Thanksgiving Recipe: Ken Weathers’ food-filled holiday

KNOXVILLE (WATE) – Thanksgiving is a food-filled holiday! WATE 6 On Your Side meteorologist Ken Weathers loves to have many dishes on the holiday.

Two-Corn Casserole (aka Spoon Bread)

½ cup butter or margarine                                                       8 oz. sour cream

2 eggs, beaten                                                                         ½  tsp. salt

1 can (16 oz) cream-style corn                                                8 oz. pkg. yellow corn muffin mix

1 can (16 oz) whole kernal corn, drained

Melt butter or margarine in bottom of 1 ½  quart casserole dish. Add eggs and sour cream. Stir in both cans of corn, salt and muffin mix. Bake at 350° for 50 minutes or until set. Yield: 8-10 servings.

Related: Thanksgiving Recipe: Ryan O’Donnell’s Comforting Sweet Potato Casserole

Crock Pot Turkey

7 lb. or less turkey breast

½ stick butter, cut into pieces

Olive Oil

Rub:

2 tsp. Garlic powder                                                              ¼ tsp. pepper

1 tsp. Onion powder                                                               1 tsp. Poultry Seasoning

1 tsp. salt

Mix together rub. Remove anything inside the turkey. Rinse and pat dry your turkey breast and place in slow cooker. Rub the turkey down with olive oil and then sprinkle all over with the rub. If you are stuffing your breast, do it now. Place your butter squares all over your turkey. Cover and cook on low for 10 hours or on high for 5 hours. I baste mine some periodically…most of the time (and add more butter). It turns out moist and delicious either way.

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