Repices For Thanksgiving

[biggbear8]

Here are some of my favorite recipes I use for Thanksgiving spread some holiday cheer and share your favorite recipe or story

SAGE STUFFING OR DRESSING

1 c Butter; melted
3 c Chopped onions
3 c Minced celery
16 sl White bread, dried
- broken into small pieces
6 tb Minced fresh sage; -=OR=-
3 tb -Dried sage leaves
1 c Minced fresh parsley
2 ts Salt; or to taste
1 ts Freshly ground black pepper
- or to taste
2 c Broth; or less
-(turkey, giblet or chicken)

PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add
onions and celery and cook, stirring often, over
moderate heat until vegetables are soft but not
browned. In large bowl, combine dried bread, sage,
parsley and salt and pepper. Add onion and celery
mixture and remaining melted butter. Toss until well
mixed (using your hands works best for mixing). Add
broth slowly, a little at a time, while tossing
mixture to moisten thoroughly. Take care to add only
enough liquid to moisten or stuffing will become
sodden. To test stuffing in order to see if seasonings
are correct, melt a little butter in small skillet.
Add rounded tablespoon of stuffing to skillet and stir
until lightly golden. If it needs a more lively
flavor, add more sage, onions or celery. Makes Enough
for 16-Pound Turkey

OYSTER DRESSING Cajun

1/2 c Chopped celery
1 c Chopped onion
1/2 c Chopped fresh parsley
2 tb Oil or shortening
1 c Cooked giblets
2 c Giblet stock
2 c Cooked rice
3 c Crumbled dry bread
1 pt Chopped oysters & juice
Salt to taste
Cayenne pepper to taste

Preheat oven to 350 F. In a lge. saucepan, saute
celery, onions, and parsley in the oil until the
onions are clear. In a large mixing bowl, combine the
giblets and stock with the cooked rice, bread, and
oysters w/juice; mix well. Add the sald and pepper.
Pour into a greased medium-sized baking dish and bake
for 45 minutes, or stuff a large bird and bake until
the bird is done.

 

[biggbear8]

Pumpkin Pie
1 cn (28oz) pumpkin
4 Eggs
2 c Packed brown sugar
1/2 t Salt
2 t Cinnamon
1 t Mace
1 1/2 t Ginger
Dash of clove
1 1/2 c Evaporated milk
3 Pie crusts

Beat eggs lightly in large bowl. Add pumpkin, sugar, cinnamon, mace,
ginger, clove and salt. Stir until well combined. Blend in milk. Pour
filling in pie shells. Bake at 425F for 15 minutes. Reduce oven
temperature to 350F and continue cooking 30 to 35 minutes longer or until
knife inserted in center comes out clean. Cool.

low calorie pumpkin Pie
16 oz Can solid-pack pumpkin; 2 tb Sugar;
13 oz Can evaporated skim milk;* 8 pk Sugar substitute;(16
ts-1/3c
1 Egg; 2 ts Pumpkin pie spice;
2 Egg whites; 2 ts Vanilla;
1/2 c Biscuit mix like Bisquick;

Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with
vegetable pan spray. Place all ingredients in blender, food
processor or mixing bowl. Blend 1 minute or beat 2 minutes with
mixer.

Pour into pie pan and bake for 50 minutes or until center is puffed
up.

1/8 pie - 114 calories, 1 1/2 starch/bread exchange 18.5 grams
carbohydrate, 6.3 grams protein, 1.9 grams fat, 1.4 gm fiber 174.9 mg
sodium, 304.2 mg potassium, 37 mg cholesterol

 

[biggbear8]

KAHLUA MARBLED PUMPKIN CHEESECAKE

3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered surgar
1/4 c Melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c Granulated sugar
4 Eggs
1 cn (1 pound) pumpkin
1/2 ts Ground cinnamon
1/4 ts Ground ginger
1/4 ts Ground nutmeg
1/2 c Kahlua

In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar
and butter. Toss to combine. Spread evenly onto bottom of 8-inch springform
pan. Bake at 350 degrees F 5 minutes. Cool. In mixer bowl, beat cream
cheese until smooth. Gradually add granulated sugar and beat until light.
Add eggs, one at a time, beating until well after each addition. Transfer 1
cup mixture to seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg
and Kahlua. Pour half of pumpkin mixture into prepared crust. Top with half
of cream cheese mixture. Repeat layers using remaining pumpkin and cream
cheese mixtures. Using table knife, cut through layers with uplifting
motion in four to five places to create marbled effect. Place on baking
sheet and bake at 350 degrees F for 45 minutes. Without opening oven door,
let cake stand in turned off oven 1 hour. Remove from oven and cool, then
chill. Remove from pan.

