Thanksgiving Feast - Dinner - Turkey

The main event!  The turkey!

We have taken liberties with this recipe.  We'll put in brackets the differences from the original.

Turkey

18-20 lb turkey, thawed completely
[3] 1 Orange, cut into quarters
2 onions, cut into quarters
[6] 5 bay leaves
[Herb butter] 1/2 c (1 cube) melted butter
[6] 1 celery stalk, cut in half, include leaves
Paprika
[Emeril Essence - Recipe to follow] Season Salt
2 tbsp salt
2 tbsp pepper
2 large sauce pans full of water and [one can of chicken stock]

1. In the bottom of roaster, squeeze 2 oranges and drop quarters in.
2. Put one onion, 3 bay leaves and 3 celery in the bottom of the roaster
3. Prepare turkey as directed.  Our directions are this:
1. Unwrap turkey
2. Pull out baggie from inside (giblets)
3. Rinse inside and outside
4. Pull out flesh from top
5. Pull out baggie with neck in it
6. Trim "hangy-outies"
7. Cut off "bottom flappy"
4. Place turkey in roaster, breast side down.
5. Pour water and stock onto turkey and into roaster.
6. Spread herb butter on outside of turkey (both sides) and between skin and meat.
7. Add one orange (squeeze juice in), one onion, 3 bay leaves and 3 celery to inside of turkey
8. Sprinkle with salt, pepper, paprika and Essence.
9. Cook at 350 degrees for 4-5 hours (legs will start to fall off).
10. Check often and add more water/stock as needed to keep it hydrated.

Emeril's Essence

2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Mix all ingredients and store in an air tight container. 

Thanksgiving Feast - Dinner - Herb Butter For The Turkey

I saw this on one of the Food Network Thanksgiving specials.  Bobby Flay used fresh herbs, but we didn't want to spend the money when we had the dried already.  It still is phenomenal.

This accompanies the turkey recipe, but it's so good it deserves a post by itself.

Herb Butter

1 1/4 sticks of butter, softened

2 tbsp sage

2 tbsp rosemary

2 tbsp thyme

3 tbsp parsley

Salt and Pepper, to taste

1. Mix all in a food processor* until well incorporated.
2. Rub on outside of turkey and between skin and meat.

You can make this the night before, refrigerate after it's mixed thoroughly.  Set out to thaw before 

Double this recipe if you're cooking an 18+ pound turkey.  

*Update 10/26/17:  A dear friend, Adam Mahmud, made our delicious turkey recipe for his boys for Thanksgiving 2015.  It's taking me a very long time to gain access to our blog to make updates (recommend not changing your phone number until after you've updated your security measures!)

but, finally, here we are.  Adam didn't have a food processor so he used a blender. Strongly recommend not doing that. :)  I wish I had THAT photo for the blog.  HAHA  A big thank you, Adam, for being brave enough to try our recipe (you were the first!) and I'm delighted all of you enjoyed it! 

Thanksgiving Feast - Dinner - Cranberry Sauce

Even though she used a can of jellied cranberry sauce, my Grandma Alice called this "cranberries".  9 times out of 10 we will use the canned cranberry sauce as well, but here is our favorite if we don't.

Cranberry Sauce

2 c 100% cranberry juice

1 6 oz bag of sweetened dried cranberries

1 cinnamon stick, broken in half

1 c sugar

2 gala apples, peeled, cored and diced

2 tsp corn starch

1. In saucepan over medium heat, add juice, cranberries, cinnamon and sugar.
2. Stir well and frequently.
3. Bring to a boil and let cook for 5 minutes.  
4. Add the apples and cook, stirring occasionally until the cranberries have softened and apples are tender.
5. Remove 8 oz of the liquid and put in a small bowl.
6. Whisk in cornstarch.
7. Slowly add this back into saucepan, stirring constantly.  
8. Cook for an additional 15 minutes.
9. Put in a bowl and refrigerate until thickened, about 30 minutes.
10. Remove cinnamon sticks before serving.

