English Toffee heads South

by Nealey on January 26, 2010

Southern-Style English Toffee

Just a few days before Christmas, my boss and I went on a whirlwind cookbook-signing tour of Los Angeles. The day ended with a trip to the Original Farmers’ Market at 3rd and Fairfax. We had an incredible lunch at Jimmy Shaw’s Loteria (the enchiladas verdes were revolutionary), but it wasn’t the mole that changed my life. And I’m not even being dramatic here.  

My boss asked if I’d ever had the famous English toffee from Little John’s Candies. “Well I’m more of a fudge girl myself,” I responded. “But I’ll give it a try.” I could tell by the look on her face that I’d been missing out on something good. We pushed our way through the herd, err, line, and I ordered one each of toffee, plain fudge, rocky road fudge, and divinity. Yes, I have a problem. Don’t judge me. But it wasn’t the fudge that had me reeling. The English toffee was oh-my-god amazing! So I turned right back around and bought myself a pound. For a gift, I swear.

After that pound was long gone, I still couldn’t get it off my mind (or my thighs). Over the next few weeks, everywhere I went, I had to have toffee. Miette Bakery at the San Francisco Ferry Plaza and a little chocolate shop on Catalina Island both held there own, but nobody’s compared to Little John’s. 

So what’s a candy-obsessed food blogger to do? Well make it herself, of course. After a few mediocre attempts — which were promptly devoured, I might add — I think I nailed it, folks. This toffee is fantastic!

But in true “Dixie Caviar” style, I had to add my Southern stamp with none other than salted peanuts. What can I say? I may never miss the almonds, or Little John’s again.

SOUTHERN-STYLE ENGLISH TOFFEE

Source: Nealey Dozier

1 cup sugar
3/4 cup heavy cream
1 stick (4 ounces) butter
1/8 teaspoon cream of tartar
2 teaspoons vanilla 
4 ounces good quality milk chocolate, finely chopped
1/2 (heaping) cup salted peanuts, finely chopped

Line a 9 x 13 pan with aluminum foil. Lightly coat with cooking spray.

Heat sugar, cream, butter, and cream of tartar over low heat until sugar is completely dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Bring to a boil and boil for 3 minutes, without stirring. Insert candy thermometer into pan. Stirring constantly, especially around the sides and bottom of the pan, heat until the mixture reaches 300 degrees (but don’t go past!). The syrup will be molasses-colored and thick. Immediately remove from heat and stir in vanilla.

Pour the candy into prepared pan and allow to cool for 3 minutes. Sprinkle the chocolate over the hot toffee. Allow to melt for 1 to 2 minutes, then gently spread it evenly over the candy with an offset spatula. Pour peanuts evenly over the entire surface and gently press to help them adhere. 

Refrigerate until chocolate is set, approximately one hour. Break toffee into pieces. YIELDS: 1 ~ 1 & 1/2 pounds

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Sweet Potato and Cheddar Savory Bread Pudding

by Nealey on January 11, 2010

Sweet Potato and Cheddar Savory Bread Pudding

Ummm, all I’ve got to say is, how delicious does this look? Well trust me, it tastes even more delicious.

I originally tried this recipe with Butternut squash and kale, as made by the lovely Molly Wizenberg of Orangette. It was so amazing that I wanted to share it with all my dear readers (all 5 of you!), but I decided to update it with a little Southern twist. Southern being sweet potatoes and collard greens, of course. Swoon. I think grandma would be proud!

(Too bad nobody was home when I pulled it out of the oven. Oh well, more for me. At least I went for a long hike afterwards. And then went back for seconds!)

SWEET POTATO AND CHEDDAR BREAD PUDDING

Adapted from Bon Appetit, November 2009

2 pounds sweet potatoes or yams, peeled and cut into 1-inch cubes
4 tablespoons olive oil, divided
7 eggs
2 1/2 cups half-and-half or milk, or mix of both
6 tablespoons dry white wine
2 teaspoons dijon mustard
1 day old baguette, torn into chunks
1 cup shallots, chopped (3 – 4 large)
2 bunches greens (kale, swiss chard, collards, etc), ribs removed and roughly chopped
8 ounces sharp cheddar cheese, grated
Kosher salt and pepper, to taste

Preheat oven to 400 degrees. Toss sweet potatoes with 2 tablespoons olive oil, salt, and pepper on rimmed baking sheet. Roast for 25 minutes, or until tender, stirring occasionally. Remove sweet potatoes and reduce oven temperature to 350 degrees.

