Am I the only one that has never heard of Stuffin' Muffins until recently? Now every time I turn around I see another recipe for these. What a great idea, like stuffin' in a muffin tin. They are the perfect bread to have with all the fresh vegetables coming on in the garden. Now we don't have to wait for Thanksgiving to get our stuffin' fix.
I have adapted this from several (4) recipes, however most of them are basically the same. In the future I can see me adding cooked sausage, and or toasted pecans to the mixture.
Makes 12 muffins
print recipe
1 (1/4 pound) stick salted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped apple (do not peel) I like Granny Smith.
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon oregano
8 cups herb stuffing (I used half cubed and half crumbled Pepperidge Farm)
3 eggs beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) melted butter
1/4-1/2 cup chicken broth
Preheat oven to 350 degrees.
Spray a 12-cup muffin pan with non-stick spray or line with cupcake papers.
In a large saute' pan, over medium high heat, melt the stick of butter. Add the chopped onion, chopped celery, chopped apple. Stir as you go. Sprinkle in the sage, thyme, and oregano. Saute' this mixture for 5 minutes. Remove pan from heat and set aside.
In a large mixing bowl, combine the 8 cups of stuffing. If your stuffing mix has a separate herb packet sprinkle it over the mixture now so you don't forget it.
Pour in the beaten eggs and mix. Sprinkle on the salt and pepper. Mix them in. Pour the melted butter over the top and mix it in.
Add the mixture from the saute' pan. Stir it all up together. Pour in the 1/4 cup of chicken broth. Mix everything with your impeccable clean hands.
The mixture should be softened, but not wet. If you think it's too dry and the muffins might fall apart after baking, mix in another 1/4 cup of chicken broth.
Use an ice cream scoop or large spoon to fill the muffin cups. Bake at 350 degrees F. for 25 minutes.
These can be served hot, warm, or room temperature. Reheat beautifully the next day in the microwave.
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts
Friday, June 8, 2012
Thursday, November 24, 2011
Happy Thanksgiving 2011
Do you remember all that food that Edie and I prepared last year for 2010 T-Day ? No one needs that much food, or should have to prepared it. Whoops, I forgot my brother deep fried the turkey.
Larry and Edie are going to Virginia to be with her Virginia family this year. My niece Angie, (the jammie girl) always likes having Thanksgiving with just her family, because Christmas is so hectic for them. Yes, I was invited, but everyone deserves a break from me. I'm sure she will be filling you in on her menu.
Sooo, that leaves my nephew and the puppies for me to cook for. Randy really doesn't like Thanksgiving dinner except for the green bean casserole recipe on the back of the cream of mushroom soup can. Yuck! I'm still baking a turkey and making stuffing and gravy, with basic vegetables. You have to have leftovers, plus the puppies love turkey.
Given a choice of anything he could think of for his Thanksgiving dinner this is his menu.
Randy's Thanksgiving Dinner 2011
Chili - seasoned hot enough to take paint off a car
Tossed Salad (no tomatoes) with Italian Dressing (Wishbone, not homemade)
Shrimp Scampi Pizza
Dessert: Little Debbie Peanut Butter Bars. This could change, but it still has to be Little Debbie something.
I could cry. I really thought I had taught him better.
Happy Thanksgiving everyone. Be thankful you don't have to have dinner with Randy.
Larry and Edie are going to Virginia to be with her Virginia family this year. My niece Angie, (the jammie girl) always likes having Thanksgiving with just her family, because Christmas is so hectic for them. Yes, I was invited, but everyone deserves a break from me. I'm sure she will be filling you in on her menu.
Sooo, that leaves my nephew and the puppies for me to cook for. Randy really doesn't like Thanksgiving dinner except for the green bean casserole recipe on the back of the cream of mushroom soup can. Yuck! I'm still baking a turkey and making stuffing and gravy, with basic vegetables. You have to have leftovers, plus the puppies love turkey.
Given a choice of anything he could think of for his Thanksgiving dinner this is his menu.
Randy's Thanksgiving Dinner 2011
Chili - seasoned hot enough to take paint off a car
Tossed Salad (no tomatoes) with Italian Dressing (Wishbone, not homemade)
Shrimp Scampi Pizza
Dessert: Little Debbie Peanut Butter Bars. This could change, but it still has to be Little Debbie something.
I could cry. I really thought I had taught him better.
Happy Thanksgiving everyone. Be thankful you don't have to have dinner with Randy.
