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Welcome to Animated CyberKisses |
Thanksgiving Recipes
Old Fashioned Bread Stuffing
Ingredients:
· 3-4 loaves of white bread (or 5 if you like leftovers)
· water
· chicken broth
· insides of the turkey
· 2 bunches of celery
· 1 or 2 onions
· 2 TBSP butter
· 1/2 tsp. sage
· oysters (optional)
· mushrooms (option)
Instructions:
1. The night before you want to eat the stuffing, break the bread into
small pieces (about 1 inch squares) into 2 huge bowls or pots.
Let the bread sit overnight to dry out.
2. The next day, after you remove the insides of turkey, boil them
in water in 2/3 qt. sauce pan until cooked (about 20/30 minutes).
3. Remove insides for later use or discard. Keep water and put aside.
4. Preheat oven to 350 degrees.
5. Chop onion and celery and place into food processor until minced.
6. Melt 2-3 tablespoons of butter in large saucepan.
7. Sauté onion and celery until heated through. Do not brown!
(Sauté mushrooms also at this time if wanted). Depending on
how much stuffing you want and how much celery and onion
you've chopped, you may have to sauté the onion and celery in two parts.
8. Once cooked, pour the onion/celery mixture directly over the dried out bread.
9. Pour 1/2 tsp. sage over bread/onion/celery mixture.
10. Then take your reserved water and pour slowly over bread.
The bread will shrink as you do this. Be careful not to pour too much water in.
11. Mixture thoroughly and smell/taste for perfect stuffing.
12. If you need more liquid, open a can of chicken broth and
pour over bread. If you need more spice, add more sage.
13. If you are using oysters, add them now.
14. Once stuffing is of a consistency that it will stick together
and does not look too dry, do not add more liquid.
15. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
16. If using oysters, it is recommended that you bake the stuffing
in a pan so as to ensure the oysters will be cooked through.
17. Bake in 350-degree oven for 45 minutes to an hour. You want
the stuffing to have a nice brown crust on top.
P.S. If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.
Basic Turkey Gravy
Ingredients:
· 1 Package Neck, heart, gizzard from TURKEY giblets
· 1 Medium carrot thickly sliced
· 1 Medium onion thickly sliced
· 1 Medium celery rib thickly sliced
· 1/2 Teaspoon salt
· 1 TURKEY liver
· 3 Tablespoons fat from poultry drippings
· 3 Tablespoons all-purpose flour
· 1/2 Teaspoon salt
Instructions:
1. In a 3-quart saucepan, over high heat, place neck, heart,
gizzard, vegetables, and salt in enough water to cover.
2. Heat to boiling. Reduce heat to low; cover and simmer 45 minutes.
3. Add liver and cook 15 minutes longer. Strain both into a large
bowl; cover and reserve broth in the refrigerator.
4. To make gravy, remove the cooked turkey and roasting rack
from the roasting pan. Pour poultry drippings through a sieve
into a 4-cup measuring cup.
5. Add 1 cup giblet broth to the roasting pan and stir until the
crusty brown bits are loosened; pour the deglazed liquid/broth
into the 4-cup measure. Let the mixture stand a few minutes,
until the fat rises to the top.
6. Over medium heat, spoon 3 tablespoons fat from the poultry
drippings into a 2-quart saucepan. Whisk flour and salt into the
heated fat and continue to cook and stir until the flour turns golden.
7. Meanwhile, skim and discard any fat that remains on top of the
poultry drippings. Add remaining broth and enough water to the
poultry drippings to equal 3-1/2 cups.
8. Gradually whisk in warm poultry drippings/broth mixture.
9. Cook and stir, until gravy boils and is slightly thick.
10. Provides 14 servings at 1/4 cup per portion
Stuffed Acorn Squash
Ingredients:
· 2 acorn squash
· 2 carrots, grated 1 can (8 oz.)
· crushed pineapple 2 tbsp.
· dried white raisins
· 1/4 tsp. ginger
Instructions:
1. Cut squash in half; scoop out seeds. Place in baking dish.
2. Combine remaining ingredients and spoon into squash cavities.
3. Bake at 350°F for 30 minutes or until squash is tender.
Pumpkin and Praline Pie
Ingredients:
· 2 pie crusts
Filling:
· 1/2 cup sugar
· 1/2 cup light brown sugar
· 1 tbsp. flour
· 1 tbsp. bitters (optional)
· 1 tsp. cinnamon
· 1 tsp. ginger
· 1/2 tsp. salt
· 1/4 tsp. nutmeg
· 1/4 tsp. cloves
· 1 egg, lightly beaten
· 2 tbsp. butter
· 1 can (29 oz.) pumpkin
· 1 can (12 oz.) evaporated milk
· 1/4 cup milk
· 1 cup water
Praline:
· 4 tbsp. butter, softened
· 2/3 cup light brown sugar
· 2/3 cup pecans, coarsely chopped
· Whipped cream, for garnish (optional)
Instructions:
1. Mix sugars, flour, bitters, spices in large bowl.
2. Stir in egg; set aside.
3. Melt butter in large skillet over low heat.
4. Add pumpkin, simmer, stirring occasionally until purée thickens slightly, 10 minutes.
5. Gradually stir hot pumpkin into sugar mix, stir in evaporated milk,
and 1 cup water. If desired, cover and refrigerate overnight.
Praline:
6. Prepare crusts.
7. Preheat to 450°F.
8. Spread half the praline mix in each crust. Bake until praline is golden brown and bubbly, around 10 minutes; cool slightly.
9. Reduce oven temp to 400°F.
10. Pour half pumpkin filling into each crust; smooth top with spatula.
11. Bake until pumpkin is firm and crusts are golden brown, about 1 hour. Cool completely and serve.
12. Garnish with whipped cream or topping, if desired..
Recipes provided
by 123EasyAsPie.com
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