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Author Topic: Thanksgiving Recipes  (Read 14387 times)

Sue Landow

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Thanksgiving Recipes
« on: November 10, 2003, 05:45:28 PM »
Turkey Breast Braised with Garlic and Rice

Ingredients:  

1 Cup long-grain rice
1 Can (14-1/2 ounces) chicken broth
1/2 Cup white wine
2 Teaspoons dried parsley
1/2 Teaspoon each dried rosemary, thyme and sage
1 Bay leaf
1 BONE-IN TURKEY BREAST (5-6 pounds)
Paprika
3 Cloves garlic
Instructions:

Preheat oven to 350.
In 5-quart Dutch oven combine rice, broth, wine, parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture and sprinkle turkey generously with paprika.
 
Cut off root ends of garlic cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.

Cover top of Dutch oven with foil and lid.

Bake at 350 degrees F. 2-1/2 to 3 hours or until meat thermometer inserted in thickest part of breast registers 170-175 degrees F.

Allow to stand 10 to 15 minutes before serving.

To serve, carve turkey into slices and place on platter.

Spoon rice mixture into serving bowl.

Squeeze garlic from skins onto turkey and rice.

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Herb-Roasted Turkey with Citrus Glaze
« Reply #1 on: November 10, 2003, 05:49:01 PM »
Herb-Roasted Turkey with Citrus Glaze
Serving Size: 22  

Ingredients:

1 15-Pound WHOLE TURKEY fresh or frozen (thawed)
3 Large lemons
2 Large limes
1-1/2 Teaspoon salt, divided
1/2 Teaspoon black pepper coarsely ground
1/4 Cup dry white wine (see note)
1/4 Cup packed brown sugar
Pan Gravy
1 Bunch, each fresh sage, marjoram, and thyme, divided

Instructions:

Preheat oven to 325.

Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

Peel skin from lemons and limes to make rose garnishes. Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.

In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.

Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each fresh sage and marjoram under the skin. Replace the skin.

Fold neck skin and fasten to the back with 1 or 2 skewers.

Fold the wings under the back of the turkey. Return legs to tucked position.

Place turkey, breast side up, on a rack in a large shallow (about 2-1/2 inches deep) roasting pan.

Rub turkey with salt, pepper, and 2 to 3 tablespoons of salad oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone.

Roast the turkey in a preheated 325 degree F. oven about 3-3/4 hours.

During the last hour of roasting time, baste with the pan drippings.

During the last 30 minutes, baste with the citrus glaze.

Loosely cover with lightweight foil to prevent excessive browning.

Continue to roast until the thermometer registers 180 degrees F. in the thigh, or 170 degrees F. in the breast.

Remove turkey from the oven and allow it to rest for 15-20 minutes before carving.

Place on a warm large platter and garnish the platter with the remaining fresh herbs and lemon and lime roses.

Prepare lemon and lime roses as follows: with a small sharp knife or vegetable peeler, cut a continuous thin 1-inch strip of peel. Avoid cutting into the white pith. Roll tightly, skin inside out, and secure with toothpicks. Reserve in a bowl filled with ice water until time for service.

Provides 22 servings at 6 ounces per portion.
Note: Alcohol-free wine may be substituted for the dry white wine
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Thanksgiving Light
« Reply #2 on: November 13, 2003, 06:53:40 AM »
Brined Maple Turkey with Cream Gravy
From Cooking Light

Brining makes for a juicier bird, and the subtle flavors of the brine soak into the turkey. Kosher salt works well for the brine because it dissolves more easily than table salt. If you have time and refrigerator space, the brining procedure is worthwhile. If not, the turkey will still be quite good.

Brine:
8  quarts water
3/4  cup  kosher salt
3/4  cup  maple syrup
3  tablespoons  black peppercorns
8  garlic cloves, crushed
1  lemon, thinly sliced

Turkey:
1  (12-pound) fresh or thawed frozen turkey
1  cup  cola
1/2  cup  maple syrup
2  tablespoons  minced fresh thyme
1  tablespoon  dried rubbed sage
1  tablespoon  poultry seasoning
1/2  teaspoon  black pepper
4  garlic cloves, chopped
2  onions, quartered
Cooking spray

Gravy:
1  (14 1/2-ounce) can fat-free, less-sodium chicken broth
1  cup  whole milk
2  tablespoons  cornstarch
1/4  teaspoon  salt
1/4  teaspoon  black pepper

To prepare brine, combine first 6 ingredients in a large stockpot, stirring until salt dissolves.
To prepare turkey, remove and reserve giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Add turkey to pot, turning to coat. Cover and refrigerate 24 hours, turning occasionally.

