1. Invite your favorite family and friends.
2. Cook any of the following dishes.
3. Enjoy!
Roast Turkey
1 thawed and cleaned out 16-20 lb turkey
Olive Oil or Olive Oil Pam Spray
Poultry Seasoning
Garlic Powder
Onion Powder
Ground Sage
Ground Thyme
Salt
Pepper
1 cup Unsalted Butter, melted
Clean and rinse turkey and place breast up in cooking pan on V-shaped rack (invest in one, it makes all the difference). Rub turkey or spray turkey down with Olive Oil, covering generously. Sprinkle remaining seasonings, in order, also generously. Cook for about 3 1/2 - 4 hrs at 325 degrees, covering with heavy duty foil about 1/2 way through, basting continuously with its own juices and the melted butter. You may want to stuff the cavity with celery, onions and orange slices while cooking to give a nice rounded flavor. You can also baste with a small amount of white wine with the butter to give it a sweet roast.
Turkey Stuffing
12 oz of dry seasoned stuffing mix or 1 day old loaf of french bread, seasoned*
1 lb Italian Turkey Sausage, browned and cubed.
1 cup chopped onion
1 cup diced celery
1 tsp poultry seasoning or ground sage, or a combo of both
1 tsp apple pie spice or a combo of nutmeg, cloves, allspice and cinnamon
1 cup toasted walnuts
1/4 cup white wine
1 cup chicken or turkey stock
salt and pepper
6 tbsp unsalted butter, divided
In large skillet, melt butter and toast stuffing mix for about 5 min, turning only to brown. Place in large crock pot. add browned sausage, celery and onion and mix well. Add seasonings and walnuts and mix. Add stock and wine and dot with butter. Cook on low for 4 hrs, stirring often.
Creamy Mashed Potato
5 lb Russet Potatoes, pealed and quartered
1/2 cup unsalted butter, cubed
1/2 cup sour cream
Heavy whipping cream
Salt and Pepper to taste
Boil potatoes until you can test with fork and they puncture easily, about 25 min. Drain and return to low heat. Mash with potato masher and butter until smooth. Add sour cream, heavy cream, salt and pepper and whip, using hand mixer, until desired consistency. Don not over whip, the potatoes can become gluey.
Fluffy Yams
2 cans sweet potatoes or yams, drained
1/2 cup packed brown sugar
1/4 cup unsalted butter, softened
splash of lemon or orange juice
2 tsp lemon or orange peel
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
1 jar of marshmallow fluff, divided
Place yams, sugar and butter in stand mixer and whip until incorporated. Add remaining ingredients and whip until creamy and smooth. Spread into 9x12 glass dish and cover with remaining marshmallow fluff. Bake at 400 degrees until marshmallow is nice and browned.
Seasoned Green Beans
2 cans of low sodium cut green beans or 1-2 lbs of fresh cut green beans, boiled and drained.
1/4 cup unsalted butter, cubed
1 tbsp Dijon mustard
1-2 tsp minced garlic
1 tsp thyme leaves
Salt and Pepper
In large saute pan, melt butter and whisk in mustard and garlic. Add cooked green beans and simmer for 10 min, turning continuously to coat. Season with salt and pepper to taste.
Bourbon Carrots with Butter Sauce
2 cans of sliced carrots, drained, or 1 lb of carrots, peeled, sliced and cleaned
1/4 cup unsalted butter
1/4 cup packed brown sugar
1 1/2 tsp brandy or bourbon
1 tsp vanilla
In saucepan, melt butter and add sugar, brandy and vanilla. Bring to low boil. Add carrots and simmer for 5-7 min on low.
Apple Pie
1/3 cup brown sugar
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp cinnamon
4 tbsp flour
1 1/2 tsp vanilla
1 cup toasted walnuts or pecans
3 lbs granny smith apples, peeled, cored and sliced 1/2-1/4 inch thick
1 egg yolk
1 tbsp heavy cream
Mix dry ingredients together in large bowl. Add apples and with hands, toss to coat. Add Vanilla and nuts. Pour into your favorite pie shell or crust (9"). Top with 2nd crust and cut slits to vent. Brush egg/cream mixture over top crust. Bake at 400 degrees for 20 min and reduce heat to 350 for 35-40 min until crust is golden brown.
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