I rarely cook anything special for any holiday, but at Thanksgiving I always cook a turkey. I have found only one way to have a moist and delicious turkey - and always get wonderful compliments on it.
1 turkey - usually 12 pounds
2 sticks butter or margarine (slightly soft and cut into slices)
2 celery stalks
1 large sweet onion (I like Vidalia or Noonday onions)
Completely thaw turkey and rinse cavity with room temp water. Place bird in broiling pan on a low rack (my pan came with a rack that sits 1/2 in above the bottom of the pan). Gently lift the skin of the bird and begin placing 1 stick of butter or margarine under the skin smushing it into the meat as you go. Do not pull the skin all the way off, just lift it enough to fit your hand under it.
Cut the celery stalks in halves and the onion in quarters and place in cavity of the bird. Place other stick of butter/margarine into the cavity also.
Cover either with lid of pan or make a tent with foil to cover. Roast at 325F.
My Great Great Grandmother's Thanksgiving Dressing
This recipe was originally passed from my Great Great Grandmother, to her daughter. It was then passed from her (my great grandmother) to her daughters (my Grandmother and her sisters) and then on to my mother and her sisters. Now, my sister and I make this for our families. It isn't a secret, and I am sure lots of other people do it like this, but none tastes as good as this to me.
2 cups finely chopped celery
1 1/2 cups finely chopped sweet onion
1/2 cups butter (you can use margarine if you want)
6 cups dry cornbread crumbs
6 cups dry bread crumbs
3-4 cups warm chicken stock
salt, pepper, and poultry seasoning to taste
Saute onion and celery in butter. Add in dry ingredients and mix well. Slowly add the liquid and stir to mix completely. If it looks too dry after 3 cups of chicken stock, slowly add the 4th making sure to get a good consistancy, but not too watery. Add the eggs - if you use all 4 cups of stock, use the 3rd egg. Add seasonings starting with about 1/2 tsp of each - taste and adjust as necessary.
Bake in oven at 350 for 45 minutes or until lightly browned on top and knife inserted in center comes out clean (just like with a cake).
** I have always mixed everything the day before Thanksgiving and stored in the fridge over night. In the morning, when I put my bird in the oven, I make sure to plan to take it out 45 minutes before we eat, so the dressing can cook while the bird is being cooled and carved. **
Materials and Ingredients:
1 recipe Gingerbread House Dough
gingerbread house mold or templates one and two
1 package orange candy melts
1 package orange-colored sugar wafer cookies
Assorted harvest candies:
mallowcreme harvest mix candies
(including pumpkins and candy corn)
black rope licorice
small black licorice "bits"
orange and black gumdrops
orange and black cake decors (from the cake decorating section)
candy bats and/or spiders (from the cake decorating section)
Marshmallow Peeps® Ghosts
Follow these instructions to bake and assemble your gingerbread house. Use rope licorice to reinforce roof line and joints between walls.
Using orange candy melts, apply sugar wafer cookies to the roof in staggered rows, resembling shingles. Overlap cookies about 1/4-inch. Cut cookies to size where necessary.
Create a "chimney" by cementing small licorice bits in "rows" to resemble brick masonry. Use orange candy melts as "mortar". Allow each row to harden before building the next one.
Decorate house using remaining candies. A section of a chocolate bar makes a good door, and smaller square serve as shutters. Be sure to let the shutters hang at an angle for the spookiest effect!
Using orange candy melts, decorate the house. Add pumpkins, a black cat, and black spiders and bats and candy corn. Candy melts can create a "spider web" effect for candy spiders. Arrange gumdrops to form a path to the front door. Spread a thin film of orange candy melts to the path, and sprinkle with orange and black decors to "pave" the path.
As a final spooky touch, place a Marshmallow Peeps® Ghost in the chimney
1 cup. crunchy peanut butter
1/3 cup. water
1 pkg. chocolate cake mix
M & M's (plain)
Beat together peanut butter, eggs, and water. Gradually add cake mix. Mix well. Form dough into 1-inch balls. Place on ungreased cookie sheet. Flatten balls with bottom of glass dipped in sugar. Pinch out 2 ears at top of cookie. Add M & M's (eyes) and red hots (nose). Press fork into dough to form whiskers. Bake at 375 degrees for 8-10 minutes.
Makes 4 1/2 dozen.
