2: Breakfast Potato Casserole 1 bag frozen hash brown potatoes 1 bag frozen chopped onions 1 can cream of celery soup 1/2 cup sour cream 2 cups shredded cheddar cheese Salt, pepper & oregano Fry onions in a little bit of butter until they start to brown. Add potatoes and continue cooking till everything is lightly browned. Add salt, pepper & oregano. Allow to cool. Meanwhile, in large bowl, mix soup, sour cream & shredded cheese together. Add in cooled potato/onion mixture and mix well. Put in butter dish. Bake @ 350 for 45 minutes. I tested this using about 1/3 bag of onions, maybe 2 cups of potatoes, 1/2 can soup, 2 scoops of sour cream and about a cup of cheese. Rick really liked this version compared to the version where everything gets mixed up uncooked and only baked for 30 minutes.
3: Make Ahead Fruit 1 Can Peach or Apricot Pie Filling 1 20-oz can pineapple chunks 1/2 teas cinnamon 2 apples, peeled and cut into chunks 2 pears, peeled and cut into chunks (don't use bartletts) 2 bananas, sliced Strawberries & blueberries to garnish Drain the juice from pineapple into a large bowl. Add cut up pears and apples to juice and let soak for about 10-15 minutes. This will help keep the fruit from turning brown. Mix the pineapple chunks with the pie filling. Blend in the cinnamon (I also added 1/2 teas of ground ginger). Add pears & apples. Let banana slices soak in pineapple juice for about 10-15 minutes and then add them to the rest of the fruit mixture. When I served this, I put strawberry halves around the rim of the bowl and then put blueberries in the center. You can make this with any combination of fruits. Lasts for days and the fruits don't turn brown.
4: Fruit Salad (serve this first) Potato Casserole French Bread Casserole Veggie Egg Bake Bacon Egg Bake Jeannettes Shrimp & Bisquick Ham with Kale & orange slices Sangria Mimosas??? Fruit Juice for the boys Coffee, Half & Half
5: Quick Turkey Gravy All drippings from the roasting pan 4 Tbsp of unsalted butter 4 Tbsp flour 4 Cups turkey broth Heat pan over medium heat to melt butter and whisk with the drippings until well blended. Add the flour and blend together with the pan drippings and butter until well blended and not lumpy from the flour. Add half of the turkey broth to the pan and heat, all the while stirring the gravy mixture. Add rest of broth and bring to a boil until gravy thickens. Add salt and pepper, stir until well blended and serve. Important part of the gravy making technique is to make a good roux, the misxture of butter and flour, before adding to the broth heating in the pan. If the roux is well mixed before adding it you will avoid lumpy gravy with balls of flour that have to be removed.
6: Vegetable Egg Bake Cherry tomatoes, halved with seeds removed broccoli, lightly blanched red bell pepper When you bake the vegetable casserole, you should leave it in for at least 15 minutes longer than you would a bacon & sausage casserole. You may also want to add a little extra cheese. The moisture from the veggies effects the cooking time and firmness. | Make 3 small egg bakes (the ones that fit in the warming trays) and large french toast & large potato casserole. The boys love the french toast and the potato casserole is good as leftovers. Veggie Bacon or bacon/sausage Jeanettes Shrimp one with Bisquick
7: French Toast Casserole Put a piece of foil under the casserole dish when cooking. If you don't do this, the oven will get all smoky when you cook other foods and the smoke detector will go off.
9: Al's Turkey Neck Stock Make 1-2 weeks before and freeze. Add to stuffing instead of water or chicken broth. 2 lbs turkey necks (4-5 per package) 4 Cans chicken or turkey broth (about 64 oz total) top & bottom of 1 Celery heart 1 each carrot & onion 1/2 stick butter Brown turkey necks in butter. Add vegetables and broth and let simmer until it makes a nice rich broth.
10: Lisa's Squash Make this a week ahead of time and freeze. 3 halves butternut squash (already peeled) 1/4 teas cinnamon 2 tbsp maple syrup 1/3 C light brown sugar 2 Tbsp butter Boil squash. Drain Mix in remaining ingredients.
11: "All happiness depends on a leisurely breakfast." ~John Gunther
12: Sue's Sausage, Apple & Potato Stuffing If cooking in a casserole dish (not in the bird), bake covered 350 degrees for 30 minutes). 1 16-oz package Pepperidge Farm Herb Stuffing Mix 1 Large apple, peeled & cored 1 large onion, chopped 2 large eggs 2-1/2 Cups Chicken broth or stock 1 package Frozen pork sausage 1 large potato 1/2 cup chopped celery (5 stalks from hearts) Fresh herb sprigs: (2) rosemary & thyme; (1) sage Prepare stuffing mix according to package directions (substituting broth for water). Saute sausage until cooked. Crumble into very small pieces. Add chopped apple and cook until softened. Meanwhile, cut potatoes into quarters and boil in salted water until soft. When cooked, remove skin from potato and mash. Add beaten eggs to stuffing mix. Add mashed potatoes, onion, celery, sausage and apple to stuffing mix. Season to taste.
13: Sweet Potato Souffle 3 Cups sweet potatoes, mashed (3-4 Large potatoes) 1/2 teas salt 3/4 cup sugar (use combo of sugar & Splenda) 1/3 stick butter, melted 2 eggs 1/2 cup milk (have used light cream) 1 teas vanilla Topping: 2/3 Cup brown sugar 1 cup chopped pecans 1/3 Cup flour 1/3 stick butter, melted Mix together first 7 ingredients. Pour into greased baking dish. Combine the topping ingredients. Sprinkle over top of potatoes. Bake @ 350 degrees for 35-45 minutes.
16: Turkey Cook the turkey upside down for the first 90 minutes for a really juicy bird.
17: Tex-Mex Turkey Soup | 1 tablespoon olive oil 1/2 cup minced onion 3 cloves garlic, minced 2 teaspoons chili powder 1/2 teaspoon cumin 1/2 teaspoon oregano 4 cups water 1 (10.75 ounce) can condensed tomato soup 1 (28 ounce) can diced tomatoes 1 cup salsa 4 cups shredded cooked turkey 1 tablespoon dried parsley 3 chicken bouillon cubes 1 (14 ounce) can black beans, rinsed, drained 2 cups frozen corn 1/2 cup sour cream 1/4 cup chopped fresh cilantro Toppings: 6 cups corn tortilla chips 3/4 cup chopped green onion 1 cup shredded Cheddar-Monterey Jack cheese blend 1/2 cup chopped fresh cilantro 1/2 cup sour cream Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute. 2. Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes. 3. Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
20: Awesome Sausage, Apple and Cranberry Stuffing Joy served this for her first Thanksgiving dinner - it was incredible. She used the ciabiatti ?? bread Substitute sourdough bread or ciabiatti bread for the wheat & the white. Use fresh herbs -and double up on them. If cooking outside the bird, cover 8t, watch it - you may have to add a little extra broth. Use Granny Smith apple. 1 1/2 cups cubed whole wheat bread 3 3/4 cups cubed white bread 1 pound ground turkey sausage 1 cup chopped onion 3/4 cup chopped celery 2 1/2 teaspoons dried sage 1 1/2 teaspoons dried rosemary 1/2 teaspoon dried thyme 1 Golden Delicious apple, cored and chopped 3/4 cup dried cranberries 1/3 cup minced fresh parsley 1 cooked turkey liver, finely chopped 3/4 cup turkey stock 4 tablespoons unsalted butter, melted Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
21: The Christmas tree goes in front of the sliders in the dining room - by the liquor cabinet
23: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs
27: "There is no love sincerer than the love of food." ~George Bernard Shaw