Thursday, November 22, 2012

Family Thanksgiving Meal...with recipes!

So it occurred to me that Shannon has the opportunity to learn how to cook our Thanksgiving meal this year...her first time.  But the problem being....none of the recipes have been recorded for her.   Some of it is recipe card style the rest is just how we do it in order. So Shannon and Jessica here ya go!

Thanksgiving eve:

Apple Crumb Pie-lets

Filling:
1 frozen pie crust
1C sugar
1 tbl flour
1/4 tea all spice
1/2 tea cinnamon
1/2 tea nutmeg
6 med granny smith apples, peeled, cored and cut into small bites

Topping:
3/4 c soft margarine
3/4 c brown sugar
1 c flour

stir all filling together

roll pie crust very thin & cut out using cup 5 inch circles, place in greased muffin tins with strips of wax paper to keep the pies from sticking and easy removal and bake at 350 degrees for 8 minutes, take out and fill each muffin cup with pie filling

mix topping ingredients together and place 1 tablespoon on each pie-let.

Bake at 350 degrees for 30 minutes

Pumpkin Pie-lets

1 can 15oz of Kuners pumpkin
2/3 c sugar
1 tea cinnamon
1/2 tea ginger
1/2 tea allspice
3/4 tea salt
2 eggs
1 c milk

roll pie crust very thin & cut out using cup 5 inch circles, place in greased muffin tins with strips of wax paper to keep the pies from sticking and easy removal and bake at 350 degrees for 8 minutes, take out.

Mix all the above ingredients in a bowl and scoop into partially baked pie crusts, bake at 400 degrees for 30 mins

Dinner Rolls

6 c flour
1/2 c sugar
2 tea salt
2 pkg yeast
1 c water
1 c milk
1/2 c butter
1 egg

In large bowl combine 2 cups of flour, sugar, slat & yeast

In sauce pan heat water, milk & butter until warm.  Add egg into sauce pan, beat

add sauce pan into flour bowl continue to add more flour until dough pulls away from bowl.

knead dough on flour surface continue to add flour

let rise in greased bowl for 2 hours

punch down dough make rolls....cover and place in fridge till morning.


Thanksgiving Day

start at 8:00 am and go in order (some items are marked with time starts...weird I know, but it will make sense as you go)

Herb Butter

2 sticks soft better
2 tbl chopped parsley
1 tbl dried sage & thyme
1 tes pepper
1/4 tea paprika
1/8 tea ground cloves

mix together and set aside

Turkey & Meal

13 lb Turkey

Saturday you should have placed your turkey into the bottom self of your fridge

8:30 am pre-heat oven to 450 degrees

un-wrap turkey from bag and rinse off

take giblets from inside the turkey and place them in a sauce pan  filled with water add one whole peeled onion, celery heart (4-5 stocks), 5 pinches of salt and 3 pinches of pepper place sauce pan on back burner turn temp on low.

after rinsing turkey, pat dry and smother with herb butter.  Make sure to make holes in the skin and place some of the butter inside of it

make dressing:
1 box stove top turkey stuffing 
(make as directed on box)
in a pan saute 1/2 onion & 5 celery stocks in 2 tbl of stick butter until onion is translucent then add to stuffing

in neck of turkey place one clean potato and make sure neck skin is wrapped tightly to seal in moisture in butt of turkey stuff in your stuffing

place turkey into oven (no foil this round) for 1 hour at 450 degrees, this crisps up the skin and seals in the moisture, after one hour take turkey out (this is what it looks like):


Now wrap the pan and turkey in foil, reduce oven to 350 degrees and bake for 3.5 hours.

get your rolls and unwrap them set them on the counter so they can come to room temp and rise

peel 1 potato per person plus one extra and cut into roast chunks, boil in pot of water with salt until fork tender.  Place on cookie sheet to cool and be ready bake roast later

In a pot boil 1 cup of water & sugar until boiling.  Add 1 small bag of cranberry's until they all pop, place in glass bowl and fridge

1:30 peel 1.5 potato's per person and cut for mashed potatoes, boil and hand mash with 1 stick of butter, milk to smooth, salt and pepper to taste and parsley to color

2:00 take out turkey place on counter top and cover with foil & towels to keep warm
increase oven temp to 450
place grease from turkey pan into bowl to be used for gravy and roast potatoes.  Place cooled roast tatters into bottom of turkey pan and brush on turkey fat/grease. put in oven until sticky and hot.

in mean time make green bean casserole and get ready to put into oven at 2:30

2:30 place rolls in oven (directions state 30 min. at 400 degrees) and green bean casserole

make 2 boxes of stove top stuffing (see box instructions, add celery and onion like before)

in microwave heat the carrots and peas (steamer bags work best)

Gravy

Family secret recipe
1 can of cream of chicken soup
stock water
some grease from turkey pan
meat from turkey neck (boiled all day with giblets)
salt and pepper to taste

mix until Whittall gravy consistency!

Serve and enjoy....

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