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Turkey, dressing, mashed potatoes and rolls – that’s thanksgiving dinner in our house. I’m very blessed and thankful for all my family and friends who share our family meal, and I hope each and every one of you have a wonderful thanksgiving holiday. – Pat
Herb roasted turkey
1 whole turkey (12 to 14 lb.), fresh or frozen, thawed
1 tablespoon vegetable oil
2 tablespoons rubbed sage
1 tablespoon paprika
1 tablespoon seasoned salt
2 teaspoons garlic powder
1 teaspoon black pepper
3/4 teaspoon ground nutmeg
1 large onion, cut into wedges
6 bay leaves
Place turkey on rack in roasting pan. Brush with oil. Mix seasonings. Sprinkle 1 tablespoon of the seasoning inside of turkey. Spread remaining seasoning over entire surface and under skin of turkey. Place onion and bay leaves inside turkey. Add 1/2 cup water to pan. Cover loosely with heavy-duty foil. Roast in preheated 325-degree oven 1 hour. Remove foil. Roast 2 to 2-1/2 hours longer or until internal temperature reaches 165 degrees (175 in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Reserve pan juices to make gravy.
2-1/2 cups chicken broth
generous dash ground black pepper
2 stalks celery, coarsely chopped
1 large onion, coarsely chopped
1 package (14-oz) herb seasoned stuffing
Heat broth, black pepper, celery and onion in 3-qt. saucepan over medium-high heat to a boil. Reduce heat to low. cover and cook 5 minutes or until vegetables are tender. Add stuffing and mix lightly. Spoon stuffing mixture into greased 3-qt shallow baking dish. Cover baking dish. bake at 350 degrees for 30 minutes or until stuffing mixture is hot. Yields: 10 servings.
1 package (1/4 oz) active dry yeast
1/4 cup warm water (110 to 115 degrees)
1 cup warm milk (110 to 115 degrees)
1/4 cup shortening
1/2 cup warm mashed potatoes
1/4 cup sugar
1-1/4 teaspoon salt
4 cups all-purpose flour
In a mixing bowl, dissolve yeast in water. Add milk, shortening, potatoes, egg, sugar, salt and 2 cups flour; beat until smooth. add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and divide in half. Divide each half into 36 pieces; shape into balls. Place three balls each into greased muffin cups. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400 degrees for 12-15 minutes or until golden. Remove to wire racks. Serve warm. Yield: 2 dozen.
Rich mashed potatoes
8 medium potatoes ( about 3-lb.), peeled and cubed
3/4 cup whipping cream
4 tablespoons butter or margarine
1 teaspoon salt
1/2 teaspoon pepper
minced fresh parsley (optional)
Place potatoes in a saucepan; cover with water. Cook until tender, about 10-12 minutes; drain. Add cream, butter, salt and pepper; mash until smooth. Sprinkle with parsley. Yield: 8 to 10 servings.
• never stuff a turkey or other fowl with warm stuffing and leave overnight, even if refrigerated, always keep the stuffing separate and stuff before cooking.
• to keep white meat on a turkey from drying out, try cooking the turkey breast-side-down, then turn it right-side-up for the last hour. juices will not build up in this period of time and the bird will be easy to turn, especially if you use a “v” rack.