She’s Got Thanksgiving: Grandma Langley’s Corn Bread Dressing

BY: - 12 Nov '12 | Lifestyle

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Can You See The Grandma Langley Love Here?

This is part of a special series of recipe posts by Utokia Langley of She’s Got Flavor as we lead into Thanksgiving! Make sure you check back everyday for another recipe!

Let me just start by thanking God for Grandma Langley. She is my husband’s mother and such an angel to everyone around her. So for this recipe posting purpose she is affectionately known as Grandma Langley but to me she is Mom (love you Mom)! NOW let us bow our heads and be thankful it’s Thanksgiving and Grandma Langley is making her infamous Corn Bread Dressing. She has 3 sons and I’ve seen each of them eat this corn bread dressing until they are sick! YES it’s one of those dishes you look forward to every year and the one you keep eating even when your stomach has warned you it might explode at any time. IT’S THAT GOOD PEOPLE! I have to be honest I cheated a few of Grandma Langley’s steps just to save time but I followed 99% of Grandma Langley’s recipe! Lastly, this is Thanksgiving and its 2012; we have to thank God for just having a meal. The economy is still down and many are without work and worse without a meal! I implore you to in return for this FREE Thanksgiving recipe that you donate at least 1 non-perishable food item to a food bank or make a dish for a homeless shelter for Thanksgiving! Enjoy this fabulous corn bread dressing but don’t forget your end of the deal on this one! Thanks in advance!!

Can You See The Grandma Langley Love Here?

Hi My Name is Grandma Langley’s Corn Bread Dressing and I just received a gravy shower ahhhh feels good!!

It’s only natural that I get up close and personal!! Look at all that love up close YUM!

INGREDIENTS:

4 boxes of prepared crumbled Jiffy Corn Bread
4 pieces of wheat toast
2 beaten eggs
4 cups of thinly sliced celery
2 cups of diced white onions
1.5 pounds of turkey necks
2 – 12 fl. oz. cans of evaporated milk
2 sticks of unsalted butter (to sauté the celery & onions)
1 stick of unsalted butter (to cook with the turkey necks)
3 cups of chicken broth
Sea Salt (to taste)
Ground Pepper (to taste)
Granulated Garlic (to taste)
Adobo All Purpose seasoning (to taste)
Cooking spray to spray your baking dish (I use Pam)

READY, SET GO:

  1. Pre-heat oven to 350
  2. Put your turkey necks in a large sauce pot in 3 cups of chicken broth, 1 stick of butter, sea salt, granulated garlic, ground pepper and adobo all-purpose seasoning and bring to a boil
  3. Once turkey necks are boiling, turn heat down to medium and allow to cook for 30-35 minutes or until tender
  4. Once turkey necks are tender turn heat off and remove from liquid but DO NOT throw away the liquid
  5. When turkey necks cool remove the skin and pull meat from turkey necks and set aside (discard bones & skin)
  6. Prepare corn bread as directed on back of boxes and crumble in a big bowl while warm (be careful not to burn yourself)
  7. Tear toast into small pieces while warm and add to crumbled corn bread (be careful not to burn yourself) ““ this is your corn bread mixture
  8. Melt 2 sticks of butter and sauté celery & onions until tender and add to crumbled corn bread mixture
  9. Add turkey neck meat to corn bread mixture
  10. Add liquid (seasoned chicken broth & butter) from pot you used to cook turkey necks to corn bread mixture
  11. Add evaporated milk to corn bread mixture
  12. Add beaten eggs to corn bread mixture
  13. Stir all together until well incorporated
  14. Spray baking dish with cooking spray
  15. Pour corn bread mixture into baking dish and bake for about 15-20 minutes or until light golden brown (do not overcook or it will get dry)
  16. FINALLY when serving add your favorite gravy
  17. ENJOY, ENJOY, ENJOY!!!

Double ingredients to make more

Don’t forget to offer people gravy as a topping to this lovely recipe!!

AND REMEMBER – this is Thanksgiving and its 2012; we have to thank God for just having a meal. The economy is still down and many are without work and worse without a meal! I implore you to in return for this FREE Thanksgiving recipe that you donate at least 1 non-perishable food item to a food bank or make a dish for a homeless shelter for Thanksgiving! Enjoy this fabulous corn bread dressing but don’t forget your end of the deal on this one! Thanks in advance!!

