Thanksgiving Menus and Recipes HERE!

[Spirit Dancer]

Turkey Breast

Cornbread Dressing in Acorn Squash

Sweet Corn Pudding

Green Beans

Yeast Rolls

Pecan Pie

Pumpkin Pie

Cranberry Relish

Deviled Eggs
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Corn Pudding Recipe
6 ears sweet corn
1/2 cup milk
1/2 cup heavy cream
1/2 cup white cheddar cheese, shredded
1/2 teaspoon cayenne pepper
2 eggs, beaten
Salt and freshly ground black pepper
Directions
Preheat oven to 350 degrees F. Grease casserole dish.

Shuck the corn and cut all kernels off with a knife into a bowl,
making sure to keep all of the runoff juice from the corn. Reserve.

Mix together the milk, heavy cream, cheese, cayenne pepper and eggs.
Add in the reserved corn, cheese, cayenne, salt, and pepper.
Pour mixture over reserved corn.

Pour into casserole dish and bake for 35 minutes or until set.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cornbread Dressing in Acorn Squash

2 tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
2 cups chicken broth (may need more or less)
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/4 teaspoon black pepper, to taste
6 slices stale bread, cubed
4 cups cornbread, crumbled
2 whole eggs, beaten
4 small acorn squash
4 tablespoons butter, melted


Preheat oven to 400°F.
In a skillet, melt 2 tablespoons butter on medium heat
and cook onion and celery for 3 to 4 minutes until tender,
stirring occasionally.
Add chicken broth, sage, thyme and pepper to taste
and cook over medium heat for 1 minute.
In a large bowl, combine bread cubes and cornbread.
Pour broth/vegetable mixture over all and stir to combine.
If the mixture is dry or crumbly looking,
add broth until it will hold together.
Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.).
Cut acorn squash in half and scoop out the seeds.
Cut a small slice off the sides, so the squash will lay flat in the baking dish. Generously brush insides of squash with melted butter.
Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish.
Drizzle on any remaining melted butter.
Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through.
If desired, remove foil during the last 10 minutes to brown up the top.