Willie Crawford On More Traffic, More Subscribers, More Sales In Your Internet Marketing Business

« Bread Pudding | Main | Steak Marinades »

August 30, 2006

The Perfect Thanksgiving Menu: Roasted Turkey, Dressing, Green Bean Supreme,Cranberry Salad, Sweet Potato Souffle, Georgia Pecan Pie, Pear Halves, Condiments, Bread

THE PERFECT THANKSGIVING MENU

Roasted Turkey
Dressing
Green Bean Supreme
Cranbrerry Salad
Sweet Potato Souffle
Georgia Pecan Pie
Pear Halves
Tray of condiments to include sweet gerkins, bread & butter
pickles and olives (green & black)

ROASTED TURKEY

turkey
1 unpeeled, quartered apple
3 stalks celery
1 onion
1 stick butter
salt and pepper
1 quart warm water

This is for any size turkey, so long as you have a roaster large
enough to hold it with the lid tightly fitting; no aluminum foil
covering. Preheat oven to 475 degrees. About 9 or 10 p.m.
place thawed, room temperature, turkey in a covered roaster.
Place an unpeeled, quartered apple, 3 stalks of celery and an
onion in the cavity. Melt 1 stick of butter and pour over
turkey after it has been salted and peppered. Add 1 quart of
warm water. Cover tightly and bake for 1 hour. Turn off oven
but DO NOT open the oven door. Leave turkey in oven over
night. In the morning, it will be tender and golden brown with
plenty of broth for dressing and gravy.

DRESSING

2 large onions, diced
6-8 c. cornbread, crumbled (recipe follows)
6 large biscuits, crumbled (cook some of those Pillsbury frozen
biscuits)
1 c. milk
6 eggs, beaten
1 stick butter, melted
1 T. sage, or to taste
1 T. poultry seasoning, or to taste
4 cans chicken broth, boiling
salt & pepper, to taste

Preheat oven to 400 degrees. Mix crumbled cornbread and
biscuits with sage, poultry seasoning, salt, pepper and onions.
This can be done several hours before cooking to allow to dry
out and let flavors meld together (I do this the day before).
Beat eggs and mix with milk, melted butter and chicken broth.
Pour liquid mixture over bread mixture and mix well. Dressing
batter should be very moist, almost soupy. Add more chicken
broth, as needed to achieve the right consistency. Spray baking
pans with non-stick cooking spray (I use disposable aluminum
pans). Pour raw dressing into baking pans and bake until golden
brown.

NOTE: A lot of us in the south chop up a few (4 or 5) boiled
eggs and chop up some cooked turkey (about 2 cups) and throw it
in the raw batter. Once baked it gives it good texture. You
play around with the recipe and make it the way you like it.
Don't be nerveous because there is no set cooking time. It will
take at least 45 minutes but probably longer. Just keep an eye
on it. I always smell it before it gets done and then I know
it's almost done. I have attached a cornbread recipe, just in
case you need to know how to make it. DON'T use the Jiffy stuff
for this recipe. It doesn't turn out right to use sweet
cornbread.

CORNBREAD

2 c. self-rising cornmeal
1 egg
buttermilk (about 2 cups)
1/4 c. vegetable oil or shortening

Preheat oven to 450 degrees. Put oil or shortening into a cast
iron frying pan and place in a preheated oven for 3 minutes.
Mix all ingredients (enough buttermilk to make a batter) and
pour into the hot pan. Bake until golden brown, about 30
minutes or so. Every oven is different. Just keep an eye on it
so it doesn't burn.

GREEN BEAN SUPREME

2 c. chopped fresh green beans
1 onion, finely diced
2 T. butter
1 tsp. salt
2 tsp. soy sauce
1/8 tsp. hot sauce
2 T. Worcestershire sauce
1 can cream of mushroom soup
1 lb. sharp cheddar cheese, grated
1 can French-fried onions

Steam beans over a pot of boiling water until tender but still
firm. Rinse under cold water to cool and stop the cooking
process. Preheat oven to 350 degrees. In a large skillet over
medium heat, melt butter and sauté onions. Add salt, soy sauce,
hot sauce, Worcestershire sauce and mushroom soup. Mix well.
Put half of the green beans into a casserole dish as your first
layer. Then add a layer of cheese and soup mixture. Repeat
layers. Bake, uncovered, at 350 degrees for about 30 minutes or
until hot and bubbly. Top with French fried onions and heat 10
additional minutes.

NOTE: To make this a little faster you can just use canned
green beans. You'll need 2 cans (not french cut).

CRANBERRY SALAD

1 can whole cranberry sauce
6 oz. raspberry Jell-O
1 1/2 c. hot water
16 oz. crushed pineapple
3 large apples, diced
2 oranges, chopped
1 c. pecans, chopped

Dissolve Jell-O in hot water. Add cranberry sauce. Stir to
dissolve both Jell-O and cranberry sauce. Add pineapple,
apples, oranges and nuts. Pour into desired mold and
refrigerate until set.

SWEET POTATO SOUFFLÉ

FILLING:
3 small cans sweet potatoes
3 eggs
1/2 c. white sugar
3/4 c. melted butter
3 small cans evaporated milk
1 tsp. vanilla extract
1 pinch nutmeg

TOPPING:
1 c. brown sugar
1 c. chopped pecans
1/3 c. flour
1/2 stick butter, melted

Mix all filling ingredients until well blended. Pour into a
casserole dish. In a separate bowl, mix together all the
topping ingredients and sprinkle over the casserole. Bake at
350 degrees for 30 minutes or until golden brown and bubbly.

PECAN PIE

3 eggs
2/3 c. sugar
1 c. dark corn syrup
1/3 c. melted butter
1 c. pecan halves
1 (9") deep dish, unbaked pie shell

Beat eggs thoroughly with sugar, dash of salt, corn syrup and
melted butter. Add pecans. Pour into unbaked pie shell. Bake
at 350 degrees for 50 minutes or until knife inserted halfway
between outside and center of filling comes out clean.

PEAR HALVES

12 pear halves
mayonnaise (I prefer Hellman's)
shredded cheddar cheese
1 piping bag (used in cake decorating)

Place pear halves on serving platter. Place about 1 c.
mayonnaise into a piping bag with medium size shell tip. Fill
each pear half with an ample amount of mayonnaise. Sprinkle
cheddar cheese on top and serve cold.

From our daily recipe list - by Sharon.

Hurricane Ernesto Updates

The Most Trusted Guy On The Internet

Posted by Willie Crawford at August 30, 2006 01:34 PM

Comments

Post a comment