Beef Stroganoff Hamburger Dinner in a Skillet

I would use Stove Top dressing v/s Hazel's Cornbread, (I don't like Cornbread Dressing).

Ingredients

    * 1/2 pound lean ground beef

    * 1/2 teaspoon salt

    * 1/4 teaspoon freshly ground black pepper

    * 1/4 teaspoon Essence, recipe follows

    * 1 tablespoon olive or vegetable oil

    * 1/4 cup chopped yellow onions

    * 1 cup sliced white button mushrooms

    * 1 teaspoon chopped garlic

    * 1/4 pound small elbow macaroni or wide egg noodles, cooked

    * 1/2 cup beef broth

    * 1/4 cup sour cream

    * Grated white Cheddar, optional

    * Chopped parsley, for garnish

Directions

Season the beef with the salt, pepper, and Essence.  In a large cast iron skillet, heat the oil over medium heat. Add the seasoned beef and cook, stirring, until well browned and all pink has disappeared. Drain off any excess oil in the skillet.  Add the onions and cook, stirring, until soft, 3 to 4 minutes. Add the mushrooms and garlic and cook, stirring until the mushrooms have released their juices, about 2 minutes. Add the macaroni (or egg noodles), beef broth and sour cream. Cook, stirring, until the mixture thickens slightly, 5 to 6 minutes.  Remove the pan from the heat and spoon the mixture onto 2 large plates. Sprinkle each portion with the cheese, if desired, and chopped parsley and serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

    * 2 1/2 tablespoons paprika

    * 2 tablespoons salt

    * 2 tablespoons garlic powder

    * 1 tablespoon black pepper

    * 1 tablespoon onion powder

    * 1 tablespoon cayenne pepper

    * 1 tablespoon dried oregano

    * 1 tablespoon dried thyme

Hazel Smith's Chicken Dressing Casserole

Ingredients

    * 1 (3 1/2) pound chicken (fryer is OK)

    * Salt

    * 1 recipe Cornbread, recipe follows

    * 1/2 loaf white bread (7 slices) toasted, cooled, and crumbled or 5 or 6 leftover biscuits

    * 3 hard boiled eggs, peeled and chopped

    * 2 large onions, chopped

    * 2 ribs celery, chopped

    * 1/4 pound butter

    * 2 eggs, beaten

    * 3 tablespoons dried sage or poultry seasoning

    * 1 teaspoon salt

    * 1 teaspoon pepper

    * 1 teaspoon vinegar

    * Giblet Gravy, recipe follows

    * Hazel's Chutney, recipe follows

Directions

Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours.  Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside.  Preheat oven to 350 degrees F.

In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture.  In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture.  In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture.  Add enough chicken broth to create a moist consistency.

Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes.

Place a portion of the chicken dressing casserole on each plate. Ladle the Giblet Gravy over the dressing. Serve with chutney, hot mashed potatoes and green beans.

Giblet Gravy:

Liver, gizzards and heart, from 1 chicken

2 tablespoons shortening

1 to 2 tablespoons all-purpose flour

1 to 2 cups chicken broth

Salt and freshly ground pepper

3 eggs, hard-boiled and sliced

Boil liver, gizzards, and heart in a large pot of simmering water for 40 to 50 minutes or until tender. Drain, chop, and reserve giblets.  Melt shortening in a frying pan over medium heat. Add flour, stirring until light brown, about the color of peanut butter, about 5 minutes. Add chicken broth and stir. Add salt and pepper to taste. Add giblets and boiled eggs and stir to combine. Serve immediately or keep warm.

Cornbread:

1/3 cup shortening

1 1/2 cups self-rising white cornmeal (do not add sugar)

1 1/4 cups buttermilk

Preheat oven to 450 degrees F.

Heat a cast iron skillet in the oven with 1/3 cup shortening to melt. When shortening is melted, remove skillet from oven.  Combine cornmeal and buttermilk in a medium bowl. Add melted shortening to batter, stirring quickly. Pour batter into hot pan. Bake for 20 to 25 minutes.  Let cool and then crumble.

Hazel's Chutney:

1 can whole cranberry sauce

1 small can crushed pineapple

1/2 cup chopped pecans

1/4 cup chopped celery

Combine all ingredients in a medium bowl. Chill until ready to serve.