PUMPKIN CHEESECAKE

PASTRY-----------------------------------
1 c Flour
1/4 c Sugar
1 t Vanilla
1 Egg yolk
1/4 c Butter, softened

----------------------------------FILLING----------------------------------
2 1/2 lb Cream cheese,
-softened
3/4 c Light brown sugar,
-packed
1 c Sugar
3 T Flour
3/4 t Allspice, ground
3/4 t Ginger, ground
1/2 t Cinnamon, ground
1 lb Pumpkin, canned
2 Egg yolks
5 Eggs
1 t Vanilla extract
1/4 c Cream, heavy

MAKE PASTRY: Preheat the oven to 400 degrees F. Grease the bottom and
sides of a 9-inch-diameter, 3-inch deep springform pan.

Prepare the pastry by stirring flour and sugar together in a bowl. Cut in
butter, egg yolk and extract. Work the dough (which will be very crumbly)
with hands to complete the mixing. Evenly press the dough on the bottom
and up the sides (to within about 1/2 inch of the top) of the springform
pan. Bake in the preheated oven for 10 minutes, or until golden brown.
Remove and set aside to cool while preparing the filling.

MAKE FILLING: Increase the oven temperature to 475 degrees F. Beat the
cream cheese in a large bowl until smooth and soft. Beat in the sugars,
flour, spices and pumpkin until well blended. Add egg yolks and eggs one at
a time, beating well after each addition. Add vanilla extract, beat in
well. Stir in the cream.

Pour filling into the pastry crust. Bake for 12 minutes. Without opening
the oven door, reduce the oven temperature to 200 degrees F. and leave the
cheesecake in the oven for an additional 1 hour and 15 minutes. At the end
of the baking time, turn off the oven, but leave the cheesecake sitting
inside (without opening the door) until the oven cools (about 2 to 3
hours). Remove from the oven, refrigerate overnight.

SPIRITED PUMPKIN CHEESECAKE

PECAN CRUST-----
1 tb Butter -- room temp
1 1/4 c Finely chopped pecans
1/4 c Fine dry bread crumbs
2 tb Sugar
2 tb Butter: melted & cooled
-----CHEESECAKE-----
2 1/4 lb Cream cheese -- room temp
1/4 c Brandy or cognac
3/4 c Cooked pumpkin -- pureed
1 1/2 c Lt brown sugar -- packed
1/3 c Sugar
1 1/2 ts Cinnamon
3/4 ts Ground ginger
1/4 ts Ground nutmeg
1/8 ts Ground cloves
1/8 ts Ground mace
3 Lg eggs -- room temp
2 Lg egg yolks -- room temp

Pecan Crust: Heat oven to 350, place rack in center.
Coat bottom and sides of 9" spring form pan evenly
with unmelted butter and set aside. Mix dry
ingredients in med. bowl. Drizzle melted butter over
dry mix and stir and toss to coat until slightly
darkened and uniform. Press crust evenly on sides and
bottom of pan and refrigerate 5 minutes. Bake until
crust is slightly dry, 8 - 10 minutes, cool on wire
rack to room temp.
Cheesecake: Cut cream cheese into 1" chunks, place in
large mixer bowl and beat at med speed until
completely smooth. Continue beating while slowly
adding brandy. Add pumpkin and mix well. Continue
beating while very slowly adding sugars, scraping
sides of bowl as needed. Beat until smooth, add
spices blend well. Beat whole eggs with the yolks in
small bowl at med speed until blended. Add eggs, about
1/4 c at a time to cheese mix, beating well and
scraping sides of bowl after each addition.
Pour batter into cooled Pecan Crust, spread top
smooth. Gently rotate pan several quarter-turns to
settle batter. Bake until sides of cake are well set
and center is just set, about 1 hour and 25 minutes.
Turn oven off. Let cake stand in oven with door
propped open 8" for 30 minutes. Place on wire rack
away from drafts, let cool undisturbed until sides and
bottom are completely cooled. Remove sides of pan and
refrigerate uncovered overnight or at least 8 hours.
Cover loosely with plastic wrap and refrigerate until
serving time.