Wednesday, November 23, 2011
Grand Marnier Cranberry Relish
I think at one time I had a more complicated version of this that I got from one of the Food Network shows, but this is so much easier and just as tasty. Plus the Grand Marnier is not absolutely necessary, except for me.
Grand Marnier Cranberry Relish
8-10 servings
print recipe
1 bag fresh or frozen cranberries
1/2 cup sugar, more if you like
1 orange with zest
2-3 tablespoons Grand Marnier, more if you like, or none at all
Pulse cranberries in processor about 6-10 times. Keep them chunky. Dump in a medium mixing bowl. Stir in sugar. Zest the orange and add to bowl with the juice from the orange. Add Grand Marnier. Mix well and refrigerate several hours. I make mine several days ahead.
This is wonderful on your turkey sandwiches also.
Grand Marnier Cranberry Relish
8-10 servings
print recipe
1 bag fresh or frozen cranberries
1/2 cup sugar, more if you like
1 orange with zest
2-3 tablespoons Grand Marnier, more if you like, or none at all
Pulse cranberries in processor about 6-10 times. Keep them chunky. Dump in a medium mixing bowl. Stir in sugar. Zest the orange and add to bowl with the juice from the orange. Add Grand Marnier. Mix well and refrigerate several hours. I make mine several days ahead.
This is wonderful on your turkey sandwiches also.
Thursday, November 17, 2011
Stuffing a la Gourmet
Well, I guess it's time I started thinking about Thanksgiving dinner. Gathering up old recipes, looking for new ones I want to try. Normally I don't change the basics, but sometimes I will mess around with the stuffing and side dishes. Actually this is an old recipe, (1968) that I haven't made for a few years. This is also excellent with roasted chicken and roast loin of pork.
Let's go see Amy at A Little Nosh and see what is going on.
You can stuff the turkey or bake the stuffing in a casserole.
Stuffing a la Gourmet
6-8 servings approx.
print recipe
1 onion chopped
1 apple chopped
1/2 cup seedless grapes
1 cup walnuts
1 teaspoon thyme
1 tablespoon Worcestershire Sauce
1 carrot chopped
1/2 pound ground pork or sweet Italian sausage
1 teaspoon minced garlic
1 tablespoon chopped parsley
2 cups toasted bread cubes
1 tablespoon Parmesan Cheese
1/4 pound (1 stick) butter
1 stalk celery, chopped
1/2 cup Grand Mariner
Enough chicken broth to make a moist stuffing
Mix well and stuff the turkey.
If baking outside the turkey; lightly brown the ground pork in a large skillet; add butter and saute onion, apple,carrot and celery, just until limp, not browned; add spices, grapes and walnuts. Add remaining ingredients and toss with bread cubes. Bake in a 350 degree oven for 30-40 minutes.
Let's go see Amy at A Little Nosh and see what is going on.
You can stuff the turkey or bake the stuffing in a casserole.
Stuffing a la Gourmet
6-8 servings approx.
print recipe
1 onion chopped
1 apple chopped
1/2 cup seedless grapes
1 cup walnuts
1 teaspoon thyme
1 tablespoon Worcestershire Sauce
1 carrot chopped
1/2 pound ground pork or sweet Italian sausage
1 teaspoon minced garlic
1 tablespoon chopped parsley
2 cups toasted bread cubes
1 tablespoon Parmesan Cheese
1/4 pound (1 stick) butter
1 stalk celery, chopped
1/2 cup Grand Mariner
Enough chicken broth to make a moist stuffing
Mix well and stuff the turkey.
If baking outside the turkey; lightly brown the ground pork in a large skillet; add butter and saute onion, apple,carrot and celery, just until limp, not browned; add spices, grapes and walnuts. Add remaining ingredients and toss with bread cubes. Bake in a 350 degree oven for 30-40 minutes.
Wednesday, November 16, 2011
Pineapple Casserole
Truly an old Southern recipe! You will see this at funerals, Thanksgiving, and everything in between. My friend, Lillian Plummer shared her recipe with me at Bible study. I believe if she made a tub of this there would not be one bite left. Perfect served with ham,turkey, roast beef or anything else.
Pineapple Casserole
Hard to say it goes so fast. Maybe 8-10 servings
print recipe
2 - 20 ounce cans pineapple tidbits, drained, reserving 6 tablespoons of juice
3 cups shredded cheddar cheese
1 cup sugar
6 tablespoons flour
1/2 cup butter, melted
1 tube Ritz crackers
Mix drained pineapple with shredded cheese. Put in lightly buttered 9x13-inch (or close) baking dish.
