Ronnie's Turkey, Cedartown Cornbread Dressing, Flat rock Giblet Gravy

By Doc Lawrence

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A centerpiece of Thanksgiving is the feast, a bountiful spread of dishes that reflect a rich culinary tradition. Turkey, Dressing, Giblet Gravy, Sweet Potato Soufflé, Cranberry Sauce and Pecan Pie are just a few of the staples that grace our Thanksgiving table. Each dish is lovingly prepared, often using recipes passed down through generations.

Dr. Dwight R. Weathers, afffectionally kown as “Ronnie,” maintains one of the most impresssive wine cellars I’ve seen in a home. A Georgia man to the core, Weathers and his lovely wife Jean are legendary home entertainers and charming hosts. Enjoy his Turkey recipe:

Ronnie Weathers Thanksgiving Turkey

Rub thawed turkey skin with olive oil.

Next, rub the skin and cavity generously with a mixture of 1 teaspoon each of salt, pepper, ground sage, ground savory, dried ground fennel and thyme.

Place slices of onion, apple and fresh garlic in the body cavity and under the skin flap of the neck, up against the breast.

Place bird on a rack in a roasting pan. Cover loosely but completely with aluminum foil.

Cook at 350 degrees for 4 hours covered with foil.

Then remove the foil and let the turkey brown. About 30 minutes. Remove turkey from oven and let it rest for 15 minutes. Carve turkey and serve. Turkey will be difficult to carve as it will be falling apart tender and moist.

“My favorite part of the bird is the ‘Oyster,’ ” says Dr. Weathers, adding that “this is the oval piece of meat in a depression right along the top back. I always get that piece since I cook and carve the turkey. It’s my reward for my toil!”

Cedartown Cornbread Dressing

Thanksgiving is a time for family, gratitude, and of course, a delicious feast. One of the staples of a Thanksgiving dinner is the savory dressing, and cornbread dressing brings a unique flavor and texture to the table. Here is a classic recipe that will elevate your holiday meal.

Ingredients

1 cake of cornbread (about10 pieces), crumbled

1 cup unsalted butter

2 cups chopped onions

1 ½ cups chopped celery

2 teaspoons sea salt

1 teaspoon ground black pepper

2 teaspoons dried sage

2 teaspoons dried thyme

1 teaspoon dried rosemary

4 cups chicken or turkey broth

2 large eggs, beaten

1 pound sage sausage, cooked and crumbled

1 cup chopped fresh parsley

Instructions

Set oven to 350 degrees. Prepare cornbread according to your favorite recipe and let it cool. Next, crumble it into a large bowl.

In a large skillet, melt the butter over medium heat. Add the onions and celery, cooking until they become soft and translucent, about 10 minutes.

Stir in the salt, pepper, sage, thyme, and rosemary. Cook for an additional 2 minutes, allowing the herbs to release their flavors.

Combine Ingredients: In the bowl with the crumbled cornbread, add the aromatic mixture and any optional add-ins you desire.

Moisten the Dressing: Gradually add the chicken or turkey broth, mixing well to ensure the cornbread absorbs the liquid evenly. The mixture should be moist but not soggy.

Add Eggs: Stir in the beaten eggs to bind the dressing together.

Transfer to Baking Dish: Lightly grease a 9x13-inch baking dish and evenly spread the dressing mixture into it.

Bake: Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes to allow the top to become crispy and golden brown.

Serve and Enjoy: Once baked, let the dressing cool for a few minutes before serving. Enjoy with Thanksgiving turkey and other favorite and festive dishes.

Flat Rock Giblet Gravy

Giblet gravy adds depth and richness to the roasted turkey. The combination of the turkey drippings and giblets results in a gravy that is both robust and nuanced, making each bite of turkey more succulent and satisfying.

Giblet gravy is a cherished tradition that evokes nostalgia and warmth. It ties generations together with a shared culinary experience that is both comforting and familiar.

Recipe:

Ingredients

Turkey giblets (liver, heart, gizzard, and neck)

4 cups of turkey or chicken broth

1 onion, chopped

2 stalks of celery, chopped

1 carrot, chopped

1/4 cup of flour

1/4 cup of butter

Salt and pepper to taste

Fresh herbs (such as thyme or parsley)

Instructions

Simmer the Giblets: Place the giblets in a pot with the broth, onion, celery, carrot, and herbs. Simmer for about 1.5 hours until the giblets are tender.

Strain and Chop: Once cooked, strain the broth and set aside. Chop the giblets finely.

Make the Roux: In a separate pan, melt the butter and whisk in the flour to create a roux. Cook until it turns a light golden brown.

Combine and Thicken: Slowly add the strained broth to the roux, whisking constantly to avoid lumps. Stir in the chopped giblets and liver. Season with salt and pepper to taste.

Serve: Let the gravy simmer until it thickens to your desired consistency, then serve hot over the turkey and sides.

Giblet gravy is more than just an addition to the Thanksgiving table; it brings harmony to the feast. With its rich flavors and traditional roots, giblet gravy is indispensable for the Thanksgiving celebration.