Estella Tullgren shares some of her favorite recipes for the holidays from her book “Bella’s Table Cookbook”.
Monday, November 20
Southern Cornbread Dressing
Serves at least 15
This recipe is one that I have tweaked over the years and finally about 20 years ago, decided it was perfect!! – Estella
Cornbread recipe:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons canola oil
Preheat oven to 350 degrees.
Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20-25 minutes. Remove from oven and let cool.
Crumble cornbread and put on a sheet pan and let it dry out over night.
7 slices oven-dried white bread
1 sleeve saltine crackers
2 cups celery, chopped
1 large onion, chopped
8 tablespoons butter
8 cups chicken stock
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon ground sage
1 tablespoon poultry seasoning
5 eggs, beaten
Preheat oven to 350 degrees.
In large bowl, combine crumbled cornbread, dried white bread slices (cut up or torn into small pieces), crumbled sleeve of saltine crackers and mix together; set aside.
In large skillet melt butter and saute’ chopped celery and onion for about 10 minutes. Pour this mixture over cornbread mixture. Add the chicken stock, mix well. Add salt, pepper, sage and poultry seasoning and mix. Add beaten eggs and mix well.
Pour mixture into a large greased pan and bake until dressing is done– 45 minutes to an hour or until dressing is set–especially in the middle.
I have made this the day before–in this case remove from refrigerator about an hour before baking.
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Tuesday, November 21st
Cranberry Relish
Serves 10
This is my mother’s recipe and it has graced every holiday table my entire life!! – Estella
1 bag fresh whole cranberries, rinsed
1 orange
1 red apple
1 cup sugar
Cut apple and orange into 1-inch chunks…do not peel. Put chunks in bowl of food processor, add bag of cranberries and pulse until all the same consistency.
Scrape into another bowl and add 1 cup of sugar. Mix well. Refrigerate over night…oh my!!
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Wednesday, November 22
Pumpkin Chiffon Pie
My most favorite Thanksgiving pie recipe. This recipe was shared with me over 40 years ago from a co-worker in NWA. It is the lightest and best Pumpkin Pie you’ll ever have!! – Estella
3 egg yolks
1/2 cup sugar
1 1/4 cup canned pumpkin (not pie filling)
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon unflavored gelatin
1/4 cup cold water
3 egg whites, beaten stiff
1/2 cup sugar
1-9 inch baked pie shell–store bought or homemade
1/2 pint whipping cream–whipped and sweetened with 2-3 tablespoons sugar or to taste
Prepare pie shell and set aside.
Prepare pie filling:
1. Over medium heat and in a medium saucepan, beat egg yolks and add 1/2 cup sugar. Add pumpkin, milk, salt and spices. Cook until thick. Stir often.
Remove from heat.
2. Add gelatin softened in water. Stir until gelatin is dissolved.
3. Add egg whites thickened with 1/2 cup sugar. Mix well, but don’t over beat.
4. Pour into 9-inch baked pie shell and chill for several hours.
5. Prepare whipping cream and spread evenly over top of pie.
6. Serve.
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Thursday, December 21
Bella’s Coffee Cake
This is my favorite morning coffee cake—the smell while it is baking is divine. The most important thing about this coffee cake is to be sure and bake it in a pan with high sides—at least 2 inches.
For the cake:
1 ½ stick unsalted butter, softened
2 cups scant sugar
3 cups white all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 ¼ cups whole milk
3 egg whites, beaten until stiff
For the topping:
1 ½ stick unsalted butter, softened
¾ cups flour
1 ¼ cups brown sugar
2 tablespoons cinnamon
1 ½ cups chopped pecans (optional)
Preheat oven to 350 degrees. Sift together flour, baking powder and salt, set aside. Beat egg whites and set aside. Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9X13 baking pan.
In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle over the top. Bake 40-45 minutes or until no longer jiggly. Serve warm—delicious.
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Friday, December 22
Cucumber Dip
This dip is probably the favorite in our family as I was growing up. My sisters and I discovered it was a great spread on a ham sandwich. It is perfect to go along with carrot or celery sticks…and even better with a Ruffles Potato Chip.
2-8 oz. cartons sour cream
1-8 oz. bar cream cheese, softened
2 peeled cucumbers (push out seeds with thumbs and then grate into bowl and remove juice)
½ bunch green onions, chopped finely (both white and green parts)
1 teaspoon garlic salt (or more, to taste)
Mix sour cream, cream cheese and garlic salt with handheld mixer until smooth; then add green onions and grated cucumber and stir well.