Meanwhile, in a large bowl whisk half-and-half, eggs, white wine, and mustard. Season liberally with salt and pepper. Add bread cubes to egg mixture and gently toss. Allow to soak for 30 minutes.

Heat remaining olive oil in large dutch oven. Add shallots and saute until tender, about 5 minutes. Add greens and cover; cook approximately 2 minutes. Remove cover, season with salt and pepper, and cook for an additional 10 minutes (until greens are wilted but still have a little bite).

Grease a 9 x 13 casserole dish. Spread with half of the bread mixture. Add half of the greens, then half of the sweet potatoes. Sprinkle with one-half of cheese. Repeat with remaining bread, greens, sweet potatoes, and cheese. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue cooking for additional 20 minutes. YIELDS: 6 – 8 servings.

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New Year, New Resolve

by Nealey on January 2, 2010

New Years

Two years ago, my whole world revolved around the supermarket. Vegetables knew no season, I didn’t think twice about cooking food from a can, and ground beef and rotisserie chicken were a way of life. But very slowly, new doors have opened and a stream of light has come pouring in.

I experienced my first trip to a farmers’ market, and what a revelation it was. Sugary sweet strawberries tasted like nothing I’d ever encountered. Fifteen different varieties of citrus, each with its own unique flavor and color, eagerly called out my name. And the meat. Let me just tell you, a fresh farmers’ market chicken roasted with just a pat of butter and a sprinkle of salt will change your life.

I’ve learned what’s in season when: why asparagus should be revered in the first months of spring, and left to its’ own devices during all other months. How delicious a tomato can truly be when you’ve forgone watery grocery store tomatoes and waited patiently through the winter months to taste a just-plucked heirloom. Why paying a little more to a farmer for his one-of-kind Blenheim apricots will always win out over  paying a little less to a corporate giant for crap.

All this being said, I am just at the beginning of this culinary journey. Convenience often wins out after a long day at work, which means Ralph’s is often the quickest way to dinner. And that can of cream of mushroom in my famous Mexican lasagna is, quite frankly, irreplaceable. And sometimes, just sometimes, I can’t resist a southern-style chicken sandwich and french fries from McDonalds. And that’s okay.

Every day, every meal is about choices: choices that are not always black or white, right or wrong. But here’s the thing — it should be about making a better choice, when possible. So now I give you my culinary resolutions of 2010. Here’s hoping to a delicious year!

  • Love my farmers. I’m going to make the extra effort on Wednesday, Friday, and Saturday mornings to hit up the local markets in my area; get to know the farmers personally; and put my money where my mouth is.
  • Eat less meat. But when I do, it will be high-quality, sustainable, free-range meats from reliable vendors. And while this may cost a little more up front, I’ll be saving in the end.
  • No more processed foods, sodas, and fast-food. Bye bye high-fructose corn syrup, hello healthy heart!
  • Grow something green. I don’t exactly have a green thumb, so I’m going to start small. Perhaps some herbs in the windowsill. (Walt, I’ll need your help on this…)
  • Crazy kitchen projects. I look forward to my first endeavors in bread baking, cheese-making, and lots more canning and preserving.
  • And lastly, making Dixie Caviar the best it can be. I can’t wait to share more Southern recipes from my kitchen, but I want to share more of your recipes, too. Send over your family favorites and the stories behind them. Let’s help DC grow!

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Guest post: The Choate Family’s Eggnog

by Nealey on December 25, 2009

Eggnog 1

Introducing Mr. Jack Choate of St. Simon’s Island via Augusta, Georgia

Being roommates with an aspiring chef, and a good one at that, really pays off.  So when she asked me to do a Christmas season guest post, not only did I owe her for all those fantastic meals, but I felt like it was my duty to the good “celebrating” people of the interweb.  So here goes….

I also grew up in the South, and I remember that there always seemed to be some sort of beverage around all the major social occasions.  Christmas of course, was no exception.  I can’t tell you exactly when it came to occur, but every year once school was out for Christmas there were always two milk jugs in the fridge – one had milk for my Cocoa Krispies and one, with a more yellowish color, I wasn’t allowed to touch.  As I got older, I learned this was my mom’s famous eggnog and once I went off to college, it became MY famous eggnog.

