Monday, December 13, 2010

To Tucker! . . . And "Teensie"



Last week I wrote about the gifts of the Holiday season.
And then I got the one that that left big, salty,
happy tears running down my face.

My nephew got a homework assignment to draw a picture
of the Best gift he could think of.


And then he was to write a sentence
about why this gift meant so much to him.


Family.  My gift is my Family. 
Because they are special to me.

A TOAST to Tucker.  My heart.

Xo, aS

Photography Compliments of Tucker's Talented Mommy

www.BMullinaxPhotography.com


(Oooh Girl It Is Sooo) Hot This Week:

As Promised!  Teensie Weensy's Sea Island Cornbread Dressing

I did the math and this recipe should have 120 calories and 1.5 grams of fat per 1/2 cup serving.

1 Box Krusteaz Fat Free Honey Cornbread
1 Box Martha White Yellow Cornbread
Low fat Buttermilk
1 Can Creamed Corn
4 Tbsp Diced Jalapenos
32 oz Turkey Stock
2 Vidalia Onions
6 Slices of White Bread (Old)
4 Hard Boiled Eggs
6 oz Cajun Turkey Sausage or Turkey Bacon

Mix the Krusteaz in a bowl according to the directions & set aside. Mix the Martha White as directed, but substitute low fat buttermilk for the milk that the recipe on the box calls for. Fold the two mixes together and then fold in the corn, cooked sausage or bacon, and Jalapenos.

*Side Note: If you go with turkey bacon, I like to marinate the turkey bacon in maple syrup and lots of fresh cracked peppercorn before cooking.

Cook the cornbread (18-20 minutes) according to the Martha White directions, allowing the pan to pre-heat in the oven before pouring the mix in. Let the cornbread cool completely. Once the cornbread has cooled completely, crumble it into a bowl and set that aside.

Roughly chop the onions and cook them in the pan that you cooked your sausage or bacon. Once soft and transparent, add salt, pepper, and 1/2 of the turkey broth. Turn this mixture down and let it simmer while you prepare the eggs.

Cut the eggs in 1/2 and throw away two of the yolks. Dice the remaining 4 egg whites and 2 egg yolks. Now you're ready to assemble the dressing.

My Grandmother says that you need a dish that's white on the inside so I use a Le Creuset Dutch oven. In this I put a layer of crumbled cornbread and then a layer of onions and turkey stock and then a layer of diced eggs & torn up white bread pieces. I repeat this 5/6 or so times until everything has been used, delicately folding it all together every two layers. When it's all in there, I give it one good stir and then smooth out the top. Then I put it in the oven and bake at 350 for an hour.

After an hour, I take the mixture out and let it cool and sit in the fridge overnight. The next day I heat it up for 30 to 45 minutes at 350 and serve.

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