Miss Robbie Montgomery is chef and owner of the "Sweetie Pie's" soul food restaurants in St. Louis, MO and appears on the OWN reality series, "Welcome to Sweetie Pie's." She joined our Talk Takeaway to show us how to make some of her favorite soul food Thanksgiving dishes including cornbread dressing, collard greens and sweet potato pie.
Recipes Courtesy of Miss Robbie Montgomery and OWN's "Welcome to Sweetie Pie's"
1 9 inch pan prepared cornbread
5 slices wheat or white bread (crumbled up in small pieces)
2 bell peppers
1 stalk celery
4 tbsp sage
4 tbsp poultry seasoning
1 1/2 tbsp celery seeds
1 can cream celery soup
1 stick margarine or butter
2 cans chicken broth or stock
Seasoning salt to taste
Pepper to taste
Dice onions, pepper and celery.
Add crumbled bread and cornbread, sage, poultry seasoning, celery seeds, cream celery soup, butter, pepper, seasoning salt and chicken broth to the diced onions, pepper and celery in a large bowl and mix together.
Add in 3 eggs to mixture.
Use ½ stick of margarine to grease 9 inch baking pan.
Pour dressing mixture into pan.
Bake at 325 degrees Fahrenheit until brown.
Serve with cranberry sauce.
1 smoked turkey leg
1 large onion
3 cups chicken bouillon
1/2 stick margarine (to make it more healthy)
1 1/2 tablespoons sugar
3 1lbs, or 3 large bunches of collard greens (washed and cut)
Seasoning salt and crushed pepper to taste (about 1 tablespoon of each)
Chop 1 large onion.
In a large pot, combine 3 cups of chicken bouillon, 1 large onion (chopped), 1/2 stick of margarine, 1 1/2 tablespoons of sugar and 1 smoked turkey leg, seasoning salt and crushed pepper.
Heat on medium.
While broth is heating up, take 3 1lbs, or 3 large bunches of collard greens, wash and cut them.
Add collard greens to broth and cover, cook for 1 hour and 45 minutes or until greens are tender.
Adjust seasoning to taste.
Sweet Potato Pie
*Makes 2 pies
2 jumbo sweet potatoes with skin still on (one for each pie)
2 sticks of butter
2 cups sugar
1 tspn cinnamon
1/2 pinch baking powder
1 1/2 tspn nutmeg
3 tbsp vanilla flavoring
1 tspn lemon extract
1/2 cup evaporated milk
1/2 teaspoon flour
Pour into 2 nine inch pie shells
Boil two jumbo sweet potatoes with skin still on (one for each pie).
After boiled, peel the potatoes and place into a large mixing bowl.
Add in two sticks of butter and mash the potatoes.
Add in sugar, cinnamon, baking powder, nutmeg, vanilla, lemon extract and eggs.
Beat with mixer and take out any stringy portions from the mix.
Add evaporated milk and flour and mix well.
Pour mixture into 2 nine inch pie shells.
Wipe pie shells with melted butter.
Bake at 300 degrees on the bottom rack of the oven until custard is firm and pie is brown.
After baking garnish with whipped cream.