EggFest Recipies
AVAILABLE RECIPIES
Thanksgiving Grits
Cran-Raspberry Chipotle Sauce
Thanksgiving Grits (Dressing)
by EggObsessed
Saute together:
Approx. half stick of butter
3 cups Green Onion slices
3 cups White Onion, diced
3 cups Celery, chopped
When vegetables are translucent, add:
2 tsp. Poultry Seasoning
2 TBL. Dried Sage
2 tsp. Celery Salt
1/2 tsp. black pepper
When cooked and translucent, SET ASIDE:
Cook in Dutch Oven or Soup Pot:
4 cups half and half
4 cups vegetable stock (Highly recommend Kitchen Basics brand because it give a good color to mixture)
4 Knorr chicken stock cubes
Mix above ingredients together and bring almost to a boil (about 190 degrees).
Slowly add, stirring with a whisk:
2 1/2 cups Bob’s Red Mill yellow grits/polenta
Stir fairly constantly for about 20 minutes, or until grits are correct texture. If you don’t stir it, it will thicken up on bottom pot and burn/stick. If you have a “Simmer Mat” to use under the pot, even better. https://smile.amazon.com/Cooks-Innovations-SimmerMat-Heat-Diffuser/dp/B000W24RW8/ref=sr_1_1?keywords=simmer+mat&qid=1572977562&sr=8-1
Add sautéed vegetable mixture to grits. Adjust thickness of mixture to your liking with more vegetable or chicken broth. To serve, you can spread/pour into a backing dish so it appears more like dressing.
Cran-Raspberry Chipotle Sauce
By EggObsessed
1 cup apple juice or cider
1 cup sugar
12 oz. bag fresh cranberries
(Later: ½ bottle Raspberry Chipotle Sauce, either HEB Brand or Fisher & Wieser)
Combine apple juice with sugar and bring to a boil. Add one bag of washed and picked over cranberries to hot mixture. Bring to a boil again. Reduce heat and simmer for 12 minutes. Remove from heat and ADD ½ bottle of Raspberry Chipotle sauce. Let cool, then refrigerate.
***This recipe has a hint of smokiness and heat from the Raspberry Chipotle sauce. You can also make it without this sauce for a much more traditional c