Mix sugar, flour and reserved pineapple juice and pour over pineapple and cheese mixture.
Pour melted butter over pineapple mixture.
Top with crush Ritz crackers.
Bake at 350 degrees F for 35 minutes.
Pineapple Casserole
Hard to say it goes so fast. Maybe 8-10 servings
print recipe
2 - 20 ounce cans pineapple tidbits, drained, reserving 6 tablespoons of juice
3 cups shredded cheddar cheese
1 cup sugar
6 tablespoons flour
1/2 cup butter, melted
1 tube Ritz crackers
Mix drained pineapple with shredded cheese. Put in lightly buttered 9x13-inch (or close) baking dish.
Mix sugar, flour and reserved pineapple juice and pour over pineapple and cheese mixture.
Pour melted butter over pineapple mixture.
Top with crush Ritz crackers.
Bake at 350 degrees F for 35 minutes.
Saturday, November 12, 2011
Butter-Pecan Cornbread Muffins
Are you looking for something to add to your Thanksgiving bread basket? These should work just fine. These are also heavenly split and add a couple of very thin slices of country ham and serve with your favorite soup. I could eat these things ice cold!
Butter-Pecan Cornbread Muffins
Makes about 1 1/2 dozen
print recipe
1 large egg
1 (8-ounce) container sour cream
1 1/2 cups milk
2 tablespoons honey
1 1/2 cups plain white or yellow cornmeal
1 cup all-pourpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons butter
1/2 cup chopped pecans
vegetable cooking spray
1. Preheat oven to 450 degrees F. Stir together egg and next 3 ingredients in a medium bowl. Stir together cornmeal and next 3 ingredients in a large bowl; stir in egg mixture until combine.
2. Melt butter in a small skillet over medium heat. Stir in pecans, and cook, stirring often, 5 to 7 minutes or until lightly toasted and fragrant. Remove from heat and let cool 10 minutes.
3. Meanwhile, heat 2 (12-cup muffin pans in oven 3-5 minutes.
4. Stir pecans into cornmeal batter. Coat hot muffin pans with cooking spray; pour batter into muffin cups, filling 3/4 full. I use a large ice cream scoop.
5. Bake at 450 degrees for 13-15 minutes or until golden brown.
6. Get out of my way because I'm having one now before they ever reach the table.
Cook's Note: Preheat oven to 450 degrees. Prepare batter as directed, toasting pecans in a 10-inch cast iron skillet. Pour batter into cast-iron skillet. Bake 25-30 minutes or until golden brown. Now you have a skillet of cornbread!
Butter-Pecan Cornbread Muffins
Makes about 1 1/2 dozen
print recipe
1 large egg
1 (8-ounce) container sour cream
1 1/2 cups milk
2 tablespoons honey
1 1/2 cups plain white or yellow cornmeal
1 cup all-pourpose flour
1 tablespoon baking powder
1 teaspoon salt
3 tablespoons butter
1/2 cup chopped pecans
vegetable cooking spray
1. Preheat oven to 450 degrees F. Stir together egg and next 3 ingredients in a medium bowl. Stir together cornmeal and next 3 ingredients in a large bowl; stir in egg mixture until combine.
2. Melt butter in a small skillet over medium heat. Stir in pecans, and cook, stirring often, 5 to 7 minutes or until lightly toasted and fragrant. Remove from heat and let cool 10 minutes.
3. Meanwhile, heat 2 (12-cup muffin pans in oven 3-5 minutes.
4. Stir pecans into cornmeal batter. Coat hot muffin pans with cooking spray; pour batter into muffin cups, filling 3/4 full. I use a large ice cream scoop.
5. Bake at 450 degrees for 13-15 minutes or until golden brown.
6. Get out of my way because I'm having one now before they ever reach the table.
Cook's Note: Preheat oven to 450 degrees. Prepare batter as directed, toasting pecans in a 10-inch cast iron skillet. Pour batter into cast-iron skillet. Bake 25-30 minutes or until golden brown. Now you have a skillet of cornbread!
Friday, November 26, 2010
Turkey Bone Gumbo
As the story goes. There is a gentleman in Southern Louisiana who loves to make a big pot of Turkey Bone Gumbo on the day after Thanksgiving. He rises early on Friday, gathers turkey carcasses from friends around town, and spends the rest of the day making broth and putting together his gumbo. By early evening, the friends from whom he got the carcasses gather around his big table for one or two bowls, followed by a serious card game.