Preheat oven to 375.

Bring cola and 1/2 cup syrup to a boil in a small saucepan; cook 1 minute.

Combine thyme, sage, seasoning, and 1/2 teaspoon pepper. Remove turkey from brine; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub thyme mixture under loosened skin; sprinkle inside body cavity. Place 4 garlic cloves and onions in body cavity. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under turkey.

Place turkey on a broiler pan coated with cooking spray. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 375 for 45 minutes. Pour cola mixture over turkey; cover with foil. Bake an additional 1 hour and 45 minutes or until thermometer registers 180. Remove turkey from pan, reserving drippings for gravy. Place turkey on a platter. Cover loosely with foil; let stand 10 minutes. Remove twine. Discard skin.

To prepare gravy, while turkey bakes, combine reserved giblet and neck and the broth in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Strain mixture through a colander into a bowl, discarding solids.

Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top).

Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into broiler pan, stopping before fat layer reaches opening; discard fat. Add broth mixture. Place broiler pan on stovetop over medium heat, scraping pan to loosen browned bits. Combine milk and cornstarch in a small bowl, stirring well with a whisk; add to pan. Bring to a boil; cook 1 minute, stirring constantly.

Strain gravy through a sieve into a bowl. Discard solids. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Yield: 12 servings (serving size: 6 ounces turkey and about 1/4 cup gravy)

NUTRITION PER SERVING
CALORIES 375 (25% from fat); FAT 10.5g (sat  3.6g,  mono 2.5g,  poly 2.8g); PROTEIN 51.7g;  CARB 15.7g;  FIBER 0.2g;  CHOL 140mg;  IRON 3.6mg;  SODIUM 809mg;  CALC 91mg;  

Cooking Light, NOVEMBER 2002
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: How to Make Perfect Gravy!
« Reply #3 on: November 24, 2003, 09:17:50 AM »
How to Make Perfect Gravy!

The art of gravy making can be a challenge to those who only prepare the robust sauce on special holiday occasions, but in fact, making great gravy isn't difficult.

To make the gravy, remove the cooked turkey and roasting rack from the roasting pan. Pour the poultry drippings through a sieve into a container or cup. Add 1 cup stock to the roasting pan and stir until crusty brown bits are loosened: pour the deglazed liquid/stock into the container with the pan drippings. Let the mixture stand a few minutes until the fat rises to the top. Skim and discard any fat that remains on top of the poultry drippings, reserving 3-4 tablespoons.

Over medium heat, spoon the reserved fat into a 2 quart or larger saucepan. Whisk an equal amount of flour into heated fat and continue to cook and stir until the flour turns golden (photo at left). To produce a full flavored gravy, it is critical to cook the flour in about an equal portion of fat until the flour has lost its raw taste. A rather common problem is the temptation to use too much flour, which decreases the flavor.

Gradually whisk in warm poultry drippings/stock mixture (photo at right). Cook and stir until gravy boils and is slightly thick. Remember the gravy will continue to thicken after it has been removed from the heat. A good rule is to use between 1 and 2 tablespoons of flour for each cup of liquid and then give the mixture time to thicken.

If a shortage of turkey gravy is a common problem at your house, double it! Use a little melted butter and extra warmed poultry stock to increase the volume of the pan drippings.

The following chart lists several common gravy problems and ways to eliminate them so the grand feast will be complete.

Optional Ingredients:
You can dress up your gravy by adding optional ingredients. Try some fresh or dried herbs (use whatever you used to make your turkey). A little wine ( 3/4 cup or less) or brandy ( a few tablespoons) will add a complex flavor. For an extra rich gravy, try adding a little cream (1/4 - 1/2 cup). You can also add vegetables like cooked onion or mushrooms for variety. Use your imagination!
 

