Wednesday, November 26, 2008

Thanksgiving Recipes

Turkey and Dressing
1 large turkey already stuffed with Mrs. Cubbinson's dressing. Preferably cornbread. (Follow dressing instructions, but add onion (use less) , celery and 1 lb. browned sausage
Preheat oven to 450. Place stuffed turkey, breast up, in the center of greased, wide, heavy foil. Bring ends of foil up over breast; overlap fold and press up against end of turkey. Place bird in a shallow roasting pan. ( I use 2 throw away pans, one inside the other) Open foil for last 20 minutes to brown turkey.
7-9 lb....2 1/4 to 2 1/2 hours
10-13 lb....2 3/4 to 3 hours
14-17 lb....3 to 3 1/4 hours
18-21 lb....3 1/4 to 3 1/2 hours
22-24 lb....3 1/4 to 3 3/4 hours

Remove from oven and let stand 20 to 30 minutes before carving. Use drippings for gravy.

Giblet Gravy - Boil Giblets (minus liver, unless you like live liver) in water on a saucepan. Drain and cut into small pieces. Set aside. Mix 2 TBSP. drippings with 2 heaping TBSP flour and 1 TBSP butter in skillet. Heat and stir until butter is melted and mixture is smooth. Remove from heat. Slowly add 2 cups milk, put back on heat, stir and bring to a boil stirring constantly. Add giblets. Simmer until giblets are heated through. Can be doubled, tripled, etc. If too thick, gradually add more milk.

Mom's rolls
2 pkg yeast (check date to make sure it's not old)
1 cup cold water
Dissolve yeast in cold water. Set aside.
1/4 lb. butter
2/3 cup sugar
1 1/2 tsp. salt
1 cup boiling water
Pour boiling water over butter, salt and sugar. Stir until melted. Cool until you can stick your finger in it comfortably. Add to yeast.
Add 2 beaten eggs
Add 6 cups flour one cup at a time.
Cover with a damp dishtowel and refrigerate overnight.
Remove from refrigerator and let sit for 30 minutes. Shape and place on greased pans. Place in warm area, cover with damp cloths and let rise until double in size. Bake 400 for 10 to 12 minutes. Brush tops with butter.

14 gram crackers = 1 cup crumbs (boxed crumbs OK)
1/4 cup butter (softened)
1/4 cup sugar
12 oz cream cheese
2 eggs
3/4 cup sugar
2 tsp. vanilla
5 TBSP+1 tsp. sugar
1 1/2 cup sour cream
1 1/2 tsp. vanilla
Crust - mix together gram cracker crumbs, butter and sugar. Pat around sides and bottom of a 9 or 10" pie pan. Set aside.
Filling - Combine softened cream cheese, 2 eggs, sugar and vanilla. Beat until smooth and light with an electric beater. Pour into crust. Bake 350 for 20 minutes.
Cool 5 minutes, gently spoon topping on cooked filling
Topping - Mix together 5 TBSP + 1 tsp. sugar, 1 1/2 cup sour cream, 1 1/2 tsp vanilla. Spoon over top and bake an additional 10 minutes at 350. Refrigerate at least 5 hours.

How did these traditions start?
Turkey and Dressing: My mother and father always made the dressing and gravy. This is their recipe. I learned about the foil method in a cooking class.

Rolls - Lucy Cranney, my friend for almost 40 years gave me this recipe.

Cheesecake - My friend Sherlynn Phares and I made these cheesecakes and sold them to a little cafe when I was about 19. It's been a tradition ever since.


sherry said...

That is the cheesecake recipe we have always used, my mother must have gotten it from you. All of us kids make it in our families now. My husband asks me to make him one every year for his birthday, it is his favorite. So thanks!

Nutsonurse said...

Woo-Hoo!!!! Thanks Mom! I get lost every holiday. I never got a cookbook. You just had it on the computer. Said you'd get it to me, but guess it slipped your mind. Or your mind is slipping. I love you

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