350 degrees. Better to be too dry than uncooked, you can always add GRAVY !!! Ha

Dressing, yum

Now add your favorite holiday sides and you're done !! enjoy

Favorite sides:

http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe.html

Paula Deen's Corn Casserole

Another favorite -- Ree Drummond, #The Pioneer Woman. I love her TV Show and the way she cooks, down home and good ! Would love to spend a day on their ranch with her !!

Here is her broccoli casserole:

http://thepioneerwoman.com/cooking/2011/11/broccoli-cheese-cracker-casserole/