This Thanksgiving, as most years, I'm visiting the recipes of my grand- and great-grandmothers. The Broccoli Casserole and Cornbread Dressing (not stuffing) are based on recipes my maternal grandmother made every year and the dinner rolls are from my dad's side of the family.
Cornbread Dressing is made from skillet cornbread and homemade biscuits. They're crumbled together, mixed with onion, celery, herbs, homemade chicken stock, and eggs, then baked til brown and cooked through. The gravy starts with a duck fat roux, local mushrooms and green onions, and is also cooked with the same homemade stock. A perfect pairing!!
Broccoli Casserole is something my entire family looks forward to every year. I'm not sure why we only eat it on this single occasion!! Organic broccoli is mixed with chicken stock, local cream, shredded cheddar cheese, and slivered water chestnuts, then topped with buttery crackers for a crunch casserole piece of heaven! No Cream of BS in this dish!!
Turnip Greens are locally sourced and also heavenly, 'cause I cook the hell out of them! Vegetable broth and tomatoes season these greens, along with a hint of heat.
Sweet Potatoes, lettuces, and pumpkin are all locally sourced, and the Pecans are sweet new crop from Georgia.
I'm sad not to be hosting a table/house/yard full of family, friends, and neighbors this year, but I'm finding ways to continue to hold gratitude. I'm glad my family is healthy. I'm grateful to be able to put all these delicious things on my own table. And I give multitudinous thanks for the opportunity to cook and deliver food to you.
The menu is a clickable link. Please order by Monday 8pm.