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A True Texas BBQ Legend

Texas BBQ Legend Eddie Deen

Texas By Texans vendor Eddie Deen has a rich history feeding the masses Texas BBQ on a grand Texas BBQ Legend Eddie Deen with George W Bushscale.

Deen catered exclusively for George W. Bush as governor and as president, and went on to cater all of Gov. Rick Perry’s gubernatorial inaugurations. He recently catered a barbeque serving 17,000 at Gov. Greg Abbott’s inauguration. But Deen’s reach doesn’t stop in Texas hearts. The company catered the Winter Olympics in Salt Lake City, Utah and served over 100,000 evacuees at the Convention Center in 2005 after Hurricane Katrina. Deen has even catered all over the world. With that kind of record, rest assured that your Thanksgiving dinner will be perfect with one of Eddie Deen’s Smoked Turkeys.

The best part is that Eddie Deen does the work for you and all you have to do is hit your recipe books and files to find the perfect sides for your smoked turkey. But make sure you order smoked turkey by November 16 so it reaches you in time for the big day.

Below is a quick video about why Eddie Deen smoked turkey and Texas BBQ are great choices for your holiday table.

Happy Thanksgiving from Texas By Texans

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Bring a New Thanksgiving Side Dish to your Table

smoked turkey online - perfect with any Thanksgiving side dish

It’s been a long time over here at our blog but we are kicking off the holiday season with a twist and a little gift. Thanksgiving is a time for tradition but tradition doesn’t have to be boring. We all have our favorite Thanksgiving side dish, but this year why not try something a little different? Bear Creek Smoked Peppered Bacon is the perfect choice to set off a cheesy squash casserole to serve with your Eddie Deen Smoked Turkey. We are offering this bacon at 10% off through December 22, 2016 with the coupon code: TXBEAR10. Just put this code in at checkout and you’ve got yourself a sizzling deal that will enhance this special side dish.

 

HOLIDAY CHEESY SQUASH CASSEROLE

8 cups sliced yellow crookneck squash, cooked and drained

6 slices Bear Creek Smoked Peppered Bacon, cooked and crumbled

1 egg beaten

1 and 1/2 tablespoon flour

2 teaspoons chicken flavor instant bouillon

1 cup shredded Swiss cheese

Preheat oven to 350 degrees. Combine egg, cottage cheese, flour and bouillon in a large bowl. Add squash and mix well. Place into a greased 12 x 7-inch baking dish. Top with shredded Swiss cheese and bacon. Bake 20 to 25 minutes. Let stand five minutes before serving. Refrigerate leftovers.

 

EDDIE DEEN TURKEY PREPARATION INSTRUCTIONS

If the turkey arrives frozen, allow it to thaw in your refrigerator. If the turkey is still frozen the morning and your family desires to eat it, then allow it to thaw on the counter in the Oven Bag. Eddie Deen suggests in order to maintain the moisture within the Hickory Smoked Turkey, it is best to eat it either chilled or at room temperature. He suggests refrigerating it if you intend to eat it within three days of arrival, otherwise keep it frozen until ready to thaw.

We realize some customers desire to eat their smoked turkeys hot. For that purpose we package them in an Oven Bake Bag. The instructions are below:

Preheat the oven to 300 degrees. Leave the turkey in Oven Baking Bag and slice 2 small holes in the top of the bag

Heat the Turkey for 6 minutes per pound

DO NOT ADD FLOUR TO THE BAG

And that’s it! Thanksgiving is covered and truly Texas proud. Check back to our blog again soon to read more updates and get Thanksgiving side dish recipes and more to make your holidays a hit.

Texas by Texans sells only products Made in Texas by Texas artisans and craftsmen.  We offer Texas treasures of all types from food and clothing to home and yard décor.  A portion of every purchase goes to support the Texas Work of Art Foundation which promotes the advancement of art and music education in Texas schools.  At Texas by Texans, we know that Texas is not just a place – it’s a state of mind!

