Roast Turkey
1 turkey
1 onion, quartered
1 carrot, cut into chunks
1 rib of celery, cut into chunks
1 apple, quartered
Oil as needed
Salt and pepper to taste
Defrost turkey in the refrigerator. It usually takes 5
hours per pound to thaw fully. Remove giblets,
neck, and other parts from inside of turkey. Place parts in a bowl and put into
the refrigerator for using to make gravy. Wash turkey and pat dry with paper
towels. Place onion, carrot, celery, and apple in the turkey’s cavity. Place in
a roasting pan, breast side up. Drizzle with oil and season to taste with salt
and pepper. Cover roasting pan tightly with foil. Place roasting pan in a
preheated 350 degree oven for 1 hour. Turn the oven down to 250 degrees and
cook for an additional 20 minutes per pound. When turkey is done it should be
between 170-180 degrees in the thigh area when measured with a meat thermometer.
No basting is necessary.
Mashed Potatoes
12 potatoes
8 Tbsp. butter
Milk
Adobo
seasoning to taste
Peel
potatoes and quarter. Boil in enough water to cover potatoes until potatoes are
tender. Drain. Mix all ingredients except milk and mash with a potato masher or
large fork. Add enough milk to make potatoes creamy.
Giblet Gravy
Parts that came out of the turkey, neck, giblets, etc
1 stalk celery with leaves
1 small onion, minced very, very small
Drippings from the turkey pan
¼ C flour (more or less)
Salt and pepper, to taste
Rinse the turkey parts and place in a medium saucepan
with the celery and onion, cover with water and bring to a boil, reduce heat
and simmer for 1 hour or until everything is tender. Remove all the turkey
parts except the neck and finely chop. Discard the neck. Strain the broth and
discard the vegetables, reserve the broth. Pour pan drippings in a large
measuring cup, skim off fat and save. Pour ¼ C of the fat into the saucepan,
discarding remaining fat. Stir in flour, salt and pepper. Add 1 ½ C. reserved
broth to the saucepan. Cook and stir over medium heat until thickened. Stir in
chopped turkey meat. Serve.
Dressing
20
slices bread (about a pound), cubed
1/2
C butter
4
stalks celery, sliced
1
onion, chopped
2
cloves garlic, minced
2-2
½ C chicken broth
1/4
tsp thyme
1/2
tsp sage
Place
cubed bread into a 9 x 13 inch baking dish. Set aside. In a large skillet, melt
the butter over medium heat. Add the celery, onion and garlic, and cook
until tender, about 5 minutes. Add the chicken broth and seasonings. Bring to a
boil. Pour the boiling mixture over top of the bread in the casserole
dish. Stir to combine. Bake at 325 degrees for 25 to 45 minutes until
the top is golden brown and crispy.
Cheese Sauce
1
tbsp butter
1
tbsp flour
1
cup milk
1-
1 1/2 cups grated cheddar cheese
Melt
butter in a small saucepan. Add flour and stir constantly for 1 minute. Add
milk slowly, stirring constantly. After milk is blended, cook several minutes until
slightly thickened. Add cheese to taste and melt. Serve on top of steamed broccoli.
Baked
Cranberry Sauce
1 lb. cranberries
1 C coconut
1 C orange marmalade
1 C sugar
½ C water
Nonstick cooking spray
Combine all ingredients in a large bowl. Spray a 2 qt
casserole dish with nonstick cooking spray and pour mixture into casserole. Bake
at 350 degrees for 30 minutes or until cranberries are tender. Chill until
ready to serve.
For more wonderful holiday recipes visit Tuesdays at the Table