CORNBREAD STUFFING

By ldelmas

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Ingredients

• 1 9 inch pan prepared cornbread
• 5 slices wheat or white bread (crumbled up in small pieces)
• 2 onions
• 2 bell peppers
• 1 stalk celery
• 4 tbsp sage
• 4 tbsp poultry seasoning
• 1 1/2 tbsp celery seeds
• 1 can cream celery soup
• 1 stick margarine or butter
• 2 cans chicken broth or stock
• Seasoning salt to taste
• Pepper to taste
• 3 eggs
• 1 smoked turkey leg
• 1 large onion
• 3 cups chicken bouillon
• 1/2 stick margarine (to make it more healthy)
• 1 1/2 tablespoons sugar
• 3 1lbs, or 3 large bunches of collard greens (washed and cut)
• Seasoning salt and crushed pepper to taste (about 1 tablespoon of each)
• 2 jumbo sweet potatoes with skin still on (one for each pie)
• 2 sticks of butter
• 2 cups sugar
• 1 tspn cinnamon
• 1/2 pinch baking powder
• 1 1/2 tspn nutmeg
• 3 tbsp vanilla flavoring
• 1 tspn lemon extract
• 1/2 cup evaporated milk
• 1/2 teaspoon flour
• Pour into 2 nine inch pie shells

Details

Servings 1
Adapted from cbs.com

Preparation

Step 1

Dice onions, pepper and celery.

Add crumbled bread and cornbread, sage, poultry seasoning, celery seeds, cream celery soup, butter, pepper, seasoning salt and chicken broth to the diced onions, pepper and celery in a large bowl and mix together.

Add in 3 eggs to mixture.

Use ½ stick of margarine to grease 9 inch baking pan.

Pour dressing mixture into pan.

Bake at 325 degrees Fahrenheit until brown.

Serve with cranberry sauce.

Collard Greens

*Serves 4

Directions:

Chop 1 large onion.

In a large pot, combine 3 cups of chicken bouillon, 1 large onion (chopped), 1/2 stick of margarine, 1 1/2 tablespoons of sugar and 1 smoked turkey leg, seasoning salt and crushed pepper.

Heat on medium.

While broth is heating up, take 3 1lbs, or 3 large bunches of collard greens, wash and cut them.

Add collard greens to broth and cover, cook for 1 hour and 45 minutes or until greens are tender.

Adjust seasoning to taste.

Sweet Potato Pie

*Makes 2 pies

Directions:

Boil two jumbo sweet potatoes with skin still on (one for each pie).

After boiled, peel the potatoes and place into a large mixing bowl.

Add in two sticks of butter and mash the potatoes.

Add in sugar, cinnamon, baking powder, nutmeg, vanilla, lemon extract and eggs.

Beat with mixer and take out any stringy portions from the mix.

Add evaporated milk and flour and mix well.

Pour mixture into 2 nine inch pie shells.

Wipe pie shells with melted butter.

Bake at 300 degrees on the bottom rack of the oven until custard is firm and pie is brown.

After baking garnish with whipped cream.