Roast Turkey with Corn Bread Stuffing
1 12 to 16 lb Turkey, fresh preferred
1/4 lb Butter
1/2 lb Salt pork,thinly sliced
CORN BREAD STUFFING
2 pk Corn bread mix (10 oz)
1/2 c Celery,chopped
1/2 c Butter
2 Egg yolks
1 1/4 to 1 1/2 c Turkey stock
Turkey giblets+neck & wings
3 c Water
1/2 Garlic clove
1/2 Bay leaf
1/8 ts Basil,crumbled
1/8 ts Rosemary,crumbled
1/8 ts Thyme,crumbled
1/8 ts Salt
TURKEY GIBLET GRAVY RECIPE
1/4 c Pan drippings
1/4 c Flour
1 c Water
2 c Turkey stock
Preheat oven to 425'F. Cut butter into very thin slices; place
in freezer to harden while you prepare bird. Wash turkey inside and out. Remove
and reserve neck, giblets and wing tips. Pat dry with paper toweling.
Starting at the breast, separate the skin from the meat by working your fingers
between them. Slice your hand under skin as far as you can go and gently free
the skin on both sides of the breast. Loosen it around the upper part of the
legs, stopping about halfway down the legs. Insert slices of the cold butter,
first under the leg skin, then under the breast skin. Reshape the loosened skin
on the bird by patting it gently back in place. It will sag a bit but it will
cook back in place. Wrap bird loosely in waxed paper and refrigerate while
Fill cavity of turkey loosely with stuffing. (Place any remaining stuffing in a
shallow baking dish and place in oven about 30 minutes before bird is roasted.
Bake until firm and lightly browned.) Fasten neck skin of turkey to body with
skewer. Push legs under band of skin at tail or tie to tail. Place slices of
salt pork over breast and fasten with wooden picks. Place turkey on its side on
rack in shallow open roasting pan.
Cook for 15 minutes, then turn bird on other side and roast for 15 minutes
longer. Lower temperature to 325'F. and continue to roast turkey, turning the
bird from side to side and basting often with the drippings from pan, for about
3-1/2 to 4 hours, or until juices run yellow - no longer pink - when thigh is
pierced with a fork.
Roast turkey breast side up for the last 15 minutes of cooking time. (Remove
and discard salt pork when crisp and most of fat has been rendered. If fat in
pan bgins to burn, add a few tablespoons of water.) Transfer turkey to serving
platter and let rest 30 minutes before carving. Reserve all drippings in pan
CORN BREAD STUFFING RECIPE
Prepare corn bread, following label directions, or use your
own favorite recipe. Cool. Crumble enough to make 7 cups and transfer to a
large mixing bowl.
Saute celery and onion in butter in a large skillet until soft. Spoon
vegetables and butter over corn bread crumbs. Beat egg yolks in a medium-sized
bowl; stir in stock and pour mixture over corn bread. Stir lightly to blend.
Season with salt and pepper to taste.~ Makes approximately 3 quarts, or 12
Combine giblets, neck, and wing tips with water in a large saucepan; add
remaining ingredients. Bring to boil, then lower heat and simmer for about 15
minutes, or until liver is tender. Remove liver and continue to simmer mixture
for about 1 hour, or until remaining giblets are tender. Strain mixture; remove
and chop giblets and liver for gravy. Reserve stock.
TURKEY GIBLET GRAVY
Pour off all turkey fat from roasting pan into a glass measuring cup. Measure
and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3
minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook,
stirring and scraping up browned bits in pan with wooden spoon, until gravy
thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets
and reserved liver. Taste; season with salt and pepper if needed.
Drunken Turkey Recipe
1 x 12 lb Turkey
2 lb Mixed dried fruit
1 c Golden raisins
4 ea Granny Smith apples,
4 ea Oranges, juice from
1 cn (92.5 oz) chiles chipotles
3 c Tequila
3 c Grand Marnier
2 ea Sticks unsalted butter -cut into 1-inch wedges
Preheat oven to 325F. Rinse turkey and pat dry inside and out.
Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange
juice and chiles (with sauce that clings to them) into a blender or food
processor and process for 1 minute. Add 1 cup each of tequila and Grand
Marnier, then pour the mixture over the fruit and let rest 15 minutes. Drain
the fruit, reserving the liquid. Cut half the butter into 1/2-inch pieces and
combine with the fruit.
Stuff cavity of the turkey with most of the fruit. Place the turkey in a
roasting bag, arrange remaining fruit on top of the bird and pour reserved
orange juice-liquor mix over it. Combine remaining tequila and Grand Marnier.
