Cajun Thanksgiving Menu

With Thanksgiving just a few days away, I am putting the finishing touches on my holiday menu. I asked my family and friends what dishes they wanted most this year and here is the menu that they requested.  And of course, there will be plenty of appetizers and desserts, too. (links below) Bon appetit!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced thin
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity. Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter,  and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan and bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.


Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy. Let turkey rest for 20 to 30 minutes before carving. Fab!

Cajun Turkey Rub

2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed 
1 tbs. each, dried thyme and sage

Combine all ingredients and mix well.

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(click on title to view recipes)

Cornbread Oyster Stuffing

Nanny's Praline-Sweet Potato Casserole 

String Bean Casserole

Jalapeno Cranberry Sauce

Mama's Sweet Potato Biscuits

For more of my Cajun Thanksgiving sides, click here.

For my Cajun Thanksgiving desserts, click here.

For my Cajun holiday appetizers, click here.



Wishing all of you a very Happy Thanksgiving, filled with good food,  good times, and good cheer! Merci beaucoup for stopping by!

Cajun Thanksgiving Round Up

With Thanksgiving only a few days away, I'm checking my list to make sure that I have all of the ingredients to prepare the big feast for family and friends. I'll be making this wonderful Sausage Cornbread Dressing for a side dish, and stuffing the turkey with my Oyster Cornbread Stuffing as well as all of my family's usual favorite appetizers, sides, and desserts. (links below) Cest bon, cher!

Sausage Cornbread Dressing

1 lb. fresh sausage. casings removed and crumbled
1 onion (diced)
2 ribs celery (sliced thin)

2 cups bread, cubed
2 cups cornbread, cubed

1 tbs. garlic, minced

1 cup milk

1 egg (beaten)

1 (10 oz.) can of cream of chicken soup
1/2 soup can water

1 tbs. rubbed sage

½ tsp. black pepper

½ tsp salt

1 tbs. Cajun seasoning

1 cup chicken stock

3  tbs.'s fresh parsley, chopped

Brown sausage in large skillet and drain excess oil. Add onions, garlic, celery, parsley, and spices and continue to saute for 10 minutes.

Place the chicken stock into a large saucepan and bring to a boil and set aside.  Add bread cubes to the sausage mixture. Stir until well combined.

Add the cup of chicken stock, and stir well. In a bowl, whisk the egg and the can of soup into the milk. Pour into the bread mixture and stir until well blended. Place in a buttered casserole dish and cover with foil.

Place in a preheated 350 degree oven for 20 minutes. Remove foil and continue baking for 10 more minutes.

(CLICK ON RECIPE TITLE TO VIEW RECIPE)

(Appetizers)

 Cajun Stuffed Crawfish Bread  

 Cajun Party Meatballs 

 Spicy Crab Stuffed Jalapenos

 Fresh Veggies w/ Jalapeno Ranch Dip

 

(Main Course)

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

Cajun Baked Ham  w/Sugarcane-Bourbon Glaze 

(Sides) 

Creole Rice Dressing

Candied Sweet Potato Casserole 

Creamy Scalloped Potatoes w/Bacon 

Spinach Madeleine
 
 Cajun Corn Casserole 

 (Breads)

 
Nanny's Sweet Potato Biscuits 

 Jalapeno-Sausage Cornbread

 Mama's Cornmeal Biscuits



 (Desserts)
  

Bananas Foster Cheesecake

 Creole Pecan Pie

 Pumpkin Chocolate Chip Cake

 





 For more of my Thanksgiving recipes , click here.

BON APPETIT!

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Wishing all of you a blessed and very
 Happy Thanksgiving!!!

Merci beaucoup for stopping by!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing + Thanksgiving Sides

It's that time of year again to begin planning my Thanksgiving menu. I like to look through my stash of treasured recipes handed down from my dear mother and grandmother and create a menu that honors them, but also includes a few of my own as well. Here is what I have so far and I'll be adding more, so stay tuned.  Out of this world and sure to please your family and guests. Cest bon, cher!

Cajun Roast Turkey w/ Cornbread Oyster Stuffing

1 10 to 12 lb. turkey
2 stalks celery, quartered
1 bunch green onions, sliced
1 onion, coarsely chopped
2 tsp.'s garlic, minced
Cajun turkey rub to taste (recipe below)
2 to 3 cups chicken broth
4 tbs.'s fresh thyme, chopped and divided
4 tbs.'s fresh parsley, chopped and divided
2 tbs.'s fresh sage, chopped and divided

Wash turkey inside and out and pat dry with paper towels. Rub entire bird with the Cajun rub, including cavity. Make a slit under the skin of the breast and stuff with garlic, salt, and half of the herbs. Stuff cavity with celery, remaining herbs, and onions.

