Cajun Thanksgiving Buffet

Almost time for Thanksgiving, ya'll!  After taking requests and deciding on a menu, I wanted to share a few of my family's favorite Thanksgiving "must haves" that I will be preparing and serving at this year's feast. And some guests will be bringing an appetizer or a dessert to share and I'm sure that I'll be adding a few more treats, so stay tuned. All fabulous and guaranteed to please your family and guests, cher! Bon appetit!

 Cajun Thanksgiving Buffet

Spicy Cajun Crab Dip

Creole Sausage Stuffed Mushrooms

Fresh Fruit Platter w/Pina Colada Dip

 





Spicy Cajun Roast Turkey

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.

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. Store in an airtight container and use as needed.

 Mama's Cornbread Dressing

1 (9 inch) cornbread, crumbled

1 lb. lean ground beef
1/2 lb. freshly 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.

In a large mixing bowl, combine dressing mix and cornbread and turn into a buttered 11x13 inch baking dish and bake for about 20 minutes or until browned. 

Candied Sweet Potato Casserole

3 lbs. sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
2 eggs, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup dark rum
1 tbs. vanilla extract
1 tsp. pumpkin pie spice
2 tbs.'s butter





Topping:

1/4 cup flour
1/4 cup brown sugar
1/2 tsp. pumpkin pie spice
2 tbs.'s butter
1/2 cup chopped pecans
2 cups miniature marshmallows

Place sweet potatoes in large pot and cover with water. Bring to a boil and boil for 10 to 12 minutes or until tender. Drain and mash when cooled slightly.

In medium bowl, mix  brown sugar, eggs, evaporated milk, butter, rum, and 1 tsp. pumpkin pie spice. Add to sweet potatoes and mix well with a fork.


Transfer to a 13x9 inch baking dish, dot with 2 tbs.'s butter, and cover with foil. Bake in a preheated 350 degree oven for about 30 to 40 minutes.

Meanwhile, make the topping. In medium bowl, mix flour, brown sugar, and  pumpkin pie spice. Cut in the butter with a fork and mix until crumbly. Stir in half of the pecans and marshmallows.

 




Remove casserole from the oven, and stir gently to blend. Top with remainder of the pecans and marshmallows and bake uncovered for 10 more minutes or until golden brown.

More Sides  (click on links for recipes)

 Creole Rice Dressing 

 Spinach Madeleine

  
 Cajun Corn Casserole 

 

 

Breads

Bacon-Jalapeno Cornbread Muffins 

 

  Nanny's Sweet Potato Biscuits
 

 
Jalapeno Cranberry Sauce 

Pumpkin Chocolate-Chip Cake w/ Praline Glaze

Bananas Foster Cheese Cake

Wishing you all a very Happy Thanksgiving! Merci beaucoup for passing by!

Cajun Thanksgiving "Must Haves" + Cajun Boogie

Here are a few more scrumptious side dishes that are on my family's "must have" list for this Thanksgiving and are also on my table at many other times throughout the year. This first one is one of my faves and is sinfully delicious and totally worth the calories, cher. The topping is pure heaven and the rum adds a bit of decadence.! Enjoy!

Candied Sweet Potato Casserole

3 lbs. sweet potatoes, peeled and cut into cubes
1/2 cup brown sugar
2 eggs, beaten
1/2 cup evaporated milk
1/3 cup butter, melted
1/4 cup dark rum
1 tbs. vanilla extract
1 tsp. pumpkin pie spice
2 tbs.'s butter

Topping

1/4 cup flour
1/4 cup brown sugar
1/2 tsp. pumpkin pie spice
2 tbs.'s butter
1/2 cup chopped pecans
2 cups miniature marshmallows, optional

Place sweet potatoes in large pot and cover with water. Bring to a boil and boil for 10 to 12 minutes or until tender. Drain and mash when cooled slightly.

In medium bowl, mix  brown sugar, eggs, evaporated milk, butter, rum, and 1 tsp. pumpkin pie spice. Add to sweet potatoes and mix well with a fork. Transfer to a 13x9 inch baking dish, dot with 2 tbs.'s butter, and cover with foil. Bake in a preheated 350 degree oven for about 30 to 40 minutes.

Meanwhile, make the topping. In medium bowl, mix flour, brown sugar, and  pumpkin pie spice. Cut in the butter with a fork and mix until crumbly. Stir in the pecans and top with marshmallows.

Remove casserole from the oven, and stir gently to blend. Top with pecan-marshmallow topping and bake uncovered for 10 more minutes or until golden brown.

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 And here is another fabulous recipe that I acquired from another one of my dear cousins, with a few tweaks added. If you have any vegetarians in your family, this one is sure to please.This stuffing is out of this world and has been on my Thanksgiving table ever since I had this divine dish at her house, a few years ago.

Caramelized Onion-Mushroom Stuffing

1 large loaf, (16 oz.) French bread, torn into bite sized pieces

1 stick butter
2 large yellow onions, chopped
1 lb. fresh mushrooms, cleaned and sliced
2 stalks celery, diced
1 tbs. Cajun seasoning
2 tbs.'s  fresh thyme leaves, chopped
1/2 cup fresh parsley, chopped
3/4 to 1 cup vegetable or chicken broth
 2 eggs, beaten

Arrange bread pieces in a single layer on a large baking sheet, sprayed with cooking spray. Bake in a preheated 325 degree oven for 10 to 15 minutes or until golden, turning once. Transfer to a large bowl.

In large, heavy skillet, melt the butter on medium heat. Add onions and stir and cook for about 15 minutes or until caramelized. Add mushrooms and celery, and cook and stir for 10 more minutes.

Add the veggie mixture and the herbs to the bread cubes and mix well. Add the broth to the skillet used to cook the veggies, and bring to a boil, scraping any brown bits. Add the hot stock to the bread mixture and season with the Cajun seasoning.




Add the eggs to the bowl and gently mix and then spoon stuffing into a (13" x 9") buttered baking dish. Cover with foil and bake at 350 degrees for 30 minutes. Uncover and continue to bake for 10 minutes longer or until golden brown.

Note: This stuffing may be used to stuff a turkey or served as a delicious side dish.

I am sharing these at ~
These Chicks Cooked @ This Chick Cooks
Full Plate Thursday @ Miz Helen's Country Cottage
Potpourri Party @ 2805

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Cajun Boogie

I've had a special request for some more Cajun boogie. Here's a little clip that I took of one of my favorite traditional Cajun bands,  Balfa Toujour. They were really movin' the crowd at Festival Acadiens, and there was a whole lotta two-steppin' going on.

Balfa Toujour

Hope you're all having a wonderful week, filled with good times. Merci beaucoup for coming by!