Have ready a basting syringe fitted with a metal injection nozzle and inject
the mixture all over the turkey. Melt remaining butter and carefully pour over
the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to
let steam escape. Place in a roasting pan and roast for 2 1/2 hours.
Every 30 minutes open bag (being careful to shield your face from steam) and
inject more liquor, eventually using it up. When ready to serve, slit open bag,
arrange turkey on a platter, and scoop out the fruit stuffing. Place all the
fruit in a serving bowl. Strain the juices that have accumulated in the bag,
skim off any fat, and serve in a gravy boat.
Vegetarian "Turkey" with Stuffing
5 lb Firm tofu
Onion, chopped fine
1 And 1/3 cup celery, diced (about 4 stalks)
1 c Mushrooms, finely chopped
3 To 4 cloves garlic, minced
1/4 c Sage (may use 1/8)
2 ts Marjoram
2 ts Thyme
1 ts Winter or summer savory
Salt and pepper to taste
1 ts Rosemary
2 ts Celery seed
1/4 c Soy sauce or tamari
3 c Pepperidge Farm Herb Stuffing
1/2 c Toasted sesame oil
1/4 To 1/3 cup soy sauce or Tamari
2 tb Miso
2 tb Orange juice
1 ts Mustard of choice
Mash tofu or mix well with hands. Be sure that all of the lumps
are out. Line a 12" colander with wet cheesecloth over lapping the sides.
Add the mashed tofu to the cloth covered colander, press down and cover with
the overlapping sides. Place the whole thing in a large bowl. Cover the
cheesecloth with a plate that fits inside the colander and place a 5 pound
weight on the plate. Refrigerate and let sit for 2 to 3 hours.
Start the stuffing. Saute' the onions, celery and mushrooms in the 2 tablesoons
sesame oil. When soft, add the garlic and all the rest of the stuffing
ingredients, except stuffing, mixing well. Stir and cook for 5 minutes. Add
herb stuffing and mix well.
After the 3 hrs remove tofu from fridge and take off weight, plate and top of
cheesecloth. Hollow out tofu to within 1 inch of the sides and bottom, placing
the tofu in a bowl. Place the stuffing inside the shell and pack in firmly.
Cover with the remaining tofu and pat down firmly.
Turn stuffed tofu onto a greased baking sheet, flat side down. Gently press on
sides of "turkey" to achieve a more oval shape. If desired at this
point, you may mold "drumsticks" out of another 1 pound of tofu, and
place on each side of the "turkey". Mix up the basting mixture and
baste tofu "turkey" with half of it. Cover the "turkey"
with foil, and bake at 400F for about 1 hour.
Remove foil, baste with all the remaining mixture except a few tablespoons and
return to oven for 1 hour more, or until the "turkey" is golden.
Remove from oven and use rest of basting mix.
Using at least 2 large spatulars, move to a large plate. Serve with the gravy
of your choice, if you wish, and cranberry sauce. Tastes good Leftover in
sandwiches or plain.
THE THANKSGIVING HAM
Baked Ham Recipes
Baked Country Ham - Martha Stewart
14 lb Uncooked smoked ham
1 c Brown sugar
1/2 c Dry sherry
1/4 c Honey
1/4 c Dijon mustard
Preheat oven to 300F. Put ham, fatty-side up, in a foil-lined
metal baking pan. Cover with foil and bake for 3 hours. Combine remaining
ingredients. Remove ham from oven.
Carefully trim away all but 1/8-inch of fat. Score with a sharp knife in a
diamond pattern, making cuts 1/8-inch deep and one inch apart. Pour excess fat
Line pan with new foil, and put ham in pan. Spoon glaze over ham and bake for
20 minutes. Raise oven temperature to 325F, and glaze again. Bake an additional
20 minutes. Glaze once more and bake 15 minutes. Cool before carving into thin
Apricot Glazed Ham
7 lb - 9 lb Half of smoked bone-in -butt or shank ham
25 Whole cloves
1 cn 12-oz. apricot nectar
1/2 c All fruit apricot preserves
Place oven rack in lower third of oven. Heat oven to 325F.
Remove rind from ham if still attached. Score top or fatty side of ham in
1" diamond pattern. Using wooden pick, pierce hole in Left of each
diamond; insert clove.
