President Bush was trying to pardon this turkey - ingrate!!
Thanksgiving Recipes:
In the interest of all involved (and you know who you are!), I am posting my recipes here so that you do not have to call me three times on Thanksgiving in a panic! LOL
Stuffing:
You will need:
*one bag of prepared stuffing crumbs
*one loaf of bread - splurg on a high quality bread (not French) from the bakery -
torn into pieces and set out to dry the day before.
*two eggs - lightly beaten
*one can evaporated milk
*two cans chicken broth
*onion
*celery
Find your biggest bowl and dump the bread crumbs and stuffing mix into it. Set aside.
Sautee the onions and celery in butter. You should have about 3 cups of veggies in total and be generous with the butter. When the onions turn clear - pour that whole concoction into the bowl with the bread crumbs. Add one can of the evaporated milk and one can of the broth. Stir lightly and then add the eggs. Now is when you have to roll up your sleeves and use your hands. All of the crumbs need to be fairly wet and the eggs have to be worked all the way through. Add more chicken broth and evaporated milk as needed. Be careful, the butter and veggies may still be hot
Stuff your bird right before you are going to put it in the oven to avoid food poisoning!
Turkey:
You will need:
*a turkey - thawed, rinsed inside and out with cold water, and patted dry
*white wine - any will do. About a cup or so.
*two cans of chicken broth - I use free range broth, but any will work
*butter - just enough to rub all over the skin of the turkey - which is why
it has to be dry.
You will rinse and dry the turkey and place it in the roasting pan. AFTER it is stuffed, you will rub it down with the butter. Add any seasonings you would like to the skin of the turkey at this point. Then add the chicken broth and wine to the bottom of the roasting pan. You should have no more than two inches of liquid in the bottom of the pan for a 15 lb. or so bird!
Cover tightly with foil and roast in 325 degree oven for 20 minutes per pound. Baste about every 40 minutes after the first two hours and remove the foil for the last hour of cooking so the bird can brown.
Hillbilly Ambrosia:
You will need:
*large cans of mixed fruit cocktail, pineapple and mandarian oranges
*coconut - grated/sweetened
*bananas - 2 or 3
*two cups of mini marshmallows (white ones - not the colored ones)
*fresh lemon juice - not concentrate or cool whip depending on what you want
Basically, you open all the cans and drain them. Dump them all in a bowl, slice and addthe bananas, marshmallows and a bit of coconut (to taste). For something light, just toss with some lemon juice and refrigerate. For something more creamy, toss with some thawed Cool Whip and refrigerate.
The rest you all should have down pat by now. Just ask if you need more help. Happy cooking!
In the interest of all involved (and you know who you are!), I am posting my recipes here so that you do not have to call me three times on Thanksgiving in a panic! LOL
Stuffing:
You will need:
*one bag of prepared stuffing crumbs
*one loaf of bread - splurg on a high quality bread (not French) from the bakery -
torn into pieces and set out to dry the day before.
*two eggs - lightly beaten
*one can evaporated milk
*two cans chicken broth
*onion
*celery
Find your biggest bowl and dump the bread crumbs and stuffing mix into it. Set aside.
Sautee the onions and celery in butter. You should have about 3 cups of veggies in total and be generous with the butter. When the onions turn clear - pour that whole concoction into the bowl with the bread crumbs. Add one can of the evaporated milk and one can of the broth. Stir lightly and then add the eggs. Now is when you have to roll up your sleeves and use your hands. All of the crumbs need to be fairly wet and the eggs have to be worked all the way through. Add more chicken broth and evaporated milk as needed. Be careful, the butter and veggies may still be hot
Stuff your bird right before you are going to put it in the oven to avoid food poisoning!
Turkey:
You will need:
*a turkey - thawed, rinsed inside and out with cold water, and patted dry
*white wine - any will do. About a cup or so.
*two cans of chicken broth - I use free range broth, but any will work
*butter - just enough to rub all over the skin of the turkey - which is why
it has to be dry.
You will rinse and dry the turkey and place it in the roasting pan. AFTER it is stuffed, you will rub it down with the butter. Add any seasonings you would like to the skin of the turkey at this point. Then add the chicken broth and wine to the bottom of the roasting pan. You should have no more than two inches of liquid in the bottom of the pan for a 15 lb. or so bird!
Cover tightly with foil and roast in 325 degree oven for 20 minutes per pound. Baste about every 40 minutes after the first two hours and remove the foil for the last hour of cooking so the bird can brown.
Hillbilly Ambrosia:
You will need:
*large cans of mixed fruit cocktail, pineapple and mandarian oranges
*coconut - grated/sweetened
*bananas - 2 or 3
*two cups of mini marshmallows (white ones - not the colored ones)
*fresh lemon juice - not concentrate or cool whip depending on what you want
Basically, you open all the cans and drain them. Dump them all in a bowl, slice and addthe bananas, marshmallows and a bit of coconut (to taste). For something light, just toss with some lemon juice and refrigerate. For something more creamy, toss with some thawed Cool Whip and refrigerate.
The rest you all should have down pat by now. Just ask if you need more help. Happy cooking!
2 comments:
OH YUM!!! I've never heard of putting wine in the bottom of the roasting pan. I think I'm going to try that. Thanks!!
After my FIL rubs the turkey with butter he presses seasoned flour all over the bird. It's quite to die for and it makes the drippings for gravy even better. I didn't do that with the last turkey I roasted and got busted, so I'm going to have to do that again. It is yummy, but hard not to eat all the "crust" when you're carving the turkey.
Thanks again for the recipes! (Your stuffing recipe is very similar to mine.)
Jen
What sorts of spices does your FIL use on the turkey? Is there any basting?
The wine seems to keep the meat moist and makes the gravy really yummy. My family was apprehensive at first about the wine, but they all love it.
The stuffing is a family recipe. I have never met anyone else who makes stuffing like I do! Good, isn't it? Can't wait to eat some. This diet is killing me!!
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