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02/16/2006 04:02 AM
Roast Turkey with Old-Fashioned Bread Stuffing 3 tablespoons butter or margarine 1 large yellow onion, chopped 5 cups crumbled corn bread 5 cups toasted fresh bread crumbs 1 teaspoon baking powder 1 teaspoon poultry seasoning 1/4 teaspoon black pepper 3/4 cups lower-sodium chicken broth 1 large egg, lightly beaten 1 fresh or frozen and thawed turkey (12 pounds) 1 tablespoon vegetable oil Giblet Gravy
In a medium-size saucepan, melt the butter over moderate heat. Add the onion and cook for 5 minutes or until tender. Remove from heat. In a very large bowl, combine the corn bread, bread crumbs, baking powder, poultry seasoning, and pepper. Stir in the onion mixture. In a small bowl, whisk together broth and egg. Stir into the corn bread mixture. Toss to coat well. Preheat oven to 325-degrees. Rinse turkey; drain and pat dry. Remove neck and giblets; set aside to make the Giblet Gravy. Stuff and truss turkey. Place, breast-side-up, on a rack in a large roasting pan. Brush with oil. Insert roasting thermometer in turkey thigh without touching bone. Spoon remaining stuffing into a lightly greased 2-quart casserole; cover and refrigerate. Roast turkey for 3 to 3-1/2 hours or until the thermometer registers 180-degrees, basting often and covering with foil to prevent over-browning if necessary. Bake the covered casserole of stuffing along side turkey during the last 30 minutes of roasting; adding an additional 2 to 3 tablespoons chicken broth if stuffing is dry. Let turkey stand for 15 to 20 minutes before carving. Meanwhile, cook neck and giblets for Giblet Gravy. Reserve 2 tablespoons of the pan drippings from roast turkey for Giblet Gravy. Prepare gravy. Carve turkey, discarding skin. Serve turkey and dressings with gravy. Makes 12 servings.
Rinse the turkey neck and giblets. Refrigerate the liver. In a large saucepan, combine the remaining giblets, neck, and 4 cups water. Add 1 medium size yellow onion, cut into wedges; 1 large carrots, cut into chunks; 2 sprigs parsley; 1/2 teaspoon salt; and 1/4 teaspoon white or black pepper. Bring to a boil. Lower the heat and simmer, covered, for 40 minutes. Add liver. Continue cooking for 20 minutes more until tender. Strain broth, reserving 1-1/3 cups. Reserve giblets and neck; discard vegetables. When cool enough to handle, remove meat from neck; discard neck bones. Finely chop the neck meat and giblets; set aside. In a Dutch oven, whisk together reserved pan drippings, 1 can (12 ounces) evaporated skimmed milk, 1/3-cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon white or black pepper. Cook over moderate heat until bubbly. Add the reserved broth. Cook, whisking constantly, until the mixture starts to thicken. Cook and whisk for 2 minutes more o! r until thickened. Stir in neck meat and giblets; heat through. Makes 3 cups.
1 (16-ounce) can pumpkin 3 eggs 3/4 cup vegetable oil 1/2 cup water 2-3/4 cup flour 2-1/4 cup sugar 1-1/2 teaspoon baking soda 1-1/4 teaspoon salt 3/4 teaspoon nutmeg 1/2 teaspoon cloves 1-1/2 teaspoon cinnamon 1/2 cup nuts, chopped 1 cup raisins (optional)
In a large bowl, beat together the eggs, pumpkin, vegetable oil and water. Add the dry ingredients. Mix well. Stir in the chopped nuts. Bake in a greased and floured tube pan, for 1 hour or until done at 350-degrees.
1 cup thanks to God 1 cup good thoughts 3 cup forgiveness 1 cup kind deeds 2 cup well beaten thoughts 1 cup consideration for others
With all of your heart; mix thoroughly, add tears of joy, sorrow, and sympathy for others. Flavor with little gifts of love and kindly service. Fold in 4 cups of prayer and faith, to lighten other ingredients and raise to texture of great heights of Christian living. Bake well at a high degree of human kindness and serve with a warm smile.
1 large package strawberry Jell-o 1 (16-ounce) can cranberry sauce 2 large bananas, mashed 1/2 cup pecans, chopped
In a large bowl dissolve the gelatin in 2-cups boiling water. Add the cranberry sauce, mix well. Set aside to cool. Stir in the bananas and pecans. Pour the mixture in a 2-quart mold; chill until firm. Serves: 8.
8 to 10 large slices turkey, cooked 1 (10-ounce) package frozen broccoli spears, cooked and drained 1 can cream of chicken soup 1/3 cup celery, chopped 1/3 cup onion, chopped 1/2 teaspoon salt 1/8 teaspoon pepper 1 egg 1 (10-count) can refrigerator biscuits
Preheated the oven to 350-degrees. Place the turkey slices in the bottom of an un-greased 8 x 8-inch or 11 x 7-inch baking pan; arrange the broccoli over the top of the turkey. In a medium-sized bowl, combine half of the soup, celery, onion, seasonings and egg; mix well. Separate the biscuits; cut each biscuit into 10 pieces. Stir into soup mixture; spoon mixture down the center of the broccoli. Bake for 35 to 45 minutes or until golden brown and the biscuit pieces are done. In a small saucepan, combine the remaining soup and 1/4 cup water; heat thoroughly. Cut the turkey and stuffing into squares; serve sauce over squares.
2 quarts cranberry juice, chilled 1 can frozen pink lemonade concentrate 1 quart ginger ale
In a large punch bowl pour the cranberry juice. Stir in the frozen lemonade, stirring until dissolved. Just before serving, add the ginger ale. Makes 12 cups.
Kentucky Bourbon Sweet Potatoes 3 cans (1 pound, 2-ounce size) vacuum-packed sweet potatoes 1/2 teaspoon vanilla extract 1 cup sugar 2 cups miniature marshmallows 1/3 cup bourbon 1/2 cup butter or margarine
Preheat the oven to 350-degrees. Place the sweet potatoes into a large saucepan. Cook over medium heat, stirring frequently, until heated through. Remove from heat and mash. Add sugar, bourbon, butter, and vanilla; beat until well blended. Turn into 2-quart, shallow baking dish. Sprinkle marshmallows over top. Bake, uncovered, 30 minutes, or until marshmallows are golden. Serves: 9.
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