Archive for Thanksgiving Day Recipes

Thanksgiving Day Recipes From My Kitchen

What’s for Thanksgiving at my house.

Here is a few of my Thanksgiving recipes,

Grilled Drunk Turkey.
 
10 lb. Turkey or smaller
Dry Rub (Tony Chachere’s)
1 small potato
Tin foil
Large pan
Store bought Chicken rack (to use for turkey)
12 oz. can of beer or soda (pour out half the content)
Water
Meat Thermometer

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.

 Mashed Potatoes
5 large potatoes, peeled and cubed
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.

 
Corn Bread Dressing

 Remember the better the cornbread the better the dressing

Cornbread recipe – Make this cornbread recipe ahead of time to use in your Corn Bread Dressing.
 
3 tablespoons bacon drippings
2 large eggs
1-1/2 cups corn meal
1-teaspoon salt
1/2-teaspoon baking soda
1-teaspoon baking powder
1-1/4 cups buttermilk

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.

 
Dressing
Corn bread
6 eggs
2 medium onions
4 single stalks celery
1 cup Turkey drippings
2 tbsp rubbing sage
1 tsp salt
1/4 tsp pepper
Chicken broth (optional)

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

Sauté the onions and celery over medium heat, using 1 tablespoon cooking oil, then add to the 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.

Once you have all the ingredients in your bowl, mix well by hand for about 4-5 minutes. If the mixture seems dry, add a little more broth. You want your dressing to be moist NOT DRY. Not so moist that you need a spoon to eat it, but moist enough it sticks to your fork when eating.

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

Ingredients

3 cups sweet potatoes, mashed
1 cup sugar
1/2 cup butter or margarine, melted
2 eggs
1 Tbsp. Vanilla

Topping:

1-cup brown sugar, packed
1-cup pecans
1/2 cup flour
1/3 cup butter, melted

Mix all the ingredients together and put in a buttered 9×9 casserole dish. Mix topping ingredients together and pour and spread on top. (Like icing)
Then bake uncovered at 350° for 20 minutes.
This can be done up the day before and then baked the next day. Serves 8 – 9.

Green Bean Casserole

Ingredients

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion
1 teas. Garlic powder
Salt & Pepper to taste
1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, French fried onions, garlic powder, salt & pepper to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.
 
Cranberry Sauce (yummy)
 
1 can (15oz.) jellied cranberry sauce
2 Tbsp. lemon juice
1 tsp. mustard
1/4 tsp. ground clove
Mix together all ingredients. Makes 1- 1/4 cup.

 

 
 

 

 

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