Thanksgiving Recipes
Thanksgiving Recipes
Thanksgiving Turkey Marinade Recipe
2 cloves garlic, cut up 1/2 tsp. pepper 1/2 tsp. oregano 1/2 tsp. seasoned salt 1 lemon (juice of) 1 Tbsp. salt 1/2 c. oil Combine all ingredients and rub over the entire defrosted turkey night before. Cover turkey; refrigerate and next day, cook.
Pumpkin Cheesecake
Ingredients: 16 ounces cream cheese -- softened 1/2 cup sugar 1/2 teaspoon vanilla 2 eggs 1/2 cup canned pumpkin 1/2 teaspoon ground cinnamon 1 dash ground cloves 1 dash nutmeg 1 ready-to-use graham cracker crumb crust --6 ounces or 9 inches Preparation: Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Remove 1-cup batter; stir in pumpkin and spices. Pour remaining plain batter into crust. Top with pumpkin batter. Bake at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.
TURKEY STIR-FRY SUPPER Recipes
2-1/4 pounds turkey breast, boneless skinless 2 tablespoons vegetable oil 3/4 cup uncooked long grain rice 2 cans chicken broth, (14-1/2 ounces each) divided 5 tablespoons soy sauce 2 cloves garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon Pepper 1 package frozen broccoli spears, (10 ounces) thawed 1 pound carrots, thinly sliced 3 bunches green onions, sliced 3 tablespoons cornstarch 1 can bean sprouts, (14 ounces) drained Cut turkey into 2-in. strips. In a Dutch oven or wok, stir-fry turkey in batches in oil for 5-7 minutes or until juices run clear. Set turkey aside. Add rice, 3-1/2 cups broth, soy sauce, garlic, ginger and pepper to pan; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Cut broccoli into 3-in. pieces. Add broccoli, carrots and onions to rice mixture; simmer for 3-5 minutes. Combine cornstarch and remaining broth; add to pan. Bring to a boil; cook and stir for 2 minutes. Stir in turkey and bean sprouts; heat through.
Turkey Rosemary Conventional Cooking Method
Servings: 8 Amount Measure Ingredients Preparation 1/2 BONE-IN TURKEY BREAST (3 to 3-1/2 pounds) 1/4 Teaspoon salt optional 1/8 Teaspoon black pepper 1/4 Teaspoon paprika 2 Tablespoons margarine divided 1/2 Pound fresh mushrooms sliced or quartered 2 Tablespoons flour 1 Cup chicken broth 1/4 Cup sherry 1/4 Teaspoon dried rosemary crumbled Sprinkle turkey breast with salt, pepper and paprika. Over medium heat, melt 1 tablespoon margarine in dutch oven large enough to hold breast. Brown breast on both sides. Remove from pan. Heat remaining margarine in pan and saute mushrooms 1 minute. Sprinkle flour over mushrooms, stirring constantly. Remove from heat and stir in broth, sherry and crumbled rosemary. Return to medium- high heat and cook until thickened. Return turkey breast to pan, spoon sauce over and cover. Cook on low heat for 35 to 45 minutes or until juices run clear when pierced to the bone with a fork. Remove turkey to platter and slice. To serve, adjust seasonings in sauce to taste, and serve over turkey. * Your meat clerk can cut a fresh or frozen breast in half upon your request.
Turkey Breast with Southwestern Cornbread Dressing
Servings: 12 In large bowl combine cornbread, muffins, chilies, red pepper, pine nuts, cilantro, parsley, basil, thyme, and oregano; set aside. In large skillet over medium-high heat, saute turkey sausage, celery and onion 8 to 10 minutes or until sausage is no longer pink and vegetables are tender. Combine turkey mixture with cornbread mixture. Add broth or water if mixture is too dry; set aside. Loosen skin on both sides of turkey breast, being careful not to tear skin, leaving it connected at breast bone. Spread 1 tablespoon garlic under loosened skin over each breast half. Repeat procedure, spreading 1/4 cup cilantro over each breast half. Place turkey in 13-X 9-X 2-inch roasting pan, lightly coated with vegetable cooking spray. Spoon half of stuffing mixture under breast cavity. Spoon remaining stuffing into 2-quart casserole, lightly coated with vegetable cooking spray; set aside. Roast turkey breast, uncovered, at 325 degrees F. 2 to 2-1/2 hours or until meat thermometer registers 170 degrees F. in deepest portion of breast. Bake remaining stuffing uncovered along with turkey breast during last 45 minutes.
Turkey and Dressing
1 turkey 1 large pan cooked cornbread 2 cups fine white bread crumbs 2 cups diced celery 3 cups diced onion Canola oil 6 raw eggs 3 cans cream of chicken soup 2 cans cream of mushroom soup 6 boiled eggs 1 can cream of celery soup 1 tbs. garlic powder 1 tbs. Greek seasoning (or your favorite) 1-2 tbs. sugar 1 tsp. salt 1 tsp. black pepper Turkey or chicken broth You can either smoke the turkey or bake in the oven. To bake turkey (about 15 pounds). Bake according to size of turkey. Instructions are normally on the turkey. Thaw turkey, remove giblets, & wash well. Line large pan with foil. Salt and pepper inside of turkey. Grease outside of turkey with Canola oil. Sprinkle outside of turkey with salt, pepper & garlic powder. Wrap tightly in foil. Bake in preheated 375° oven for about 3 to 4 hours. Baste every 45 minutes. For dressing, cook a large pan of cornbread. Chop celery & onions & sauté in a small amount of Canola oil until tender. You can decrease the amount of celery & onions according to your taste. We like a lot of celery & onion. Boil 6 eggs, cool, peel & chop. Crumble the cooked cornbread in an extra large pan. Add sautéed vegetables, raw eggs, & chopped boiled eggs, white bread crumbs, soups, garlic powder, Greek seasoning, salt, pepper, & sugar. If you like sage, add some. Add broth to make the dressing to desired consistency. I like mine a little thicker than cornbread batter mixture. Pour into a 4 or 5 in. deep baking pan & bake in preheated 350° oven until dressing is firm & lightly browned (approximately 1 hour). Baking the dressing in a deeper pan keeps the dressing from becoming too dry while baking.
Giblet Gravy
Giblets from turkey 4 boiled eggs 2-3 drops of yellow food coloring, optional 2 cans cream of chicken soup 3 cups chicken broth 1 can cream of mushroom soup 1/4 cup cornstarch 1 cup chicken broth 1 cup unbaked dressing mixture 1 tsp. salt 1/2 tsp. black pepper In saucepan, cover giblets with water & boil until well done (about 1 hour). You can purchase extra giblets if desired. Remove giblets, cool & chop. Boil eggs & chop. Add 2-3 drops yellow food coloring to broth. Add soups, salt and pepper. Bring to a boil. Combine cornstarch to about 1 cup of broth & mix until smooth. Slowly add to boiling broth, stirring constantly until smooth. Add chopped eggs, chopped giblets, & 1 cup of dressing mixture. Simmer until gravy is desired thickness. More broth may be added if needed. Serve over cooked dressing.