The Wiivers


Thanksgiving Recipes
November 12, 2007, 8:33 am
Filed under: Holidays

For the story on why I made Thanksgiving already, scroll down to the previous post. 🙂

Homestyle Turkey, the Michigander Way
(Recipe from allrecipes.com, picture from me)
INGREDIENTS:
1 (12 pound) whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced
onion
2 tablespoons seasoning salt
DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone’s favorites.
2.
Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3.
In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4.
Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Southern Style Dressing

(Picture from me)

5 cups Cornbread, crumbled ( make sure to pack it tight when measuring)

8 cups Bread, dried and cubed

1/2 cup Butter, melted

1 cup Onions, chopped

1 1/2 cups Celery, chopped

4 eggs

1 quart Chicken Stock

1/2 teaspoon Pepper

2 teaspoons Salt

2 1/2 teaspoons Sage

Saute onions and celery in butter. Combine all ingredients and mix well. Pour into greased pans. Bake in a 350 degree oven for 1 1/2 hours.

Easy Turkey Gravy
(Recipe from allrecipes.com, picture from me)

INGREDIENTS:
5 cups turkey stock with pan
drippings
1 (10.75 ounce) can
condensed cream of chicken
soup
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 cup milk
1/3 cup all-purpose flour

DIRECTIONS:
1.Bring the turkey stock to a boil in a large saucepan. Stir in soup, and season with poultry seasoning, pepper, seasoned salt, and garlic powder. Reduce heat to low, and let simmer.
2.Warm the milk in the microwave, and whisk in the flour with a fork until there are no lumps. Return the gravy to a boil, and gradually stir in the milk mixture. Continue to cook, stirring constantly, for 1 minute, or until thickened. Be careful not to let the bottom scorch.

Libby’s Famous Pumpkin Pie
(Recipe from the back of the pumpkin pie can, and allrecipes.com, picture from me)
INGREDIENTS
1 (9 inch) unbaked deep dish pie crust
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

DIRECTIONS
Preheat oven to 425 F.
Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake for 15 minutes. Reduce temperature to 350 F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Apple Pie
(recipe from Betty Crocker, picture from me)

INGREDIENTS

pie crust for 2 layers

1/2 cup sugar

1/2 cup Gold Medal® all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

5 cups thinly sliced peeled apples (3 large)

1 tablespoon butter or margarine

DIRECTIONS

1. Heat oven to 425°F. Make pie crust, roll out, and lay in pie pan, except trim overhanging edge of bottom pastry 1 inch from rim of plate.

2. Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.

3. Roll remaining pastry; (I cut out little apple shapes before I put it on the pie. You need to have some hole to let the steam out. If you don’t want to cut out shapes, you can just cut some slits with a knife) seal the edges completely.

4. Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

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1 Comment so far
Leave a comment

I am very proud of you, Little girl! It all looks so yummy and your gravy recipe sounds great.

Comment by Rhonda in OK




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