Green Acres - Clayton, OK Thanksgiving Week - November 2012
 
MENU: ELK CHILI, CORNBREAD DRESSING (not at the same meal Elk Chili 2 lbs ground elk meat 1 can diced tomatoes with jalapeno 1 container of Hot-N-Spicy Chili with Beef (in the refrigerator section) 1 lb Chopped Pueblo Chilies (in the frozen section) 1 can beans (kidney, pinto, or black) In deep skillet brown ground meat till done. There is virtually no fat, so draining is not necessary. Add all other ingredients and cook till all heated through and flavors are married together. Serve by itself or over rice. Top with cheddar cheese. To add a bit of TexMex, garnish with chopped fresh cilantro or salsa! Spicy and good! This dish was prepared for us this past summer by Jim and Nancy Bailey - legendary wheelers from Alamosa Colorado. They were kind enough to share the recipe and even sent us home with elk meat they had harvested in the past year! Thank you Jim and Nancy! When wheeling in the cooler weather months, when outside could be nasty and daylight savings time puts sundown early, we do most of the cooking ahead of time and freeze. (Outdoor cooking is more fun in pleasant climates!) This recipe freezes well. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bunny’s Mom’s Cornbread Dressing 4 packages Yellow Cornbread Mix - follow cooking directions. 10 slices dry bread - (brown, white, french, anything!) cut into cube size pieces 1 lb tube Owens Regular Breakfast Sausage 2 large yellow onions, chopped 1 bunch celery, chopped 6 eggs, beaten 4 cans chicken stock or enough to make a wet mixture. salt and pepper to taste 1 T sage Cook cornbread the night before. I cook all 4 packages and bake in jelly roll or 13x20 pan On day of meal: In large skillet, cook sausage, onions and celery till meat is done. Let cool. Place in large, I mean LARGE, mixing bowl. Add bread crumbs. Crumble the cornbread into bowl. Add seasonings. Mix all together. Add eggs, mixing well. Pour in chicken stock, a can or two at a time, mixing till it is a wet mixture. Spray cooking pan with pam. Pack in dressing, pushing it down to remove air. Bake in 350 oven till edges slightly brown, 30-60 minutes. (This varies with the size container.) If overcooked, dressing will be dry. This recipe is my families traditional cornbread dressing. I learned how to make it from my mom, and every year I give her credit when people say they like it! Makes mom happy too! Sorry, but I only know how to make a BIG batch! This will make about 30 servings, so invite lots of hungry tummies or plan to freeze a portion. (I do not cook the dressing before freezing.) We learned on this trip you just can’t beat fresh baked turkey! I had cooked the turkey at home, deboned and froze in ziplock bags. Next time, bulky or not, I will bring the roaster and have turkey, dressing and giblet gravy fresh and tasty! HAPPY THANKSGIVING EVERYONE! EAT, WHEEL AND BE MERRY!