b'a bite of countryMoms RealCountry RecipesDIRECTIONSPreheat oven to 450F. Butter 2 cast-iron cornstick skilletsor 1 (8-inch) cast-iron skillet.Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda in a bowl. Whisk together buttermilk,butter, and egg in a separate bowl. Whisk wet ingredientsinto dry ingredients until combined. Fold in Cheddar cheese and scallions. Transfer batter to prepared pans, and bake untila toothpick inserted in the center comes out clean, 10 to 13 minutes for cornstick skillets or 23 to 25 minutes for 8-inchTom and Sherry are skillet. Serve warm. committed to quality food and excellent Good Old Country Stuffingservice at Anitas Cocina. Recipe courtesy of pauladeen.com They are hands-on, as INGREDIENTS reflected in the success of 2 loaves dry white bread2 cups cooked white rice Anitas. Anitas is easily 1 sleeve crushed saltine crackers1 lb bulk breakfast sausage Wickenburgs most popular 2 cups chopped celery1 large chopped onion11 cups divided (or turkey stock) 1 tablespoon poultry seasoning restaurant, as well as achicken stock1 teaspoon dried sage leavesmust-stop for travelers.3 beaten eggs1/4 stick plus 3 tablespoons butterFrom one turkeyturkey giblets2 chicken bouillon cubes3 tablespoons cornstarch1/3 cup cold water2 pints sliced button mushrooms1 hard boiled sliced eggDIRECTIONSPreheat oven to 350F. Crumble dried white bread into a large bowl. Add cooked white rice and crushed saltines. Saut pork sausage. Add celery and onion and saut until transparent5 to 10 minutes. Pour over bread and rice mixture. Add stockmix, add salt, pepper, sage and poultry seasoning. Add 3 beaten eggs and mix well. Reserve 2 tablespoons of mix for gravy. Add slices of 1/4 stick of butter on top. Pour into greased pan and bake until done45 minutes.MUSHROOM GIBLET GRAVY:Bring stock and giblets to a boil. Add bouillon and 2 tablespoons reserved stuffing mixture. Make a slurry by whisking together the cornstarch and water and add to the boiling stock; cook 2 to 3 minutes. Meanwhile, saut mushrooms until browned in 3 tablespoons butter. Add mushrooms to gravy with egg and salt and pepper, to taste.Crockpot TurkeyW /Garlic Butter Recipe and photo courtesy of thereciperebel.comINGREDIENTS1/2 cup unsalted butter room temperature 2 teaspoons garlic powder 2 teaspoons Italian seasoning2 teaspoons seasoning salt (I use Lawrys)1/2 teaspoon black pepperValleyWide Service8 lb whole turkey (about 3.5-4 kg)1/2 cup water Same Day & Next Day ServiceDIRECTIONS We Specialize In:To make the garlic butter, stir together the butter, garlic powder, Italian seasoning, seasoning Storefronts Call Us For Asalt and black pepper. In a small bowl, reserve 1-2 tablespoons garlic butter and set aside.Custom Showers FREE ESTIMATE Custom MirrorsLoosen the skin of the turkey and spread garlic butter under the skin and on top. If you can, Shade Screensdo this the day before and let the turkey sit with the seasoning overnight.Residential WindowsAdd the water into the bottom of the crockpot and cook turkey for 3-4 hours on high or 7-8 Window Film 1 eceivehours on low, until an internal temperature of 170 degrees F is reached in the thickest part of Glass Railings Mention this ad and r Fthe breast and 180 degrees F in the thigh.Window Repair & Replacement 0% OF Board Up Service24 Hour every time you need us!Drain half of the liquid in the crockpot (but save it! Itll make delicious gravy). MeltEmergency Serviceremaining garlic butter and brush onto the turkey. Turn to high for 30 minutes so the skinOffice:will brown up. We Service Your Every Glass Need. 928-232-3540Remove turkey to a cutting board and let rest for 10 minutes before slicing and serving.25 N Adams St. Wickenburg, AZ 85390ArizonaRealCountry.com November 2020 41'