Place in shallow roasting pan; pour nectar over. Cover with foil. Bake in lower
third of 325F oven 1.1/4 hours, basting every 20 minutes. Increase oven
temperature to 400F. Remove foil. Bake, basting occasionally, another 30
minutes or until internal temperature registers 140F on instant-read
Remove ham to platter; let stand 20 minutes before slicing.
Meanwhile, in small saucepan, bring preserves to boiling; cook 2 mins. Spread
over top of ham. Slice. Serve or cool slightly, refrigerate and serve chilled.
Easy Glazed Ham Recipe
4 lb Boneless, fully-cooked Smoked ham half
1/2 c Water
JALAPENO HAM GLAZE
1/2 c Jalapeno jelly
1 tb Fresh cilantro, chopped
1 tb Fresh lime juice
ORANGE-SPICED HAM GLAZE
1/2 c Orange marmalade
2 tb Honey mustard
1/4 ts Ground allspice
1/8 ts Ground red pepper
GINGERY PINEAPPLE GLAZE
2 tb Rice-wine vinegar
2 cl Garlic, crushed
2 ts Fresh ginger, finely chopped
12 oz Pineapple preserves
1 tb Dry mustard
1 ts Cornstarch
1/4 c Water
Do not preheat oven. Place ham (straight from refrigerator) on
rack in shallow roasting pan. Insert meat therometer into thickest part of ham.
Add water. Cover pan tightly with foil, leaving therometer dial exposed.
Roast in a 325F oven for 19 to 23 minutes per pound or until meat thermometer
Meanwhile, prepare desired glaze. Remove foil and spread glaze over ham 20
minutes before the end of cooking time. Remove ham when thermometer registers
135F. Let ham stand 10 minutes.
DIRECTIONS FOR JALAPENO HAM GLAZE: In a 1-cup
glass measure, combine jalapeno jelly, cilantro and lime juice. Cook on high in
a microwave oven for 45 seconds to 1 minute or until jelly is almost completely
melted, stirring halfway. Cool to thicken slightly. Brush glaze over ham
several times during the last 20 minutes of cooking. Makes 1/2 cup.
DIRECTIONS FOR ORANGE-SPICED HAM GLAZE: In a small
bowl, combine orange marmalade, honey mustard, allspice, and red pepper; mix
until well blended. Spoon glaze over ham 20 minutes before end of cooking time.
Makes 2/3 cup.
DIRECTIONS FOR GINGERY PINEAPPLE GLAZE AND SAUCE FOR
HAM: In a small saucepan, combine vinegar, garlic, and ginger. Cook 3
minutes over low heat. Add preserves and dry mustard; cook 5 minutes, stirring
occasionally. For glaze, spoon 1/4 cup pineapple mixture over ham 20 minutes
before end of cooking time. For sauce, dissolve cornstarch into water; add to
remaining pineapple mixture. Cook and stir 1 minute or until thick and bubbly.
Serve with ham. Makes 1/4 cup glaze and 1 cup sauce.
Thanksgiving Day Vegetable Dish Recipes
18 Carrots, small
1/3 c Butter
1/2 c Sugar
1 ts Salt
1/3 ts Cinnamon
1/3 c Boiling water
Scrape or pare carrots and place in casserole. Cream butter,
sugar, salt and cinnamon together; add water and blend well. Pour over carrots,
cover and bake in moderate 350F oven 1 1/2 hours.
Brussel Sprouts in Pecan Sauce
1 lb Brussel sprouts; trimmed
3 tb Butter; unsalted
1/4 c Pecans; chopped
Salt and pepper to taste
Cook the brussel sprouts, covered in boiling salted water
until tender, about 10 minutes. Drain. Keep warm.
Heat the butter in small saucepan and brown the pecans;do not let them burn.
Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6.
Festival Corn Salsa Recipe
1 c Fresh corn kernels, cooked (or used canned)
1 Ripe papaya, peeled, seeded -and cut into 1/4" dice
1/3 c Finely diced red onion
2 Ripe plum tomatoes, seeded -and finely diced
1 1/2 ts Finely minced garlic
1 tb Freshly grated lime zest
1/4 c Fresh lime juice
1/3 c Chopped fresh cilantro
Any salsa is best when served fresh. If it isn't convenient to
make the salsa just before serving time, prepare and refrigerate all your
ingredients ahead of time and toss together 15 minutes before serving. It
In a large bowl, combine all ingredients except cilantro. Toss together.
Refrigerate, covered, for up to 2 hours. Just before serving, toss with
cilantro. Yield: about 4 cups.