 

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Thanksgiving Cornbread Stuffing Recipe – Texas Style

Texas by Texans Thanksgiving - Favorite Recipes

November means Thanksgiving, and that means family, friends, and big dinners complete with our mouth-watering Thanksgiving cornbread stuffing recipe.  It can be a lot of work for the cook (and hopefully you have more than one but not too many). With the Turkey to roast (praying it comes out right) and side dishes to make, mix and bake – there are a lot of things to do.

You can nearly eliminate the first item – the Turkey.  No, we didn’t say don’t have one….but you can buy the best Turkey you have ever had when you order an Eddie Deen smoked Texas by Texans.  It is the most famous turkey in Texas – and comes only from us.

The turkeys are smoked right here in Texas, sealed just at the right time – in the right way to save all of the juicy goodness.  They are completely cooked and ready to heat and eat – or even serve just as they are.  Now that you have the Turkey covered – let’s move on to the cornbread stuffing.

One funny thing about “stuffing” is that, in Texas, some people say “stuffing” and some people say “dressing.” Traditionally, it was called stuffing, because you stuffed the turkey with it. Other families don’t like to stuff the turkey at all – and prepare it in a pan, calling it dressing.  Some people use white bread, some like wheat bread – and some like cornbread….no matter which way you do it, or what you call it, we have a great recipe for you – right from the Texas by Texan family.  Check it out!

Texas Thanksgiving Cornbread Stuffing Recipe (We called it that because Mom did)

Make two batches of cornbread (yes, from scratch) -requires the absolutely, necessary – Cast Iron Skillet

  • 1 ½ C White Cornmeal
  • 2 t Baking Powder
  • ½ t Baking Soda
  • 1 t Salt
  • 2 T Shortening (like Crisco)
  • 1 ¾ C Buttermilk
  • 1 Egg

Mix dry ingredients while 2 tablespoons of shortening is melting in oven in iron skillet (while oven pre-heats to 400 degrees).

Add buttermilk and egg to dry mixture.  Mix well and pour in melted shortening.  Mix with whisk and pour into iron skillet.  Bake at 400 degrees for 30 minutes.

If you have two cast iron skillets, you can do two batches at once, otherwise – repeat recipe for both batches.  And of course, you start the dressing with the cornbread you just made.

You can make the two cornbread batches a day or so ahead of time if you want, but once the cornbread is cool you need:

  • 2 batches cornbread
  • 5 slices stale bread
  • 2 Eggs
  • 1 Carton or large can chicken stock
  • 2-3 stalks chopped celery
  • 1 chopped onion
  • Salt and pepper
  • 1 t sage powder or 1 T sage herb

Crumble cornbread and stale bread in large bowl.  Add eggs, celery, onion and spices.  Mix well then slowly add chicken stock until mixture is “wet,” mixing by hand.  Do not “mash” the mixture but place into baking pan and pat down.  Pour turkey drippings over top. Bake at 350 degrees for one hour.

Celery, onion, salt, pepper and sage can be decreased or increased to taste.  If you know you don’t like celery, add less – etc.  You don’t have to stuff the turkey – since yours is already cooked.

See, with just a little work, you have the two main parts of your Thanksgiving Dinner already done!  Your Eddie Deen Smoked Turkey is cooked for you – and the dressing was easy!  The rest of your meal will go even better if you ask others to pitch in! As always, with such an amazing aroma in the air, your family and friends won’t be able to wait for dinner to come, so stir up a batch of our favorite Texas-style fried pickles in the meantime.

Like all Texans – we love food, especially if it is Texas traditional!  Happy Thanksgiving from us to you….now get cookin’!

Texas by Texans sells only products Made in Texas by Texas artisans and craftsmen.  We offer Texas treasures of all types from food and clothing to home and yard décor.  A portion of every purchase goes to support the Texas Work of Art Foundation which promotes the advancement of art and music education in Texas schools.  At Texas by Texans, we know that Texas is not just a place – it’s a state of mind!