Good Morning Everyone!
It is 7:18AM and I am starting the day early with posting our 2005 Thanksgiving Menu. Mom and I went through a lot of recipes that I had compiled into a holiday file and we finally decided on the menu with the addition this year of three new desserts. Some of the recipes have been posted before but I have tweaked them a bit better this time. These are all my "tried and trues" except for the desserts.
Later on, I will go to Publix to pick up some last minute grocery items for the pantry. I am planning on buying some of their pretty sunflowers on Tuesday to cut and set into 3 open medium-sized pumpkins as centerpieces in the kitchen and dining room table.
I will make the dinner rolls on Tuesday morning and freeze them. On Wednesday morning, all the desserts will be made and in the afternoon, I will prepare all the vegetable casseroles and the cranberry salad and refrigerate them. The turkey will go into the oven at exactly midnight. By morning, the enticing aroma will get me out of bed by at least 6AM. My entire house will be enveloped in that familiar turkey and stuffing aroma, so inviting!! I just love it!!
Then I will take the foil tent off of him and begin the delicious process of glazing him. Of course, by then, I have already tasted a spoonful or two of my incredible stuffing (the best part!).Oooooh, I just love this holiday, don't you? Dinner will be served by 2PM and the rest of the afternoon to be spent watching TV, enjoying our desserts with family and friends.
Wishing you all a Happy and restful Thanksgiving! Gina
THANKSGIVING 2005 MENU
Beverages: Merlot or Chardonnay
Iced Tea or Lemon Iced Water
Cinnamon Cider Glazed Turkey
Sausage, Apple and Pecan Stuffing
Homemade Gravy
Garlic Mashed Potatoes
Gingered Candied Carrots
Fabulous Corn Pudding
Spinach Noodle Casserole
Sweet Green Peas
Sweet Potato Crunch
Frozen Cranberry Sauce
Mama's Holiday Cole Slaw
Homemade Classic Dinner Roll Knots
Chocolate Glazed Eclairs
Turtle Pecan Cheesecake
Pumpkin Streusel Pie
THE RECIPES:
CINNAMON CIDER GLAZED TURKEY
1 (16 to 20 lb.) turkey
1/2 stick (1/4 cup) butter
2 packets G Washington Seasoning and Broth
2 sticks celery
2 carrots
8 oz. chicken broth, add more as needed.
1/4 cup Cinnamon Cider Syrup*
1 lemon
salt and pepper
Preheat oven to 250 degrees F.
Wash and dry turkey. Place on a large and deep baking dish. Squeeze lemon all over and in cavities to refresh. Sprinkle with salt and pepper.
Wash and scrape carrots and cut into long slivers. Wash and cut celery likewise. Place vegetables in bottom of roasting pan, place turkey on top and butter all over. Sprinkle with packets of G Washington's Seasoning and salt and pepper. Cover wings with foil. Pour broth in bottom of roasting pan. Tent entire pan, enclosing turkey with heavy duty aluminum foil. (This will ensure a plump, juice turkey).
Roast at 250 degrees F* from midnight til 8AM.
Uncover completely and begin basting with mixture of:
2 cups turkey drippings
1/2 cup cinnamon cider
Raise oven temperature to 350 and turkey is done by 10:30.
Lower temperature in oven and re-cover with foil to stop browning.
*Do not stuff turkey when roasting at this temperature.
HOMEMADE GRAVY
Get all the turkey drippings out and put into a deep saucepot. You should get about 4-6 cups or more of drippings out of the pan. Let stand until fat rises. Remove excess fat.
Mix together:
about 3 heaping tablespoons of cornstarch with
with 1/2 cup or more of water
I use a small glass jar and shake til smooth.
Over medium-high heat I re-heat the drippings, whisking in the cornstarch mixture until it begins to thicken. If you need to make the gravy a little bit darker, use a little bit of Gravy Master to darken.
*Cinnamon Cider Syrup is made by Willis & Tina Wood
RD2 Springfield, Vermont 05156 - 802/263-5547
Williams Sonoma used to carry it but they don't anymore so you can order it direct from the makers. This syrup is a tangy blend of boiled cider and pure maple syrup. It is incredible! It keeps in your refrigerator indefinitely.
