Favorite Thanksgiving recipes from the AgCenter

Becky Gautreaux,
Southwest
Viley’s Liver Dressing
Serves 8 to 10
Ingredients:
1 yellow onion
1 green bell pepper
3 stalks celery
3 tablespoons of oil
1 1/2 pound ground meat
1 pound calf liver
2 cloves garlic, minced
1/2 cup chopped green onion (shallot tops), about half a bunch
1/3 cup chopped parsley, or 1 tablespoon dried parsley
2 teaspoons Worcestershire sauce
2 cups rice (parboiled rice holds up best in this dish)
Salt and pepper to taste
Method:
Add 2 cups water to pot and bring to a boil. Add calf liver and boil for 10 mins.
Drain and set calf liver aside to cool slightly. Grind liver in meat grinder or pulse in food processor about five to seven times.
In a large pot, brown ground meat and oil over medium heat. Add ground liver and stir.
Add chopped onion, celery and pepper. Stir occasionally until softened.
Add garlic and green onions. Stir to heat.
Add 4 cups water, parsley, Worcestershire sauce, rice, 2 teaspoons salt and 1/4 teaspoon pepper.
Bring to a simmer, cover pot and reduce heat to low. Cook for 30 minutes. Stir halfway through cooking.
Uncover and allow some liquid to evaporate if needed. This all depends on the humidity of your kitchen.
Shannan Chevallier.Northwest
Crawfish Dressing
Serves 8 to 10
Ingredients:
2 boxes cornbread mix, prepared
1 pound crawfish tails, peeled
4 tablespoons butter, melted
5 cloves garlic, minced
2 eggs, beaten
2 cups chicken stock
1 container store-bought chopped seasoning blend of onion, celery and bell pepper (2 cups)
1 can cream-style corn
1 can whole-kernel corn
1/4 cup chopped green onions
4 ounces Mexican cheese blend, shredded
1/2 teaspoon liquid crab boil
Cajun seasoning to taste
Garlic powder to taste
Black pepper to taste
8 ounces Cheddar, shredded
8 ounces Colby Jack cheese, shredded
Method:
Preheat oven to 350 degrees Fahrenheit.
Sauté the seasoning blend of onions, celery and bell pepper in the butter or oil until translucent. Add minced garlic and cook for an additional minute.
Crumble the prepared cornbread and set aside.
In a large mixing bowl, combine the crumbled cornbread, crawfish tails, cream-style corn, whole-kernel corn, chicken stock, green onions, melted butter, beaten eggs, shredded Mexican cheese blend, sauteed vegetables, liquid crab boil, Cajun seasoning, garlic powder and black pepper.
Mix well to combine all ingredients.
Transfer mixture to a 9-by-13-inch baking dish and cover with foil.
Bake in 350-degree oven for 45 minutes.
Remove the foil, top with remaining cheeses and bake uncovered until the top is golden brown and bubbly and the middle is firm and set.
Shawn Verbeten, Southeast
French Bread Dressing
Serves 10 to 12
Ingredients:
1 large loaf of day-old French bread, torn into small pieces
1 pound andouille sausage or ground pork
1 pound chicken livers, chopped (optional)
1/2 cup butter
1 large onion, finely chopped
1 bell pepper, finely chopped
2 ribs celery, finely chopped
4 cloves garlic, minced
3 green onions, chopped
1/4 cup parsley, chopped
1 tablespoon thyme leaves, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 to 3 cups chicken or turkey broth
2 eggs, lightly beaten
Method:
Prepare the bread: Spread the torn French bread pieces in a large mixing bowl. Pour 2 cups of chicken broth over the bread, allowing it to soak and soften. Add more broth if needed until the bread is fully saturated but not overly mushy. Set aside.
Cook the meat: In a large skillet, brown the ground pork or sausage over medium heat, breaking it up as it cooks. If you use chicken livers, add them to the skillet once the pork is browned and cook until they’re no longer pink. Remove meat and set aside, leaving the drippings in the pan.
Cook the vegetables: Add butter to the skillet with the drippings. Sauté the onion, bell pepper, celery and garlic until softened, for five to seven minutes.
