Our posole is a cool weather comfort soup combo of tortilla soup and the hominy-driven Mexican posole more commonly made with pork. It is chock-full of vegetables like carrots, cabbage, celery and tomatoes, probably a wise move right after the Thanksgiving feast.
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.
So, for boiling, blanching, or slow simmering – any hot water cooking that heats and steams up the kitchen – now goes on the outdoor burner. Turnip greens, mustard greens and collard greens, green beans, broccoli, and pasta.
When you’re finished cooking just turn off the burner, shut off the gas valve on the propane tanks and leave the pot of hot water on the burner to cool down outdoors before pouring the water down the drain. Leave the steam outside.
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.