Posted on 11/11/2015 3:11:40 PM PST by Jamestown1630
Crosse and Blackwell used to put out a mince pie filling; don’t know if they still do. We always got their plum pudding and hard sauce at Christmas, when I was a kid.
I haven’t seen them in the local grocery stores in recent years, but you still may be able to buy this stuff online.
-JT
I think he’ll like it. I grew up in northeastern PA and there are probably some similar recipes around the state that he’s had. Give it a try!
Here’s how I do the turkey (sounds like your grandmother’s method).
The night before or early in the morning preheat your oven to 400. Place thawed turkey in roaster, cover and pop it in the oven. If it’s huge, more than 15-20 lbs, make sure it goes in the night before.
Roast it at 400 for 30-40 minutes (25 minutes if it’s tiny).
Immediately turn temperature down to 200 and let it slowly roast all day (all night and day if you put in in the night before), from 10-24 hours. It will turn out perfectly-it’s the only way I’ve ever had success with turkey.
Test driving a recipe is also an opportunity to customize it!
To such an end, just finished a grocery list for a half-ration of Hot Curried Fruit. Scheduling a test drive for tomorrow...
Thank You and Happy Motoring.
I have no problem enjoying TDay minus the green bean casserole. LOL.
Mom would get the 20 lb bird in the oven before sunrise. We would eat around 3-4pm. One trick I learned years ago was to baste the bird, take an old tea towel, cover the bird with it. Drizzle butter over the towel as the turkey roasts. Keeping the towel damp. As the juices and butter join in the drippings keep dampening the towel. The last 30-40 minutes remove the towel to brown the bird. The turkey is moist and yummified. Ummmm.
There is a new French chef on yt. He made the most gorgeous panettone (Italians make it for Christmas). He used Sultanas, regular raisoins marinated in liquot, then beautifully glaceed orange peel and lemon peel, lemon and orange zest.
Then he made some bread pudding with it in a turk's head mold. It looked so yummy custardy. His channel is Bruno Albouze, handsome, speaks with a FR accent I hadn't heard but fun to listen to.
Oh, the panettone makes 3 traditional round loaves but he put 2/3 of it into a long pullman loaf pan with a lid. It came out perfectly square like we used to buy sandwich bread and still can buy Texas toast. Then he made another kind of light whole wheat in the pullman loaf pan, sliced it perfectly by eyeballing, then layered it with bechamel with gruyere with grated real parmeson on topcheese and thin-sliced ham baked sandwiches. He cuts the crusts off. Those I have to try.
That's enough. Unless someone wants my mom's (and mine) pumpkin pie recipe. I will only share it with FReepers although it used to be in a very old BH&G cookbook. They changed the spices in subsequent recipes. People who normally don't like pumpkin pie love mine (I'm sure some don't like it anyway).
Brined? I don’t know but have been wondering. Water and hot oil do not mix!
Just wanted to say that I Love this cooking thread, thanks for doing it! I am originally from Ohio, but have lived down south for about 22 years. I can honestly say that people down here get seriously freaked out about pumpkin pie. Many have never tried it & never will! I find that sweet potato pie is like a really bland version of my beloved pumpkin pie. Hey, we love what we love.
I always make lots of extra gravy because I love oven warmed dressing w/ gravy & turkey sandwiches w/ gravy,..........mmmmmmm. My mother has made a wonderful frozen cranberry ice that is from my childhood. I will get the recipe & post it. It’s really different & really refreshing. Oh, & pumpkin pie for breakfast for a few days w/ vanilla whipped cream! Yum!
Never heard it called filling, only dressing or stuffing. Interesting!
Thanks for the tip. I do make the pumpkin filling and bake the pie, but leave a bit of the filling for baking in a custard cup - which I love. To include a nice crisp strip of bacon is a new one! Will try it this year, and attempt to have it eaten before DH spies it :-)
Eat Dessert First! It may be gone if you wait.
Oh, the horseradish beets sound yummy. I might have to try it this year. With just Mr C4E and me at home, our dinner can vary from roast beef to baked chicken. I might roast a small turkey this year. I like to bake whole yams, like a baked potato. Maybe some rice pilaf, baked squash. I just love this holiday. It’s all about food and family. What could be more important.
Lovely story. Truth is a wonderful thing.
When I cook a turkey I cook it overnight. Wrap it up a couple of times with heavy duty foil and put it in on low right before I go to bed. The smell in the house when I get up is heavenly. Lol
Our Thanksgivings are rather small now so I just order a Honeybaked Ham and turkey breast and make all the side dishes.
I'm pretty sure the brand was Borden. Came in jars or stuff you reconstituted. Made the house smell wonderful, got a bunch of boxes for 25 cents in a sellout but I couldn't use them fast enough.
I probably won't buy any this year but I will look before I check out at amazon. Also Walmart will deliver groceries for free if over $50. So I have my cart full there. I'm still going to see if they have that special pasta flour, can't remember what it's called, like Cream of Wheat. Also need a little bit of whole wheat for my Boston Brown bread, found a wonderful recipe on the web and steam it in the large size fruit cans like for peaches and pears.
The farina (it's little balls, kind of yellowish) and not called that I thought I would mix with flour and honey instead of molasses and steam cranberry and orange bread with buttermilk or sour milk. All these years I have not been using enough buttermilk and now it's nice and moist. It's kind of a fuss but keeps, get three loaves in my improvised steamer.
Thank you for the suggestion!
I like butternut squash. Your way is good and I like it with butter, salt and pepper. Good both ways.
Well, that’s what I was wondering about. But since you mentioned this fryer, we’ve been watching lots of videos.
Brining doesn’t make the turkey ‘wet’ on the outside; you just have to make sure you rinse the turkey very well, and dry it off COMPLETELY, before putting it into the fryer. Brining causes a change in the structure of the meat internally (sorry, I’m not a Chemist; that’s the Hubby’s forte) - but here’s an article:
http://stellaculinary.com/blog/science-behind-brining
-JT
My grandmother ironed the bedsheets and pillowcases. Folded with military precision and a set of sheets and pillowcases were assembled and tied together with blue ribbon. Her linen closet was a work of art. I fall far short.
Please tell me how to make gravy! I’ve just never managed to understand that; my few attempts have been very mediocre, and I finally resorted to the jarred stuff.
How do you make gravy, from turkey parts?
-JT
Thanks, Liz. Sounds good. Never thought about carrots and sweet potatoes pairing up, but why not? They are both root veggies and chock full of sugar (a perfect TG side dish) Bet the custard would be just as good in a custard dish as well as a pastry tart. This will be a to-try - hopefully before TG
Eat Dessert First!
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.