The best thing about a stuffed turkey is the oyster dressing. My grandma (Gigi) and mom would argue every year as to whether it was better made with cornbread cubes or regular bread. I prefer regular bread, but you decide for yourself.
After the ball - when it is quiet again - and we would like another taste of the turkey - try one of these sandwiches! They are great, taken from NapaStyle Inc. & then tweaked. When I posted the recipe had to guess at quantites, so please adjust to your own palette.
A great way to use up left over turkey and cranberry sauce. This is an OceanSpray recipe that was posted in the Houston Chronicle. Very yummy! What's more American than turkey and cranberry sauce. This recipe represents the Southwestern region of the US because of chile and monterey jack cheese.
I got this from my sister, who makes it for every Thanksgiving. I like it a lot better than the recipes using Bisquick or corn muffin mix. Tip: thaw the corn in a colander in the sink and you won't have to drain it afterwards!
Rum, and brandy butter, are traditionally served with the Christmas pudding but my husband likes it with any dessert that is served warm.
If you like add some ground cinnamon.
This makes a lot but is easily halved.
Recipe adapted from Todd Wilbur's version of McDonald's Shamrock Shake www.TopSecretRecipes.com. I used to absolutely love it when McDonald's brought out their Shamrock Shakes around St. Patrick's Day. The past couple of years I haven't been able to have it because of the dairy, so I was thrilled when I found this copycat recipe! Just use the soy ingredients to make it dairy-free.
"...while visions of sugarplums danced in their heads..." Make these up to 1 month in advance; store, refrigerated, in an airtight container with parchment or waxed paper between the layers. From Saveur magazine, December, 1999.
This recipe is from "Making great candy" cookbook. This is not a confectionary item, more like a fruit mince truffle. They are delicious and remind you of Christmas, a simple homemade gift idea. If no food processor is available to you, use a large bowl and metal spoon, be sure to chop all you ingredients very small. I like to use kitchen sheers rather than a knife for dried fruit, which can be sticky and stick to the knife.
You'll find these bars at Starbucks during special holidays. The texture is like a chewy brownie, but the flavors include white chocolate, zesty orange, and cranberry, finished with a cream cheese frosting. NOTES - this recipe uses a 10x15 pan. One of the photos shows you how to make the right cuts to create signature triangle shapes.
Nov. 2013 note - the bars bought from Starbucks have gone down-hill this year with icing that is flavorless and no real ginger flavor to the bars. Skip Starbucks and make your own!
For Valentine's Day, I used a heart-shaped cookie cutter and tinted the icing pink. They were beautiful!
I've adopted this recipe through Martha Stewart and made it my own. Everyone in the family is at my house on 'turkey' holidays because of this recipe. Even if you've never cooked a turkey before, this will amaze! Of course a recipe is only a guideline so feel free to add or subtract ingredients due to personal taste. I'll add the amazing stuffing recipe that goes with this before American Thanksgiving..or Christmas (depends on my available time). For those that don't cook a lot of turkey (and I do it on a weeknight for something to do), always check your turkey size and cook accordingly, whether stuffed or not. This my friends is a crowd pleaser. Be careful to only serve it to those you want to have over for dinner when a turkey is involved! Use any wine that you would drink is the best advice I can give...makes all the difference in the world. It may seem like a lot of work but it inst--I've done this on a Tuesday just for something to do. It's the best comfort food there is. I don't know the size of the cheesecloth packages so that's an estimate. You can usually get the cheesecloth and the packaged 'poultry blend herbs' at your local grocery. If you cant, email me and I'll give you the herbs you need. ENJOY! Try it this holiday season and tell me it's not the best!
When most bread goes stale it gets tossed in the trash or fed to the birds. But for some lucky loaves, going stale is just the beginning of a transformation into bread pudding - the ambrosial dessert that is a mainstay finale at Creole restaurants across New Orleans.
This recipe comes from a restaurant in the French Quarter in New Orleans. The thick creamy sauce is what makes it a truly memorable dessert.