 

[Flight420]

Jet Fuel Jello Mold


rqrs:

1 large pack of (flavor your choice) Jello
2 cups water
2 cups VODKA (Everclear may be used as an alternative ONLY if one has successfully secured a R/T ticket home for 150.00 or less and only on days that end with Z)
1 pack cream cheese
1 can fruit cocktail


-----

it's a no-brainer, just mix it all together and chill for 2hours. The beauty of it is that it will look just the same on the way out as it did going in so it's the perfect holiday "gift that keeps giving.. and giving"

from:
The Martha Stewart Crack-House and Gardens Collection.

 

[biggbear8]

Turkey by the Numbers
turkey Size 8-12 lb. 12-14 lb. 14-18 lb. 18-20 lb.

thawing time
(in the refrigerator) 2-3 days 3-3½ days 3½ - 4½ days 4½ - 5 days

baking time
(at 325°F) 2¾ - 3 hours 3-3¾ hours 3¾ - 4¼ hours 4¼ - 4½ hours

number of servings 8-12 12-14 14-18 18-20

THAW turkey in unopened wrapper, breast-side up, on a tray in the refrigerator. See chart for thawing time.



REMOVE neck and excess fat and giblets from chest cavity.

RINSE cavity and outside of turkey with cold water. Blot with paper towels.

SEASON cavity and area under the skin with salt, pepper and herbs. Try poultry seasoning, thyme, sage or marjoram.
If your family tradition calls for stuffing the bird, click here for STOVE TOP "In-the-Bird" stuffing directions. Don't forget to use a thermometer to be sure that the temperature of the stuffing inside the bird reaches 165°F.

HELP bird cook evenly by making it as compact as possible. Tuck legs into ring of skin that they were originally in when you unwrapped bird. Fold first joint of wings underneath bird's back. GREAT GRAVY RECIPE







GRAVY is most flavorful if the turkey is cooked on a bed of carrots, celery and onions. Quarter the onions, peel and trim the carrots and celery, but do not chop. Lay carrots and celery in a lattice pattern with onions in between on the bottom of a large roasting pan and place turkey on top of the vegetables.

BRUSH skin with vegetable oil to prevent it from drying out during roasting.

INSERT a meat thermometer deep into the thickest part of the thigh next to the body. Make sure it does not touch the bone. If you don't have a meat thermometer that can stay in the oven, you can also check for doneness with an instant-read thermometer near the end of the estimated roasting time.



ROAST at 325°F for indicated time (see chart above) - basting is unnecessary.
When the skin turns brown, about two thirds of the way through roasting, shield the breast loosely with a sheet of foil to prevent overbrowning.

CHECK for doneness. The internal temperature of thighs should be 180°F on a meat thermometer. The thigh and drumstick meat should feel soft when pressed, and when the thigh is pierced with a fork the juices should run clear, not pink.



Remove turkey from oven. Place on cutting board resting in a large cafeteria-style tray with a lip or on a flat aluminum foil tray.

Tent the cooked turkey with foil. Let stand for 15-20 min. This resting time allows the juices to saturate the meat evenly for the most tender turkey.

this is for those who might be cooking a turkey for the first time its from kraft and thought some moght like the info

 

[biggbear8]

Caramel Pecan Cheesecake
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. butter or margarine, melted
35 KRAFT Caramels
1/4 cup milk
1 cup chopped PLANTERS Pecans
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 square BAKER'S Semi-Sweet Baking Chocolate



MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.
PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.
BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.
TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake.