Posted on 11/11/2004 8:00:23 PM PST by carlo3b
Well, it's that time again, when we old timers dust off the holiday recipes. For you newcomers, just bear with us, it won't take long, and you could just move on if this is too corny for you to handle. Otherwise, cut and paste, and have a great Thanksgiving.. This is a bit early because I will once again be on the great oceans this years cookin and spinnin my tales of the kitchen.. ENJOY..
God bless you and your family!.. Chef
Remembering Our first recorded Thanksgiving Day
The Mayflower 1620- 2002
The voyage of the Mayflower in 1620 from Plymouth England, to Plymouth Rock started as a journey to find peace and justice in a new world. It began as a fervent prayer to give freedom a chance, and remains today as the promise each year for a new beginning. Thanksgiving Day is a celebration of hope, and remembrance.
Today, we bring our families and friends together to share our tables and our hearts, and give thanks for all that we have to be grateful for in our new and glorious country. From this grand experiment and it's courageous settlers, to the greatest nation of the world, we have a lot to be thankful for, indeed.
Remembering my Italian family Thanksgiving My earliest memory of Thanksgiving was the fuss over preparation of the wonderful food being planned in advance of our holiday feast. Being a traditional Italian American, midwestern home, a full cornucopia of cookies of every ethnicity was in abundance. Thanksgiving morning was a special treat with a home filled with the scent of baking bread, and roasted turkey which transformed our tiny cold water flat in "Little Italy" on the lower East side of Chicago into a 3 room palace.
Everyone was involved, family and friends, young and old, with 4 generations of our own majestic women. An unspoken but respected hierarchy prevailed, with the eldest women in control, and a dance like rhythm appeared to take charge of this traditional and noble endeavor. It didn't take long before our small kitchen and dinning room filled, and every flat surface was covered. People scurried into the hallway, where neighbors shuffled pans and pots, in and out of their apartment kitchens to make room for more, always more so everyone could share in the abundance.
The Preparations
Preparation started days earlier, with the making of the pasta. I recall my great aunt bringing in the clothesline from our back porch, the one that strung across the small yard to the adjacent porch and back. She washed and bleached this cord to string across our living and dining rooms, from sconces to chandelier, and doorjambs to windowsills. It was strung as tight as possible to hold the pounds of lasagna noodle, and spaghetti needed to hang dry, to satisfy the hearty Italian appetites. I recall as if it were yesterday listening to our nightly radio programs with the shadows of stringing pasta on the faded floral wallpaper, lending an eerie overtone to the Green Hornet, or Gangbusters.
How could I ever forget opening my eyes in the morning with the sight of hanging pasta overhead, but then, why in the world would I want to forget that magical moment after all, and what it meant to a young boy that a wonderful and glorious holiday was just around the corner?
The Family and Friends
Each family was represented in the choice of menu items. Every wonderful cook in each branch of the family offered to prepare their own special version of the chosen food. This made for a memorable feast indeed, there were at least 4 successful individual restaurant owners in our family. The competition was playful and fun filled, with chunks of bread, ladles, and spoons dipping into everything, testing, tasting, and teasing.
The Cooks
It should not be construed that the food preparation was the exclusive provence of our family women, to do so would be to underestimate the culinary contributions of some of the finest cooks in the clan. A few of my uncles, cousins and grandpa were cooks in the Army, Navy, and Marines, as well as in their own restaurants. My great uncle served as a cook in the Italian army, then captured and recruited to cook in the prisoner-of-war camp, when upon his release, served 2 tours as a cook in the US Marines during The Korean War. However, whatever greatness the men may have achieved in the outside world, the kitchen was ruled by those formidable, yet diminutive, strikingly gorgeous, black clad matriarchs of the family. Great grandmothers from both sides of the lineage, grandmothers, great grandmother-in-laws, and great great aunts.
Man I'll tell ya, it was a sight to behold at best, and an Italian culinary rivalry at least. Although sharing an Italian heritage, the 6 uncles married outside the Calabrian niche, creating a scrumptious provincial food fight.
The Kids
Children weren't immune from the holiday chores. Chairs were pulled up to the stove for short perpetual stirrers. The teens were given the sink, for the never-ending pots and pans, and preteens were runners for last minute fetches and food deliveries. I was honored almost exclusively with the delivery of food for the church and hospital shut-ins because I had the bike with a giant basket. Trying to describe my cousins and most of the local kids wasn't hard, the first thing I recall was, hair, lots of black hair, big doe eyes, dozens of beautiful children with wide grins. At least one kid, sometimes more, was forced to bring his or her accordion, and at every holiday gathering some poor child was browbeaten into playing "Lady Of Spain"!
The Holiday Table
Serving 30-40 people, in a one bedroom apartment on the 3rd floor, rear, walkup, was a challenge, but doable. It took the coordination of most of our wonderful neighbors, and the cooperation of all of the residence, which were always invited anyway. Everyone brought pots, pans, dishes, and utensils, at least a chair, and some brought their kitchen tables. Everyone brought something eatable, most were prearranged as in bread, but some were heirloom dessert recipes, enough for at least a good spoonful, for everyone to get a taste. Older adults, always got a chair at the table, all adults got a seat, and kids sat at the card tables, on the stairs or on a carpet in front of the radio in one of the neighbors homes.
The Prayer
All kids had to be within earshot of the saying of the formal Grace before dinner. Then everyone recited their own prayer in various languages of their native tongue. Our family and friends were of many faiths and nationalities, the overwhelming majority of coarse were Italian. Most remembered a loved one not present, and the names of every absent serviceman and woman were individually read aloud. With all heads bowed, everyone gave thanks for the wonderful gifts of food and health, and each and every person present, gave a special thanks and how grateful they were for being in the United States of America.
The Family
Any good excuse to gather the clan in our family was and still is, paramount. Weddings, holidays, birthdays, anniversaries, births, baptisms and unfortunately funerals are used as good excuses to get together and, you guessed it.... eat. This is usually done at the familial home of eldest member of the family. The Italian family circle is close and tight, and many families still living within their hometown even today, and still live within walking distance of one another. In our family as in many, brothers, sisters, grandparents, aunts, uncles, and cousins grow as one single family unit.
The elders live within the homes of their offspring or siblings. The hierarchy is established by the ability of the surviving parents to have living arrangements central to the greatest number of kids and kin. Love of family is the reason, and love of food is the cement. Thanksgiving is one of the most popular days of the year, and has been since my earliest memory. Even today as I did with my parents in my youth, I talk to each of my 5 children and each of my grandchildren with rare exceptions, every single day, I am truly blessed.
The Food
Food for an Italian holiday is second to only to the family. Present at every holiday feast were several types of entree, lasagna, ham, veal, and one or more specialty pasta and of course, the giant stuffed Turkeys. There were Kosher dishes aplenty for our many Jewish friends. Our next door neighbor kept a Kosher kitchen and always shared their wonderful food with us as we did in return. No holiday would be complete without homemade sausages, meatballs, and grilled peppers. A strange calzone, one I recall with nuts and octopus was always somewhere on the table as was Braciole (Italian beef rolls), and great cannoli desserts were always compliments of our Sicilian side of the family.
Salads and antipasto were a mainstay, with favorites cellentani con Insalata di Peperoni (cellentani with pepper salad), and the ever popular soups, usually a bean, as in minestrone. Breads, rolls, pizza and a mixed variety of biscotti, were always in abundance. Side dishes were a meal in themselves. A vast array of vegetables prepared as specialty items, like artichoke and bacon frittata rounded out every holiday meal. Even our popular lasagna, the recipe that created a chain of famous restaurants, has broccoli or spinach as a principle ingredient to the recipe. Desserts... oh my, great custards, and pastries, ice creams and cakes such as lemon berry tiramisu or frittelle di zucca (pumpkin fritters)
The Moment of Truth
My great grandfather sat at the head of the table, and next to him sat a gallon jug of his homemade Italian red wine. Almost everyone seated for dinner were given a glass of his wine, if only for the many toasts that were posed, to the cooks and a milieu of other celebrations.
The moment of truth came when he would call the name of the boys that he felt were to be worthy of manhood, a scholarship know only to him, usually by some unknown merit method. If you attained that status in his trusted eye, he would invite you to accept a glass of wine and he would toast your new position and with everyone's applause you drank a glass and thanked him.
When my moment came, I had just turned 10, and having worked with him on his paper stand in downtown Chicago for 3 years and to my surprise he felt I was ready! Proudly I swallowed a huge gulp, and felt the heat go down my throat and explode at the core of my stomach and began to rush back up. I forced a smiled and swallowed again and hugged him as tight as I could, until my uncle secretly handed me a chunk of bread, which I bit into and forced down before I let my pa loose, perhaps in the nick of time because he slapped me on the back and everything went back down... I never drank another drop of his wine, but accepted his offer to take a glass, each time he offered it until he passed a year later. How I loved that man.
The Carving was done at each end of the long tables where the huge turkeys were displayed. The male head of each of the households was given the honor of carving these beautifully prepared golden trophies. It was a ritual and with surgical skills each bird was sliced and distributed to all in attendance until nothing remained but the bare bones. At the conclusion of this wonderful occasion, the men stood and with glasses raised toasted the blushing ladies as we sang... in our best voice, and in Italian, a song dedicated to our wonderful women, .. "Momma"
Holiday Roast Turkey with Herbal Rub
1. Preheat the oven to 325°F.
- 1 13 pound whole turkey, fresh or thawed
- 1 medium onion, quartered
- 1 lemon, quartered
- 1/4 cup vegetable oil
- 1 teaspoon dried thyme
- 1 teaspoon dried tarragon
- 1 tablespoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
2. Remove the giblets and neck from the turkey and reserve for the broth.
3. Rinse the turkey with cold running water and pat dry with paper towels.
4. Place onion and lemon quarters in the neck and body cavities.
5. In a small bowl, mix the oil with the herbs, salt and pepper.
6. With your finger tips, gently loosen the skin from the breast without pulling off the skin.
7. Place 1 tablespoon of the herb mixture under the skin; and replace the skin.
8. Rub the cavities and outside of turkey with the remaining herb mixture.
9. Secure the neck skin to the back of the turkey with skewers. Fold the wings under the back of turkey. Place the legs in tucked position.
Note: May be prepared to this point, covered, and refrigerated for several hours.
10. Place turkey, breast side up, on a rack in a large shallow (no more than 2-1/2 inches) deep roasting pan.
11. Insert an oven-safe thermometer into the thickest part of the thigh, being careful it does not touch the bone.
12. Cover bird with a loose tent of foil. Roast turkey in the preheated oven for about 2-1/2 hours.
13. Remove the foil and baste bird with pan juices.
14. Continue to roast for about another hour, until meat thermometer registers 180°F in the thigh.
15. Remove the turkey from the oven and allow to rest for 15-20 minutes before carving.
16. Transfer to a large platter and serve with gravy.
Yields 18 servings at 6 ounces per portion
Good Old Fashioned Bread Dressing
The night before
- 3 to 4 loaves of white bread (or 5 if you like leftovers)
- 2 cups water
- turkey inners
- 1 or 2 onions
- 2 bunches of celery
- 2 to 3 tablespoons butter
- 1/2 teaspoons sage
- oysters (optional)
- mushrooms (option)
- chicken broth
1. The night before you want to eat the stuffing, break the bread into small pieces (about 1 inch squares) into 2 huge bowls or pots. Let the bread sit overnight to dry out.
The next day
2. The next day, remove the insides of turkey and boil them in water in 2/3 quart sauce pan until cooked (about 20 to 30 minutes).
3. Remove the insides from the saucepan for later use or discard. Keep the broth and set aside.
4. Preheat the oven to 350°F.
5. Chop the onion and celery and place into food processor until minced.
6. Melt the butter in a large saucepan.
7. Sauté the onion and celery in butter until heated through. Do not brown! (Sauté the mushrooms also at this time, if wanted).
Note: Depending on how much stuffing you want and how much celery and onion you've chopped, you may have to sauté the onion and celery in two parts.
8. Once cooked, pour the onion mixture directly over the dried out bread.
9. Sprinkle the sage over bread mixture.
10. Take your turkey broth and pour slowly over the bread mixture. The bread will shrink as you do this. Be careful not to pour too much water in.
11. Mixture thoroughly.
Note: If you need more liquid, open a can of chicken broth and pour over bread. If you need more spice, add more sage.
13. If you are using oysters, add them now.
14. Once stuffing is of a consistency that it will stick together and does not look too dry, do not add more liquid.
16. Either stuff in turkey to be baked in oven, or put in 9 x 13 pan.
17. If using oysters, it is recommended that you bake the stuffing in a pan so as to ensure the oysters will be cooked through.
18. Bake in 350°F oven for 45 minutes to an hour. You want the stuffing to have a nice brown crust on top.
Note: If you are cooking the stuffing in a pan and not inside the turkey, try stuffing the turkey with small apples. It smells wonderful and the apples have a great flavor when you take them out.
Real Homemade Turkey Gravy
1. In a 3-quart saucepan, place neck, heart, gizzard, vegetables, and salt in enough water to cover, and cook over high heat.
- 1 package.. neck, heart, gizzard from turkey giblets
- 1 medium carrot thickly sliced
- 1 medium onion thickly sliced
- 1 medium celery rib thickly sliced
- 1/2 teaspoon salt
- 1 turkey liver
- 3 tablespoons fat from poultry drippings
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
2. Heat to boiling.
3. Reduce heat to low; cover and simmer for 45 minutes.
4. Add the liver and cook for 15 minutes longer.
5. Strain broth into a large bowl; cover and reserve broth in the refrigerator.
6. To make gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a quart size measuring cup.
7. Add 1 cup giblet broth to the roasting pan and stir until the crusty brown bits are loosened.
8. Pour the deglazed liquid/broth into the measuring cup.
9. Let the mixture stand a few minutes, until the fat rises to the top.
10. Over medium heat, spoon 3 tablespoons of fat from the poultry drippings into a 2-quart saucepan. 11. Whisk flour and salt into the heated fat and continue to cook and stir until the flour turns golden.
12. Meanwhile, skim and discard any fat that remains on top of the poultry drippings.
13. Add the remaining broth and enough water to the poultry drippings to equal 3-1/2 cups.
14. Gradually whisk in warm broth mixture.
15. Cook and stir, until the gravy boils and is slightly thick.
Makes 14 servings at 1/4 cup per serving
Home Sweet Home Potato Casserole
Preheat oven to 350°F.
- 2 pounds sweet potatoes, boiled, peeled, and mashed
- 2 eggs, beaten
- 1 tablespoon margarine, melted
- 1/2 cup brown sugar
- 1 cup buttermilk
- 1/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup raisins (optional)
Combine all of the ingredients and mix well. Mixture will be very soupy.
Bake for 1 hour.
Crackpot Crockpot Scalloped Potatoes
1. Spray the crockpot with the cooking spray.
- Cooking spray
- 6 to 8 potatoes, thinly sliced
- 1 can cheddar cheese soup
- 1 cup Velveeta cheese, chunked
- 1-1/2 cups grated Cheddar cheese, grated
- 1 (12 ounce) can evaporated milk
- Salt and pepper
2. Fill the crockpot with half of the sliced potatoes.
3. Layer half of the soup, velveeta cheese, Cheddar cheese, and milk.
4. Add salt and pepper to taste.
5. Layer remaining the remaining potatoes.
6. The layer the remaining soup, velveeta cheese, Cheddar cheese, and milk.
7. Cook on high for about 6 hours.
Note: You need to check to see if you need to add more milk. You can pre-boil the potatoes for quicker cooking.
God Bless America!
Only in a great country like ours can we enjoy the blessings of freedom, prosperity, abundance, and still have leftovers... LOL
If your home is anything like ours, can you eat all day, and into the night, leave a tidy some of food, (like that G'dawful gooey cranberry stuff) and still have more food than what you had before you started. Look at your refrigerator, is it any room left... well is there??? LOL
Here are some suggestions for that Turkey and trimmings that are still around!.....You've Got To Be Kiddin Real Turkey Chili
1) Place a 3 quart saucepan over medium high heat, sauté bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender crisp.
