It’s that time of year again. Time for family, friends, and lots and lots of food.
In honor of Thanksgiving Day tomorrow, I wanted to share a couple of my favorite recipes that have been a tradition in my family’s Thanksgiving meal while growing up, which I plan to make a tradition with Corbin and our future family. Cornbread stuffing and pecan pie. YUM.
My Mother’s Pie Crust Recipe
2 cups flour
1 tsp salt
1 cup Crisco (no substitutes)
1 tsp lemon juice
¼ cup water
Add salt to flour and mix, cut Crisco into flour until crumbly. In separate cup mix egg, lemon juice and water. Add all at once to flour mixture. Mix as little as possible until all combined. ½ of crust recipe will make one bottom crust and other ½ can make top or another bottom. Divide dough in half and shape into two balls. On a lightly floured surface, flatten dough one at a time into a flattened round and then roll out until a bit larger than pie pan. Using rolling pin, gently roll edge of dough onto pin, carefully lifting dough into pan. Press dough into pan, fold over hanging edges under and then press edge into desired shape. Refrigerate while making filling.
Betty Crocker’s Decadent Pecan Pie Filling Recipe
- 2/3 cup sugar
- 1/3 cup butter or margarine, melted
- 1 cup corn syrup*
- 1/2 teaspoon salt
- 3 eggs
- 1 cup pecan halves or broken pecans
Heat oven to 375°F. In a medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
*I substituted the corn syrup with 1 1/2 c. sugar dissolved in 1/2 c hot water.
My Mother’s Cornbread Stuffing Recipe
1 c. finely chopped celery ( My mom usually chopped a whole pkg of celery, I opted for none. Celery=not my favorite)
½ c. chopped onion ( l typically use a whole onion)
½ c. butter ( I typically use 1 ½ sticks)
1 tsp sage
½ tsp salt
1/8 tsp pepper
8 cups dry bread crumbs ( you can buy these in the store )
1-2 cans chicken broth
1 pkg jiffy cornbread – made earlier
In pan melt butter and cook celery and onion till tender, not brown. Remove from heat, add sage, salt, pepper and bread crumbs. At this time also add corn bread that has been crumbled. Add broth as needed to moisten to your liking and more sage as needed to taste. (I typically use lots more sage than the recipe calls for). Stuff bird and put leftovers in baking pan. Bake at 350 ° for 30 minutes.
There you have it! If you decide to try out any of these recipes, please let me know what you think in the comments below. Also, I’m always on the look out for new recipes to try (especially during the holidays) so if you’re willing to share one of your favorites, please do!
Finally, if you’re more of a visual person, I made a video of how to make the recipes above. Check it out!