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Recipes
Traditional Turkey
1 (18 pound) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1 ½ quarts turkey stock
8 cups prepared stuffing
Directions:
Preheat oven to 325 degrees F, and place the rack in the lowest position of the oven.
Remove the turkey neck and giblets, rinse the turkey, and pat dry. Place the turkey, breast side up, on a rack in the roasting pan.
Rub the skin with the softened butter, and season with salt and pepper.
Position an aluminum foil tent over the turkey.
Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan.
Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the stock and drippings evaporate, add 1-2 cups of stock to moisten them.
Remove aluminum foil after 2 1/2 hours.
Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F, about 4 hours.
Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.
Serves 24
Oats & Honey Bread
2 tsp. olive oil
1 3/4 cups cups warm water (105-110 degrees)
1 tbsp. dry yeast
3/4 cup quick cooking oats & additional for garnish
1/3 cup honey
3 tbsp. vegetable oil
2 1/2 tsp. salt
about 5 cups all purpose flour or try a 50/50 white & wheat blend for added flavor.
1 large egg, slightly beaten
Stir 1/4 cup warm water and yeast in large bowl. Let stand 10 min. to dissolve yeast.
Stir in remaining 1 1/2 cup water, 3/4 cup oats, honey, oil and salt.
Stir in enough flour to form soft dough.
Coat another large bowl with oil. Transfer dough to oiled bowl and turn to coat.
Cover with plastic wrap (spray the wrap with cooking spray first to keep the dough from sticking), then with kitchen towel and let it rise at room temp. until doubled in volume. (about 1 hr.)
Oil two 8 1/2 x 4 1/2 x 2 1/2 loaf pans.
Punch down dough and shape into 2 loaves. Place one in each pan.
Cover and let rise in warm draft free area until almost doubled in volume. (about 20 mins.)
Preheat oven to 350 degrees.
Brush tops of loaves with egg, sprinkle with additional oats with garnish.
Bake until brown on top and tester inserted into center comes out clean, about 40 mins.
Cool Completely.
Apple and Pecan Stuffing
1 package dry bread stuffing mix; 6 oz.
3/4 cup finely chopped pecans
2 apples - peeled, cored and thinly sliced
Make stuffing according to package directions, then mix in apples and pecans. Stuff the poultry and cook; or bake uncovered in the oven 35 minutes at 325 degrees, or until lightly browned.
Cornbread & Sausage Stuffing
1 cup flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup cornmeal
2 eggs
1 cup milk
1/4 cup shortening
1/4 cup bacon bits
1 pound sausage meat
2 large onion -- chopped
2 cups celery -- sliced
1/2 teaspoon sage -- leaf
1 teaspoon salt
1 dash pepper
2 cups chicken broth -- or 14.5 oz can
Sift flour with sugar, baking powder, & salt.
Stir in cornmeal. Add eggs, milk, and shortening. Beat until smooth.
Bake at 425 F for 20-25 minutes. (in greased pan).
Brown sausage in skillet; mix cornbread and sausage in large bowl.
Saute onions and celery in small amount of oil until tender.
Stir in sage, salt, pepper and chicken broth. Heat to boiling.
Mix with cornbread and sausage.
Stuff turkey or bake in greased pan until done.
Note: Cover with foil while baking.
Green Bean Casserole
1 can Condensed cream of mushroom soup
3/4 cup Milk
1/8 tsp Pepper
16 oz Frozen cut green beans, thawed and drained or, 2 can Cut green beans, drained
1 can French's French Fried Onions (2.8 oz can)
In a 1 1/2 quart casserole, mix soup, milk and pepper.
Stir in green beans and 1/2 can French Fried onions.
Bake at 350 degrees for 30 minutes or until hot.
Stir; top with remaining onions.
Bake 5 minutes or until onions are golden brown.
Yield: 6 Servings
From:Green Giant & French's French Fried Onion Ad
Candied Yams
1 can yams OR 4 Fresh yams
1/4 cup butter
1/2 bag miniature marshmallows
1/2 cup Orange juice OR 1 orange, sliced
1/4 cup Brown sugar
Drain yams and discard liquid. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar. Dot with butter.
Sprinkle with marshmallows, if desired. Place orange slices on top.
Bake for 30 minutes at 350 degrees or in any oven temperature (for example, along with the turkey) until marshmallows melt and liquid is bubbly.
Serves 6.
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