SAUSAGE, APPLE AND PECAN STUFFING
1 lb. Jimmy Dean Pork mild sausage
3 cups chopped onions
2 cups chopped celery, including leaves
2 sticks (1 cup) butter
1 (14 oz.) bag plus 1 small bag Pepperidge Farm herb seasoned stuffing
3 red apples, washed, cored, and chopped
1 cup golden raisins
1/2 cup chopped almonds or pecans or walnuts
2 packets G Washington's Seasonings
1 tsp. cinnamon
3 cups homemade turkey stock (recipe follows), divided use
salt and pepper to taste
Cook sausage in skillet till browned. Drain and set aside.
Saute onions and celery in butter till onions begin to golden.
In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins, nuts, seasoning packets, and cinnamon; begin blending, with your hands, add 1 cup of broth at a time till you get to the desired stuffing consistency. Taste and adjust seasoning by adding salt and pepper to taste.
Put the stuffing in a casserole with foil over (refrigerate until ready to bake). Remove from refrigerator, let stand 15 minutes and then bake the last 45 minutes with the turkey or until heated through.
TO MAKE THE TURKEY STOCK:
I make turkey stock by putting the bagged contents that come inside the turkey in a pressure cooker, top with water, 1/2 and onion studded with 6 whole cloves, 2 garlic cloves, a sprig of parsley, 1 celery stalk cut in half, 1 bay leaf, salt and pepper. I pressure cook for about 45 minutes. I take out the turkey neck and pick off all the tender meat and place in a bowl. I then strain the broth. Discard everything else and use the stock and turkey meat to add to the stuffing.
MASHED GARLIC POTATOES
Servings: 8
6 to 8 potatoes, washed and cut into chunks
3 garlic cloves
1 stick (1/2 cup) butter
1/2 cup sour cream
1/4 cup milk or more if needed
salt and pepper
Boil potatoes and the garlic cloves together. When tender, drain and mash with potato masher, add butter and mash some more, add sour cream and enough of milk to your liking for consistency. Season with salt and pepper.
GINGERED CANDIED CARROTS
Source:
Servings: 6
12 medium-sized carrots, peeled and cut into 1-inch lengths
4 Tbsp. sweet butter, melted
1/4 cup brown sugar
1 1/2 tsp. ground ginger
1/2 tsp. caraway seeds
Place carrot pieces in a saucepan and add cold water to cover. Cook carrots until tender, 25-30 minutes.
Meanwhile, melt butter in a small saucepan. Add brown sugar, ginger and caraway seeds. Mix and set aside.
When carrots are done, drain and return to pot. Pour butter mixture over them and cook over low heat for 5 minutes stirring occasionally.
Transfer to serving dish and serve immediately.
FABULOUS CORN PUDDING
Servings: 6
1 box Jiffy corn bread mix
1 (1 lb) can cream-style corn
1 (1 lb) can whole kernel corn, drained
1 (8 oz.) container sour cream (1 cup)
1/2 cup butter, melted and cooled
1/4 cup sugar
2 eggs, beaten
1 scallion, chopped
paprika for sprinkling top
Preheat oven top 350 degrees F. Grease a 12x8x2-inch baking dish
Combine all ingredients in a large bowl and blend well. Pour into prepared baking dish, sprinkle paprika over top.
Bake for 45 minutes.
SWEET POTATO CRUNCH
6 sweet potatoes
1 cup sugar
1 stick (1/2 cup) butter, softened
1/3 cup well packed brown sugar
2 eggs
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla extract
FOR THE CRUNCH TOPPING:
1 cup brown sugar
1 cup chopped pecans
1/3 cup melted butter
1/3 cup flour
1 tbsp. cinnamon
handful of small marshmallows (for topping)
Preheat oven to 350 degrees F.
Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole.
Combine the ingredients for the Crunch Topping (except marshmallows) and spread over the potato mixture.
Bake at 350 for 45 minutes.
Sprinkle on marshmallows around the edges and bake additional 5 minutes.
SPINACH NOODLE PUDDING (KUGEL)
Servings: 8
1 large onion, chopped
1 stick (1/2 cup) butter, divided use
3 garlic cloves, pressed
1 (16 oz.) pkg. egg noodles (fine or medium)
2 pkg Birds Eye Frozen Creamed Spinach
2 containers (8 oz. each) sour cream
2 eggs, beaten
1 tsp. grated nutmeg
salt and pepper, to taste
bread crumbs to sprinkle on top
1/2 cup parmesan cheese, grated
Preheat oven to 350 degrees F.