- 1 cup chopped green bell pepper
- 1 1/4 cups chopped onion
- 2 cloves garlic, minced
- 3 tablespoons oil
- 2 cans (15 1/2 oz each) kidney beans, drained
- 1 can (28 ounces) stewed tomatoes, crushed
- 1 cup red wine
- 3 cups cooked turkey, cut into 1/2 inch cubes
- 1 tablespoon chili powder
- 1 tablespoon cilantro or 1 teaspoon dried
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
2) Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper, oregano and salt. Increase heat to high and bring mixture to a boil; reduce heart to low and simmer mixture, uncovered, for 25 minutes.
3) Garnish with additional chopped onion and/or cilantro, shredded cheddar cheese, and crushed Fritos OHMYGAWD
Makes 6 servings.
You Never Would Have Thought Of This Leftover Turkey Dinner 1) Brush turkey to taste with sesame oil and dredge in mixture of sesame seeds, salt, black pepper and cayenne pepper.
- 4 slices turkey breast, cooked
- 3 tablespoons sesame oil
- 1 cup sesame seeds
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 3 tablespoons peanut oil
- 1 clove garlic, crushed
- 1/2 tablespoon sesame oil
- 2 tablespoons soy sauce
2) In skillet, sauté slices in heated peanut oil until brown on both sides.
3) Remove to platter. Deglaze skillet with garlic, sesame oil, and soy sauce.
4) Pour sauce over turkey... Yummmmmmmmmm, and it's easy, if you have the ingredients.... LOL
Haphasheredly Turkey 1) Sauté vegetables in butter until soft and limp.
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/4 cup chopped bell pepper
- 4 tablespoons butter
- 1 1/2 cups cooked turkey, chopped
- 1 cup turkey gravy
- 1 tablespoon chopped parsley
- salt and pepper, to taste
2) Add remaining ingredients and simmer until blended, about 15 to 20 minutes.
Thats it!!!
Remember, all hash is better if made the day before, and it freezes well.
Serves 6 to 8.
Wild Turkey and Rice Casserole or is it Wild Rice and Turkey 1) Prepare rice according to package directions.
- 2 cups long-grain wild rice
- 1 onion, chopped
- 2 tablespoons butter or margarine
- 1/2 cup flour
- 9 ounces mushrooms, sliced, canned (reserve liquid)
- 3 cups half and half, OR 1 cup half & half plus 2 cups broth
- 6 cups cooked turkey, chopped
- 1 cup slivered almonds, toasted
- 1/2 cup pimiento, diced
- 4 tablespoons parsley, chopped
- salt and pepper, to taste
- bread crumbs
2) Sauté onions in butter, remove from heat and stir in flour.
3) Drain mushrooms, save liquid.
4) Combine that liquid with cream and enough liquids to make 4 cups.
5) Stir slowly into flour mixture. Cook and stir until thick.
6) Add rice, mushrooms, turkey (chicken), toasted almonds, pimiento, parsley, salt and pepper.
7) Put in a 9 x 12 x 2 - inch casserole, top with buttered bread crumbs and bake 40 minutes at 350 degrees.
Oh yeah baby........ENJOY!!!!!
Turkey's Nose Under The Tentrazzini 1) In a skillet heat 3 tablespoons of butter; add mushrooms and sauté briefly.
- 4 cups cooked turkey, diced
- 4 tablespoons butter or margarine
- 1/4 cup all purpose flour
- salt to taste
- 2 cups chicken broth
- Hot sauce to taste, I use Tabasco sauce
- 1/2 pound mushrooms -- sliced
- 1 egg yolk lightly beaten
- 1 tablespoon dry sherry
- 3 tablespoons cream
- 1 (8 oz) pkg. pasta, preferably spaghetti
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon butter
2) Melt 4 tablespoons of butter in a saucepan; add flour and stir until smooth.
3) Whisk in broth and cook until thickened and smooth. Add salt and Tabasco to taste. Whisk a little of the hot sauce into the beaten egg yolk, then pour the egg yolk mixture into the rest of the sauce.
4) Add sherry, cream, turkey, and mushrooms. Cook, stirring, just until heated through.
5) Cook pasta according to package directions.
6) In a buttered casserole, place alternate layers of spaghetti and sauce.
