Thanksgiving Recipes
Maple Roast Turkey and Gravy
One of my favorite Turkey recipes. If you have time to brine your turkey it will add alot more flavor!
http://allrecipes.com/Recipe/Maple-Roast-Turkey-and-Gravy-2/Detail.aspx?p34=View%20Recipe%20Page
Original Recipe Makes 20 Servings
14 LB Whole Turkey, Neck & Giblets Reserved
2 Cups Apple Cider
1/3 Cup Real Maple Syrup ( I use the whole Bottle)
2 Tablespoons Chopped Fresh Thyme
2 Tablespoons Chopped Fresh Marjoram
2 ½ Teaspoons grated lemon zest
¾ Cup Butter
Salt & Ground Black Pepper to taste
2 Cups Chopped Onion
1 Cup Chopped Celery
1 Cup Coarsely Chopped Carrots
2 Cups Chicken Stock
3 Tablespoons All Purpose Flour
1 Teaspoon Chopped Thyme
1 Bay Leaf
2 Tablespoons Apple Brandy (Optional)
Directions
1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
One of my favorite Turkey recipes. If you have time to brine your turkey it will add alot more flavor!
http://allrecipes.com/Recipe/Maple-Roast-Turkey-and-Gravy-2/Detail.aspx?p34=View%20Recipe%20Page
Original Recipe Makes 20 Servings
14 LB Whole Turkey, Neck & Giblets Reserved
2 Cups Apple Cider
1/3 Cup Real Maple Syrup ( I use the whole Bottle)
2 Tablespoons Chopped Fresh Thyme
2 Tablespoons Chopped Fresh Marjoram
2 ½ Teaspoons grated lemon zest
¾ Cup Butter
Salt & Ground Black Pepper to taste
2 Cups Chopped Onion
1 Cup Chopped Celery
1 Cup Coarsely Chopped Carrots
2 Cups Chicken Stock
3 Tablespoons All Purpose Flour
1 Teaspoon Chopped Thyme
1 Bay Leaf
2 Tablespoons Apple Brandy (Optional)
Directions
1. Boil apple cider and maple syrup in a heavy saucepan over medium-high heat until reduced to 1/2 cup (about 20 minutes). Remove from heat and mix in 1/2 of the thyme and marjoram and all of the lemon zest. Add the butter, and whisk until melted. Add salt and ground pepper to taste. Cover and refrigerate until cold (syrup can be made up to 2 days ahead).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.
3. Wash and dry turkey, and place in a large roasting pan. Slide hand under skin of the breast to loosen. Rub 1/2 cup of the maple butter mix under the breast skin. If planning on stuffing turkey, do so now. Rub 1/4 cup of the maple butter mixture over the outside of the turkey. With kitchen string, tie legs of turkey together loosely.
4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.
5. Roast turkey 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C), and cover turkey loosely with foil. Continue to roast, about 3 to 4 hours unstuffed or 4 to 5 hours stuffed, until the internal temperature of the thigh reaches 180 degrees F (80 degrees C) and stuffing reaches 165 degrees F (75 degrees C). Transfer turkey to a platter, and cover with foil. Reserve pan mixture for gravy. Allow turkey to sit about 25 minutes before removing stuffing and carving.
6. To Make Gravy: Strain pan juices into a measuring cup. Spoon fat from juices. Add enough chicken stock to make 3 cups. Transfer liquid to a heavy saucepan and bring to a boil. In a small bowl, mix reserved maple butter mixture with flour to form a paste, and whisk into the broth. Stir in thyme, bay leaf, and apple brandy. Boil until reduced and slightly thickened. Season with salt and pepper to taste.