Saute onions in 1/2 stick (1/4 cup) butter until golden. Toss in garlic and cook for 2 more minutes.
Cook noodles according to directions on pkg. Drain noodles and put them in a large mixing bowl. Add the remaining1/2 stick of butter and toss to blend.
Cook creamed spinach according to package directions. Add to noodles with sour cream, sauteed onions, eggs, and nutmeg. Blend well. Season with salt and pepper to your taste. Pour into a buttered casserole dish and sprinkle with the bread crumbs and grated parmesan cheese.
Bake 350 for 45-60 minutes.
MAMA'S HOLIDAY COLE SLAW
Servings: 8-10
2 pkgs. (10 oz. each) finely shredded cabbage
1 carrot, shredded
1/2 cup sugar
1/2 cup mayonnaise
1/4 cup buttermilk
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar
1/2 tsp. salt
1/8 tsp. black pepper
Combine cabbage and carrot in a large bowl.
Whisk together the remaining ingredients til nicely blended. Toss with the cabbage and carrot. Cover and chill 2 hours.
FROZEN CRANBERRY SALAD
Servings: 12
1 pkg. fresh or frozen cranberries, thawed
1 1/2 cups sugar
1 can (20 oz.) crushed pineapple
1 pkg. (16 oz.) mini marshmallows
2 cups whipping cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract
1 cup chopped walnuts
In a blender or food processor, coarsely grind the cranberries. Pour into a bowl and add sugar. Cover and chill for 1 hour.
Drain pineapple, reserving 1/4 cup juice. In a large bowl, combine pineapple, juice and marshmallows. Cover and chill for 1 hour.
TO PREPARE THE SALAD:
Add cranberry mixture to pineapple mixture.
In another mixing bowl, beat cream until it forms soft peaks; beat in powdered sugar and vanilla. Fold in the cranberry-pineapple mixture. Stir in the nuts. Transfer to 2 (8-inch) square dishes or equivalent. Cover and freeze for up to 2 months.
TO SERVE:
Remove from the freezer about 45 minutes before serving. Cut into squares.
CLASSIC DINNER ROLL KNOTS
Yields: 2 dozen rolls
4 to 4 1/2 cups all-purpose flour or bread flour, divided use
1/4 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 1/2 tsp. salt
1 1/4 cups very warm milk
1/3 cup butter, softened
2 large eggs, divided use
Cooking Spray
Poppy Seeds or sesame seeds
Combine 1 cup of flour, sugar, undissolved yeast and salt in a large Pyrex mixing bowl. Add warm milk and butter; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
Add 1 egg and 1 cup of flour; beat 2 minutes at medium speed.
Gradually add enough remaining flour to form a soft dough that pulls away from the sides of the bowl while mixing 3 more minutes, by hand. Spray top of dough with cooking spray; cover tightly with plastic wrap and let rest for 10 minutes. For later use, dough may be refrigerated up to 24 hours.
Remove dough from plastic wrap. Punch dough down and divide into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose know in center of each rope. Place on non-stick baking sheet. Spray tops with cooking spray and cover with plastic wrap. Let rise in a warm draft-free place until doubled in size, about 20-40 minutes.
Preheat oven to 375.
Beat remaining egg; brush on rolls. If desired, sprinkle with poppy seeds or sesame seeds.
Bake for 15-20 minutes or until golden brown. Remove and allow to cool on a wire rack.
TURTLE PECAN CHEESECAKE
Source: Steven Gerber
FOR THE CRUST:
2 cups crushed chocolate cookies
1/4 cup butter, melted
FOR THE FILLING:
20 oz. cream cheese, softened
1 cup sugar
1 1/2 Tbsp. flour
1 tsp. vanilla
1/4 tsp. salt
3 eggs
2 Tbsp. whipping cream
FOR THE CARAMEL DRIZZLE:
1 (14 oz.) pkg. caramels
1/3 cup whipping cream
FOR THE CHOCOLATE DRIZZLE:
4 oz. German chocolate
1 tsp. butter
2 Tbsp. whipping cream
1 cup toasted chopped pecans (for topping)
Preheat oven to 450 degrees.