Utokia ~
Sizzle Sizzle Baby

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.

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She’s Got Thanksgiving: Smack Yo Mama Two Times Sweet Potato Bundt Cake

BY: - 13 Nov '12 | Lifestyle

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SGFsweetpotatomixture

This is part of a special series of recipe posts by Utokia Langley of She’s Got Flavor as we lead into Thanksgiving! Make sure you check back everyday for another recipe!

This sweet potato cake is the perfect alternative or compliment to sweet potato pie at Thanksgiving! OK, so my Smack Yo Mama Finger Lickin Grand Marnier Bar-B-Que Pork Ribs will make you smack yo mama once, but this cake will urge you to swing again. Everyone who has taste tested this recipe for me said it was perfect and one guy even reached out and slapped me (gently lol) across my cheek to express his thumbs up for this cake. It takes bundt cake to flavor heaven. At first I wasn’t sure if the cream cheese icing would be too much since the sweet potato brought a level of sweetness on it’s own, but it turned out to be a perfect tango! Hope you enjoy!

SMACK YO MAMA TWO TIMES SWEET POTATO BUNDT CAKE

SWEET POTATO CAKE INGREDIENTS:

1 Box of Yellow Cake Mix + ingredients required to make the box cake (I use Betty Crocker)
2-4 tsp. softened unsalted butter (to butter Bundt pan)
2-4 tsp. all-purpose flour (to coat the Bundt pan)
4 cups of boiling water
2 Large Sweet Potatoes
1 melted stick of unsalted butter
½ cup of granulated sugar
½ cup light or dark brown sugar (the darker the brown sugar the darker your cake will be ““ I used light)
3 tsp. Ground Cinnamon
2 tsp. nutmeg
4 tbsp. Vanilla Extract
1 tsp. salt

CREAM CHEESE ICING INGREDIENTS:

1 8oz. cream cheese at room temperature
4 tbls. Softened unsalted butter
1 ½ cups of confectionate sugar
1 tsp. ground cinnamon
1 tsp. sea salt
4 tbsp. Vanilla extract

READY, SET GO:

  1. Pre-heat oven to 350
  2. Make yellow cake mixture according to instructions on back of the box
  3. Boil water in a large sauce pan
  4. Add sweet potatoes to boiling water
  5. Allow sweet potatoes to boil for about 30 minutes or until soft (when you stick a fork in them – the fork goes right in)
  6. Drain water from sweet potatoes and remove sweet potatoes from pot
  7. Very carefully, remove skin from sweet potatoes by slitting an opening at top of sweet potatoes and then peeling back with a fork (do not touch sweet potatoes with your hand ““ they are hot and will burn you)
  8. In a separate bowl from the cake mixture, place sweet potatoes (while hot) in a bowl and add the butter, granulated sugar, brown sugar, ground cinnamon, nutmeg, vanilla extract and salt together and whisk together until smooth
  9. Add Sweet Potato mixture to cake mixture and stir to incorporate (do not over stir)
  10. Butter Bundt pan all over with softened butter and shake flour on top of butter (this will prevent the cake from sticking to the Bundt pan)
  11. Pour mixture in Bundt pan
  12. Bake in oven for 30-40 minutes or until you stick a tooth pick in and it comes out clean (check it at 30 minutes to ensure you do not overcook)
  13. Allow cake to fully cool before adding icing
  14. LET’S MAKE THE CREAM CHEESE ICING
  15. Whisk all ingredients together until smooth
  16. Generously ice your sweet potato Bundt cake
  17. ENJOY, ENJOY, ENJOY!!!

Tip1: This cake is a perfect alternative to sweet potato pie on Thanksgiving

Tip2: Delicious when served with vanilla bean ice cream

Tip3: For another sweet potato treat, try our Sweet Potato Poppers

Utokia ~
Sizzle Sizzle Baby

 

About the author

Utokia Langley wrote 46 articles on this blog.

Utokia Langley is the video cooking mean machine and blogger behind She's Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please! She,s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned. Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom's videos and food are da bomb and a true friend to many.

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