Well since today is Thanksgiving here in Canada it is only fitting that I should be adding some Thanksgiving recipes. I was surfing around the Net and I found these recipes for Thanksgiving dinner.

 

Turkey with Herbal Rub

1 13-Pound WHOLE TURKEY fresh or thawed
1 Medium onion quartered
1 lemon quartered
1/4 Cup vegetable oil
1 Teaspoon dried thyme
1 Teaspoon dried tarragon
1 Tablespoon dried rosemary
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper

Preheat oven to 325.
Remove giblets and neck from turkey and reserve for broth.
Rinse turkey with cold running water and pat dry with paper towels. Place onion and lemon quarters in neck and body cavities.
In a small bowl, mix oil with herbs, salt and pepper. With your finger tips, gently loosen skin from the breast without pulling off the skin.
Place 1 tablespoon of herb mixture under skin; replace skin. Rub cavities and outside of turkey with remaining herb mixture.
Secure the neck skin to the back with skewers. Fold wings under back of turkey. Place legs in tucked position. May be prepared to this point, covered and refrigerated for several hours.
Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
Cover bird with a loose tent of foil. Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours. Remove foil and baste bird with pan juices. Continue to roast for about another hour until meat thermometer registers 180 degrees F. in the thigh.
Remove turkey from oven and allow to rest for 15-20 minutes before carving. Transfer to a large platter and serve with gravy.
Note: Yields 18 servings at 6 ounces per portion.

ROASTED TURKEY

16 lb Turkey
1 cup Butter or Margarine
some flour
1/4 tsp Salt
1/4 tsp Pepper
2 whole onions
5 stalks of celery
4 cloves of garlic crushed
1 green bell pepper rough chopped
Reynolds Turkey Roasting Bag

Remove giblets and neck from turkey; wash, and set aside.  Wash turkey thoroughly inside and out.  Pat dry with towels.  Remove any excess fat.
Preheat oven to 325F.
Stuff some butter, onion, celery and bell pepper in to cavity of turkey Place butter and garlic under the skin of turkey.
Insert 4 or 5 poultry pins at regular intervals.  Lace cavity closed with twine, bootlace fashion and then tie.  Bend wing tips under body, or fasten to body with poultry pins.  Tie ends of legs together.  Brush with some butter; sprinkle with salt and pepper.  Place turkey in roasting bag tie bag.  Then put shallow roasting pan.  Roasted uncovered about 4 « hours, or until meat thermometer registers 185F.  Leg joint should move freely.  Remove from oven and take out of bag (note: bag is HOT) place on serving tray.  Take the remaining juice in bag and roasting pan heat mix with a little flouring until thick and there is the gravy.

Moist Bread Stuffing Recipe

1/2 cup butter or margarine
2 cups diced celery
1-1/2 cups chopped onion
1/4 c. minced parsley
2-1/4 tsp. salt
2 tsp. poultry seasoning
1/2 tsp. pepper
1 loaf white bread, cubed
3 eggs, slightly beaten

In large pot or dutch oven, melt butter; add celery and onion and cook until tender, about 10 minutes. Add parsley, salt, poultry seasoning and pepper; stir well until mixed. Stir in bread cubes and eggs, mix well. Makes 10 cups.

TURKEY STUFFING

2-4 tbsp olive oil
1 onion
1/4 cup oysters chopped (retain the juice)
2 celery stalks, chopped
2 apples, cored and chopped
2/3 bag dried cranberries
1 cup juice from roasted turkey
turkey giblets chopped finely
6 cups fresh whole wheat bread crumbs
1 tsp dried sage, crushed
1/4 tsp ground cinnamon

Directions:
Sauté the turkey giblets  and with part of the onion in 2 tbsp of oil. Combine giblet mixture with the rest of oil, onion, oysters, celery and apples in a large skillet. Sauté for about 10 minutes, or until the vegetables are tender.  Remove from the heat.  Add the remaining ingredients.  Make sure you also add the juice from the oysters.  Toss gently to mix well.  Place mixture into an oiled 2-quart baking dish.  When baking the dressing in a casserole, cover and bake in a 325F oven for about 1 hour.

Walnut - Apple Stuffing  

6 cups firmly packed diced whole grain bread
2 ½ tablespoons margarine
1 ½ cups chopped red onion
1 ½ cups peeled, diced tart apple
3 bunches scallions, minced
2 tablespoons chopped fresh parsley
½ teaspoon each: dried thyme, savory
3/4 teaspoon seasoned salt, more or less to taste
3 tablespoons currants
freshly ground pepper to taste
1 ½ cups Light apple juice
Instructions:

Preheat the oven to 350 degrees.

Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the margarine in a large skillet. Add the red onion and saute over moderate heat until golden. Add the apple and saute for another 5 minutes.

In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow l ½-quart baking pan.

Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time.