Tie legs together, and tuck wings back, dot with butter,  and place in a large shallow roasting pan with rack. Add 1 cup of chicken broth to the pan and bake in a preheated 325 degree oven for 3 to 4 hours (for unstuffed), and 3 (1/2) to 4 (1/2) hours for stuffed, or until a meat thermometer reaches 180 degrees.

 Add more chicken broth, as needed during cooking and baste often with a turkey baster. Remove and discard vegetables in cavity and reserve pan drippings for gravy. Let turkey rest for 20 to 30 minutes before carving. Fab!

Cajun Turkey Rub

 2 tbs.'s salt
2 tbs.'s onion powder
2 tbs.'s garlic powder
2 tbs.'s paprika
1 tbs. cayenne pepper
1 tbs. black pepper
1 tbs. bay leaves, crushed
1 tbs. dried sage
1 tbs. dried thyme

Combine all ingredients and blend well.

^^^^^^
Click on Title to View Recipes

Cornbread Oyster Stuffing

Nanny's Praline-Sweet Potato Casserole 

String Bean Casserole

Jalapeno Cranberry Sauce

Mama's Sweet Potato Biscuits

Bon appetit!

I'll be sharing these at ~
Full Plate Thursday @ Miz Helen's Country Cottage 
Show and Tell Friday @ My Romantic Home

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More Festival Fun

Here's a little clip that a friend of mine took at Festival Acadiens in October. Wayne Toups and ZydeCajun were reving it up and the crowd was going wild. Lassier les bon temps rouler, cher!



Hope that ya'll have a wonderful, fun week. Merci beaucoup for stopping by!

More Cajun Thanksgiving Sides + A Cajun Waltz

With Thanksgiving only a few days away, it's crunch time, and time to finalize the menu, complete the shopping, polish the silverware, and start cooking the make-ahead dishes! When you're having 23 guests, you really can't start soon enough! Here are a few of my family's favorite side dishes that will please your guests and have them begging for the recipe, cher! Bon Appetit!

 Cajun String Bean Casserole

2 lbs. fresh green beans, (trimmed and cut in half)

2 tbs.'s olive oil
4 strips bacon, fried crisp and crumbled
1/2 cup baby bella mushrooms, sliced
1/2 cup each onions, and red bell peppers, chopped
1 tbs. fresh thyme, chopped
1 tbs. Cajun seasoning, divided
Salt to taste
1 (8 oz) pkg. cream cheese, softened
1/2 cup milk
3 tbs.'s butter
1/2 cup coarse fresh bread crumbs
1/2 cup freshly grated Parmesan cheese

Place string beans in boiling water in a large stock pot and boil for about 8 minutes or until tender. Drain and transfer to a large bowl. Sprinkle with half of the Cajun seasoning.

In large skillet, saute the mushrooms, onions, thyme, and bell peppers in the olive oil until soft, remove from heat and set aside. In  large bowl beat the cream cheese and add milk and mix well. Add the vegetable mixture and mix well and transfer to a large buttered casserole baking dish.

Pour the cream cheese mixture over the string beans and stir gently to coat. In a small bowl, mix together the Parmesan cheese, bacon, and bread crumbs. Add the melted butter and mix well and spread evenly over string bean mixture.

Bake in a preheated 350 degree oven for 25 to 30 minutes or until golden brown and bubbly. Cest bon, cher! Serves 6

A fantastic alternative to the canned soup version! Enjoy!

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Cajun Rice Dressing

1 cup onions, chopped fine
1/2 cup celery, chopped fine
1 cup bell pepper, chopped fine
2 tsp.'s minced garlic
1/2 pound lean ground beef
1/2 pound lean ground pork
1/4 lb. chicken giblets, chopped (optional)
Salt and Tabasco, to taste
1/2 tsp.cayenne pepper
1/2 tsp. black pepper
2 tbs.'s Worcestershire sauce
1/4 cup fresh parsley
1 bunch green onions, chopped, including tops
2 cups beef stock or broth
2 cups cooked rice

In heavy skillet, on medium heat, brown the beef, pork, giblets, salt and Tabasco, and cook, stir and chop with large spoon, until browned. Drain excess oil and add the trinity, (onions, bell peppers, and celery), garlic, and remaining seasonings and stir fry for 10 minutes. 

