Thanksgiving Recipes - Texomas Home Page

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The benefit of a brown bag turkey over using aluminum foil is that the turkey roasts in the brown
bag rather than steaming with the foil.


       1 (18-20 lb) whole turkey                              1 onion (quarters)
       2 stalks celery (chopped)                              3-4 crushed garlic cloves
       1 carrot (chopped)                                     olive oil

Remove everything from the turkey including giblet bag.

Add vegetables to the inside of the turkey… they are only for flavoring and will be tossed out later.

Rub the turkey all over with olive oil….Olive oil only, no butter

Place the turkey in a roasting pan and cover it a large brown paper bag.

Staple shut. If you have a large turkey use two paper bags at each end. No worries about it sticking
to the turkey because of the olive oil coating the bird. Just make sure the bag isn’t touching the
heating element.

Sprinkle water all over the bag

Place into pre-heated 375 degree oven. On the middle rack

The bag won’t burn because paper doesn’t burn until 451 degrees… but please do not leave bird

Roast for 13-15 minutes per pound.

When you think it's ready, shove a meat thermometer through the bag and into the turkey and give
it a minute to register. Make sure it doesn’t touch the bone.

The thermometer should register between 163-170 degrees.

Remove from oven, cut away the bag and remove the basting pan.

Use the drippings in the pan for the gravy. Just strain the juices into a large pot and add the

    six oz. of boiling chicken broth

    1/8 cup of corn starch to thicken (you may add more if needed if it doesn’t seem to be thickening
up enough)

    Cook on low heat and stir and cook and stir.


        4 tbs butter                                            1 teaspoon dried leaf thyme, crumbled
        1 1/2 cups chopped celery                               2 tsps dried crumbled sage
        1 cup chopped onion                                     1 teaspoon dried marjoram, crumbled
        5 cups torn cornbread crumbs                            1 teaspoon salt
        4 cups torn plain bread crumbs                          1/2 teaspoon freshly ground black
        2 1/2 cups chicken broth                             pepper
        2 large eggs, beaten

    Heat oven to 400°. Butter a 9x13-inch baking pan. In a large mixing bowl, combine the cornbread
    and bread crumbs. In a small skillet over medium-low heat, melt butter; add celery and onion; sauté
    until tender. Combine sautéed vegetables with crumbs; stir in chicken broth. Stir in the beaten egg,
    herbs and seasonings.

    Spread in prepared baking pan. Bake for about 30 minutes.



      2 tbs butter
      1 small onion, chopped
      1 stalk celery, chopped
      1 medium carrot, chopped
      2 medium potatoes, cut into cubes
      1 medium butternut squash - peeled, seeded, and cut into cubes
      32 ounces chicken stock
      salt and pepper to taste


    Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or
    until lightly browned.

    Pour in enough of the chicken stock to cover vegetables and bring to a boil.

    Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

    Transfer the soup to a blender, and blend until smooth.

    Return to pot, and mix in any remaining stock to attain desired consistency.

    Season with salt and pepper.


           4 medium sweet potatoes, peeled and                  1/2 cup raisins
       sliced                                                    2 tbs honey
           4 Granny Smith apples, peeled, cored,                3 tbs apple juice or cider
       and sliced                                                3 tbs melted butter


    Arrange sliced sweet potatoes, apples, and raisins in a buttered 2-quart baking dish. Mix together
    honey, apple juice, and butter. Pour over sweet potato mixture. Cover and bake candied sweet
    potatoes at 350° for 30 to 45 minutes, until sweet potatoes are tender and glazed



          3 (14.5-ounce) cans French-style green beans
          1 (10 3/4-ounce) can cream of mushroom soup, undiluted
          1-2 cups canned onion rings


    Preheat oven to 350 degrees F. Mix green beans and mushroom soup together in pan and mix in a
    few of the onion rings, cover with foil and bake for about 30 minutes or until heated throughout.

    Sprinkle onion rings over the top before serving.



          1 cup crabmeat                                        House Seasoning, recipe follows
          1/2 cup cream cheese                                  10 white mushrooms caps
          1/2 cup freshly chopped parsley                       1/2 cup bread crumbs
          1/2 cup chopped green onions                          Nonstick cooking spray
          4 tablespoons Parmesan cheese                         Salt, pepper and garlic powder

    Preheat the oven to 375 degrees F.

    Combine crabmeat, cream cheese, parsley, onions and Parmesan cheese. Season with salt, pepper
    and garlic powder to taste. Stuff the mushrooms with the mixture and top with bread crumbs. Spray
    the tops with nonstick spray to help them brown. Bake for about 20 minutes, or until the filling is
    hot and melted.


       4 pounds potatoes, peeled and cut into 2-inch-thick slices
       Coarse salt
       1 cup milk, or heavy cream, or a you can use a combination of both depending on your
       1/2 cup (1 stick) unsalted butter, softened
       Pepper


Place potatoes in a saucepan, and cover with water. Add 2 tablespoons salt and bring to a boil.
Reduce heat to medium-low, and simmer until tender, about 10 minutes. Drain potatoes.

