It’s November and the country that we’re featuring this month is America, in honour of Thanksgiving. Lori Rubottom Karimi lives in Stockholm but grew up in Arkansas, where she experienced gorgeous Southern cooking. Here, she shares her wonderful Thanksgiving recipes that have been passed down in her family from mother to daughter. Absolutely mouthwatering – thank you Lori!
Below is the traditional thanksgiving menu that I always enjoyed at my grandparents; the starred ones are the ones I’ll be sharing with the readers of Your Living City. Usually you would find my grandmother and my mother in the kitchen cooking. My grandfather was in charge of the ham and the turkey. I promise you that no one ever left hungry and you always looked forward to the left overs. Happy Thanksgiving, y’all!
Relish Tray: Black & Green Olives, Sweet Pickles, Baby Dills, Pickled Okra
Brown Sugar & Coca Cola glazed Ham
Deep fried Turkey
* Southern Cornbread Dressing
Mashed Potatoes and Giblet Gravy
* Sweet Potato Casserole
* Green Bean Casserole
Fresh Cranberry Sauce
Old Fashioned Yeast Rolls
Sweet Iced Tea
* Nanny’s Pecan Pie
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 tablespoons vegetable oil
7 slices of one-day-old white bread (leave out over night or toast in the oven to dry it out)
1 package of saltine crackers
8 tablespoons butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock ( You can also substitute the chicken stock for the pan drippings if you are also cooking a Thanksgiving turkey. When prepared with the drippings it is delicious and full of flavor.)
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage
1 tablespoon poultry seasoning
5 eggs, beaten
- First, prepare the cornbread. Preheat oven to 350 degrees F (175 degrees C). Combine all ingredients in a large bowl and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool, then crumble.
- In a large bowl, combine crumbled cornbread, dried white bread slices, and crackers; set aside.
- Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well.
- Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.
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Recipe: Lori Rubottom Karimi
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