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Daisy

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Leftover Turkey Recipes
« Reply #4 on: November 30, 2003, 03:31:04 PM »
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Turkey Soup Continental
 Categories: Soups
      Yield: 8 servings
 
    1/4 c  Butter or margarine
      2 T  Finely chopped onions
      1 c  Cooked turkey
      2 c  Diced raw potatoes
      1 c  Diced celery
      2 c  Turkey broth
      1 cn Creamed style corn
      2 c  Half and half cream
      1 t  Salt
    1/4 t  Paprika
    1/4 t  Ginger
    1/8 t  Pepper
      2 T  Chopped parsley
 
In a large soup pot, saute onions in melted butter. Add turkey,
potatoes, celery and broth. Simmer until vegetables are
tender-crisp. Add corn, cream and seasonsings. Heat thoroughly,
stirring occasionally. Garnish with parsley and serve with
crustly rolls.
 
MMMMM

 

Daisy

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Re:Leftover Turkey Recipes
« Reply #5 on: November 30, 2003, 03:31:58 PM »
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Turkey-Rice Soup
 Categories: Soups
      Yield: 1 servings
 
      6 c  turkey broth
    1/2 c  rice
    1/2 c  green onions chopped
    1/2 c  butter
    3/4 c  flour
    1/2 t  salt
    1/4 t  pepper
      2 c  half and half
  1 1/2 c  cooked chopped turkey
      8 ea slices bacon cooked+crumbled
      3 T  dry sherry (optional)
 
In a large sauce pan combine chicken broth, rice and onions.
Bring to a boil, reduce heat and simmer 40 minutes.

In a medium sauce pan or skillet melt butter. Stir in the
flour, salt and pepper, cook 1minute stirring until smooth
and bubbly. Slowly stir in the milk and cook until slightly
thickened. Slowly stir the milk mixture into therice mixture,
add remaining ingredients and heat gently, do not boil.

MMMMM

 

Daisy

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Re:Leftover Turkey Recipes
« Reply #6 on: November 30, 2003, 03:33:24 PM »
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Turkey Breakfast Sausage
 Categories: Breakfast, Seasonings, Poultry
      Yield: 1 batch
 
      1 lb Ground turkey
      2    Garlic cloves; minced
    1/4 c  Onion; chopped
      1 ts Fresh sage; chopped
      1 ts Fresh thyme; chopped
      1 ts Fresh basil; chopped
    1/2 ts Salt
    1/4 ts Black pepper
    1/4 c  Soda cracker crumbs
      1 tb White wine or water
 
Mix all ingredients thoroughly with a spoon or your hands; shape
into patties or links and brown in a skillet, or use as bulk
sausage in recipes.
 
MMMMM

 

Daisy

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Re:Leftover Turkey Recipes
« Reply #7 on: November 30, 2003, 03:34:40 PM »
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Penne with Turkey and Brocolli
 Categories: Pasta, Poultry, Vegetables
      Yield: 1 servings
 
      2 tb Olive oil
      1    Onion;chopped
      3    Galic cloves;chopped
    1/8 ts Chili flakes;opt
      1 cn Plum tomatoes;28oz/796 ml
           -pureed with juices
      2 c  Turkey;cooked, diced
      1 bn Brocolli;trimmed and cut
           -inot 1 inch pieces
      1 ts -Salt
    1/2 ts Pepper
      1 lb Penne; or other tubal pasta
    1/2 c  Parmesan;grated ; opt
 
Heat oil in deep skillet. Add onions, garlic, and chili flakes.
Cook gently 5 minutes or till very fragrant. Add tomatoes; bring
to a boil. Reduce heat; cook 5 minutes. Add turkey; cook 5 minutes
more. Add brocolli, salt, pepper, cook 5 to 8 minutes longer
until turkey is tender and brocolli is cooked.

Meanwhile, cook pasta in large pot of cooking water in a large
pot of boiling salted water. Drain well, toss with sauce.
Taste; adjust seasoning if necessary. Serve sprinkled with
cheese if you wish.
 