I’m sure you have friends, who say, “Eggnog – GROSS!” I know I certainly do.  Whenever I heard that, I always thought back to those thank you notes that Santa Claus would leave especially noting how good the ‘nog was and I wondered what the difference was.  Finally, I’d had enough, and got my Mom to give me the recipe.  I quickly learned the difference – it is not for the faint of heart and will definitely put some hair on your chest.

I’ve been making it and sharing it for the past 10 years, and once I crack that first egg and smell that first drop of brandy, I know its Christmas.

CHOATE FAMILY EGGNOG

Source: Jack Choate

12 eggs separated – yokes in a mixing bowl for the Nog, whites in a separate container to be used for topping
1 pound powdered sugar
1 pint brandy
½ pint white rum
½ pint peach brandy
6 cups whole milk
2 cups of heavy cream

Mix the 12 yokes with the powdered sugar until you have a nice liquidy-paste – make sure to scrape the bottom of the mixing bowl with a spatula to make sure you get all of the powdered sugar and egg mixed together.  Slowly add in the brandy, rum, and peach brandy.  (This year for the first time, I combined all the liquor into one container beforehand and then poured them all in together, which was more efficient and didn’t adversely affect the taste.)

Let this mix together for a good two minutes or so and then slowly mix in the milk and the cream one after the other.  If you have a Kitchen-Aid mixer this will fill up just an inch below the rim, so don’t worry.  I let the mixture sit there and mix for about 5 minutes and then pour into a standard Gallon jug for refrigeration – it makes just under a gallon.  Chill.

To serve, whip the egg whites and dallop on top. Garnish with freshly-grated nutmeg and enjoy!

Dixie Caviar note: this eggnog is truly the tastiest I’ve ever had. The peach brandy is a great little “secret” touch. Thanks for sharing, Jack, and I look forward to enjoying this for many holiday seasons to come!

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Creamy Tomato Soup

by Nealey on December 14, 2009

Creamy Tomato Soup 2

In the Dozier house, tomato soup has always come from the can.  My dad used to slurp it down with a side of saltines on a fairly regular basis. Me, I ran far far away from the stuff.

I thought my Campbell’s days were over once I fled Alabama; turns out, not even close. Walt lives and breathes for the processed kind, and I’m not going to lie, I dabble in the neon goodness every now-and-then, too. 

It was a revelation a few Christmas’s ago when I discovered that tomato soup could actually be — shock, gasp, screech – homemade. (I’ve come a long way in the kitchen, can you tell?). The day my sister served that sweet, tangy, tomato-ey pot of goodness should be marked as some sort of culinary milestone in my life. I mean, homemade soup. Who knew.

A few years have passed since that fateful day, and many, many pots of soup have been made in this dixie kitchen. Here, my tomato soup builds on layers of flavors: carrots, onions, and garlic provide the aromatics, tomato paste ups the “tomato” anti, brown sugar mellows the acidity, and a splash of cream gives just the right silky mouth-feel. If you’re feeling wild and crazy, a shot of sherry rounds it all out. 

Serve this with an ooey-gooey grilled cheese and you’ve got yourself a night. 

CREAMY TOMATO SOUP

Source: Nealey Dozier

1 tablespoon butter
1 onion, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
1 tablespoon flour
1 tablespoon tomato paste
2 (28 ounce) cans plum tomatoes, preferably San Marzano
1 cup chicken broth
2 tablespoons brown sugar
1 tablespoon sherry (optional)
salt and white pepper, to taste 
Crème fraîche, for garnish
fresh herbs, finely chopped, for garnish

Heat butter in a large dutch oven over medium heat. Add onions and carrots and sweat, 5 – 7 minutes. Add garlic and sauté for an additional 30 seconds. Add flour and tomato paste and mix until well-incorporated; saute about 1 minute (long enough to cook out the raw flour taste).

Add tomatoes with their juices, chicken broth, and salt. Bring to a boil. Reduce heat and simmer, approximately 30 minutes. Puree soup using an immersion blender and strain through a fine-mesh sieve (skip this step if you like a thicker soup). Return pot to medium-low heat. Add brown sugar and sherry. Season liberally with salt and white pepper. 