Maple And Taraggon Sweet Potatoes  

4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/3 cup maple syrup
1/4 cup soy margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon

Preheat the oven to 350 degrees. Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes uncovered, or until glazed and golden around the edges.

What is turkey without Cranberry Sauce? Here is a recipe from which you can make your own.

CRANBERRY SAUCE

12 ounces of cranberries
1/2 cup balsamic vinegar
1/2 cup sugar
1 tsp nutmeg
1 tsp cinnamon
1 tsp cayenne pepper
1 tsp cumin

In medium saucepan, over high heat, combine cranberries, vinegar and sugar; bring to a boil.  Reduce heat to medium-low and add nutmeg, cinnamon, cayenne, and cumin.  Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.

After dinner is there is enough room a little dessert maybe?

 PUMPKIN PIE

1 1/4 cups pumkin, canned
3/4 cup sugar
1/2 tsp salt
1/4 tsp ground ginger
1 tsp ground cinnamon
1 tsp all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tbsp water
1/2 tsp vanilla extract
1 unbaked pastry shell(9-inch)

Combine pumpkin, sugar, salt, spices, and flour in a medium mixing bowl. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix well. Pour into pastry-lined pie pan. Bake at 400E for 15 minutes; reduce heat to 350E and bake about 35 minutes longer, or until center is set.

 

Pastry for Single Crust Pie Shell

1 1/4 cups all-purpose flour
1/2 teaspoon salt 1/3 shortening or lard
3 to 4 tablespoons cold water

In a medium mixing bowl mix together flour and salt. Cut in shortening or lard with a pastry cutter or two knives until pieces are the size of small peas. Sprinkle with water until mositened. Form dough into a ball and roll out on a floured surface.

 

Pastry for Double-Crust Pie

2 cups all-purpose flour
1 teaspoon salt
2/3 cups shortening or lard
6 to 8 tablespoons of water

In a medium mixing bowl mix together flour and salt. Cut in shortening or lard with a pastry cutter or two knives until pieces are the size of small peas. Sprinkle with water until moistened. Form dough into a a ball. Cut in half to form two equal pieces and roll out on a floured surface.

FUDGE

6 cups sugar
1 1/2 cups butter
1 large can evaporated milk
2 packages chocolate chips
1 jar marshmallow cream
1 cup nuts

Cook in heavy pan until boiling, boil 10 minutes, stirring all the time.  Take off burner and add chips, marshmallow cream and nuts, make sure you mix well, pour into 9 x 13 buttered pan.  It will make 6 pounds.

Later when you are sitting back, relaxing after having eaten your dinner it is time for  a warm cup of cider.

Warm Apple Cider 

You'll need: 2+ apples, and 1/2 cup apple juice per apple

Core apples, and crush well in a medium sauce pan. Add the apple juice. Bring both to a boil, mixing frequently. The apples will seem to disappear, when this happens, pour the mixture into a mug, and enjoy!

Ever wonder what to do with all that leftover turkey. Well here is one or two ideas.

Turkey Casserole

2 cups cooked turkey  pieces
8 oz. egg noodles, cooked
8 oz. sour cream
1 can cream of chicken soup
2 tbsp. melted butter
2 tbsp. minced onion

Bake for 20-25 min. at 325°F.

Turkey Vegetable Pie

2 Tbls. butter
1/2 lb. small white onion (I use the jarred ones, drained or cut up a medium onion into about 3/4" pieces)
1/2 cup chopped celery
6 Tbls. flour
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried thyme leaves
1 cup  canned chicken broth
1 cup milk
1 10 oz. package of frozen peas, corn, or mixed vegetables
3 cups cooked turkey, in large pieces
1 lb. potatoes, pared and cubed (3-4 medium potatoes)
Pastry for 1-crust pie 
1 egg yolk

1- Heat butter in large skillet or dutch oven. Add onions and celery; cook, covered, for 10 minutes; remove from heat.

2- Stir in flour, salt, pepper, and thyme until well blended. Gradually add stock and milk. Add peas, turkey and potatoes.

3- Bring to boiling, stirring constantly. Reduce heat; simmer, stirring occasionally, 15 minutes. Turn into a 2-qt. shallow baking dish.

4- Preheat oven to 400°F. Make pastry.

5- Roll pastry to fit top of baking dish with a 1/2" overhang. Place over turkey mixture; turn edge under; seal to rim of dish and crimp with fork. Make several slits in top for steam vents. Beat egg yolk with 1 tsp. water; brush over pastry.

6- Bake 30 minutes, or until crust is golden brown.

Turkey Rice Medley

ingredients:
1/2 cups left over turkey
1 package minute maid rice medley

start making Minute Maid rice medley ahead of time then halfway through heat turkey in microwave for 1:00 take turkey out and stir in for 10:00 (or until rice is fully cooked).

 

Hope you have a great day and good eating!

Take care and hugs,

Top of Page