Thursday, November 13, 2008

Cajun Thanksgiving Feast

Thanksgiving already! It's that time of year, again, to begin planning your Thanksgiving dinner. Time to get out all those treasured family recipes that have been passed down from generation to generation. Time to make the master menu, the shopping list and gather favorite recipes. I normally start these tasks around Halloween and gather what will be needed for the feast, gradually. Then, the weekend before, I wash the table linens, china, and silverware, along with a little Thanksgiving decorating. And then it will be time to actually prepare the feast, starting several days in advance of the big day. Here is a partial list of the feast that I will be preparing for my family and friends.

Deep Fried Cajun Turkey * Mama's Cornbread Dressing * Cajun Oyster Stuffing * String Bean Casserole * Sweet Potato Casserole with Praline Sauce * Corn Maque Choux * Candied Cranberries * Butter Garlic Rolls *

Bourbon Bread Pudding * Chocolate Fudge Cake * Grandma's Pumpkin Pie*

Cajun Oyster Stuffing

1 9 inch cornbread, baked
1 pkg./sleeve- saltine crackers
1 /2 loaf of "day old" French bread
1 stick butter
2 cups (16 oz.) chicken broth or stock
1 quart oysters, chopped, with liquid reserved
1 large onion, chopped
1 bell pepper, chopped
1 cup celery, sliced
1/2 cup green onions, chopped
2 cloves of garlic, minced
1/4 cup fresh parsley, chopped
1 tsp. dried sage
1 tsp. poultry seasoning
2 Tbs's Cajun or Creole seasoning
5 large eggs ( lightly beaten)
Salt and Tabasco to taste

In large bowl, crumble the cornbread, French bread, and crackers. Add the seasonings and the parsley and mix well. Saute the onions, bell pepper, celery, and green onions in the stick of butter, until soft and add to the bowl. Stir in the chicken stock, eggs and oysters, adding oyster liquid, to desired consistency. Mixture will be wet. Pour into a buttered baking dish and bake in a preheated 350 degree oven, for 35 to 40 minutes. Cest' Bon! Enjoy!

Nanny's Praline- Sweet Potato Casserole

8 medium sweet potatoes , peeled, chopped, and boiled until tender
1/4 cup half and half
1/4 cup cane or maple syrup
1/2 cup brown sugar
2 tsp.'s cinnamon
1 tsp. vanilla
1/2 tsp. salt
1 egg, lightly beaten

Whisk half and half with brown sugar, syrup, cinnamon vanilla, salt, and egg, in large bowl. Add the cooked, drained, sweet potatoes and beat with electric mixer until smooth. Coat a 13" by 9" baking dish with cooking spray. Spoon in sweet potato mixture and set aside. Make topping.

Praline Topping

1 cup chopped pecans
3/4 cup light brown sugar
1 small can Pet milk
4 tbs.'s butter
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Melt butter in 2 qt. saucepan. Stir in brown sugar, salt, cinnamon, nutmeg, Pet milk, and pecans. Cook and stir, constantly, on low heat until blended and smooth and thick. (about 5 minutes) Remove from heat and stir in vanilla.
Spread evenly over top of sweet potato mixture. Cover with foil and bake @ 350 degrees for 15 minutes. Uncover and bake for 15 more minutes. Serves 8 Cest bon! Bon Appetit!

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