Cranberry Sauce
Ingredients: 12oz Cranberries 1 Cup White Sugar 1 Cup Orange Juice
Directions
Ingredients: 12oz Cranberries 1 Cup White Sugar 1 Cup Orange Juice
Directions
- In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
Cranberry, Sausage & Apple Stuffing
Original recipe makes 20 servings
1 lb Sweet Italian Sausage, Casings Removed
¼ Cup Butter
6 Cups Coarsely Chopped Leeks
3 Tart Apples- Peeled, Cored and Chopped
2 Cups Chopped Celery
4 Teaspoons Poultry Seasoning
2 Teaspoons Dried Rosemary, Crushed
1 Cup Dried Cranberries
12 Cups White Bread Cubes, Baked Until Slightly Dry
1 1/3 Cups Chicken Stock
Salt & Black Pepper to Taste
Directions
1. Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
2. Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
3. Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Original recipe makes 20 servings
1 lb Sweet Italian Sausage, Casings Removed
¼ Cup Butter
6 Cups Coarsely Chopped Leeks
3 Tart Apples- Peeled, Cored and Chopped
2 Cups Chopped Celery
4 Teaspoons Poultry Seasoning
2 Teaspoons Dried Rosemary, Crushed
1 Cup Dried Cranberries
12 Cups White Bread Cubes, Baked Until Slightly Dry
1 1/3 Cups Chicken Stock
Salt & Black Pepper to Taste
Directions
1. Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
2. Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
3. Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.
Yummy Sweet Potato Casserole
Original Recipe Makes 6 Cups
4 Cups Sweet Potato, Cubed 1/2 Cup White Sugar
2 Eggs, Beaten 1/2 Teaspoon Salt
4 Tablespoons Butter, Softened 1/2 Cup Milk
1/2 Teaspoon Vanilla Extract 1/2 Cup Packed Brown Sugar
1/3 Cup All-Purpose Flour 3 Tablespoons Butter, Softened
1/2 Cup Chopped Pecans
Directions
Original Recipe Makes 6 Cups
4 Cups Sweet Potato, Cubed 1/2 Cup White Sugar
2 Eggs, Beaten 1/2 Teaspoon Salt
4 Tablespoons Butter, Softened 1/2 Cup Milk
1/2 Teaspoon Vanilla Extract 1/2 Cup Packed Brown Sugar
1/3 Cup All-Purpose Flour 3 Tablespoons Butter, Softened
1/2 Cup Chopped Pecans
Directions
- Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
- In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.
- In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
- Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
Tasty Baked Mac & Cheese
Original Recipe Makes 12 Servings
1 (16oz) Package Elbow Macaroni 1 Egg Yolk
1/2 Teaspoon Salt 2 Tablespoons All Purpose Flour
3/4 Cup Butter, Softened Divided 1/2 Teaspoon Salt
1 Cup Sour Cream 1/2 Teaspoon Ground Cayenne Pepper
1 Tablespoon Cream Cheese, Softened 1 Cup Milk
1 (8oz) Package Shredded Sharp Cheddar Cheese 1 (8oz) Package Shredded Mild Cheddar Cheese
Directions
Original Recipe Makes 12 Servings
1 (16oz) Package Elbow Macaroni 1 Egg Yolk
1/2 Teaspoon Salt 2 Tablespoons All Purpose Flour
3/4 Cup Butter, Softened Divided 1/2 Teaspoon Salt
1 Cup Sour Cream 1/2 Teaspoon Ground Cayenne Pepper
1 Tablespoon Cream Cheese, Softened 1 Cup Milk
1 (8oz) Package Shredded Sharp Cheddar Cheese 1 (8oz) Package Shredded Mild Cheddar Cheese
Directions
- Preheat oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. S
- prinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
- Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
- Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
- Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.
Pecan Pie
1 1/2 Cups All Purpose Flour 2 Tablespoons Dark Corn Syrup
1/2 Teaspoon Salt 3/4 Cup Light Brown Sugar
2 Tablespoons White Sugar 3 Tablespoons Butter, Melted
1/2 Cup Butter, Chilled 1 Pinch Salt
4 Tablespoons Ice Water 1/2 Cup Pecans, Finely Crushed
3 Eggs, Beaten 1 Cup Pecans, Quartered
3/4 Cup Light Corn Syrup 1 Cup Pecan Halves
Directions
1 1/2 Cups All Purpose Flour 2 Tablespoons Dark Corn Syrup
1/2 Teaspoon Salt 3/4 Cup Light Brown Sugar
2 Tablespoons White Sugar 3 Tablespoons Butter, Melted
1/2 Cup Butter, Chilled 1 Pinch Salt
4 Tablespoons Ice Water 1/2 Cup Pecans, Finely Crushed
3 Eggs, Beaten 1 Cup Pecans, Quartered
3/4 Cup Light Corn Syrup 1 Cup Pecan Halves
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
- On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
- To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
- Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.