Serve with a dallop of crème fraîche and freshly chopped herbs.

Kitchen tip: Have you discovered crème fraîche? If not, you should. It’s a cultured cream, similar to sour cream but a bit milder. Most importantly, it’s delicious. It’s becoming more readily available at grocery stores everywhere, but it isn’t exactly cheap. The good news — it is so very easy to make at home! Check out the recipe from my friend Christine over at Literary Appetite.

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Pecan Pralines

by Nealey on December 7, 2009

Pralines 1

I often find myself a source of contradictions. A good example of this is the lovely pralines you see in the picture above — sugary, buttery, nutty clusters of heaven. Let me explain. After six days of gluttony (fish tacos, lobsters, fried green tomatoes, barbecue, and, of course THE turkey dinner) in Alabama this past Thanksgiving, I decided a “post holiday detox” was in order. Not the crazy Hollywood cookie diet, or the “lemonade” diet, but just good ol’ healthy eating — fruits, veggies, lean protein, and lots of water. 

So what do I go and do in the middle of my health kick? You’re looking at it. And let me tell you, these little sexy’s don’t fit into any diet approved by the FDA. Well except for the fact that they are so deliciously sweet you might actually practice, god forbid, portion control. By a small miracle, I managed to pass most of them out before I ruined my teeth, but I can’t say the same for Walt. 

These pralines make the perfect holiday hostess gift, tucked snugly into individual cellophane wrappers tied with rustic twine, or piled high in a cute vintage tin. Just be prepared for praise, worship, and total adoration upon receipt. Not that that’s such a bad thing…

MARY COOPER’S PRALINES

Source: Ham Biscuits, Hostess Gowns, and Other Southern Specialties by Julia Reed

1 cup firmly packed dark brown sugar
1 cup granulated sugar
1/2 cup evaporated milk
1 cup pecan halves or pieces
2 tablespoons butter
1 1/2 teaspoons vanilla extract

In a deep, heavy 2-quart saucepan, combine the brown sugar, granulated sugar, and milk, and cook over medium heat, stirring constantly until the sugars melt. Cook, stirring frequently to keep the mixture from bubbling over, until a candy thermometer reads 228 degrees. Add the pecans and butter and stir until the butter melts. Continue cooking until the thermometer reaches 232 degrees. Remove from the heat and stir in the vanilla extract. Allow to cool, stirring occasionally, until the mixture loses some of its gloss (about 10 minutes).

Using a tablespoon, spoon the praline mixture onto parchment paper, forming thin patties. Let cool at least a half hour before serving or packaging. YIELDS: approximately 18 – 20 pralines.

Pralines 2

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Collard Green Dip with Bacon Crumbles … The perfect Thanksgiving appetizer!

by Nealey on November 19, 2009

Collard Green Dip 1

Whether you’re headed to a holiday potluck and need a picture-perfect appetizer, or you just want something more interesting than a predictable cheese spread, look no further. 

This tempting dip is The One. Not only will it hold its own among the finest Thanksgiving entrees and desserts, it goes double-duty by fending off all the kitchen-grazing vultures who usually lurk around the mashed potatoes (you know who you are…)

The fresh collard greens in this dish offer a more interesting flavor and texture than their over-used sibling know as spinach, and the subtle heat of the red pepper flakes keeps it from being boring. Served in an over-stuffed sour dough bread bowl, can an appetizer get much better?

I think not. 

COLLARD GREEN DIP WITH BACON CRUMBLES

Source: Adapted from Southern Living

1 tablespoon olive oil
2 bunches fresh collard greens, rinsed and chopped
5 bacon slices, chopped
1/2 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
12 ounces cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup freshly grated Parmesan, divided

Heat olive oil in Dutch oven at medium heat. Add collard greens and cover, allowing to wilt for about 10 minutes, stirring as necessary. Remove to a separate bowl.

Cook bacon in the same Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

Sauté onions in hot drippings until tender, about 4 – 5 minutes. Add garlic and saute for another 30 seconds. Pour in wine and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in collard greens, cream cheese, sour cream, red pepper flakes, and 1/2 cup Parmesan cheese. Season liberally with salt and pepper. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish (I used a sour dough bread bowl). Sprinkle evenly with remaining 1/4 cup Parmesan cheese.

Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon. Serve with toast points, pita bread, or tortilla chips. YIELDS: 4 cups

Kitchen tip: I don’t drink white wine very often, so I find it helpful to have the small “picnic packs” of Chardonnay on hand (4 bottles per pack), that way I always have fresh bottle on hand. They don’t cost much or take up very much space. Win-win for everyone!

Collard Green Dip 2

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Oven-Braised Beef Stew

by Nealey on November 10, 2009

Braised Beef Stew

I’ll be the first to admit I love the autumn time change. It always takes some getting used to on my part, especially when I’m driving home from work and it feels like it’s past midnight. But I love looking at the clock at 7 PM and knowing I have a long, lazy evening ahead of me. Usually this involves the couch, a down comforter, and a Netflix (and Walt and Goose, of course!). So what’s for dinner?

What better comfort food to enjoy on these crisp November evenings than a big pot of savory beef stew. I planned ahead and made this on a Sunday night; it simmered away  in the oven while we finished up leftovers in the fridge. The great thing about this dish is that it tastes even better the next day, so after a long Monday at work, it was the perfect meal to come home to. Just reheat on the stove.  Serve with mashed potatoes, white rice, or crusty bread, so long as you have something to sop up all those delicious juices.

And since I’m only cooking for two, we had tasty leftovers to get us through the week. Brown bagging doesn’t get much better than this!

BEEF STEW

Source: America’s Test Kitchen

1 (3 pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch cubes
3 tablespoons vegetable oil
2 onions, minced
1 tablespoon tomato paste
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup dry red wine
2 cups low-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 bay leaves
1 1/2 pounds red potatoes (5 medium), scrubbed and cut into 1 1/2 inch chunks
4 carrots, peeled and and sliced thin

Adjust oven rack to the lower middle position and heat the oven to 300 degrees.

Dry the beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in a large dutch oven over medium-high heat until just smoking. Brown the meat in batches (in order to not overcrowd the pan), and transfer to a plate. 

Add 1 tablespoon oil to the empty pot and lower to medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Slowly stir in the wine, scraping up any (delicious) browned bits. Stir in the broth, thyme, bay leaves, a large pinch of salt, and browned beef along with any accumulated juices. Bring to a simmer, cover, and transfer the pot to the oven. Cook for an hour. 

Stir  in the potatoes and carrots. Cover and continue to cook in the oven until beef is tender, about 1 hour. 

Remove the pot from the oven and discard the bay leaves. Season liberally with salt and pepper. YIELDS: 6-8 servings

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Bourbon-Glazed Sweet Potatoes

by Nealey on October 26, 2009

Bourbon sweet potatoes

Some, being me, might say sweet potatoes are the nectar of the gods. I love baking up a big one for dinner, sprinkling it with a little brown sugar, and finishing it off with a dallop of butter. Or sometimes I cut a few into chunky cubes and drizzle them with a little honey and a squeeze of lemon juice, and roast until they are tender and sweet. But my all-time favorite way to eat sweet potatoes is this delicious casserole found every year on my Thanksgiving table. Hey, never judge marshmallows AND corn-flakes in the same dish until you’ve tried them. (Man, I love being a Southerner!)

But sometimes, just sometimes, you need to serve something with a hint more elegance. Why not slice up these bright orange tubers, baste them in a butter, molasses, and brown sugar glaze, and pop them in the oven until they are perfectly caramelized and tender. And on a crisp fall afternoon, what better way to add a little Southern comfort than with a liberal splash of bourbon? Um, yes please.

I happened to make these beauties on a beautful SEC football Saturday. And while they would have been perfect paired with a crisp Thanksgiving turkey, I enjoyed them with a Zing Zang Bloody Mary and leftover stuffed crust pizza, ’cause that’s how I roll.

PS – the leftovers make a tasty addition to any breakfast table: just add bacon and creamy grits. I’ve done it twice already!

BOURBON-GLAZED SWEET POTATOES

Source: Bon Appetit, Y’all by Virginia Willis

4 to 6 sweet potatoes or yams, peeled and sliced about 1/2 inch thick
4 tablespoons butter, plus more for the baking dish
1/2 cup light brown sugar, firmly packed
1/2 cup bourbon
2 tablespoons sorghum, cane, or maple syrup
salt and freshly ground black pepper

    Preheat oven to 375 degrees.