Combine ingredients: Add the pork, chicken liver, green onions, parsley, thyme, salt, black pepper and cayenne pepper to the skillet. Stir well to combine, allowing the flavors to meld for two to three minutes.
Assemble the dressing: Pour the meat and vegetable mixture over the soaked bread. Add the lightly beaten eggs and gently fold everything together. If the mixture seems too dry, add a little more broth.
Bake: Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish and spread the mixture evenly in the dish. Bake for 30 to 40 minutes or until the top is golden and slightly crisp.
Cecilia Stevens,
Northeast
Traditional Cornbread Dressing
Serves 8 to 10
Cornbread Ingredients:
1 tablespoon cooking oil
1 cup yellow cornmeal
1 cup all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons sugar (optional)
1/4 cup cooking oil
2 eggs, beaten
1 cup milk
Cornbread Method:
Heat oven to 425 degrees Fahrenheit. Add 1 tablespoon cooking oil to a 10-inch cast iron skillet and place in oven to heat.
Mix dry ingredients in a medium mixing bowl. Add 1/4 cup cooking oil and eggs. Mix well. Add milk and mix well.
Pour mixture into hot skillet and return to oven. Bake at 425 degrees Fahrenheit for 20 minutes.
Remove skillet from oven and flip cornbread on a plate to cool.
Dressing Ingredients:
1 pan cornbread, cooked and cooled
4 chicken breasts, skin removed
6 cups water
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 large white onion, diced
8 to 10 green onions, sliced
3 stalks celery, diced
1 large bell pepper, diced
1 stick butter
1 can cream of chicken soup, low fat and low sodium
3 eggs, beaten
2 cups reserved chicken broth
3 eggs, boiled and sliced or diced (optional)
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon sage (optional)
Dressing Method:
Place chicken, water, salt, pepper and paprika in a stockpot. Bring to a boil and then turn heat to medium low. Simmer for one hour until tender. Remove from heat. Remove chicken to cool and reserve all broth. When chicken is cool, shred and reserve.
Place butter in a sauté pan and heat on medium until melted. Add white onion, green onion, celery and bell pepper. Sauté until onion is clear and celery is tender. Stir as needed. When cooked, remove from heat and reserve.
Crumble cornbread in a large mixing bowl. Add cooked vegetables, cream of chicken soup, beaten eggs, broth and seasoning. Mix well. Stir in shredded chicken and boiled eggs (optional).
Preheat oven to 350 degrees Fahrenheit. Prepare two 9-by-13-inch baking dishes by spraying with cooking spray.
Pour in the dressing mixture. Bake for one hour or until the dressing is set in center and the top begins to brown. If it browns too quickly, cover loosely with foil to allow center to set without excessive browning.
Remove from the oven and serve warm. Refrigerate unused portions promptly. Store covered in the refrigerator for up to three days.
Jennifer Duhon, Central
Mrs. Addie’s
Seafood Dressing
Serves 8 to 10
Ingredients:
1 9-inch pan of cornbread (Mawmaw Addie used the sweeter, storebought box mix)
1 medium onion, chopped fine
2 tablespoons oil
1/2 cup chopped celery
2 tablespoons minced garlic
1/2 cup chopped green onions
1 can cream of shrimp soup
1 cup chopped shrimp (canned tiny shrimp)
1 cup chopped oysters
1 cup crab meat (lump preferred)
Salt and pepper to taste
Creole seasoning to taste
1 cup grated pepper jack cheese
Method:
Prepare and cook the cornbread. Set aside. In a medium saucepan, brown the onions.
Add celery, garlic and green onion tops and cook for five minutes on medium high heat. Add cream of shrimp soup, diluted with 1 can of water, and stir.
Add chopped shrimp, chopped oysters and crab meat. Season to taste.
Bring to a boil on medium heat (about 15 minutes).
Crumble cornbread into seafood mixture. Blend well. Add cheese and stir.
Pour into a greased casserole dish. Bake at 350 degrees for 15 minutes.
Note: This recipe can be doubled or tripled easily.