Sprinkle with grated Parmesan.
Optional, but a great touch, brown quickly under a preheated broiler and serve.
Double Your Pleasure Turkey Club Sandwiches 1) Combine sour cream, horseradish, honey, mustard, garlic salt, and white pepper; stir well.
- 1 (8 ounce) carton sour cream
- 2 tablespoons prepared horseradish, HOTchacha
- 2 teaspoons honey mustard, regular is OK, if you have no class
- 1/4 teaspoon garlic salt
- 1/8 teaspoon white pepper
- 3/4 pound thinly sliced ham, yes the left-over ham is just great
- 12 slices whole wheat bread
- 4 slices Swiss cheese
- 8 lettuce leaves
- 3/4 pound thin-as-you-can slice, turkey
- 8 slices tomato
- 4 slices bacon
- 16 pitted ripe olive, no not 17, only 16.. LOL
- 16 pimiento stuffed olives
2) Place 3 ounces of ham on each of 4 slices of bread. Top each with 1 teaspoon sauce, 1 slice cheese, a lettuce leaf, and another slice of bread.
3) Place 3 ounces of turkey on each slice, and add 1 teaspoon sauce, lettuce leaf, 2 slices tomato, and 1 slice bacon. Top with remaining slices of bread.
*Now for the wimpy stuff, Definitely not a guy thingy... LOL Skewer a ripe olive and pimiento stuffed olive on each of 16 wooden picks. Cut each sandwich into 4 triangles, and secure each quarter with a pick.
You won't believe this........ although I can't imagine why not.. My grandmother and my great aunts always removed the wings from a stewing chicken before they put it in the soup pot. I asked them why, and they told me that was the way their grandma, my great grandmother, did it and she taught them how to cook! Fortunately my great grandmother was still around and feisty as heck, the women in my family lived ripe old ages many into the 100+, I digress, I asked her why she did it. She took me to the cupboard and took out her stewing pot, and it was tall and narrow, sooooooo she had to remove the wings to comfortably stir the soup as it cooked...LOLOLOL My family and I really follow orders...Bwhahahahahahah...wait...HUH?Caribbean Dayo Turkey Salad
1) Add water to wild rice in a saucepan to cover by 2 inches.
- 3/4 cup wild rice
- 1-1/2 cups converted white rice
- 1 cup sweetened flake coconut
- 1 large sweet red pepper, cored, seeded and finely chopped
- 1 large sweet green pepper, cored, seeded and finely chopped
- 1 red onion, finely chopped
- 1/2 cup chopped fresh parsley
- 2 papayas, peeled, seeded and chopped
- 1 pound sliced smoked turkey, cut into matchstick strips
- 1-3/4 cups Orange Dressing*
2) Simmer, covered, 35 to 40 minutes or until rice is tender and starts to split open. Drain; cool under cold tap water. Drain.
3) Meanwhile, cook white rice according to package directions. Drain; cool under cold tap water. Drain.
4) As rice is cooking, heat oven to 375 degrees F. Spread coconut evenly in a baking pan.
5) Bake in heated 375 degree F. oven 10 minutes or until lightly browned, stirring occasionally. Cool.
6) Combine wild rice, white rice, coconut, sweet peppers, onion, parsley, papayas and turkey in a large bowl.
7) Add dressing; mix well.
Yield: 10 servings
*Orange Dressing. Whisk together 1-1/2 cups fresh orange juice, 1/4 cup olive oil, 1 tablespoon balsamic vinegar,
1 teaspoon salt and 1/2 teaspoon freshly ground black pepper in a small bowl.
Turkey Jerky 1) Mix marinade ingredients together in a bowl.
- 1/2 cup soy sauce (can use light soy sauce)
- 4 tablespoons sugar
- 2 teaspoons fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon liquid smoke
- 2 pounds cooked turkey dark meat, sliced paper thin
2) Dip meat slices into marinade.
3) Place dipped meat in layers in a bowl or dish.
4) Pour remaining marinade sauce over meat. Cover tightly and let marinate in refrigerator for 6 to 12 hours.
5) Rotate layers of meat occasionally.
6) Place in dehydrator until dry.
While meat is drying, blot excess oil with paper towel.
Feed the cat the leftover, leftovers!...LOLOL
Nutty Turkey Casserole 1) In skillet, melt 1/2 of the butter (4 ts) and brown the turkey; place the turkey in ovenproof casserole with lid.
- 8 cup turkey, cooked & cubed
- 1/2 teaspoon poultry seasoning
- 8 teaspoon real butter, (not margarine)
- 4 ea. cloves garlic, minced you really can't sub dry garlic
- 2 teaspoon scallions, chopped
- 6 teaspoon brandy, drink the good booze, this should be the cheap stuff... LOL
- 1 cup white wine, nothing fancy, it cooks off anyway
- 2 teaspoon tomato paste( I understand, what in the H#ll are you going to do with the rest of that tiny can..I dunno..ha!)
- 6 teaspoon whole wheat flour, (all purpose is OK)
- 1 cup mushrooms, chopped
- 2 cup turkey broth, (chicken broth will be fine)
- 1 lb pecans, chopped (can sub walnuts, but they are a bit dry)
- 1 1/2 cup sour cream
- 1/2 cup fresh parsley, chopped
2) In same skillet, sauté garlic and scallions.
3) Add brandy and wine; increase heat and boil about 1 minute. Reduce heat to low and whisk in tomato paste, and flour. Cook, stirring until smooth.
4) Add chopped mushrooms and broth.
5) Pour sauce over turkey in casserole. Add pecans.
6) Bake covered at 350 degrees F., for 35 to 40 minutes or until turkey is tender.
7) Remove from oven. Spoon about 2 cups turkey sauce into bowl; stir in sour cream; return to casserole, stirring until thoroughly combined.
8) Return to oven and bake covered about 10 minutes.
Sprinkle with parsley and serve.
Serves 6.
Screw The Cheesy Cats Turkey With Broccoli 1) Cook broccoli until barely tender; drain.
- 1 package (10 ounce) frozen broccoli spears
- 1/4 cup real butter
- 1/4 cup all purpose flour
- 1 cup turkey broth, yes you can... chicken is OK
- 1/2 cup half and half (you can use heavy cream and cut it with whole milk)
- 1/2 cup dry white wine, (any cheap dry white wine that doesn't start a fire when you pour it!!!)
- Salt and pepper to taste
- 1/8 teaspoon Worcestershire sauce
- 2 cups chopped or sliced turkey
- 1 cup chopped or sliced ham
- 1/3 cup grated Parmesan cheese, the real thing freshly grated is best, not the cardboard box stuff..LOL
- 1 cup bread crumbs
- 1/2 cup ground nut meats
2) Place in 1-1/2 quart baking dish; cover with turkey and ham.
3) To make cheese sauce, melt butter and stir in flour in saucepan; add broth and half and half and cook until thick and smooth, stirring constantly.
4) Stir in wine, salt and pepper and Worcestershire. Pour over turkey and ham.
5) Mix Parmesan cheese, crumbs and ground nut meats and sprinkle over the top; bake in 350-degree F. oven until mixture bubbles. You should serve this Turkey in nice individual baking dishes, if not, it's no skin off moi nose!..ha!.
Leftover Hangover Turkey CasseroleThis is one of those "new world order" recipes, everything in it is either canned, packaged, or artificial, that you must cross your fingers, or go to confession for calling it homemade... LOLOLOLOL
1 Preheat oven to 350 degrees F (175 degrees C).
- 1 (6 ounce) package dry bread stuffing mix
- 1 (16 ounce) container sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (1 ounce) package dry onion soup mix
- 2 (14.5 ounce) cans French style green beans, drained
- 2 cups cooked, chopped turkey meat
2 Prepare stuffing according to package directions.
3 In a medium bowl, mix the sour cream, cream of mushroom soup, cream of celery soup and dry onion soup mix.
4 Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
5 Bake in the preheated oven 30 minutes, or until browned and bubbly.
Have a wonderful Thanksgiving with friends and family.
Glad to see you had a good nights sleep Carlo. Thanksgiving is the Premier meal of the year. I can already smell it permeating through the house. May your Holidays be the best...
Bump to me.
