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Holiday Meals, Thanksgiving, Christmas Or Anytime

Enjoy a traditional Holiday feast this year with the menu suggestions and recipes below, or browse through our related links and recipes to create your own special dinner. Ham or Turkey.... Maybe even ..... GREAT Rib Roast .....

Thanksgiving, Christmas, New Years, Easter and other Holiday Recipes. Turkey, Pot Roast, Ham, Rib Roast, Goose, Christmas Goose, Duck, Stuffing, Vegetables, Side Dishes, Main Dishes, and many more Recipes.

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Turkey, Stuffing and Gravy, ( 1 ) Bread and Oyster Stuffing,  ( 2 ) Basic Bread Stuffing, ( 3 ) Cornbread Dressing

The Butterball people say that the most often asked question on their Talk-Line (800-323-4848) is "How long do I cook it?" Here is a table, which I  endorse, for thawing and roasting (stuffed, if you must, and unstuffed):
"Note:"  This thawing time is out of Freezer and into Refrigerator. "Not open air"

Size

Thawing

Roasting - Stuffed

Roasting - Unstuffed

10 to 18 lbs. 3 to 4 days 3-3/4 to 4-1/2 hrs. 3 to 3-1/2 hrs.
18 to 22 lbs. 4 to 5 days 4-1/2 to 5 hours 3-1/2 to 4 hours
22 to 24 lbs. 5 to 6 days 5 to 5-1/2 hours 4 to 4-1/2 hours
24 to 30 lbs. 6 to 7 days 5-1/2 to 6-1/4 hours 4-1/2 to 5 hours
This perfect blend of spices and stuffing ingredients make an unusual old fashioned taste.
Turkey, Stuffing and Gravy:
 
Prepare turkey:

12-18 lb  turkey.
1 tablespoon poultry seasoning.
1 teaspoon garlic powder.
2 teaspoons salt.
1 tablespoon dry marjoram.
1 orange and whole lettuce leaves for decorating serving plate

Defrost turkey completely in refrigerator (about 36 hours).
Remove neck and giblets.
Wash turkey and cut off visible fat then dry with paper towels.
Blend spices and spice turkey inside and outside.
Cover and set aside.

Prepare stuffing:

6 cups dry bread cubes (from Italian bread).
¾ stick margarine or butter.
1 Small Yellow Onion - Chopped.
1 stick celery - chopped.
1 apple - chopped.
4 tablespoons chopped fresh parsley.
¼ cup juice from fresh orange deluded with ¾ Cup water.
1 teaspoon poultry seasoning.
½ teaspoon black pepper.
½ teaspoon grated orange peal from fresh orange.
½ cup pan juice from roasted turkey.

How to make dry bread cubes:

Cut sliced bread into ½ inch  cubes.
Spread on a flat surface and dry overnight at room temperature.
For faster preparation, spread bread cubes on baking sheet.
Oven dry at 300° F  turning a few times until cubes are crispy (do not brown).

To make stuffing:

In medium saucepan melt margarine.
Add onions and celery.
Cook on medium heat until slightly softened and appears glossy.

In large bowl combine: bread cubes, apple, parsley, orange peel, poultry seasoning and pepper add celery and onion mixture and deluded orange juice.
Toss like a salad to mix well.

Stuffing the turkey:

Uncover turkey. Stuff turkey neck and body cavities lightly.
Brush the turkey with melted butter.
Cover with aluminum foil (do not seal).
Place in preheated oven at 375° F 

Roasting turkey:

For the first 2 hours do not open the oven.
After 2 hours brush turkey with pan juice.
If pan juice does not develop, brush with melted butter.

Cover and continue roasting reducing heat to 325° F 
From this point on, brush turkey every hour and collect pan juice into a saucepan.
You will need the pan juice for making gravy and stuffing.

For the last 1 ½ hour roast the turkey without the cover.
If needed add about ¾ cup  water to the pan to keep the turkey moist.
In meantime decorate turkey serving plate with lettuce leaves and orange slices.

Finishing:

When turkey is ready:
Remove stuffing into an oven safe dish.
Mix in ½ cup  pan juice.
Bake in preheated oven 400° F  for 20 minutes or until stuffing is slightly crispy on top.

Place turkey on decorated serving plate.

Prepare gravy.

1 cup  pan juice.
1 cup  hot water.
¾ cube Knorr brand beef bouillon.
3 tablespoons cornstarch.
¼ cup  cold water.

To make gravy:

Strain pan juice into medium souse pan avoiding fat.
Add hot water and bring to a boil.
Mix cornstarch with cold water.
Pour into boiling mixture, stirring until thick.
Add bouillon cube.
Cook and stir for 1 minute longer.
Pour to the gravy boat.

( 1 ) Bread and Oyster Stuffing:  ( 2 ) Basic Bread Stuffing:  ( 3 ) Cornbread Dressing:

( 1 ) Bread and Oyster Stuffing:
 
1 pound white bread slices, dried in a 250° oven for 1 hour, about 10 to 12 cups torn
3/4 cup butter or margarine
2 cups finely chopped celery
2 cups finely chopped onion
1/2 cup milk, scalded
3 containers of fresh or canned oysters (16 to 24 ounces total) drained
1 teaspoon lemon juice
1/4 teaspoon salt
3/4 teaspoon poultry seasoning
1/4 teaspoon black pepper

Sauté onion and celery in butter. Tear the dried bread up into a large bowl; sprinkle with warm milk then toss. Add onion and celery mixture and the drained oysters. Stir gently to mix ingredients together. Sprinkle with lemon juice, poultry seasoning, salt and pepper. Mix thoroughly but gently. Makes enough for a 14 pound turkey.

( 2 ) Basic Bread Stuffing:
 
1/4 cup finely chopped onions
1/2 cup chopped celery
1/3 cup butter
4 cups bread cubes
1 teaspoon pepper
2 eggs, beaten
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground sage
1/4 to 1/2 teaspoon poultry seasoning
turkey or chicken broth

Sauté onion and celery in the butter until softened. Combine onion mixture with bread, pepper, eggs, salt, sage and poultry seasoning in a large mixing bowl. Stir in broth until well moistened. Enough for an 8 to 10-pound turkey. Or, bake in a greased covered shallow casserole at 325° for about 35 to 45 minutes. Take the cover off the last 5 minutes to brown.

( 3 ) Cornbread Dressing:
 
1 stick butter or margarine (4 ounces)
1 1/2 cups finely chopped onion
3 cups finely chopped celery
2 batches Sunday cornbread (2 8-inch square pans of cornbread, cooked, or equivalent)
4 cups bread crumbs (from bread ends or slices toasted dry)
3 to 4 cups turkey or chicken broth
1 tablespoon dried sage
2 tablespoons poultry seasoning
1/2 teaspoon dried thyme
3 eggs, beaten (optional)

Preheat oven to 400° F. Sauté the onion and celery in the butter over medium heat until tender but not brown, about 8 to 10 minutes. In a bowl, mix the sautéed vegetables together with the cornbread, bread crumbs, poultry seasoning, sage, thyme, broth, and -- if you'd like a richer dressing -- the eggs. Spread evenly in a baking pan. Bake for about 30 to 40 minutes.

OH THERE ALL SO GOOD! There are many more recipes for you to try! OH SO SO MANY! 

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