Combine cookie crumbs and butter. Press onto bottom of springform pan.
Beat cream cheese in large bowl until creamy. Add sugar, flour, vanilla, and salt. Mix well.
Add eggs one at a time, beating well after each addition. Blend in whipping cream. Pour over crust.
Bake 10 minutes.
Reduce oven temperature to 200 degrees. Continue baking 35-40 minutes, or until set. Loosen cake from rim of pan. Cool.
TO PREPARE THE CARAMEL DRIZZLE:
Combine caramels and 1/3 cup whipping cream. Heat until melted and smooth.
TO PREPARE THE CHOCOLATE DRIZZLE:
Combine chocolate, 1 tsp. butter and 2 Tbsp. whipping cream. Heat until melted and smooth.
Remove rim. Drizzle with caramel in one direction and chocolate in another direction. Sprinkle with pecans and refrigerate until serving time.
CHOCOLATE GLAZED ECLAIRS
Source: Some Like It South! by the Junior League of Pensacola, Florida
Yield: 10 eclairs
FOR THE ECLAIRS:
1 cup water
1/2 cup butter
1/4 tsp. salt
1 cup flour
4 eggs
FOR THE FILLING:
2 pkgs. (3 oz. each) instant vanilla pudding mix
1/4 tsp. almond extract
1/2 cup whipping cream, whipped
FOR THE GLAZE:
2 oz. semi-sweet chocolate
2 Tbsp. butter
1 cup confectioners' sugar
3 Tbsp. milk
Preheat oven to 375 degrees. Very lightly grease cookie sheets.
TO PREPARE THE ECLAIRS:
Heat water, butter, and salt to rolling boil. Vigorously stir in flour and continue cooking and beating until mixture leaves the sides of the pan. Cool mixture slightly, about 5 minutes.
Add eggs all at once; beat vigorously until mixture is very smooth and thick.
Drop by 1/4 cupfuls onto prepared cookie sheets 2-inches apart and in rows 6-inches apart. With a small spatula, shape each mound into a 5x3/4-inch rectangle, rounding edges.
Bake 40 minutes or until lightly browned.
Cut side of each shell and bake 10 minutes longer. Cool shells on wire rack.
TO PREPARE THE FILLING:
Prepare pudding mix as label directs, adding almond extract. Cover surface with wax paper and refrigerate until chilled. Gently fold in whipped cream.
TO PREPARE THE GLAZE:
In a small saucepan over low heat, melt chocolate and 2 Tbsp. butter, stirring constantly. Stir in confectioners' sugar and milk; blend until smooth.
Slice 1/3 from top of each shell and fill bottom of shells with filling; replace tops. Spread top of eclairs with glaze and refrigerate until serving time.
PUMPKIN PIE WITH CINNAMON-PECAN STREUSEL
Source: Ellen McFarland
Servings: 8
1 (9-inch) pie crust
FOR THE FILLING:
1 (15 oz.) can pureed pumpkin (not pie filling)
3 large eggs
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1/2 tsp. salt
1 cup whipping cream
1/2 cup hazelnut flavored liquid coffee creamer
FOR THE STREUSEL:
1/3 cup packed light brown sugar
1/3 cup chopped pecans
1 Tbsp. butter
1/2 tsp. ground cinnamon
TO SERVE:
whipped cream for garnish
Hershey's cinnamon chips for garnish
Preheat oven to 425 degrees.
On low speed of a mixer, thoroughly blend pureed pumpkin, eggs, sugars, cinnamon, cloves, ginger, and salt. Then incorporate whipping cream and coffee creamer.
Pour into prepared pie crust.
Bake for 15 minutes, then lower heat to 350 (keep door of oven slightly ajar until temperature goes down, then close again).
Bake pie for another 35-40 minutes. If crust begins to brown, protect with foil strips. While pie is baking, make streusel topping.
Mix all streusel ingredients in a bowl until chunky mixture forms.
Remove pie from oven and sprinkle streusel topping evenly over top.
Bake an additional 10 minutes or until center of pie is set. It may jiggle slightly but it should not appear wet. Cool pie to room temperature and refrigerate. It will firm up more as it cools.
Serve with whipped cream and cinnamon chips.