You may not have friends willing to give up their turkey carcass, which is fine, but they don't get any gumbo. This only requires one carcass.
Remember to make your Turkey Broth first.
Turkey Bone Gumbo
8 servings
print recipe
3/4 cup vegetable oil
3/4 flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1/2 pound smoked sausage, such as andouille or kielbasa, chopped
2 quarts turkey broth
Reserved turkey meat from broth
Reserved onions and celery from broth
2 tablespoons chopped parsley
2 tablespoons chopped green onions
1. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
2. Season the onions, bell peppers, and celery with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes. Add the sausage and cook, stirring often, for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.
3. Serve in soup bowls with rice. (File' powder can be added at the table according to personal taste.)
You may not have friends willing to give up their turkey carcass, which is fine, but they don't get any gumbo. This only requires one carcass.
Remember to make your Turkey Broth first.
Turkey Bone Gumbo
8 servings
print recipe
3/4 cup vegetable oil
3/4 flour
2 cups chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1/2 pound smoked sausage, such as andouille or kielbasa, chopped
2 quarts turkey broth
Reserved turkey meat from broth
Reserved onions and celery from broth
2 tablespoons chopped parsley
2 tablespoons chopped green onions
1. Combine the oil and flour in a large cast-iron pot or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.
2. Season the onions, bell peppers, and celery with the salt and cayenne. Add this to the roux and stir until soft, about 5 minutes. Add the sausage and cook, stirring often, for 5 minutes. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Add the reserved turkey meat and the reserved onions and celery and cook for 15 minutes. Add the parsley and green onions.
3. Serve in soup bowls with rice. (File' powder can be added at the table according to personal taste.)
Turkey Broth
When you have a turkey carcass after a holiday meal, use it to make broth. Highly prized by cooks in South Louisiana, it is used to make Turkey Bone Gumbo. Recipe coming right up. If you can talk a friend or neighbor out of their turkey carcass, so much the better because this broth freezes beautifully.
This recipe as well as the Turkey Bone Gumbo is from Emeril's Louisiana Real and Rustic. With a few minor changes of course.
Turkey Broth
2 quarts
print recipe
1 turkey carcass
3 ribs celery, cut into 4-inch pieces
2 medium onions, quartered
4 quarts of water, or enough to cover the carcass
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves
1. Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves.
2. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 2 hours. Remove from the heat. Skim any fat that has risen to the surface.
3. Strain through a large fine-mesh sieve. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery for gumbo. Use right away or store the broth in quart containers in the freezer.
This recipe as well as the Turkey Bone Gumbo is from Emeril's Louisiana Real and Rustic. With a few minor changes of course.
Turkey Broth
2 quarts
print recipe
1 turkey carcass
3 ribs celery, cut into 4-inch pieces
2 medium onions, quartered
4 quarts of water, or enough to cover the carcass
2 teaspoons salt
1 tablespoon black peppercorns
4 bay leaves
1. Place the carcass in a large stockpot. Add the celery, onions, water, salt, peppercorns, and bay leaves.
2. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 2 hours. Remove from the heat. Skim any fat that has risen to the surface.
3. Strain through a large fine-mesh sieve. Reserve any meat that has fallen off the bones and pick off any meat that may still remain on the carcass. Reserve the onions and celery for gumbo. Use right away or store the broth in quart containers in the freezer.
Wednesday, November 24, 2010
Turkey/Chicken and Stuffing Casserole
This is a wonderful simple casserole than will help you use up Thanksgiving leftovers or can actually serve as your main dish for Thanksgiving. If you are a family with small children or an older couple than just don't want to be bothered with the big meal. This is the perfect solution.
Turkey/Chicken and Stuffing Casserole
6 servings
print recipe
3 cups cooked chicken or turkey
1 stick butter melted
2 1/1 cups cornbread stuffing mix
10.75 ounce can cream of mushroom soup
10.75 ounce can cream of chicken soup
2 cups chicken/turkey broth
Chop chicken or turkey into small pieces. Mix the butter with the stuffing in a large bowl. Blend together the soups and the broth in a separate mixing bowl. Place the stuffing mixture in the bottom of a 2-quart casserole dish, buttered or coated with cooking spray, and layer half of the chicken,turkey, then half of the soup mixture. Repeat layers.
Bake at 350 degrees for 30 minutes.
Drag out some of that Grand Marnier Cranberry Relish
Turkey/Chicken and Stuffing Casserole
6 servings
print recipe
3 cups cooked chicken or turkey
1 stick butter melted
2 1/1 cups cornbread stuffing mix
10.75 ounce can cream of mushroom soup
10.75 ounce can cream of chicken soup
2 cups chicken/turkey broth
Chop chicken or turkey into small pieces. Mix the butter with the stuffing in a large bowl. Blend together the soups and the broth in a separate mixing bowl. Place the stuffing mixture in the bottom of a 2-quart casserole dish, buttered or coated with cooking spray, and layer half of the chicken,turkey, then half of the soup mixture. Repeat layers.
Bake at 350 degrees for 30 minutes.
Drag out some of that Grand Marnier Cranberry Relish
Tuesday, November 23, 2010
Mammaw's Scalloped Oysters
I can not imagine a Christmas or Thanksgiving dinner without Scalloped Oysters. Not just any Scalloped Oysters, but the way my grandmother and my mom made them. My dad and I could eat this whole recipe. The secret is saltine cracker, lots of butter and cream. If you're watching calories use half and half. Right!
If my dad and I could catch mom in a really good mood we could also talk her into making these for Christmas Eve dinner. Never enough scalloped, fried or raw oysters for the two of us.
Mammaw's Scalloped Oysters
6 to 8 servings
print recipe
1 quart oysters, drained; liquid reserved
3 cups cracker crumbs (about 48 2-inch crackers, crushed
4 tablespoons melted butter
Cream or half and half
1 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped onion
1/2 cup butter
Pick over oysters and remove any shell particles. Set oysters aside. Lightly toss 1 cup of the crumbs with melted butter. Add enough cream or half and half to the reserved oyster liquid to yield 2 cups. Stir in the salt and pepper.
Line a shallow buttered 2-quart casserole with 1 cup of the unbuttered crumbs. Arrange 2 cups of the oysters on crumbs. Pour 1 cup of liquid over all. Sprinkle with one half of the chopped onion and dot with one-half of the butter. Repeat procedure. Top with the buttered crumbs.
Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.
If my dad and I could catch mom in a really good mood we could also talk her into making these for Christmas Eve dinner. Never enough scalloped, fried or raw oysters for the two of us.
Mammaw's Scalloped Oysters
6 to 8 servings
print recipe
1 quart oysters, drained; liquid reserved
3 cups cracker crumbs (about 48 2-inch crackers, crushed
4 tablespoons melted butter
Cream or half and half
1 teaspoon salt
1/8 teaspoon black pepper
1/3 cup finely chopped onion
1/2 cup butter
Pick over oysters and remove any shell particles. Set oysters aside. Lightly toss 1 cup of the crumbs with melted butter. Add enough cream or half and half to the reserved oyster liquid to yield 2 cups. Stir in the salt and pepper.
Line a shallow buttered 2-quart casserole with 1 cup of the unbuttered crumbs. Arrange 2 cups of the oysters on crumbs. Pour 1 cup of liquid over all. Sprinkle with one half of the chopped onion and dot with one-half of the butter. Repeat procedure. Top with the buttered crumbs.
Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.
Monday, November 22, 2010
Country Relish
This is one of those "trust me" recipes. Trust me it really is great even if it sounds weird. I think this is one of those that evolved from being in the kitchen with a friend drinking wine while doing prep work for a holiday dinner. I have made this for years and it keeps well in the fridge for days, but it really will not last that long.
Serve this on a relish tray or in a pretty glass bowl. Plus, this is to die for on a turkey sandwich.
Country Relish
Servings: Lots
print recipe
3 cups mincemeat
2 cups chopped sweet pickle
1 cup sweet pickle juice
1 cup chopped tart apples (I use Granny Smith)
6 cups whole-kernel canned or frozen corn. Thaw frozen. Drain both.
Stir together and refrigerate covered overnight or longer. I store mine in Mason jars.
Serve this on a relish tray or in a pretty glass bowl. Plus, this is to die for on a turkey sandwich.
Country Relish
Servings: Lots
print recipe
3 cups mincemeat
2 cups chopped sweet pickle
1 cup sweet pickle juice
1 cup chopped tart apples (I use Granny Smith)
6 cups whole-kernel canned or frozen corn. Thaw frozen. Drain both.
Stir together and refrigerate covered overnight or longer. I store mine in Mason jars.
