What’s for Thanksgiving at my house.
Here is a few of my Thanksgiving recipes,
Thaw and clean Turkey, removing giblets from cavity.
Pre-heat gas grill on high.
Place half empty can in the turkey rack. Place Turkey (butt first) over turkey rack and can, and place in pan.
Generously apply dry rub to the outer skin.
Trim the end of a whole potato to stuff into the neck to seal vapors.
Add enough water to cover the bottom of the pan. Add more water as needed.
Place tin foil over the entire pan, covering the turkey completely.
Place pan with turkey on the grill, Reduce heat to low. Close lid.
Cook approximately 1 hour. Remove tin foil and continue to cook. Check doneness by Using a meat thermometer, temperature should reach 180 F to 190 F in the thigh.
When done, carefully transfer turkey and rack up right onto platter with tongs and a long fork. Let stand 10 mins. Then secure the wire rack with hot pad and carefully remove the Turkey from rack. (I have carved the turkey while it’s still on the rack.)
Can be cook in oven also at 350 F.
2 Tbsp. sugar
2 Tbsp. butter
1 tsp. salt
1/2 cup milk
In a large saucepan, place potatoes and enough water to cover and Bring to a boil; reduce heat. Cover and simmer until potatoes are tender. Drain. Place potatoes to a mixing bowl and mash. Add butter, milk, sugar and salt. Beat until smooth. Serves 5-6.
Remember the better the cornbread the better the dressing
Preheat oven to 450°F.
Put the bacon drippings in a 9×13-inch baking dish and put it in the oven while it is preheating.
Beat eggs in a medium bowl. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings, pour the bacon drippings into the batter and stir to combine.
Pour the batter into the pan, and bake 20 to 25 minutes. Make the cornbread a day before you intend to use it for your dressing. Leave it out, uncovered, overnight.
Place corn bread into a large mixing bowl.
If you have baked a turkey (turkey drippings make for the best dressing)
simply pour the drippings into the bowl (or pan you choose to work with)
if you don’t have turkey drippings from where you baked a turkey, you can use chicken broth.
Boil the eggs, peel and cut up to put in mixture
Add the rubbing sage, salt and pepper. Try a taste test of your dressing. Add more salt or sage to reach your desired taste.
When you turn the mixture onto the baking pan, it should slide out of the bowl with ease. Bake uncovered at 350 degrees for about 25 – 30 minutes. If you like the top a little crustier, put your oven on broil for about 2 minutes before taking out of the oven.
Sweet Potato Casserole
3 cups sweet potatoes, mashed
1 cup sugar
1/2 cup butter or margarine, melted
1 Tbsp. Vanilla
1-cup brown sugar, packed
1/2 cup flour
1/3 cup butter, melted
Green Bean Casserole
Preheat the oven to 350 degrees F.
2 Tbsp. lemon juice
1 tsp. mustard
1/4 tsp. ground clove