These recipes work great for any holiday, occasion, or big feast. Nothing is more impressive than a home cooked meal made from scratch, where friends and family can sit at table together and enjoy the true meaning of community similar to the communion shared between Jesus and the Apostles when they broke bread at The Last Supper. These recipes have peen passed along for generations in my family ( mom’s side). It gives me great joy to share it with some of my dearest friends so they can share it with their families. Makes for a great family activity, if cooking together, even with friends, is something people would find fun. This is how I bonded with my mom and dad. Anyway, happy cooking!! ☺ A side note: alot of this was eyeballing, feel free to adjust seasoning proportions to your specific tastes. Paprika gives a nice brown to the skin of the turkey. Bon Apetit!
The Almighty Stuffing:
Ingredients:
2 medium onions (diced fine)
½ - 1 green pepper (diced fine)
½ stalk celery (cut inlittle bits)
1 stick butter
¾ - 2 loaves bread (stale works best, any bread-like item like bagels, english muffins works too)
6 eggs beaten with ¾ c. milk
palmfull of oregano ( to taste)
1 Tbsp salt
1 tsp pepper
1 palmfull parsley flakes (optional)
1 big pot
Directions:
1. Melt the butter in the pot half way.
2. Just when the butter is nearly melted, toss it the veggies and simmer on medium-high till crisp. (The onion will take on a transparent appearance.)
3. Turn off the heat.
4. Tear up the bread into little bits, not too tiny, chunks. Mix into the goop as you go.
5. Dump in the milk/egg mixture and mix well. It’ll be hard to do… the bread is
thick.
6. Sprinkle in the oregano and salt and pepper… adjust to your taste.
7. Now the stuffing is ready to be stuffed into the bird… mwahahahahaaaa… now the fun begins. ☺
The Almighty Turkey!!!
These directions are geared to experience with preparing and cooking a 12-16lb bird…
Ingredients:
1 big turkey (12-20lb)
1 big roaster with lid
the stuffing
a big spoon
some tinfoil
½ stick- 1 stick melted butter
oregano, pepper, salt
turkey baster
friend to help stuff the bird ☺ ☺
Directions:
1. Pre-heat oven to 375 degrees F.
2. Wash your hands thoroughly.
3. Clean out the bird, run warm water through body cavity and neck flap.
4. Place a roasting rack or some equivalent in the bottom of the roasting pan
5. Stuff the neck flap of the turkey, have your buddy hold it closed with some foil.. it may ooze out…
6. Stand it on end and stuff the rest of the body cavity. As you reach the limit, close and secure the turkey’s legs and stuff it more.
7. Place the bird in the roaster
8. Wash your hands.
9. Pour 1-2 cups of water to cover the bottom of the pan to ½ inch minimum.
10. Pour the melted butter (1 minute in micro) over the turkey and stuffing… don’t miss the legs and wings.!! This gives crispy skin, and the brownness of the bird.
11. Sprinkle a little bit of oregano, pepper, and salt over the turkey.
12. Wash hands again.
13. Put the lid on the roaster… it can rest on the bird.
14. When oven is ready, put the bird in.
15. BE SURE TO CHECK HIM AT 45 MINUTES INTO THE CYCLE… add water if needed
16. BASTE TURKEY EVERY HOUR… add water as needed.
17. If you use electric oven.. check it often.
18. Turkey takes about 5 ½ - 6hr to cook. Use a meat thermometer to ensure doneness..
180 degrees internal temp is done. Check both breasts to make sure the temp is even.
19. Let the turkey rest before carving
The Almighty Mashed Potatoes
Ingredients:
Bunch of potatoes
1 pkg (8oz) cream cheese
½ - ¾ c. milk
pat of butter
pepper/salt
apron
Directions:
1. Put the apron on…
2. Peel, wash, and cut up the potatoes… they need to be small enough chunks to be mashed with hand mixer, or whatever you use.
3. Boil the potatoes 17 minutes, or until you can stab one and either a) it falls apart, or b) it slips off the fork easily, with gravity, on its own.
4. Drain the water from the potatoes.
5. Add the milk.
6. Soften the cream cheese (nuke it 20 sec) and put it in,
7. Blend with the hand mixer untill desired consistency.
8. Add in desired pepper and salt and the butter.
The Almighty Gravy
This is to be made AFTER the turkey is done and out of the oven.
Ingredients:
Turkey drippings
¼ c corn starch
1 c milk
cold water (if needed)
Directions:
1. With a turkey baster, get as much as the dripping juice from the bottom of the turkey pan as possible into a saucepan.
2. Turn heat on to medium.
3. Whisk in corn starch and blend thoroughly
4. Add the milk and mix it up.
5. Let it simmer, but DO NOT BOIL IT. Untill the gravy is as thick as you want it.
((Dessert is in a separate entry MWAHAHAHAHAHA))
No comments:
Post a Comment