Saturday, November 20, 2010
Where Is Thanksgiving Dinner?
There has been a change in plans for Thanksgiving dinner. We are having it at my brother, Larry, and Edie's house. I could not be happier. First, that someone is willing to help with the cooking, planning and shopping, second, that with those two you never know who or how many people will be there. I think that's fun. Heaven knows you will always have enough food. Plus, if you are preparing food at two or three locations you have much more cooking space.
Try to think of someone that might not have any place to spend Thanksgiving and include them at your table.
Here is a tentative menu that Edie and I have decided on. Changes can be made until Tuesday then it's done, time to cook.
Turkey - Larry is deep frying the turkey
Baked Country Ham
Scallop Oysters
Turkey Gravy
Old Fashioned Bread Stuffing, Edie's favorite
Grand Marnier Cranberry Relish
Jellied Cranberry Sauce out of the can for Larry - Ugh
Country Relish, recipe will be posted this week
Pickled Beets, because you're suppose to according to my Mom.
Curried Apple Chutney
Fresh Veggie Tray
Twice Baked Potato Casserole or Creamy Mashed Potatoes
Sweet Potato Stuff
Scalloped Corn
Creamed Onions in White Wine Sauce
Buttered Forkhook Lima Beans
Green Bean Casserole, yes with cream of mushroom soup, for Randy. Ugh
Homemade Rolls
Garlic and Sundried Tomato Corn Muffins
Wine of your choice, we're having Cakebread Cellars Sauvignon Blanc and Chardonnay 2005, if I can get Randy to spring for the wine. You can get great wines for $12-15 a bottle.
Lots of Sweet Tea
Dessert Table
Pecan Pie
Pumpkin Roll
Uber Cake
Rum Cake?
We really need another simple green vegetable, maybe Roasted Asparagus, we'll see.
What have we forgotten??? I know we don't have appetizers but we'll think of something. We have to eat at least by 3:00 because we have to have time to have a turkey, dressing and cranberry relish sandwich before bedtime, and maybe one more piece of cake or pie.
I don't think I feel so good!
Try to think of someone that might not have any place to spend Thanksgiving and include them at your table.
Here is a tentative menu that Edie and I have decided on. Changes can be made until Tuesday then it's done, time to cook.
Turkey - Larry is deep frying the turkey
Baked Country Ham
Scallop Oysters
Turkey Gravy
Old Fashioned Bread Stuffing, Edie's favorite
Grand Marnier Cranberry Relish
Jellied Cranberry Sauce out of the can for Larry - Ugh
Country Relish, recipe will be posted this week
Pickled Beets, because you're suppose to according to my Mom.
Curried Apple Chutney
Fresh Veggie Tray
Twice Baked Potato Casserole or Creamy Mashed Potatoes
Sweet Potato Stuff
Scalloped Corn
Creamed Onions in White Wine Sauce
Buttered Forkhook Lima Beans
Green Bean Casserole, yes with cream of mushroom soup, for Randy. Ugh
Homemade Rolls
Garlic and Sundried Tomato Corn Muffins
Wine of your choice, we're having Cakebread Cellars Sauvignon Blanc and Chardonnay 2005, if I can get Randy to spring for the wine. You can get great wines for $12-15 a bottle.
Lots of Sweet Tea
Dessert Table
Pecan Pie
Pumpkin Roll
Uber Cake
Rum Cake?
We really need another simple green vegetable, maybe Roasted Asparagus, we'll see.
What have we forgotten??? I know we don't have appetizers but we'll think of something. We have to eat at least by 3:00 because we have to have time to have a turkey, dressing and cranberry relish sandwich before bedtime, and maybe one more piece of cake or pie.
I don't think I feel so good!
Turkey-In-A-Sack
Everyone has their favorite way of making their turkey, I'm no different. First I have to decide if I'm doing the stuffing inside or in a casserole. Is my brother deep frying the turkey this year?Am I just cooking a turkey breast. See, it's not as easy as you think.
This is my favorite way if I'm not stuffing the turkey. Plus it takes less time and I don't have to baste. You will end up with a beautiful moist golden brown turkey with lots of drippings for your stuffing and gravy.
Turkey-In-A-Sack
14-20 servings, depending on size of turkey
print recipe
1 teaspoon pepper
2 teaspoons salt
3 teaspoons paprika
4 teaspoons hot water
1 cup of peanut oil
1 turkey, 14 to 16 pounds - DO NOT exceed
Combine pepper, salt, paprika, and hot water. Let stand at least 10 minutes. Add peanut oil and mix thoroughly. Wash and dry turkey. Rub peanut oil mixture into inside and outside of turkey. Truss as desired.
