Baked Turkey Dinner
- 1
(12-pound) turkey
1/2 cup (1 stick) butter, sliced
1/2 cup vegetable oil
4 cloves large garlic, crushed
1 teaspoon ground allspice
1 teaspoon seasoned salt
-
Preheat oven 350°F.
Clean and rinse out turkey cavity and pat dry. Place turkey in a roasting pan. Carefully lift skin over breasts, thighs and drumsticks and insert butter. Rub oil and crushed garlic cloves over turkey, then sprinkle with allspice and seasoned salt. Tie or skewer legs together to hold shape during cooking. Cover with aluminum foil.
Bake for 4 hours, or about 20 minutes per pound. Meat thermometer should read 180°F. when inserted into the thickest portion of the breast away from the bone. Remove foil during last 30 minutes of cooking, baste with pan juices and brown skin.
Chestnut & Apple Stuffing Recipe
Ingredients
2 pounds chestnuts
12 cups day-old French bread, cut into 1/2-inch cubes (about one 16-ounce loaf)
6 tablespoons margarine or butter (3/4 stick)
2 large celery stalks, sliced
1 medium-size onion, diced
3 large Rome Beauty or Crispin apples (about 1 3/4 pounds), peeled, cored, and
diced
2 teaspoons poultry seasoning
1 (14-1/2-ounce) can chicken broth (1-3/4 cups)
1 cup water
1 teaspoon salt
In 3-quart saucepan over high heat, heat chestnuts and enough water to cover to boiling. Reduce heat to medium; cover and cook 10 minutes. Remove saucepan from heat. With slotted spoon, remove 3 or 4 chestnuts at a time from water to cutting board. Cut each chestnut in half. With spoon or tip of small knife, scrape out chestnut meat from its shell (skin will stay in shell). Chop any large pieces of chestnut meat; place in large bowl. Discard cooking water. Toss bread cubes with chestnuts.
In same saucepan over medium heat, melt margarine or butter. Add celery and onion and cook until vegetables are golden brown and tender, about 10 minutes. Add diced apples and poultry seasoning; cook 2 minutes longer, stirring occasionally. Stir in chicken broth, salt, and 1 cup water; over high heat, heat to boiling.
Pour hot mixture over chestnut mixture; toss to mix well. Use to stuff 12- to 16-pound turkey. Or, spoon stuffing into 13- by 9-inch glass baking dish; cover with foil and bake in preheated 325 degrees F. oven 45 minutes or until the stuffing is heated through.
CANDIED SWEET POTATOES
Peel and slice five or six large sweet potatoes. Add one cup water and two sticks butter and 1-2 cups sugar.
Cover with lid and simmer until tender. Remove lid and cook until butter and sugar browns. Turn as often as needed.
Carmel Pecan Pie
INGREDIENTS
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecan halves
DIRECTIONS
Preheat oven to 350 degrees . In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Baby Carrots Glazed with
Balsamic Vinegar and HoneyINGREDIENTS
3oz unsalted butter
2lb ( baby carrots washed
2/3 cup balsamic vinegar
2 tablespoon clear honey
salt and freshly milled black pepper
chopped fresh parsley or chives
Melt the butter in a heavy based saucepan over a medium heat. Add the carrots and sauté for 3 to 4 minutes. Cover with a lid and cook stirring occasionally until al dente (tender-crisp when tested with the point of a sharp knife).
Stir in the balsamic vinegar and honey. Continue to cook uncovered turning frequently until the carrots are tender and glazed.
Season with salt and freshly milled black pepper. Pile the carrots into a warmed serving dish and sprinkle generously with the chopped fresh parsley or chives.
Pumpkin Pie
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) Pumpkin
1 (12 fluid ounce) 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 toothpick is inserted near center comes out clean.