    Butter an ovenproof gratin or casserole dish. Arrange the sweet potato slices in the prepared dish and season with salt and pepper.

    In a large saucepan, combine the sugar, butter, bourbon, and syrup and bring to a boil over medium high heat. As soon as the sauce starts boiling, pour it over the sweet potatoes. Bake the casserole, basting and turning the potatoes occasionally, until the sweet potatoes are soft and tender, 45 to 50 minutes. Taste and adjust the seasoning with salt and pepper.

    Bourbon Sweet Potatoes 2

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    Traditional Cornbread Dressing

    by Nealey on October 19, 2009

    Cornbread dressing

    Last year was my first Thanksgiving away from home, so I took on the ambitious task of reproducing the entire Dozier family menu from scratch. Lots of preparations (lists, timelines, more lists) were in order, including a few long-distance conference calls with mom. I even delegated tasks! Okay, okay, I told the Burches to bring the booze. But that totally counts. (If you know me, you know I like complete control in the kitchen.)

    The  first order of business was homemade cornbread for the cornbread dressing. I mixed and stirred and poured, and into the oven it went. Next I set about prepping the rest of my dishes, including truffled potato gratin, sweet potato souffle, and green bean casserole.  I glided around the kitchen, effortlessly (ha!) going about my business, when — oh, shit — I glanced at the clock and realized the cornbread had been in the oven for oh, say about an hour and a half. DAMN!! It was ashy, hard-as-a-rock, and completely inedible. As it thudded into the trash, I felt the onset of tears. 

    Oh, God, I thought. If the simplest of my dishes didn’t work, well then how is everything else going to turn out (insert new-found appreciation for mother here). I put in a 911 to the Burches. “Want to pick up some Stovetop?” Hey, you can’t have Thanksgiving without dressing, even if it is from a box. I’m pleased to announce the rest of the meal turned out a complete success, all the way down to the pumpkin bread pudding. And you know what, the Stovetop wasn’t half bad either. Delicious, actually.

    Since Thanksgiving is, yet again, quickly approaching (why oh why  is time passing so fast?), I thought I would give the dressing another go around. Who says dressing is just for holidays?

    This recipe is about as Southern as they come, and it’s so very easy to make. I popped it in the oven early in the day, and then served it later for dinner with roast chicken and pan gravy. I thought it was pretty damn amazing. Walt digressed, declaring that I was “diluting” his Thanksgiving experience. Come again? Apparently, by cooking a delicious dressing in the middle of October, it just wasn’t going to be as good for him come Thanksgiving day. Poor guy — it must be tough having a girlfriend who feels the need to “practice” Thanksgiving recipes. Maybe next time I just won’t share.

    CORNBREAD DRESSING

    Source: Mama Dip’s Kitchen

    1 stick butter
    2 cups onion, finely chopped
    2 cups celery, finely chopped
    2 batches Sunday Cornbread, crumbled (see recipe below)
    4 cups bread crumbs (from stale bread, or toasted slices)
    4 – 5 cups chicken (or turkey) broth
    1 tablespoon dried sage
    2 tablespoons poultry seasoning (I used Magic Seasoning Blends)
    1/2 teaspoon dried thyme
    Kosher salt, to taste
    3 eggs, beaten

    Preheat oven to 400 degrees

    In a large pan, saute onion and celery in the butter until tender and translucent (approx. 8 – 10 minutes).

    In a large bowl, add sauteed vegetables to cornbread, bread, seasonings, broth, and eggs. Spread evenly in a large casserole dish. Bake for 30 – 40 minutes. SERVES 12

    SUNDAY CORNBREAD

    1 cup self-rising cornmeal (I use White Lily)
    1/2 cup self-rising flour (I use White Lily)
    2 tablespoons sugar
    3 tablespoons butter, melted
    1 and 1/4 cups buttermilk
    2 eggs, lightly beaten

    Preheat oven to 400 degrees

    In a bowl, mix together cornmeal, flour, and sugar. In a seperate bowl, combine butter, buttermilk, and eggs. Pour wet ingredients into dry ingredients and mix well. Spread evenly into 8″ x 8″ baking pan (for double batch I used my cast-iron skillet) and bake for 25 minutes or until brown. SERVES 6


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