MMMMM




 

Daisy

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Re:Leftover Turkey Recipes
« Reply #8 on: November 30, 2003, 03:35:29 PM »
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tex Mex Turkey Casserole
 Categories: Main Dish, Poultry, Casseroles
      Yield: 4 servings
 
      2 ts Vegetable oil
      1    Onion, chopped
      1    Garlic clove, minced
      2 ts Chili powder
      1 ts Cumin
    1/2 ts Dried oregano
    1/2 ts Salt
        pn Hot pepper flakes
        pn Pepper
     28 oz Can tomatoes, undrained
      2 c  Corn kernels
      1    red or green pepper, chopped
    1/4 c  Fresh parsley, chopped
     40    Tortilla chips - unsalted
      2 c  Turkey, cooked, cubed
  1 1/2 c  Monterey jack cheese, shredded
           - or cheddar cheese
 
In large skillet, heat oil over medium heat; cook onion and garlic
for 3 minutes or until softened. Stir in chili powder, cumin,
oregano, salt, hot pepper flakes and pepper; cook for 1 minute. Add
tomatoes; crush with potato masher. Bring to boil; reduce heat and
simmer for 20-30 minutes or until most of liquid has evaporated,

In bowl, combine corn, sweet pepper and parsley. Place one-third of
tortilla chips in greased 8-inch square baking dish (2 litre). top
with half the turkey, corn mixture and tomato sauce, and 1/2 cup of
the cheese. Repeat layers of tortilla chips, turkey, corn mixture,
tomato sauce and remaining cheese. Crush remaining tortilla chips;
set aside.

Bake, uncovered, in 350F(180C) oven for 20 minutes. Uncover and
sprinkle with remaining chips. Bake for 10 minutes longer or until
heated through.
 
MMMMM

Sue Landow

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Re: Thanksgiving Recipes
« Reply #9 on: November 18, 2004, 12:53:20 PM »
Baked Ham with Sweet Bourbon-Mustard Glaze

INGREDIENTS:

1 cup honey
1/2 cup molasses
1/2 cup bourbon
1/4 cup orange juice
2 tablespoons Dijon mustard
1 ham half about 6 to 8 pounds -- fully cooked

PREPARATION:

Combine the honey and molasses; heat in the microwave or in a pan on the stove top. Stir in bourbon, orange juice, and mustard.
Remove all but about 1/4-inch of fat from the ham, then place in a roasting pan.

Bake at 325 for about 1 1/2 hours, or until a meat thermometer reaches 140 degrees (About 10 minutes per pound). Baste the ham occasionally with the honey-bourbon mixture.

Transfer drippings to a saucepan and add remaining honey mixture; bring to a boil. Slice ham and serve with the glaze.


"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Thanksgiving Recipes
« Reply #10 on: November 18, 2004, 12:55:05 PM »
Apricot Honey Ham Glaze

Spoon ham glaze over ham and baste during last 30 minutes of baking time.

INGREDIENTS:

1/2 cup apricot preserves
1/2 cup honey
1 tablespoon cornstarch
3 tablespoons lemon juice
1/4 teaspoon ground cloves

PREPARATION:

Ham glaze directions
Combine all ham glaze ingredients in a saucepan over medium heat. Heat, stirring constantly, until thickened and bubbly. Spoon ham glaze over ham and baste during last 30 minutes of baking.

Makes 1 cup of ham glaze. Sponsored Links
Original HoneyBaked Ham
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Thanksgiving Recipes
« Reply #11 on: November 18, 2004, 01:02:52 PM »

Old Fashioned Turkey And Stuffing With Creamy Pan Gravy

(Makes 12 servings)

Stuffing And Turkey

6 crusty rolls, about 1 lb. broken
into small pieces
1 lb. ground pork
Turkey giblets, diced
3 apples, cored and chopped, about 5 cups
2 ribs celery chopped, about 2 cups
1 medium onion, chopped
2 eggs, lightly beaten
2 tsp. salt
1 tsp. dried sage
tsp. pepper
12-14 lb. turkey, thawed if frozen, neck and giblets removed
cup butter, melted

Gravy

3 tbs. all-purpose flour
cup milk
Chicken broth, as needed
tsp. dried oregano
tsp. salt
tsp. pepper
cup dry sherry

