Posted on 11/15/2008 7:45:57 AM PST by tsmith130
Thanks for my daily chuckle....lol
What type of string is used to truss a Turkey?/Just Asking - seoul62.....
Substitute real pumpkin cut into chunks, lightly coated with olive oil, and roasted to brown on edges at 400 F., then pureed in a food processor.
recipe for chess pie
Pillsbury pie crust mix
9” Pie Pan
1 ½ stick butter
1 ½ cup sugar
2 eggs
3 tablespoons flour
4 ½ tablespoons milk
2 tsp vanilla
beat to batter
425 10 - 15
350 20 - 40 (till it looks right and starts to solidify)
Oh yea!
Easy Pumpkin Crumb Cake
1 (29 ounce) can pumpkin
1 cup white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 tablespoon pumpkin pie spice
1 (18.25 ounce) package yellow cake mix
1 cup butter, melted
DIRECTIONS
Preheat the oven to 350 degrees.
In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the greased 9 X 13 pan.
Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean.
All of these recipes look delicious!
My advice:
deep-fry that turkey....less time in prep....perfect every time....and you get the benefit of watching the fryer and drinking copius amounts of adult beverages. It’s the only way to go.
It doesn’t really stay fizzy... it just seems to add a little kick to it. I tried leaving it out and also tried substituting other lemon-lime-citrusy-type ingredients and it just wasn’t as good. :/
I usually double the recipe because it goes so fast. We have it with dinner and then I leave the rest on a low burner so people can help themselves to it the rest of the day.
Is hot Dr. Pepper just as it sounds? A heated Dr. Pepper? Or are other things added? Hey, I’m game... I’ll try it! :D
Not so much a Recipe, more a “technique”...
If you want a juicy, moist, turkey - BRINE IT!
I have found it makes a substantial difference to the flavor and texture of the meat, and avoids that disappointing dryness that can sometimes happen.
Brine your turkey THEN cook it with your favorite recipe...
Google “brining turkey” for instructions..
Brussells Sprouts
No one has a good recipe for sprouts?
About an hour before serving the turkey, wash, sort and remove the outer leaves of brussells sprouts. Add turkey juice from roasting pan to a sautee pan and very, very very slowly sautee brussells sprouts always keeping them moist. When they start to brown remove from heat, deglaze the sautee pan with a half stick of butter and a few tbs of turkey juice and pour over sprouts.
Bookmark for later
No friends or family? Can’t get an invitation from anyone? How about a reservation? How about Cracker Barrel? They serves a special meal that day and they have great pie to go with it or are you having Sara Lee? lol
Aw heck, come on to my house? ;)
COLLARD GREENS
1 Large bundle collard greens
- Wash thoroughly in cold water
- Rip leaves from stems and discard stems
- Set aside
1 Cup chopped onions
1 Cup chopped celery
6 Cloves chopped garlic
Salt and pepper
1/2 Pound chopped bacon
- Saute the above in a large pot until soft
- Add 2 cups white wine and cook off alcohol
- Boil all ingredients for 30 minutes
- Add collard greens
- Slow boil for 1 1/2 hours
- Serve with black eyed peas and cornbread (with no sugar)
- Add 2 large cans of chicken broth
Trim and wash sprouts, if large cut in half, top to bottom.
Toss with olive oil, freshly ground black pepper and chopped garlic.
Spread evenly in roasting pan.
375 degree oven for about 60 minutes or until they start to brown.
Remove from oven and splash with balsmic vinegar.
Sprinkle with Parmigiano Reggiano cheese.
LOL! For years, on Thanksgiving my sister served her family (two children) turkey noodle soup-from a can.
Here’s something a little different to do with turkey breasts, for those of you who don’t like the dark meat - or don’t want the time-consuming fuss of fixing a whole turkey.
CRANBERRY STUFFED TURKEY BREASTS
(serves 10)
INGREDIENTS:
1 (12 ounce) package herb-seasoned bread stuffing mix
2 skinless boneless turkey breasts
1 cup chopped pecans
2 (8 ounce) packages dried, sweetened cranberries
2 tablespoons olive oil
Curly lettuce
1/2 cup pecan halves
DIRECTIONS:
Preheat oven to 350 degrees.
Prepare stuffing mix according to package directions. Set aside to cool.
With a sharp knife, butterfly breasts open to lay flat. Place each breast between two sheets of waxed paper, and flatten with a mallet.
Spread the prepared stuffing to within 1/4 inch of the edge of each breast. Sprinkle each one with chopped pecans and dried cranberries, reserving some of the cranberries for garnish.
Roll up tightly in a jellyroll style, starting with the long end. Tuck in ends, and tie in sections with string, about 4 sections around the middle and one running the length of the roll to secure the ends.
Heat olive oil in a large cast iron skillet over medium-high heat. Carefully brown rolls on all sides.
Place skillet in oven, uncovered. Bake in a preheated 350 degrees oven for 1 hour, or until internal temperature is 170 degrees when taken with a meat thermometer. Do not let these get too dry.
Allow to set for 15 minutes before removing string, and slicing into 1/2 to 3/4 inch circles. Leave one roll whole, and slice the other for presentation. Stuffing will be spiraled into meat. Present on your prettiest platter on a bed of curly lettuce, and garnish by sprinkling with the remaining 1/2 cup pecan halves and the reserved dried cranberries.
If cooking a whole turkey....start it upside down...then turn a bit less than halfway through. This allows the juices to permeate the white meat meat and retains moisture throughout.
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