Turkey Preparation Tips
November 19th, 2007 by admin
Below are tips from a great site on preparing your turkey for Thanksgiving, turkey recipes, etc. Check out the Eat Turkey site! Click below to enjoy:
Archive for the 'Thanksgiving' Category
Rachel Ray’s Thanksgiving in 60
November 22nd, 2006 by admin
Last night on the Food Network channel, Rachel Ray had a Thanksgiving in 60 special. She made some interesting foods and put a big twist on your traditional Thanksgiving meal - all in 60 minutes!
She made an apple and onion stuffing, herb stuffed turkey breast, her gravy was made with apple brandy and apple cider, and sliced, baked potatoes with cheese.
I thought her idea for her stuffing was really cool - I never thought about doing this! She made what she called "muffin stuffing". She put her stuffing in muffin pans and then baked it! It was really cool!
Traditional Bread Stuffing w/Sausage
November 21st, 2006 by admin
TRADITIONAL BREAD STUFFING W/SAUSAGE
- 2 (1 lb.) loaves of day old white bread, torn into small pieces
- 1 pound ground pork sausage
- 1 1/2 teaspoons sage seasoning mixture
- Salt & pepper to taste
- 2 eggs
- 1 cup chicken broth
- 1 tablespoon butter
- 6 stalks, chopped celery
- 2 onions, chopped
Crumble sausage into a large skillet and cook over medium heat until thoroughly browned. Drain and set aside.
Melt the butter in a large saucepan, add celery & onions and cook until tender. Combine cooked sausage, celery and onions in a large bowl with bread pieces, sage, salt & pepper.
(For variations, add 1/2 cup raisins, nuts, mushrooms or apples)
Beat eggs in a small bowl and pour into the sausage mixture. Add broth until mixture is moistened but not too wet.
Bake at 350 degrees for 30 minutes or until lightly browned.
Wild Rice & Water Chestnut Stuffing
November 21st, 2006 by admin
This recipe makes 6 - 8 servings. It is so flavorful, you will want to double the recipe for second helpings!
WILD RICE AND WATER CHESTNUT STUFFING
- 2 cups fresh sliced mushrooms
- 2 cups diced celery
- 1 cup chopped onion
- 4 cups cornbread stuffing mix
- 1 cup chopped water chestnuts (6 oz.)
- 1 tablespoon poultry seasoning
- 2 1/4 cups chicken stock
- 1/4 cup wild rice
- 4 tablespoons butter
In a medium saucepan, mix the chicken stock and wild rice. Bring to a boil then reduce heat and simmer until the wild rice is tender. Melt the butter in a large skillet and add the mushrooms, celery & onion. Cook until onions are transparent.
In a big bowl, mix the cornbread stuffing and poultry seasoning. Add the rice and vegetables and stir well. Mix in the sliced water chestnuts and stir until well combined with other mixture. Use to stuff a 10-pound turkey or place in a casserole dish & bake at 325 degrees for 25 minutes or until lightly browned.
Use chicken stock to moisten leftover stuffing for reheating.
Pumpkin Peanut Bread
November 13th, 2006 by admin
PUMPKIN PEANUT BREAD
- 1/3 cup shortening
- 1 cup brown sugar
- 1 cup canned pumpkin
- 2 cups flour
- 1/2 teaspoon soda
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 3/4 cup chopped peanuts
Cream shortening and add sugar. Stir in eggs and pumpkin. Stir in remaining ingredients.
Pour into a well greased loaf pan 9 x 5 x 3 inches. Bake at 350 degrees for 55 minutes to one hour. Cool slightly and unmold.
Cool thoroughly before slicing.
Pumpkin Whoopie Pies
November 13th, 2006 by admin
I receive requests for these every year from co-workers of my husband. These are yummy!
PUMPKIN WHOOPIE PIES
- 2 cups brown sugar
- 1 cup vegetable oil
- 1 1/2 cups pumpkin
- 2 eggs
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 1/2 tablespoons cinnamon
- 1/2 tablespoons cloves
- 1/2 tablespoons ginger
CREAM CHEESE FROSTING
- 1 teaspoon margarine
- 2 teaspoons vanilla
- 3 oz. cream cheese - softened
- 4 cups powdered sugar
Cream together margarine, vanilla and cream cheese. Mix in powdered sugar, 1 cup at a time.
Cream sugar and oil. Add pumpkin and eggs. Add flour, salt, baking powder, soda, vanilla and spices. Mix well.
Drop by heaping teaspoons onto greased cookie sheet.
Bake at 350 degrees for 10 - 12 minutes. When cook, put cookies together with cream chesse frosting in the middle.