Preheat oven to 350 degrees. For stuffing, soak roll pieces in water, squeeze almost dry; set aside. In large skillet over high heat cook pork with giblets, breaking up meat with spoon, until browned, about 8 minutes. Remove meat with slotted spoon; set aside. To drippings in skillet add apples, celery and onion; cook until just softened, about 10 minutes. In large bowl combine bread, meat mixture, vegetable mixture, eggs, salt, sage and pepper. Fill turkey body and neck cavities with stuffing; truss, if desired. Place remaining stuffing in covered 6-cup casserole. Place turkey on rack set in roasting pan. Pour melted butter over turkey. Roast, basting every 30 minutes with pan juices, until thermometer inserted into thickest part of thigh registers 180 degrees 3-3 hours. Place casserole with stuffing in oven 30 minutes before turkey is done. Let turkey stand 15 minutes before carving. Meanwhile, for gravy, skim fat from pan juices, reserving 3 tbs. fat. Over two burners on medium heat combine reserved fat with flour in roasting pan; cook, stirring constantly, 2 minutes. Combine milk and pan juices with enough broth to equal 2 cups. Add to roasting pan with oregano, salt and pepper; bring to boil. Add sherry, cook until mixture thickens slightly, about 2 minutes. Serve with turkey.
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Thanksgiving Candied Yams
« Reply #12 on: November 20, 2004, 07:01:36 AM »
Thanksgiving Candied Yams

This is a simple and quick way to enjoy a Thanksgiving favorite. Canned yams may be used.

Ingredients:
1 (29 ounce) can yams
1/4 cup butter, cut into pieces
1/2 cup brown sugar
1 1/2 cups miniature marshmallows

Preparation:
Preheat oven to 400 degrees F (200 degrees C).
Place yams in a medium baking dish. Distribute butter pieces evenly over the yams. Sprinkle with brown sugar. Layer with miniature marshmallows.

Cover and bake in the preheated oven 25 minutes, or until yams are tender and marshmallows have melted.

Yields 6 servings.
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Old Fashioned Thanksgiving Mashed Potatoes
« Reply #13 on: November 20, 2004, 07:04:13 AM »
Old Fashioned Thanksgiving Mashed Potatoes

There is one day of the year that you simply cannot make mashed potatoes from a box. On Thanksgiving Day everyone will praise your homemade mashed potatoes when they compliment your Stuffing and are topped with a thick gravy made from the drippings from your tender Roast Turkey.

Ingredients:
5 lbs potatoes
10 cloves garlic
1/3 cup olive oil
salt and pepper to taste

Get hold of a 5 pound bag of potatoes, red potatoes are nice, but any type will work out fine. Clean the potatoes, remove eyes. Remove skin if you like, but it is not really necessary to remove skins, as they add a nice texture to the finished product. Cut the potatoes into 1 inch sized chunks and toss them into a pot. Cover with water, put lid on pot and place on high heat. When water begins to boil reduce heat to simmer.

When potatoes are soft, remove from heat and pour off excess water. Add salt and pepper. Crush the garlic into the potatoes with a garlic press. Blend the potatoes and garlic while gradually adding the olive oil. Remove to a serving dish, add a dollop of butter and serve with a very large spoon!

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Roast Stuffed Turkey
« Reply #14 on: November 21, 2004, 03:43:29 AM »
Roast Stuffed Turkey

Ingredients:

About 12 pound hen turkey
1 quart soft bread crumbs
Grated rind of 1 lemon
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon nutmeg
Butter or margarine, melted
Turkey liver, gizzard, and heart
All purpose flour
1 egg, hard cooked, discard white
2 cups hot water

Instructions:
Rinse inside of the turkey well, and drain.

Combine the bread crumbs, lemon rind, pepper, salt, and nutmeg with 1/2 cup of melted butter. Fill the cavity with the bread mixture.

Brush the turkey with melted butter. Roast at 325 degrees for about 4 hours. Baste occasionally with more butter and pan drippings.

Meanwhile, cook the liver, gizzard, and heart in a small saucepan in boiling water. Remove the liver when cooked, about 5 minutes;  continue cooking the gizzard and heat until tender, about 45 minutes.  Rub the liver with 2 tablespoons of flour to make a smooth paste.  Chop the gizzard and heart fine and add to the liver paste.  Add the egg yolk, and salt and pepper to taste.  Skim fat from the drippings and add the liver mixture to the remaining drippings. Blend in the hot water.  Turn into a small saucepan, simmer for 10 minutes, stirring frequently. Serve with the turkey.  Makes about 20 servings.

"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

 


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