Pour remaining oil into large paper sack (Type they used in grocery stores in the old days, now you have to ask for them.) Pour remaining oil into large brown paper sack (type used in grocery stores). Rub oil inside sack until every pore in every inch of the sack is sealed. Add additional oil if needed.
Place turkey in sack, breast side up. Fold over end of sack and tie securely with string. Bake at 325 degrees F. approximately 10 minutes per pound. I find 10-12 minutes is perfect for a turkey that has been out of the refrigerator for 45-60 minutes. Since the sack is airtight, the turkey is cooked by live steam; therefore, when sack is opened, be careful! With no basting, no careful watching, the turkey comes out tender to the bone and golden brown.
Save that turkey carcass! Turkey Bone Gumbo coming soon.
This is my favorite way if I'm not stuffing the turkey. Plus it takes less time and I don't have to baste. You will end up with a beautiful moist golden brown turkey with lots of drippings for your stuffing and gravy.
Turkey-In-A-Sack
14-20 servings, depending on size of turkey
print recipe
1 teaspoon pepper
2 teaspoons salt
3 teaspoons paprika
4 teaspoons hot water
1 cup of peanut oil
1 turkey, 14 to 16 pounds - DO NOT exceed
Combine pepper, salt, paprika, and hot water. Let stand at least 10 minutes. Add peanut oil and mix thoroughly. Wash and dry turkey. Rub peanut oil mixture into inside and outside of turkey. Truss as desired.
Pour remaining oil into large paper sack (Type they used in grocery stores in the old days, now you have to ask for them.) Pour remaining oil into large brown paper sack (type used in grocery stores). Rub oil inside sack until every pore in every inch of the sack is sealed. Add additional oil if needed.
Place turkey in sack, breast side up. Fold over end of sack and tie securely with string. Bake at 325 degrees F. approximately 10 minutes per pound. I find 10-12 minutes is perfect for a turkey that has been out of the refrigerator for 45-60 minutes. Since the sack is airtight, the turkey is cooked by live steam; therefore, when sack is opened, be careful! With no basting, no careful watching, the turkey comes out tender to the bone and golden brown.
Save that turkey carcass! Turkey Bone Gumbo coming soon.
Friday, November 19, 2010
Oyster Stuffing
It is less than a week until Thanksgiving and I think I've only posted a couple of recipes. I need to get on the ball.
I have made the same Oyster Stuffing since I was in my late twenties, a long time ago. To be honest I have not found a recipe that I like better or as well.
Sometimes I stuff the bird, sometimes I bake the stuffing in balls in a shallow dish. I always pray for left over stuffing. Sometimes I use all bread, sometimes bread and cornbread. It will be wonderful whatever you decide.
This year I have made October Farm No Knead Rosemary Bread to use in my stuffing. It just keeps getting better.
Oyster Stuffing
Stuffing for 15 pound turkey
print recipe
24 slices dry bread, cut in cubes
1 cup butter, melted
2/3 cup finely chopped turkey giblets
1 pint oysters
2 1/2 cups chopped celery
1 cup chopped onion
1 1/2 cups grated apple (about 4 medium-sized, grated, pared)
1/2 cup water
2 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon sage
1/2 teaspoon sugar
2 eggs, beaten
Heat 1/2 cup butter in a heavy skillet. Add giblets and cook over medium heat 20 minutes, stirring occasionally.
Drain the oysters, remove any shell particles. Coarsely chop and refrigerate until ready to use.
Heat 1/2 cup butter in a large skillet. Add celery, onion and apple' cook over medium heat until onion is tender, stirring occasionally.
Meanwhile, pour water over bread cubes. Sprinkle with a mixture of salt, pepper, sage and sugar; toss gently. Add eggs and mix lightly. Blend in oysters, giblets, and apple mixture. Lightly spoon into body and neck cavities of bird. Or form into large balls and place in casserole and bake for 45-60 minutes.
I have made the same Oyster Stuffing since I was in my late twenties, a long time ago. To be honest I have not found a recipe that I like better or as well.
Sometimes I stuff the bird, sometimes I bake the stuffing in balls in a shallow dish. I always pray for left over stuffing. Sometimes I use all bread, sometimes bread and cornbread. It will be wonderful whatever you decide.