(from Aaron McCargo, Food Network)

Thanksgiving Feast - Dinner - Big Ass Bowl Dressing

Dressing or Stuffing?  Age old debate.  And even over what each means.  In my immediate family, dressing is done in a separate dish.  Stuffing is done on the inside of the turkey.  Mostly same ingredients, just different technique.

This dressing recipe was originally called "Sage Dressing" and comes from my Grandma Alice, on my mom's side.  It is AMAZING.

It was renamed after we tried to make this dressing without the "big ass bowl" that our parents have. This bowl lived under the stairs and was used for popcorn balls and this dressing recipe.  It was called the "silver bowl" back then.  When we ventured out on our own with this meal, our parents brought their bowl for us to use.  You can see what we are talking about here.  Ours is a little smaller, but the visual might help.  Then one year, they weren't here and we tried to make this in two separate smaller bowls.  It was the biggest mess.  And we said, "Sure wish we had that big ass bowl right now".  We now BOTH own a big ass bowl.  When I got mine, Travis, my sweetie, said, "What on earth are going to do with this the other 364 days of the year?"  And you'll never guess who uses it for butchering deer and elk?  Hmmm.  What will we do with it?

Big Ass Bowl Dressing

7 loaves of white or wheat bread

6-8 c turkey broth, canned or homemade (recipe to follow)
1 cube butter (1/2 c)
1 onion, chopped (easiest to chop in the food processor)
3-4 celery stalks, chopped (easiest to chop in the food processor)
3/4 c water
8 eggs
To your taste (amounts we used):
Parsley Flakes (3 Tbsp)
Black Pepper (1 Tbsp)
Rubbed Sage (1 Tbsp)
Ground Sage (6 Tbsp)
Poultry Seasoning (4 Tbsp)

1. Preheat oven to 350 degrees.
2. In big ass bowl, break bread into bite sized pieces.
3. In a microwave safe bowl, combine chopped onion, celery, butter and water. 
4. Microwave covered 4-6 minutes until butter is melted and the celery and onion are soft.
5. Pour mixture over bread.
6. In a separate bowl, whisk eggs together.  Add spices.  Mix well.
7. Pour this mixture over the bread.
8. Pour turkey broth over bread.
9. Mix all well until bread is soft and all ingredients are well incorporated.
10. If dry, can add more broth.
11. Put in large baking dish (we use this 9"x13" baker from Pampered Chef) and bake for 1 hour until top is crispy.

Turkey Stock

Turkey neck and items from turkey bag when removed from packaged turkey.

2 white or yellow onions, cut into quarters

26 whole cloves, pressed into onion pieces

3 bay leaves

4 celery stalks, cut in half

6 cloves garlic

add water and/or chicken broth until large sauce pan is 3/4 full

1 tbsp salt

1 tbsp pepper

add season salt and paprika to taste

1. Rinse turkey pieces.
2. Place in large sauce pan.
3. Add remaining ingredients.
4. Simmer in large sauce pan, covered, on med-high heat for 2 hours.
5. Strain out large items and save stock.

Thanksgiving Feast - Dinner - Yams

Yams

1-28 oz can yams in light syrup
small dots of butter
2-3 tbsp brown sugar
2 c mini-marshmallows

1. Preheat oven to 350 degrees.
2. Place yams in small, but deep, baking dish.
3. Add small dots of butter evenly on top.
4. Sprinkle evenly with brown sugar.
5. Sprinkle evenly with marshmallows.
6. Bake at 350 degrees for about 30 minutes until heated through and the marshmallows are golden brown.

p.s.  This is the easiest recipe ever,  It takes no thought and sometimes you just need one of those kind during a meal of this caliber. We hope to revamp it someday into something more healthy.

Thanksgiving Feast - Dinner - Turkey Gravy

Gravy to go with the Mashed Potatoes.  And Turkey.  And Dressing.  It just ends up as a big pool for all of the food to swim in.

And we are still perfecting it.

Turkey Gravy

2 quarts turkey broth, canned or homemade (we use ours from the turkey we cook for the holiday dinenr)

1 c milk

1 c flour (we've used wheat flour, wondra flour, any that will serve as a thickener)

1. Bring turkey broth to a boil.
2. In separate bowl, whisk milk and flour until no lumps (you want a pancake batter consistency)
3. Slowly strain into turkey broth, stirring constantly.
4. Heat through.

Thanksgiving Feast - Dinner - Mashed Potatoes

This is a non-negotiable item on the Thanksgiving Feast menu.  Duh.

Mashed Potatoes

5 lbs potatoes (russet or yukon gold are the best)
8 oz cream cheese
1-2 tbsp milk, if needed

1. Peel potatoes.
2. Cut into large chunks.
3. Add to a large pot and cover with water.
4. Boil on medium-high heat, covered, until fork tender.
5. Drain.
6. Add cream cheese.
7. Mash well.
8. Add milk to desired consistency.  We never do, but you can if you want to.

Thanksgiving Feast - Dinner - Creamed Corn

Creamed Corn?  <OR> Cream Corn?

Call it what you want, this recipe is amazing.

Creamed Corn

8 ears corn, husked*
2 tbsp sugar
1 tbsp flour
1 c heavy cream
salt and pepper
1/2 c cold water
2 tbsp bacon grease
1 tbsp butter

1. Cut kernels off cob.
2. Using back of blade, scrape against cob to press out milky liquid.
3. Whisk together sugar, flour, salt and pepper.
4. Combine with corn.
5. Add heavy cream and water.
6. Mix well.
7. In large skillet, heat bacon grease.
8. Add corn mixture and turn heat to medium-low.
9. Stir until it becomes creamy, about 30 minutes.
10. Add butter right before serving.

Thanksgiving Feast - Dinner - Green Bean Casserole

A healthier version from our friend, Mary DeCicco

Green Bean Casserole

1 c shallots, sliced thin
salt & pepper
3 tbsp flour
5 tbsp oil (canola or vegetable or olive)
10 oz cremini mushrooms, no stems, wiped clean, sliced 1/4" thick
2 tbsp butter
1 c white or yellow onion, diced
2 tsp garlic, minced
1.5 lbs fresh green beans
3 sprigs fresh thyme (or 2 tsp dried thyme)
2 bay leaves
3/4 c heavy cream
3/4 c chicken broth

1. Toss shallots with salt and pepper and 2 tbsp flour.
2. Heat 3 tbsp oil in large skillet over medium-high heat until smoking.
3. Add shallots and cook, stir often, until golden and crisp.
4. Transfer shallots to cookie sheet or large plate lined with paper towels.
5. Wipe out skillet and return to heat.
6. Add 2 tbsp oil, mushrooms, salt to taste.
7. Cook until brown - 8 to 10 minutes.
8. Set aside.
9. Wipe out skillet and return to heat.
10. Melt butter until foaming.
11. Add onion.
12. Cook until just browned.
13. Stir in garlic and 1 tbsp flour.
14. Add green beans, thyme and bay leaves.
15. Add cream and broth and cook until green beans are partly tender, yet crisp.
16. Add mushrooms and continue to cook (uncovered) until green beans are tender and sauce thickens.
17. Off heat discard thyme (if used fresh) and bay leaves.
18. Transfer to serving dish.
19. Sprinkle evenly with shallots.

Photo from www.seasonalandsavory.com.  We have photos of this, but can't seem to find them.  Time for better photo organization!  

Thanksgiving Feast - Dinner - Cashew Broccoli

Our side dishes change all the time for this meal.  We like variety with our tradition.  The next posts will be a few of our favorites.