The first recorded Christian thanksgiving in America occurred in Texas on May 23, 1541 when Spanish explorer, Francisco Vasquez de Coronado, and his men held a service of thanksgiving after finding food, water, and pasture for their animals in the Panhandle.
This is a good recipe:
GRAPE SALAD
2 1/2 lbs. red seedless grapes
2 1/2 lbs. white seedless grapes
Cream:
1 8 oz. cream cheese
1 c. sugar
1 8 oz. sour cream
1 c. chopped toasted pecans
1/2 c. brown sugar, on top of last layer
Wash, drain and dry grapes. Make a cream mixture and add 1/2 to red grapes and 1/2 to white grapes. Layer each mixture in casserole or bowl starting with white grapes and ending with red grapes. Sprinkle with brown sugar. Top with 1 c. chopped pecans. Chill well before serving.
Non traditional - but does anyone have a good chili recipe?
I'm off all next week and will be spending a lot of time with my Mama getting ready and learning.
Mmmmmmmmmmm, these recipes all sound so good.
Texas Red Hot Chocolate Chili
Don't laugh.. this is realllly goodIn a kettle, heat oil over medium heat. Add finely chopped beef steaks and chopped onions; saute, stirring frequently. Add garlic powder, oregano, paprika, cumin, salt, and tomato sauce. Stir in chopped whole tomatoes and simmer.
- 2 tablespoons vegetable oil
- 2 pounds beef steaks, chopped
- 2 onions, chopped
- 1 teaspoon garlic powder
- 1 tablespoon oregano
- 4 tablespoons paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 2 (14-ounce) cans tomato sauce
- 1 (28-ounce) can whole tomatoes, chopped
- 3 cups water, divided use
- 6 jalapeños, seeded and chopped
- 4 1/2 ounces milk chocolate candy bars
Bring 2 cups water to a boil in a saucepan and add chopped jalapeno peppers. Stir occasionally, until the peppers are soft. Drain and puree in a blender or food processor. Add the peppers to the meat mixture. Rinse the blender with 1 cup water and add to the meat mixture. Stir in chocolate candy bar and allow to simmer for 1 hour.
Makes 8 servings
Bestest Bean Chili
If the guys want a woman to enjoy their chili, don't forget the chocolate.. really!
Spray large saucepan with cooking spray; heat over medium heat until hot. Cook ground beef until browned, 5 to 8 minutes, crumbling with a fork. Add onions, bell pepper, and garlic; cook 5 minutes longer.
- Vegetable cooking spray
- 1 pound lean ground beef
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 teaspoon minced garlic
- 2 to 3 tablespoons chili powder
- 1 to 2 teaspoons ground cumin
- 1 can (15 ounces) Red Kidney beans or 1 1/2 cups cooked dry-packaged Red Kidney beans, rinsed, drained
- 1 can (15 ounces) Pinto beans or 1 1/2 cups cooked dry-packaged Pinto beans, rinsed, drained
- 3 cans (14 1/2 ounces each) chili-seasoned diced tomatoes
- 2 tablespoons brown sugar
- 1 tablespoon unsweetened cocoa (more chocolate..LOL)
Add remaining ingredients; heat to boiling. Reduce heat and simmer, covered, 20 to 30 minutes.
Makes 6 servings (about 1 1/3 cups each).SLOW COOKER TIP: To make the chili in a slow cooker, combine all ingredients in slow cooker. Cover and cook on low 5 to 6 hours.
I can't tell you how much I *needed* that today.
*Thank you*
OH YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
And that....my friends....since Texas had is the first Thanksgiving...is why cornbread dressing is the only proper dressing to serve with turkey. :-) (Interesting, by the way)
Should be since Texas HAD the first Thanksgiving sorry...impaired fingers today!!
I love cornbread dressing, I will not eat any other type.
My wife has a recipe for white chicken chili which is outstanding. I'll see if I can find it...should work for turkey. Thanks much for the ping and have a great Holiday. One year when a greedy child I ate so much the standard wrestling match after dinner with the brothers and cousins ended quickly with nothing but bloated lumps on the rug...still victorious in defeat.
Thanks Carlo. I love that story about your great grandmother cooking the chicken...wingless. lol
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.