This year I have made October Farm No Knead Rosemary Bread to use in my stuffing. It just keeps getting better.
Oyster Stuffing
Stuffing for 15 pound turkey
print recipe
24 slices dry bread, cut in cubes
1 cup butter, melted
2/3 cup finely chopped turkey giblets
1 pint oysters
2 1/2 cups chopped celery
1 cup chopped onion
1 1/2 cups grated apple (about 4 medium-sized, grated, pared)
1/2 cup water
2 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon sage
1/2 teaspoon sugar
2 eggs, beaten
Heat 1/2 cup butter in a heavy skillet. Add giblets and cook over medium heat 20 minutes, stirring occasionally.
Drain the oysters, remove any shell particles. Coarsely chop and refrigerate until ready to use.
Heat 1/2 cup butter in a large skillet. Add celery, onion and apple' cook over medium heat until onion is tender, stirring occasionally.
Meanwhile, pour water over bread cubes. Sprinkle with a mixture of salt, pepper, sage and sugar; toss gently. Add eggs and mix lightly. Blend in oysters, giblets, and apple mixture. Lightly spoon into body and neck cavities of bird. Or form into large balls and place in casserole and bake for 45-60 minutes.
Tuesday, October 26, 2010
Pumpkin Cupcakes with Orange Cream Cheese Icing
Before I start with this mouth watering recipe let me give you direction to a fabulous blog, Brair Ridge Farmhouse, that I found today. Actually she found me because I'm too dumb to look. Then I found her recipe section and I knew I had found another special blog. I made the Cranberry Crunchies 10 minutes after finding the blog. I might have a compulsive problem here.
I can not tell you how easy and delicious these are. A must try.
Do you have small children around for Thanksgiving? Given the choice between a piece of pumpkin pie or a pumpkin cupcake with frosting my guess is the cupcakes will go first. These are fabulous.
Pumpkin Cupcakes with Orange Cream Cheese Icing
12 regular size cupcakes
print recipe
1/2 cup butter
1 cup sugar
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup milk
Orange Cream Cheese Icing
6 ounces cream cheese
6 tablespoons butter
1 1/2 to 2 cups powdered sugar
1 tablespoon finely minced orange peel
1/4 to 1/2 teaspoon orange extract
Candy Corn (optional)
Combine butter and sugar in a mixing bowl with an electric beater. Add eggs, beating well after each addition. Add pumpkin and vanilla and mix well.
In a separate bowl combine flour, baking powder, cinnamon, nutmeg, cloves and salt. Stir half the flour mixture into the pumpkin mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter into 12 lined muffin cups, filling each cup about three-quarters full.
Bake at 350 degrees until tops spring back when lightly pressed - about 20 minutes. Let cool in pans for 5 minutes; remove cupcakes from pans and cool at least 30 minutes.
For the frosting, beat the cream cheese and butter, both at room temperature, until well blended. Add the powdered sugar, orange peel and extract and beat until smooth. Spread or pipe icing onto cooled cakes. Decorate with candy corn, if desired.
I can not tell you how easy and delicious these are. A must try.
Do you have small children around for Thanksgiving? Given the choice between a piece of pumpkin pie or a pumpkin cupcake with frosting my guess is the cupcakes will go first. These are fabulous.
Pumpkin Cupcakes with Orange Cream Cheese Icing
12 regular size cupcakes
print recipe
1/2 cup butter
1 cup sugar
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup milk
Orange Cream Cheese Icing
6 ounces cream cheese
6 tablespoons butter
1 1/2 to 2 cups powdered sugar
1 tablespoon finely minced orange peel
1/4 to 1/2 teaspoon orange extract
Candy Corn (optional)
Combine butter and sugar in a mixing bowl with an electric beater. Add eggs, beating well after each addition. Add pumpkin and vanilla and mix well.
In a separate bowl combine flour, baking powder, cinnamon, nutmeg, cloves and salt. Stir half the flour mixture into the pumpkin mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter into 12 lined muffin cups, filling each cup about three-quarters full.
Bake at 350 degrees until tops spring back when lightly pressed - about 20 minutes. Let cool in pans for 5 minutes; remove cupcakes from pans and cool at least 30 minutes.
For the frosting, beat the cream cheese and butter, both at room temperature, until well blended. Add the powdered sugar, orange peel and extract and beat until smooth. Spread or pipe icing onto cooled cakes. Decorate with candy corn, if desired.
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