Turkey Day - Only Two Weeks Away !

It's that time of year again, to begin preparing for that big Thanksgiving dinner! I've gathered all of my treasured recipes that I will be using for my Cajun Thanksgiving feast and have begun to shop for and order the ingredients. I will be making mostly traditional Cajun dishes, with maybe a few nouveau Cajun recipes, for variety. Here are the first two, in a series, of my favorite T-day recipes that are guaranteed to please your guests. The first was my dear godmother's recipe and the second, was my dear mother's, and and they are both really quite fabulous, cher! Absolute family favorites, any time, but especially at Thanksgiving. Cest bon! Le bon manger!

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 (evaporated) 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!

Mama's Cornbread Dressing

Dressing Mix
1 lb. ground round beef
1/2 lb. fresh ground pork
1 1/2 cups beef broth or stock
1 cup each (onions, bell peppers, and celery), chopped
2 cloves garlic , minced
1/4 cup fresh parsley, chopped
Salt and Tabasco to taste
1 or 2 tbs.'s Cajun seasoning
2 tbs.'s Worcestershire sauce

In a large Dutch oven, season beef and pork with salt and Tabasco, and cook on medium heat till browned. Skim excess oil. Add the chopped vegetables and garlic and stir over medium heat for 10 minutes. Add beef broth or stock, Worcestershire sauce and seasonings, cover and simmer for 1 hour, stirring occasionally. Meanwhile, make cornbread. Add a little more Cajun seasoning to dressing mix, before mixing with cornbread.

Cornbread
 
2 large eggs
1 cup buttermilk
1 cup vegetable oil
1 1/2 cups yellow cornmeal
1/2 cup flour
1 tbs. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cayenne pepper

In a large bowl, beat the buttermilk, eggs and oil. Stir in the remaining ingredients. Mix well and pour into a greased cast iron skillet and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Mix cornbread, gently, with the prepared dressing mix and turn into a buttered casserole dish. Heat thoroughly, in oven, before serving. Serves 8

Everyone just loves this dish and I receive more compliments on this cornbread dressing than anything else on my Thanksgiving table. Bon Appetit!