Real cornbread dressing starts with a skillet (or two) of cast iron cornbread. You can’t rely on a bag of crumbs, and you can’t use a box of sweet Jiffy mix. For foolproof convenience we always use a southern-style self-rising cornmeal mix (with leavening and salt already mixed in), like Martha White brand. Once that’s done, the rest is a cinch.
Picture your plate on Thanksgiving and…
Our friends at Nashville’s Mix 92.9 FM morning show asked Mindy to share her secret to making the perfect Thanksgiving turkey. If you know Mindy you can probably hear her laughing right now. See, Mindy doesn’t believe in perfection. Which is good, because it doesn’t exist. Especially when it comes to turkey.
During the holidays in Nashville, we too can divide people into two groups–eggnog or boiled custard.Eggnog has a very bold nutmeg character, while the old style boiled custard offers a more gentle vanilla profile, the sipping version of the classic sauce crème Anglaise. Both are thick, rich and creamy and take well to a shot of rum or, of course, our favorite Tennessee whiskey.
You are so Nashville if…you can’t remember a holiday without Peppermint Stick Ice Cream with Chocolate Sauce that combines semisweet and unsweetened chocolate and boasts a very rich, deep finish that is spectacular with the cool mint ice cream.
Roasting turkey halves in the oven is a truly great way to cook a turkey, especially for Thanksgiving. The turkeys cook evenly, the white breast meat doesn’t dry out, the skin gets golden brown and crisp, they are easy to carve, and they’re done in about 2 hours. And, for your homemade turkey gravy, instead of canned or cartoned broths, make your own broth in a crock pot over night or a few days ahead. Here’s how.