I cooked my first turkey last night, wanting to get rid of the huge frozen turkey taking up space in our freezer. This recipe came out of one of my Better Homes & Gardens cookbook, and came out wonderful. I expected it to be much harder, since I have never made gravy or a turkey before.
This is a compilation of a couple of different recipes I found on the web. My husband loves sweet potatoes with LOTS of marshmallows and wanted a casserole like one of his aunts used to make. After a few trials, this was the final incarnation. It is now a Thanksgiving staple for both his and my family's dinners.
This is a nice twist on the traditional creamy potato salad. I like this served warm or room temp, but by all means it can be served chilled. It has a nice sweet/tangy vinaigrette with fresh herbs and roasted vegetables.
I think you will enjoy it.
This sounds like a very interesting recipe. Found on the Allrecipes.com website. It was submitted by Truckerdoo. Here's his introduction. "Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. Feel free to be creative with your amounts - I usually freestyle and end up with leftover stuffing mixture, which tastes great on its own the next day. For vegetarians, substitute vegetable broth for the chicken broth."
Thought I'd post this recipe I found in the Nov. 2002 issue of Good Housekeeping magazine early (for those who don't suscribe). I have always made my turkey gravy (in large quantities) in advance of cooking Thanksgiving dinner (only so many burners, and limited oven space available on "turkey day"). I'm posting this recipe because I think its better than the one I've used for years, and any "short cut/advanced prep" that frees up oven/burner space on "turkey day" is a big help to me, so I wanted to share it with all my Zaar friends :) This recipe can be prepared up to 3 days in advance of serving, and reheated in the microwave when needed. BTW: Turkey wings can usually be had at a major discount at most supermarkets/butchers prior to the holidays, since they frequently remove the wings when they "package" the breast roasts. Ask your poultry supplier/butcher to put some aside for you ;)
This is a great way to use leftover cooked turkey or chicken. It's also an easy one dish casserole that everyone in the family enjoys. The recipe started life as a Cooking Light recipe in a recent issue. I made modifications to suit our taste.
This is a highly rated recipe from Paula Deen of the Food Channel and worth making! I have tweaked it slightly and doubled the complete amounts to suit our tastes --- Paula has a house seasoning blend mix which is 1/2 cup salt mixed with 2 tablespoons black pepper and 2 tablespoons garlic powder, she uses a small amount in this casserole, you have the option of omitting the fresh garlic and adding it in, store the remaining mix in an air tight container for up to 6 months, I strongly recommend using low-sodium cream of mushroom soup
Roasting/browning the turkey bones and vegetables firstly in the oven will create a more intense deep rich stock I would not even think of making stock without using this method and you will see the difference for yourself after you try this stock --- I use this stock in so many recipes I even make gravy with it and you will use this for so many things also, it is wonderful to have handy in the freezer, to thaw just microwave for a couple of minutes or refrigerate overnight -- serving amounts are listed for a 12-13 pound turkey and about 4 quarts of water, you may use a larger turkey with more water just make certain to use enough water to cover the carcass and veggies --- if possible don't discard all the extra bones from the legs, thighs and wings and add into the pot along with the carcass the more bones the better!
This is an amazing stuffing that I make for every family gathering. We had it for New Year's Day dinner with roast pork and of course with turkey for Christmas! If you like stuffing, you can make this any time and your guests will be very surprised that it wasn't stuffed in a bird in the oven! Feel free to use different breads (whole grain adds a great texture even if you don't typically like whole grain bread) and/or play with the seasonings. You don't have to use the full amount of butter but it does add a lot of flavour. Make it your own and enjoy!