Acorn Squash with Cranberry Stuffing
Yield: 4 Servings
1 lb Acorn squash
1/2 sm Onion -- finely chopped
1 Celery rib -- finely Chopped
1/4 ts Salt
1/8 ts Pepper
1/4 ts Allspice
1/2 Apple -- cored and diced
2 tb Apple juice -- divided use
1/2 c Cranberries -- fresh or Frozen
1/2 tb Raisins
1 tb Brown sugar
1 sl Bread -- torn into pieces
1/2 tb Nuts -- coarsely chopped
Halve squash and remove seeds. Spray lightly with cooking
spray; place face down on a baking sheet and bake about 45 to 60 min in a 350F
oven or until tender when tested with a fork.
Meanwhile, coat a non-stick skillet with cooking spray; over medium heat saute
onion and celery until tender. Add salt, pepper, allspice, apple and 1 tb apple
juice; cook just until apple is tender. Stir in cranberries, raisins, and 1 tb
apple juice; cook until cranberries pop.
Add brown sugar; stir until dissolved. Stir in bread cubes and nuts. A few
drops of almond extract may be added. Sprinkle baked squash with salt and
pepper. Divide stuffing evenly between the halves. Bake for 15 minutes at 375F.
Posole (Native American Thanksgiving) Recipe
2 lg Cans of hominy
3 or 4 cans of vegetable broth or stock
2 green chiles (roasted And peeled)
1 lg onion, diced
4 large carrots, diced
4 stalks of celery, diced
Salt and pepper to taste
1/2 ts Each oregano, garlic, cumin
1 tb Chile powder
2 tb Fresh cilantro, minced
Saute the onions and celery until the onion is transparent.
This can be done with water and veggie stock or with spray-type coatings. Dump
everything else in and bring to a low boil. Simmer until you like the texture.
The hominy should be really soft, almost to the thick stew stage.
Serve posole with cornbread and a crisp green salad. If you wish to add pork or
ham, or chunks of turkey. If you want a little more color in the stew, you
could throw in some kernel corn.
Sweet Potato Pie with Bourbon Cream Sauce
2 c Sweet potatoes, drained
4 tb Margarine,melted
3 ea Eggs
1 c Sugar
1 ts Cinnamon
1/4 ts Grated nutmeg
3/4 c Milk
1 ts Vanilla
1 ea 9" pie shell, baked
1/4 c Chopped pecans
Use a food processor or fork to mash sweet potatoes together
with melted margarine. Blend in eggs, sugar, cinnamon and nutmeg. Add milk and
vanilla.Pour mixture into baked pie shell. Microwave on 70% (medium high) 7
Sprinkle pecans over surface of pie. Rotating midway through cooking,microwave
on 70 % (medium high) 6 to 8 minutes or until Left no longer jiggles. Top with
Bourbon Cream Sauce. (recipe follows)
Bourbon Cream Sauce Recipe
3/4 c Half and half cream
1/2 c Milk
4 oz Pk instant French vanilla or vanilla pudding mix
2 tb Bourbon or rum
In a mixing bowl, whip together cream, milk, pudding mix and
bourbon. Refrigerate until slightly thickened. Serve with sweet potatoe pie.
Makes 1 1/2 cups.
Thanksgiving Desserts Recipes
Pumpkin & Praline Pie
Prepared pie pastry for 2 - 9 or 10" pie (single crust)
1/2 c Sugar
1/2 c Light brown sugar
1 tb Flour
1 tb Bitters, optional
1 ts Ground cinnamon
1/2 ts Ground ginger
1/2 ts Salt
1/4 ts Ground nutmeg
1/4 ts Ground cloves
1 ea Egg,slightly beaten
2 tb Butter
1 cn Pumpkin puree (29 oz)
1 cn Evaporated milk 12 oz
1/4 c Sweet milk
1 c Water
4 tb Butter, softened
2/3 c Light brown sugar
2/3 c Pecans, coarsely chopped
Whipped cream or whipped topping
PUMPKIN FILLING: Mix sugar, light
brown sugar, flour, bitters, if desired, cinnamon, ginger, salt, nutmeg and
cloves in a large bowl. Stir in egg; set aside. Melt butter in a large skillet
over low heat. Add pumpkin puree; simmer, stirring occasionally, until puree
thickens slightly, about 10 minutes. Gradually, stir hot pumpkin puree into the
sugar mixture. Stir in evaporated milk, sweet milk and 1 cup water.
PRALINE: Beat butter and brown sugar in a medium
bowl. Stir in pecans and set aside.