Cashew Broccoli

1.5 lbs fresh broccoli, cut into bite-sized pieces (frozen would work, just thaw it out ahead of time)
1/3 c butter
1 tbsp brown sugar
3 tbsp soy sauce
2 tsp white vinegar (or rice wine vinegar)
1/4 tsp black pepper
2 garlic cloves, minced
1/3 c chopped cashews (I've used mixed nuts and it was just as good)

1. Boil broccoli until tender but crisp. It takes about 7 minutes.
2. Melt butter in small skillet over medium heat.
3. Add brown sugar, soy sauce, vinegar, pepper and garlic.
4. Bring to a boil then remove from heat.
5. Add nuts.
6. Pour mixture over broccoli and stir.
7. Serve immediately.

Photo from Allrecipes.com.  Will add our own next time we make it.

Thanksgiving Feast - Dinner - Lena's Fruit Salad

This is one of the best dishes we make for this meal.  It's EVERYONE's favorite.  Lena is our Grandma Gummerson, on our Dad's side.  But I found this very recipe in our other Grandma's recipe box that I inherited. I love my Grandma Martin's handwriting.  I'm so glad we have the whole recipe...because check this out:

Missing the whole part about what fruit to add.  And how it uses corn starch instead of flour.  Reason #255 we are doing the cookbook.  LOL

Both sets of our grandparents lived only 3 blocks apart our whole childhood.  There were more "combined" holidays, then not.  Our grandparents were really good friends.  It's nice when the in-laws get along, even better when they are friends.  I love how on this recipe my Grandma Martin called Grandma Gummerson "Mrs. G".

Lena's Fruit Salad

 

Mix in saucepan:

1/2 c sugar
2 tbsp flour
3 tbsp lemon juice (about one lemon)
1/2 c pineapple juice (use from drained can of pineapple for remainder of dish)
1 egg yolk

Stirring constantly, cook until thickened and cool completely (this part is best done the night before...less work the day of)

Mix in a bowl:

1 c whipping cream
2 tbsp sugar

Mix well until whipped and fluffy.
Fold into cooled mixture from above

Stir in fruit:

2-3 cans of mandarin oranges, drained
4 medium bananas, sliced
2 small cans, or 1 large can of pineapple tidbits or chunks, drained (save juice for sauce above)
2 hard apples, we use honey crisp, but old school is red delicious
1 small bottle maraschino cherries, drained, and halved
small marshmallows (about 1/2 a small bag, but to your liking)

Serve immediately.

Thanksgiving Feast - Dinner - Homemade Rolls

I have made these rolls with my father-in-law, Steve, many times.  So last year, Nicole & I decided to try them on our own. *Insert snort laugh here*

The name for this recipe is "Mom's Easy Rolls".  "Mom" is Emma Jones, Steve's mom, and Travis's Grandma.  I'm so glad I got to meet her...she was a neat lady.

These will be made again this Thanksgiving so we can better document the timing.  Because when we did them last year, our rolls were done at noon and dinner was at 6pm.  They were tasty, but what's better than warm rolls for dinner?  I can't think of much.

Mom's Easy Rolls

2 eggs

2 cakes of yeast, rapid rise

1/2 c sugar

1/2 tsp salt

1 c milk

1 c water

7 c flour*

9 tbsp shortening (1/2 c + 1 tbsp)

1. Place eggs, sugar, salt, milk and 4 cups of flour in mixing bowl.  
2. In a separate bowl, heat the water until lukewarm.  Add yeast (stir until just mixed) and let stand one minute.  
3. Pour yeast mixture into the mixing bowl and beat all together for 4 minutes.  
4. Add shortening, then knead in remaining flour.  
5. Cover and let rise until double in size, about 2 hours.  
6. Make out rolls and put onto greased cookie sheet, leaving space in between.
7. Cover and let rise until double in size again, about 2 hours.
8. Bake at 400 degrees for 10-12 minutes until golden brown.

*Nicole is allergic to bleach, so white bleached flour is out.  We're going to make wheat rolls this Thanksgiving.  Will update how they turned out.  

Update 12/3/13:  Wheat rolls were AMAZING!