Cornbread Dressing

It's Thanksgiving continued! And what is Thanksgiving without the dressing? Down here in the South, we love our Cornbread Dressing. This recipe doesn't disappoint. You can add sausage or chicken or nothing at all. Just adjust to how your family likes it. This recipe makes a lot of dressing, (2 9x13 inch pans) so it's great for a large family or making one to freeze for later. It also allows for making the day before which we all know is a good thing on a busy Thanksgiving Day!

Ingredients:
· 1 cup butter, divided
· 3 cups white cornmeal
· 1 cup all-purpose flour
· 2 tablespoons sugar
· 2 teaspoons baking powder
· 1 ½ teaspoons salt
· 1 teaspoon baking soda
· 7 large eggs, divided
· 3 cups buttermilk
· 2 medium onions, diced (2 cups)
· 1 large bunch celery, diced (3 cups)
· 1 tablespoon dried sage
· 48 ounces reduced sodium chicken broth
· 1 tablespoon pepper
· 4 slices sourdough bread, torn into pieces
· ½ pound saltine crackers, crushed into small pieces
· 1 (1 pound) mild sausage, cooked, drained and crumbled or 2 cups diced cooked chicken

Directions:
1. Put ½ cup butter in a 9-x13 inch pan and heat in oven at 425 degrees for about 5 minutes.
2. Combine cornmeal, flour, sugar, baking powder, salt and baking soda. Whisk in 3 eggs and buttermilk.
3. Pour hot butter into batter, stirring until blended. Pour batter into pan.
4. Bake at 425 degrees for 30 minutes or until golden brown. Cool in pan. Crumble cornbread into a large bowl. Set aside.
5. Melt remaining ½ cup butter in a large skillet over medium heat; add onions and celery; sauté until tender. Stir in sage and sauté one more minute.
6. Stir vegetables, remaining 4 eggs, broth, pepper, sourdough bread pieces, cracker pieces and sausage into cornbread mixture. Pour evenly into two lightly greased 9x13 inch baking dishes. Cover and chill 8 hours.
7. Bake uncovered at 375 degrees for 35 to 40 minutes or until golden brown.

Truckload Meat Sale

In honor of our Truckload Meat Sale at J & J Foods starting today, we thought we'd link to some of our favorite meat recipes over the years! Hope you enjoy!

Truckload Meat Sale

J & J Foods
1075 Jesse Jewell Pkwy SW, Gainesville, GA 30501

Wednesday, November 20 through Wednesday, November 27

See full ad here: www.jandjfoods.com/meatsale

Slow Cooker Barbeque Ribs

Georgia Peach Pork Chops

Sirloin Kabobs

Pecan and Cornbread Crusted Pork Tenderloin

Caribbean Style Ribs

Sweet Potato Sausage Balls

Salsa Baked Tilapia

Old Fashioned Beef Stew

Italian Beef Sandwiches

Thanksgiving Meal

Just a quick peek into what Cooking with Crevolyn is thinking about for Thanksgiving this year! 

Overnight Turkey

Cornbread Dressing

Honey Glazed Ham

Sweet Potato Casserole

Broccoli Casserole

Macaroni and Cheese

Crunchy Cranberry Salad

Baked Asparagus (super easy- just lay the asparagus out on a cookie sheet, cover with a little olive oil, and bake for about 15 minutes at 350 degrees)

Slow Cooker Green Bean Casserole

Twice Baked Potato Casserole

Glazed Carrots

Sweet Potato Sausage Balls (you gotta have an appetizer while everyone is arriving!)

Sour Cream Biscuits

Caramel Pecan Pie

Sweet Potato Pie with Streusel Topping

Pumpkin Roll Bars

***And just a side note, we aren't making all of these! This is just a list of some of our favorites that we plan to choose from this year!***

What are you making????

Molasses Glazed Pork Ribs

Ingredients:
4 pounds pork ribs
2 liters cola
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon onion powder
¼ cup ketchup
¼ cup honey
¼ cup molasses
1 Tablespoon prepared mustard
½ teaspoon cayenne pepper
½ teaspoon salt

Directions:
1. Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard cola. Pat ribs dry with paper towels. Combine the salt, pepper, garlic salt and onion powder, and rub over ribs.
3. Prepare grill for indirect heat; using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally.
4. In a small bowl, combine remaining ingredients. Brush over ribs; grill, covered, over medium heat for about 10-20 minutes longer or until browned, turning and basting occasionally.

Avocado Feta Salsa

Ingredients:
4 Roma tomatoes, chopped
2 tablespoons finely chopped red onion
1 tablespoon minced garlic
1 (4-ounce) package crumbled feta cheese
1 tablespoon chopped fresh parsley or cilantro
3 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and pepper to taste
2 avocados, chopped
Tortilla chips

Directions:
1. Stir together first 8 ingredients. Gently stir in avocado just before serving.
2. Serve with tortilla chips.