ASSEMBLE AND BAKE: Bring dough to room
temperature. Working with one disk at a time, place on a floured surface. Using
half of the remaining 1/4 cup flour, roll into a 13" circle, 1/8"
thick. Transfer and fit dough into a 9" deep dish pie pan; trim away
excess dough and flute the edges with a fork. Repeat with remaining disk of
dough to make a second pie shell. Prick each pie shell all over its surface
with a fork.
Preheat oven to 450F. Freeze pie shells for 10 minutes. Spread half of the
praline mixture over the bottom of each pie shell. Bake until praline is golden
brown and bubbly, about 10 minutes; cool slightly. Reduce oven temperature to
Pour half the pumpkin filling into each crust; smooth the top of each with a
spatula. Bake until pumpkin filling in each pie pan is firm and crusts are
golden brown, about 1 hour. Cool completely and serve. Makes 2 - 9" pies.
Top with whipping cream or whipped topping, if desired. Garnish with whole
So Easy Pumpkin Pie
1 1/3 c Pumpkin; cooked & pureed
1 1/3 c Condensed milk (Eagle Brand)
1/2 ts Salt
1 1/4 ts Cinnamon, ground
1/2 ts Nutmeg, ground
1/2 ts Ginger, ground
1/4 ts Cloves, ground
1 c Water, hot
Beat all ingredients together. Pour into a 9-inch pastry
shell. Bake at 375F for 55 to 65 minutes.
3/4 c Graham wafer crumbs
3 tb Melted butter or margarine
1/4 ts Cinnamon
1/4 ts Nutmeg
1 c Cream cheese (8 oz)
1/4 c Sugar
1 lg Egg
2/3 c Pumpkin, cooked or canned
3/4 ts Cinnamon
1/4 ts Cloves
Whipped cream or topping
In a small bowl, combine graham wafers, spices and melted
butter. Mix together and press into 8x8" spring form pan. Place cream
cheese in large mixing bowl and beat with an electric mixer until fluffy. Beat
in sugar then egg. Blend dry ingredients together and beat into cream cheese
mixture. Beat in pumpkin. Pour mixture into prepared pan and bake at 325F about
40 min or until filling is just set. Cool on a wire rack for one hour, then
refrigerate until serving time. Garnish with whipped cream or topping just
Cranberry Trifle with Pumpkin Butter Cake Recipe
1 3/4 c All-purpose flour
1 1/4 c Sugar
2 1/2 ts Baking powder
1 ts Pumpkin pie spice
1/2 ts Salt
1/3 c Softened butter
2/3 c Milk
1/3 c Milk
1/2 c Pumpkin puree
Directions: Mix the dry ingredients. In a large bowl cream butter and sugar,
add 2/3 cup milk and dry ingredients, beat for 2 minutes. Add 1 egg and
additional 1/3 cup milk, beat 2 minutes. Fold in 1/2 cup Pumpkin Puree. Pour
into greased 9 inch cake pan. Bake in 375F oven for 35 minutes or until
toothpick inserted into Left comes out clean. Cool on cake rack.
1 12-oz bag fresh or frozen - cranberries
3/4 c Sugar
1 tb Orange-flavored liqueur
1 tb Grated lemon zest
Cook over medium heat until berries break down and sauce. Set aside.
1 Envelope unflavored gelatin
1/4 c Cold water
6 Egg yolks
1/3 c Sugar
1/4 ts Salt
1 c Milk
2 1/4 c Whipping or heavy cream
1/4 c Brandy (optional)
Raspberry preserves (optional)
In a small saucepan, sprinkle unflavored gelatin over cold
water. Let stand 1 minute. Stir over low heat until gelatin is completely
dissolved, about 3 minutes.
In medium bowl, combine egg yolks, sugar and salt. With wire whisk, beat
mixture until very thick.
In small saucepan, heat milk just to boiling point; whisk in egg mixture. Cook
egg mixture over low heat, whisking constantly, until mixture thickens like a
light custard. Remove from heat; stir in gelatin.
Transfer mixture to a large bowl; stir in prepared cranberry compote; chill
until mixture mounds, about 1 hour.
Whip heavy cream; reserve 1/2 cup for garnish. Fold remaining cream into
cranberry mixture. If desired, sprinkle cake with brandy, then spread with
To assemble, split cake into 2 layers place one cake layer into the bottom of a
3-quart glass bowl, then spoon on half of the cranberry mixture. Top with
remaining cake layer, then spoon on remaining cranberry mixture. Garnish with
reserved whipping cream.