1 8 oz. carton vanilla yogurt
1 cup orange juice
4 cups orange soda
1. Put vanilla yogurt, orange juice and 2 cups of the orange soda in the blender container.
2. Blend on high speed until combined.
3. Pour mixture into 2 ice trays.
4. Cover trays with plastic wrap and place in the freezer. Freeze for 6 hours.
5. Before serving, remove frozen cubes from 1 ice cube tray.
6. Put cubes in the blender container and add 1 cup of orange soda.
7. Cover and blend on high speed until slushy.
8. Pour into 6 glasses. Repeat.
Make-Ahead Tip: Prepare the fruit mixture. Pour into ice cube trays. Cover and freeze up to 24 hours.
Makes 12 servings. Per serving: 67 calories, 0 g fat, 1 mg cholesterol, 22 mg sodium, 15 g carbohydrate, 0 g fiber, 1 g protein.
3/4 cup unpopped popcorn
1-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
1 tsp. vanilla
2 to 4 drops food coloring, optional
1. Pop popcorn and remove all unpopped kernels.
2. Place popcorn on a greased 17x12x2-inch baking pan.
3. Keep popcorn warm in a 300 degree F oven while making syrup.
4. Syrup mixture; butter the sides of a heavy 1-1/2-quart saucepan.
5. Combine sugar, corn syrup and water in the saucepan.
6. Cook over medium-high heat until mixture boils, stirring to dissolve sugar.
7. Clip a candy thermometer to side of pan and reduce heat to medium.
8. Continue boiling at a moderate rate until thermometer registers 300 degree F (hard-crack stage), stirring occasionally (about 25 to 30 minutes).
9. Remove thermometer and saucepan from heat.
10. Stir in vanilla and food coloring, slowly.
11. Pour syrup in a thin stream over hot popcorn, stir gently to coat. Cool.
12. Using gloved hands, break into pieces.
13. Store tightly covered or in plastic bags.
Makes 16 (1-cup) servings. Per serving: 122 calories, 0 g total fat, 0 mg cholesterol, 8 mg sodium, 30 g carbohydrate
This recipe caused a TON of controversy in the house, but as usual everyone loved it. What can I say.
turkey butter baste
2 sticks of unsalted butter
1 clove garlic
1tsp garlic powder
3 tbsp rosemary
4 cups white wine (or sparkling white grape juice or cider if alcohol is a problem)
melt butter in saucepan then add rosemary, chopped garlic and garlic powder. Stir, then add wine or juice. Bring to a boil, then reduce heat to lowest setting. Baste entire bird thoroughly, then keep on simmer and baste with this instead of juices.
Makes a delicious gravy too, cook turkey according to directions. Makes for a nice brown turkey and a wonderful flavor.
Amount Measure Ingredient
2 C granulated sugar
2 C corn syrup
1/3C cinnamon candy
3/4 Tsp cinnamon
1/2 Tsp vanilla
1/4 Tsp cloves
3/4 Tsp red food coloring
6-7 Med apples
Remove stems from apples, wash, and pat dry. Insert a wooden skewer
in each apple, running through the apple from stem end to base without
protruding all the way through the bottom end. Combine sugar, corn
syrup, cinnamon candies, and water in medium-sized saucepan. Cook
until candies dissolve, stirring constantly. Be careful not to boil.
Add cinnamon, vanilla, cloves, and food coloring. Mix thoroughly.
Boil mixture to 300 degrees using a candy thermometer without
stirring. While mixture is boiling, generously prepare a baking sheet
with cooking spray so it's ready ahead of time. As soon as mixture
reaches 300 degrees, remove it from heat and quickly dip each
apple-one by one-into the mixture until it is thoroughly coated. Set
coated apples, standing on their bottoms with skewer pointing up, on
baking sheet until mixture hardens.
Let apples reach room temperature before eating.
Prepare cake as directed on package. Pour into 2,
8" square aluminum foil pans coated with cooking spray;
bake at 350~ for 30-35 minutes or until tested done.
Cool in pans on wire racks.
Combine 4 cups powdered sugar and 5-7 tbls milk in a
large bowl; spread a thin layer evenly over each cake. Combine 1 cup powdered sugar, cocoa and 2 tbls milk; spoon into a small zip-lock bag. Close bag securely and snip a tiny hole in bottom corner of bag. Carefully pipe concentric circles onto each cake. Pipe straight lines at intervals from the inner circle through the outside circle, forming a web design. Garnish with plastic spiders.