Add the Worcestershire sauce and beef broth, stir, cover, and simmer for 30 minutes. Stir in the green onions and parsley and cook for 10 more minutes. Cut heat off and add the cooked rice and gently stir until well blended. Divinely delicious! Serves 6


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And here's another favorite dish that I've gotten a lot of requests for and even though it's already on my blog, I'm re-posting it here,  for those who don't have time to search the archives. It is perfect as a side dish or to stuff the bird with. Out of this world!

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
1/2 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. Out of this world!
Note *
Can also be used to stuff the turkey, but remember to immediately remove the stuffing from the turkey, when done,  and transfer to a buttered casserole dish. Keep warm until ready to serve, or cover with foil and refrigerate,  if making ahead, and heat in a 350 degree oven for 20 minutes, with foil on, when ready to serve.  Can also be made without the oysters. Increase chicken stock by 1 cup.

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A Cajun Waltz

I've received a special request for a Cajun waltz from one of my dear blog buddies. Here's a little clip that I took of Wayne Toups and the Crowley Backstreet Boys, swaying the crowd at this year's Festival Acadiens, in October. Enjoy and let the good times roll, cher!

Hope that ya'll are all having a fabulous weekend! Merci beaucoup for stopping by!

Cajun Thanksgiving Faves + More Cajun Fun!

With only a little over two weeks until Thanksgiving, I've been tweaking my menu and have come up with a list of my family's "must have" faves. Of course, the list includes some of the time honored recipes handed down from my dear mother, aunts, and grandmother, and a few newer dishes, just to keep things interesting. I'll be adding more as the big day gets closer and will be posting lots more recipes, so stay tuned! 






Thanksgiving Menu, so far! (click on titles for recipes)

Cajun Smoked Turkey w/ Giblet Gravy *

Cajun Baked Ham w/Sugarcane-Bourbon Glaze

Jalapeno Cornbread Dressing * Creole Rice Dressing * Cajun Oyster Stuffing 

 Brandied Sweet Potatoes * String Bean Casserole * Cajun Corn Casserole *

  Sweet Potato Biscuits * Buttermilk-Sage Cornbread Muffins * 

Pumpkin Bread Pudding w/Chocolate-Bourbon Sauce* Grandma's Chocolate Cake *
Marguerite's Pecan Pie

All sinfully delicious, cher, but I wanted to share this fabulous sweet potato recipe that is one of my Dad's favorites. It's simple and easy and goes well with chicken, pork, or ham, too.
Bon appetit!

Brandied Sweet Potatoes

2 - 1/2 lbs. sweet potatoes, peeled and sliced

1/2 cup butter
1/2 cup brown sugar
1/4 cup cane or maple syrup
1/4 cup water
3 tbs.'s brandy
1/2 tsp. salt
1 tsp. cinnamon

Place sweet potatoes in large saucepan and cover with water. Bring to a boil and cook for 15 minutes, or until tender, but firm. Drain and set aside.

Melt the butter in a large skillet on low heat. Stir in the brown sugar, brandy, maple syrup, water, and salt and cook for 1 minute, stirring often. Add the sweet potatoes and stir gently to coat. Place in a buttered casserole dish, sprinkle with cinnamon and bake @ 350 degrees for 20 minutes, basting with sauce, half way through. ! Out of this world, cher!

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The Giant Omelette Festival

It was another great weekend in Cajun country, with beautiful Fall weather and loaded with lots of fabulous Cajun food, music, and fun! We headed over to Abbeville, on Sunday, for the 26th annual Giant Omelette Festival. The Confrerie d' Abbeville were cracking the 5,000 eggs for the giant omelette, when we arrived.

And the Tabasco dance troop was entertaining the crowd.

There was a fantastic musical line-up, arts and crafts show , and food booths galore!

This was my favorite booth of all! I couldn't resist a crab and shrimp pie and some crawfish fettuccini.

Then it was finally time to make the giant omelette, in a 12 foot skillet, set up in the middle of town. Fifty pounds of the Cajun trinity, butter and crawfish went into this one-of-a-kind omelette, which was then served to the crowd in bowls, in individual servings! Le bon mange!

Here's a little clip I took of the giant omelette being cooked with the Fa Tras Band, playing in the background. What a blast! Only in Louisiana, cher!

Hoping ya'll are having a wonderful week! Merci for stopping by!