Best 5 Maw Maws Thanksgiving Dressing Recipes

MAW-MAW'S SLAW

Steps:

• Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour. Serve chilled. The slaw can be made three hours ahead.

MEEMAW'S 5-STAR COLESLAW DRESSING

Steps:

• Whisk sugar with cider vinegar in a large bowl until sugar has dissolved. Mix in mayonnaise, yellow mustard, celery seed, and salt until thoroughly combined.

THANKSGIVING DRESSING

Steps:

• Note that the 6 cups of cornbread is a guess. The recipe format wouldn't let me enter one large (10-12 inch) skillet of baked cornbread, crumbled.
• Cook celery and drain.
• Heat soups and broth, adding the cup of butter to the broth.
• Note: If you wish, you can cook the giblets from the turkey and use that broth in place of the 2 cans of chicken broth.
• Mix all ingredients together.
• If too dry, may add small amounts of water at a time. Should have a meatloaf-like consistency.
• Put into 13x9 inch pans and bake at 350 degrees until browned.
• (Can also be used to stuff the turkey.).

MAW MAW'S EGGPLANT DRESSING

Steps:

• 1. Brown ground beef and add onion and bell pepper as you brown it. Season with salt and pepper to taste.
• 2. Boil whole eggplants until tender.
• 3. When eggplants are tender, peel and cut into bite size chunks. ( I like to remove the seeds but this is optional)
• 4. Add eggplant to meat mixture and add rice. Simmer another 10 minutes. Add salt, pepper and red pepper to taste.
• 5. *Hint - If you prefer using bread to rice, use 3 slices stale or toasted white bread. Wet bread and squeeze out water. Add bread to meat mixture and cook 10 minutes.

HOG MAW

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
• Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
• Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.