And Now for The Bird!

Turkey – Roasted

 

Rub entire exterior of turkey with extra virgin olive oil.

 

Roasting at 225° – roast .55 hours per pound

Roasting at 250° – roast .49375 hours per pound

Roasting at 275° – roast .4375 hours per pound

 

Last 15-30 minutes increase heat to 400° to brown with the lid off.

 

Turkey Stuffing

 

¾ cup minced onion                                     2 tsp. salt

1 ½ cups chopped celery                              1 ½ tsp. ground sage

1 cup butter                                                 1 tsp. thyme leaves

5 cups Pepperidge Farm Seasoned                ½ tsp. pepper

   Bread Crumb Stuffing Mix                          3-4 cups chicken/turkey broth

5 cups Pepperidge Farm Cornbread               1-3 Tbsp. sugar (to taste)

   Stuffing Mix                                               Optional:  mushrooms, giblets

 

Note:  If possible, boil the giblets in chicken broth, celery and onion to make the chicken/turkey broth.  In large skillet, cook and stir onion and celery in butter until onion is tender.  Stir in about 1/3 of the bread cubes.  Turn into deep bowl.  Add remaining ingredients and toss.  Stuff turkey just before roasting

Thanksgiving salads ~

Broccoli Salad

Excellent Salad for Thanksgiving or any Festive Occasion 

1 head of broccoli in small pieces                 Dressing              

1 medium onion, chopped                            1 cup mayonnaise

½ cup white raisins or dried cranberries        ½ cup sugar

1 cup pecans                                               2 tsp. vinegar

½ lb. bacon, cooked crisp & crumbled

Prepare all ingredients except bacon and add dressing.  Chill.  Sometimes I do this the day before or a little before serving.  Just before serving, crumble the bacon on top and serve.

 

Chopped Salad

(like the salad at Outback)

¼ cup olive oil                                             6 cups chopped head lettuce

1/3 cup white vinegar                                  ½ cup crisp fried crumbled bacon

1/3 cup white sugar                                     ½ cup chopped tomatoes

2 tsp. salt                                                    ½ cup crumbled bleu cheese

Mix first 4 ingredients to make dressing and refrigerate until ready to serve.  In large bowl, toss lettuce with dressing.  Sprinkle the bacon, tomato and bleu cheese on top just before serving.

 

New York Salad

Sweet, Tart, Crunchy all in one Divine Salad 

Mixed greens                                                Kiwis

Mix of Blue Cheese and Feta                          Pears

Craisins                                                       Sugared Walnuts or Pecans

Grapes                                                         Purchased Raspberry Dressing

Sugared Walnuts/Pecans:

 

1 Egg White                                                 1 tsp. Salt

½ cup Sugar                                                1 lb. Nuts

Preheat oven to 225°.  Oil or spray a rimmed baking sheet.  In a small bowl, whisk egg white until foamy.  Add sugar and salt, whisking until well blended.

Add nuts; stir with a fork until coated.  Pour onto prepared baking sheet.  Spread in an even layer.  Bake for 1 hour, turning and stirring with a spatula after 30 minutes.  Nuts will be slightly soft, but will firm up as they cool.  Cool completely.  Break apart any nuts that stick together.  Store in an airtight container.

Must haves for Thanksgiving . . .

Cranberry Cherry Pie

An Elegant Twist to An Old Tradition

 

1 (15 oz) pkg. Pillsbury                                 ¾ cup Sugar                  

          All Ready Pie Crusts                           2 Tbsp. Cornstarch

2 cups fresh or frozen Cranberries               1 (21 oz. can) Cherry Fruit Pie Filling

 

Prepare pie crust according to package directions for two-crust pie using 9” pie pan.  Heat oven to 425.  In large bowl combine cranberries, sugar and cornstarch - mix well.  Stir in cherry pie filling, mix lightly.  Spoon into pie crust-lined pan.  To make top crust, cut out 2 hearts or bells with cookie cutter, tops toward center.  Place crust over filling and fold edge of top crust under bottom crust.  Flute edges.  Brush underside of “cut out” heart or bell with water.  Place on crust between cutouts.  Sprinkle top of pie with cinnamon and sugar.  Bake at 425 for 35-45 minutes until crust is golden brown and filling is bubbly.  Cover edge of crust with strips of foil after about 15 to 20 minutes of baking to prevent excessive browning.

Pecan Pie

Maple Syrup Makes it Thick & Rich

 

Unbaked 9” Single Crust                              ¼ cup Butter, melted

3 Eggs, beaten                                            1/8 tsp. Salt

1 cup Sugar                                                 1 tsp.  Vanilla

¾ cup Maple Syrup (thick)                           1 ¼ cups Pecan halves

 

Heat oven to 375.  Prepare pie crust of single pie.  For filling – combine eggs, sugar, maple syrup, butter, salt and vanilla in bowl.  Mix thoroughly.  Spoon into unbaked pie shell.  Arrange pecans on top.  Reduce oven temperature to 350 and bake for 45-55 minutes or until filling is set.  (Reduce temperature to 325 or shield with foil if crust and/or pecans begin browning too quickly).  Cool to room temperature before serving.