Heat milk in a t. Press the potatoes through a ricer into a heatproof bowl set over a pan of simmering
water; stir until smooth. Pour in warm milk in a slow, steady stream, stirring constantly. Stir in
butter, and season with salt and pepper



       3oz unsalted butter                                  2 tbs honey
       2lb baby carrots                                     salt and pepper to taste
       2/3 cup balsamic vinegar                             chopped fresh parsley or chives


   Melt butter in saucepan over a medium heat. Add carrots and sauté for 3 to 4 minutes. Cover
   with a lid and cook stirring occasionally until al dente

   Stir in the balsamic vinegar and honey. Continue to cook uncovered turning frequently until the
   carrots are tender and glazed.

   Season with salt and pepper. Place in serving dish and sprinkle generously with the chopped
   parsley or chives.


    1/2 cup cranberry juice, divided                          1 tsp grated peeled fresh ginger
      1 tsp unflavored gelatin                                Pinch of salt
      1 12-ounce bag fresh or frozen                          4 tbs finely chopped crystallized
       cranberries                                              ginger
      3/4 cup sugar
      2 tsp fresh lemon juice
      1 tsp finely grated lemon peel


      1 1/4 cups chocolate wafer cookie crumbs (make sure they are finely ground up for use)
      1/4 cup sugar
      1/8 tsp salt
      5 to 6 tbs unsalted butter, melted

    1 8-ounce container mascarpone                            Thin strips of crystallized ginger
      cheese                                                    (optional garnish)
      1/2 cup powdered sugar
      1/2 cup chilled whipping cream
      1 tsp vanilla extract



   Pour 1/4 cup cranberry juice into small bowl; sprinkle in gelatin. Let stand until softened, about
   15 minutes. Combine 1/4 cup cranberry juice, cranberries, and next 5 ingredients in medium
   saucepan; bring to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until
   cranberries are tender but still plump, about 5 minutes. Strain into bowl; set cranberries aside.
   Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves. Stir cranberries back into
   juice. Chill until cranberry mixture is cold and slightly thickened, about 8 hours or overnight.

   This part of the dessert can be made 2 days ahead if you like. Cover and chill.

   Stir chopped crystallized ginger into cranberry mixture.


   Place rack in center of oven and preheat to 350°F. Combine chocolate wafer cookie crumbs,
   sugar, and salt in bowl; add 5 tablespoons melted butter and stir until crumbs feel moist and
   stick together when pressed together with fingertips, adding remaining 1 tablespoon melted
butter if mixture is dry. Press crumb mixture firmly onto bottom and up the sides of 9-inch-
diameter tart pan with removable bottom. Bake chocolate crust until it begins to set and is
slightly crisp, pressing with spoon if crust puffs during baking, about 14 minutes. Transfer tart
pan to rack and cool crust completely before filling.


Using an electric mixer, beat all ingredients except ginger in medium bowl until thick enough to
spread (do not overbeat or it could curdle). Spread filling in cooled crust.

This part of the recipe can be made 1 day ahead. Cover and chill.

Spoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours. Garnish with
crystallized ginger strips, if desired. Cut tart into wedges and serve cold.


   5 cups all purpose flour                                  1 cup (2 sticks) chilled unsalted
   2 tsp salt                                                 butter, cut into pieces
   2 tsp sugar                                               1/2 cup (or more) ice water
   8 ounces chilled lard, diced, frozen                      2 tsp apple cider vinegar

    16 whole cloves or about 5 1/3 tbs                       1/2 tsp salt
      dried                                                   9 pounds Bosc pears, peeled, halved,
    4 cinnamon sticks or 4 tsp dried                          cored, each half cut into 4 slices
    2 whole star anise or 1 tbs dried
                                                              4 tbs heavy whipping cream
    1/2 vanilla bean, chopped
    1 1/3 cups (packed) golden brown                         Milk
                                                              Sugar
    6 tbs all purpose flour


Whisk first 3 ingredients (flour, salt & sugar) in large bowl. Add lard and butter. Rub together with
fingertips until mixture resembles coarse, damp meal. Add 1/2 cup ice water and vinegar. Stir with
fork until moist clumps form, adding more water by tablespoonfuls if dry. Form the dough into a ball.
Divide dough into 4 pieces; flatten into disks. Wrap each disk in plastic and chill at least 30 minutes
and up to 3 days.

Using spice grinder, finely grind first 4 ingredients or use the dried equivalent provided. Transfer
spice mixture to medium bowl; mix in sugar, flour, and salt. Divide pears between 2 large bowls; mix
half of spice mixture and 2 tablespoons cream into each.

Place rack in bottom third of oven and preheat to 400°F. Roll out 1 section of the dough on lightly
floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Roll out second section
of dough to 12-inch round. Mound 1 bowl of pear filling in crust. Brush overhang lightly with milk.
Drape second crust over; press top and bottom overhangs together. Fold under, forming edge of pie.
Crimp edge decoratively. Cut 3-inch X in center of top crust; brush with milk and sprinkle with
sugar. Place on rimmed baking sheet. Repeat rolling and assembly with remaining dough disks and
pear filling.

Bake pies 40 minutes. Tent with foil to prevent overbrowning. Bake until crusts are golden brown,
pears are tender, and juices are bubbling thickly, about 40 minutes longer. Cool completely. Serve
with ice cream.

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