Oklahoma Table: Dress Up Thanksgiving Feast with Local Ingredients

Sherrel Jones shares a recipe for Thanksgiving dressing using Oklahoma products.
BY SHERREL JONES sjones@opubco.com Published: November 21, 2012

1 1/4 to 2 cups chicken or turkey stock (can be in combination)

• Bake cornbread, then crumble into 2-quart bowl. Alternatively, cook and cut or crumble, cornbread and spread on baking sheet, then dry in 300-degree oven for 30 minutes. (This technique allows crumbs to take more flavor-enhancing liquids from stock or pan drippings.)

• Melt butter and saute onion and celery in a small skillet and set aside.

• In a separate bowl, combine beaten eggs, pepper and poultry seasoning, then add to the crumpled or toasted cornbread. Fold in onions and celery.

• Add stock incorporating into mixture. Pour into pan or baking dish and bake at 350 degrees for about 30 minutes or until internal temperature of dressing reaches 165 degrees.

SOURCE: Adapted from Shawnee Milling Company in “Tastefully Oklahoma” published by the Made in Oklahoma Coalition in 2007

Cook's notes: The more juices from cooking turkey or chicken, the better the dressing. Add stock to the roasting pan during last of cooking turkey to make the most of pan juices and incorporate pan drippings into the stock to be used in dressing. Roast carrots, celery and onions around the turkey to enhance the flavor and amount of liquids for dressing and pan gravy.

Cornbread Dressing Muffins

Yields 18 standard-size muffins

Two packages Shawnee Mills Cornbread Mix

1 pound J.C. Potter Sage Sausage

1 large onion, diced

4 celery stalks, diced

3 cups soft breadcrumbs (from a loaf of French bread or similar white bread)

2 teaspoons dried rubbed sage

1/4 teaspoon pepper

2 large eggs, beaten

3 1/2 to four cups chicken broth

• Prepare Shawnee Mills Cornbread Mix according to package directions, making two pans of cornbread. Let cool, then in a large bowl, stir and tear the cornbread into crumbs.

• In a large saute pan, cook sausage, onion and celery over medium heat, stirring to break up sausage. Cook until sausage is browned, then drain.

• Combine cornbread crumbs, white breadcrumbs, sausage mixture, sage, pepper and eggs. Stir to combine. Add chicken broth, stirring until the mixture is uniformly wet but not soupy.

• Take mounds of dressing, either using your hands or a large ice cream scoop, making balls to fit into a greased standard 12-cup muffin pan. Each scoop should generously fit into the muffin cups.

• Bake at 350 degrees for 30 minutes. Remove from oven, and let sit in pan for 10 minutes.

• Remove each muffin from pan, using a spoon or the tip of a knife to gently remove each. Let them cool on a cooling rack.

SOURCE: Made in Oklahoma Coalition

Oklahoma Honey-Sweet Pumpkin Pie

Makes one 9-inch pie

1 unbaked 9-inch Oklahoma Pastry shell

1 can (15 ounces) pumpkin or 2 cups pumpkin puree

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/3 cup sugar

1/3 cup honey, warmed

3 large eggs, beaten

1 can (12 ounces) evaporated skim milk or 1 cup whipping cream with 1/2 cup milk

• Prepare pastry and chill thoroughly. Preheat oven to 425 degrees. Adjust oven rack to lower middle position.

• In a medium-size bowl, mix pumpkin puree, spices, sugar and honey. Add beaten eggs and milk or milk and cream combination. Mix well. Pour filling mixture into chilled pie shell.

• Bake for 15 minutes then reduce oven temperature to 350 degrees. Make a foil collar to protect outer rim of crust from over-browning if necessary while filling bakes. (Tear off a sufficient length of foil, about 2 1/2 feet. Fold in half lengthwise and “lasso” it around the edge of the pie quickly after the first 15 minutes of baking.) Bake for an additional 40 to 50 minutes until knife or toothpick inserted near center comes out clean.

• For creamy version: Substitute 1/2 cup Wagon Creek yogurt cheese or thick Greek-style plain yogurt with 1 cup milk in place of the evaporated skim milk.

• Souffle version: Separate eggs. Eliminate honey and use 3/4 cup sugar. Add yolks to pumpkin mixture. Eliminate all milk and use 1 cup whipping cream. Beat egg whites until stiff, and fold into pumpkin mixture. Pour into pie shell and bake in 425-degree oven for 15 minutes, then lower oven temperature to 375, and bake pie an additional 30 to 35 minutes without adding foil collar. Check pie for doneness. When done, turn off oven and open door to allow pie to cool slowly.

• Cook's note: Don't worry if the pie filling cracks, you can cover any variation with a dollop of whipped cream at serving time. Cracks and variations on perfection are confirmation that your pie is homemade with love and attention.

Source: Adapted from the Libby's Famous Pumpkin Pie recipe


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