Family, football, pilgrims, blessings and turkeys come to mind when we think of Thanksgiving. Relatives gather together for fun and reminiscing of times past. However, the most celebrated part of Thanksgiving is the meal.
The following are the essential recipes and tips to prepare a mouth-watering holiday feast. So manage your time, enjoy the art of cooking and follow every direction to produce a perfect Thanksgiving supper.
DRESSING/STUFFING FOR A 12 LB. TURKEY
2 packages croutons or bread crumbs (14 oz. each)
1 cup chopped celery
3/4 cup chopped onions
1 tablespoon sage
2-3 teaspoons parsley
1 can oysters
Salt and pepper to taste
REMOVE giblets (the heart, liver and gizzard) from turkey and place in medium-sized pot filled halfway with water.
BOIL on stove until meat is very tender.
CUT meat from neck and set aside.
DISCARD remaining giblets, but do not discard the water from the pot.
MIX all ingredients except oysters, salt and pepper in bowl.
PLACE oysters, undrained, in food processor.
ADD oysters to mixture.
ADD giblet water.
SEASON with salt and pepper to taste.
Note: If dressing isn't satisfactorily moistened, continue adding hot water until you reach desired moisture level.
THANKSGIVING TURKEY
1 turkey oven bag
1 12 lb. turkey
1 tbsp flour
Salt
PREHEAT oven to 350 degrees.
WASH turkey.
SALT inside of turkey.
STUFF with stuffing prepared in recipe above.
ADD 1 tablespoon of flour to oven bag and shake.
PLACE turkey in bag.
CUT six slits in top of bag.
PLACE bag in a roasting pan.
BAKE for 2 hours or until done.
MASHED POTATOES
6 medium-sized potatoes
1/3 to 1/2 cup milk
1/4 cup softened butter or margarine
1/2 teaspoon salt
Dash of pepper
SKIN potatoes and cut off eyes.
CUT into pieces.
BOIL until soft on stove.
MASH potatoes by hand until no lumps remain.
ADD milk in small amounts.
BEAT after each addition of milk.
ADD butter, salt and pepper.
BEAT vigorously until potatoes are soft and fluffy.
DOT with butter if desired.
TRADITIONAL GREEN BEANS
Desired amount of half-runner green beans
2-3 tablespoons olive oil
Salt and pepper to taste
WASH and string beans.
BREAK each in half.
PLACE strung beans in large pot.
FILL with water.
ADD olive oil.
PLACE on stove and cover pot.
BRING to a boil and reduce heat.
COOK until beans are soft and tender.
ADD salt and pepper to taste.
CRANBERRY SAUCE
4 cups cranberries
2 cups water
2 cups sugar
WASH cranberries
REMOVE stems.
STIR water and sugar together in saucepan.
HEAT to boil.
BOIL for 5 minutes.
STIR in cranberries.
REHEAT to boil.
BOIL for 5 minutes.
COOL and cover.
REFRIGERATE for at least 8 hours.
PUMPKIN PIE
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can pumpkin
1 can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)
MIX sugar, cinnamon, salt, ginger and cloves in small bowl.
BEAT eggs in large bowl.
STIR in pumpkin and sugar-spice mixture.
GRADUALLY stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425 degree oven for 15 minutes.
REDUCE temperature to 350 degrees.
BAKE for 40 to 50 minutes or until knife inserted near center comes out clean.
COOL on wire rack for 2 hours.
SERVE immediately or refrigerate.
TOP with whipped cream before serving.
Special thanks to Nancy Williams and Betty Crocker for recipes.