Turkey Casserole Recipe
Ingredients:
1 pack bread-stuffing ready-mix (6 oz)
1 can cream-of-mushroom soup (condensed, 10.75 oz)
1 pack dried onion-soup mix
2 c meat of turkey; cooked & chopped
1 container of sourcream (16 oz)
1 cab of cream-of-celery soup (condensed, 10.75 oz)
2 cans of French-styled beans (green); drained
Instructions:
Prepare oven. Heat it to 350 degrees F. Prepare your stuffing following package instructions.
In mixing bowl, combine sourcream and soup mixes. Spread beans into a small rectangular dish. Cover w/ turkey meat. Pour mixture of soup all over turkey then top w/ stuffing evenly.
Bake for 30 mins or ’til browned.
>> Turkey Casserole Recipe
Butternut Squash with Apples and Maple Syrup Recipe
Ingredients:
2-3/4 lbs of squash (butternut); peeled, seeded, sliced to 1/4-inch-thick
2-1/4 lbs of tart apples (green, Granny Smith, medium); cored, peeled, cut to 1/4-inch-thick
3/4 c of currants (dried)
Nutmeg (freshly grated)
3/4 c of maple syrup (pure)
1/4 c of butter; sliced in pieces
1-1/2 Tbsps of lemon juice (fresh)
Instructions:
Preheat the oven at 350 degrees F.
Cook the squash inside a pot with boiling (salted) water for about three mins or till slightly tender; drain. Combine apples, currants, and squash on a 13×9x2 inch baking glass dish then season with salt & pepper, and nutmeg.
Combine syrup, juice, and butter in a saucepan above gentle heat; whisk constantly till the butter has melted then pour onto the squash mix; toss them well making them evenly coated.
Place inside the oven and bake for an hour till apples and squash become tender; stir occasionally. Let it cool for five mins.
>> Butternut Squash with Apples and Maple Syrup Recipe
Basic Turkey Gravy Recipe
Ingredients:
1/2 tsp of salt
3 Tbsps of flour
3 Tbsps of fat (poultry drippings)
1 liver (turkey)
1/2 tsp of salt
1 stalk of celery; cut into chunks
1 onion; cut into chunks
1 carrot; cut into chunks
1 pack of turkey giblets (heart, neck and gizzard)
Instructions:
Place heart, neck, veggies and gizzard inside a kitchen pot with water. Bring it to boil. Season with salt. Put lid back on and gently simmer for forty five minutes.
Include the turkey liver then cook for fiften minutes more. Take out the vegetables then the meat then strain the broth using a fine sieve. Set broth aside.
After you finish roasting your turkey, remove turkey from roasting tray. Pour one cup of broth into your roasting tray. Add the fat drippings.
Swirl this mixture. Let it stand for five minutes ’till the fat drippings settle above. Spoon about 2 tablespoons of this fat onto a heated pan.
Discard the left over drippings but still reserve the broth from tray. Meanwhile add salt and flour to you fat drippings then cook until it thickens and turns light brown.
Gradually add the broth in your saucepan, constantly stirring to prevent lumps. Boil mixture until it resembles gravy.
>> Basic Turkey Gravy Recipe
Fruit Salad with Champagne Sauce Recipe
Ingredients:
1 c of kiwi (fresh); peeled then cubed (1/4-inch)
1 c of figs (fresh); peeled then cubed (1/4-inch)
1 c of grapes (fresh); halved
1 c of strawberries (fresh); halved
1 c of raspberries (fresh)
2 pcs of egg yolks
1 c of champagne
1/3 c of sugar (granulated)
Instructions:
Preheat broiler at high.
Divide all the (cut) fruits to four shallow bowls and arrange them attractively. Combine sugar and yolks inside a bowl.
Beat thoroughly till it turns into bright yellow. Gradually add Champagne while beating continuously.
Transfer egg mix on a double boiler above low heat. Continue beating till mixture is foamy and light.
Turn off heat once it begins to become thick, don’t overcook the sauce. Continue beating for ten secs.
Pour onto the fruits. Place bowls of fruit in the preheated broiler. Heat till sauce turns slightly brown. Serve at once.
>> Fruit Salad with Champagne Sauce Recipe
Homemade Turkey Soup Recipe
Ingredients:
2 potatoes (large); peeled & quartered
5 c of stock (turkey)
2 c of turkey; cooked and cut to cubes
1 pc onion; quartered
3 celery stalks; cut to inch-sized pieces
1 c noodles (uncooked)
2 pcs carrots; sliced into inch-sized pieces
Instructions:
In saucepan, mix stock, celery, potatoes, carrots and onions. Boil it over high-heat. Adjust to mid-heat then simmer covered for an hour.
Combine meat and noodles. Simmer ’til turkey-meat is well-heated and noodles cooked.
>>Homemade Turkey Soup Recipe
Indian Pudding with Nutmeg Ice Cream Recipe
Ingredients:
For the Ice Cream:
4 c of ice cream (vanilla, or frozen yogurt); softened slightly
1-1/2 tsps of nutmeg (ground)
For the Pudding:
2 Tbsps of butter (unsalted)
1/4 c of cornmeal (yellow)
1/4 tsp of salt
2 pcs of eggs (large)
1/2 c of molasses (mild-flavored)
2 Tbsps of sugar (golden brown)
2 Tbsps of sugar (white)
1 tsp of ginger (ground)
1/2 tsp of cinnamon (ground)
1/3 c of raisins (dark or golden)
3 c of whole milk
Instructions:
To make the ice cream, stir nutmeg on the ice cream and blend well. Cover it with aluminum foil then place inside the freezer. Preheat the oven at 300 degrees F. Grease am 8×8x2 inch casserole dish.
Mix together salt and cornmeal inside a large saucepan. Slowly add milk, save half cup, and whisk. Place above moderate heat, while whisking frequently, till it boils.
Afterward, reduce the heat and allow to simmer. Continue to simmer for about ten mins or till mixture becomes creamy and thick; stir frequently. Add butter and stir; take out from the heat.
Beat molasses, sugars, ginger, cinnamon, and eggs in a mixing bowl. Slowly add the hot mixture while beating continuously.
Add the raisins and mix well. Transfer the mixture onto the casserole dish and pour over the rest of the milk, do not stir.
Place the dish on a (roasting) pan with hot or boiling water. Bake for an hour and a half. Take out from the oven then let it cool for twenty mins. Serve pudding while warm and top it with ice cream.
>> Indian Pudding with Nutmeg Ice Cream Recipe