Anybody know good recipes for...
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Can't help you with the pie, but mashed pots are easy . Use a good firm potatoe ( not idaho) peal , quarter and boil in slightly salted water until fork tender. Drain well and mash or use beater until free of lumps. Add butter, (I like lots !) and 1/2 and 1/2 until nice a fluffy. Salt and pepper to taste . Load on the turkey gravy...yum yum !! I've made pumpkin pie from scratch and it wasn't worth the time and mess. Too many good frozen ones which you bake yourself.
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Grammy, that sounds yummy!
My daddy's recipe is the same as Grammy's up until adding butter. Here, he adds butter and milk while mixing. Then, he puts a beef buillion in a small cup of water and puts it in the microwave until it's broth*. Then he pours that in and we use beef or turkey gravy. YUMMY!
*Of course, you could just use can broth. LOL
My daddy's recipe is the same as Grammy's up until adding butter. Here, he adds butter and milk while mixing. Then, he puts a beef buillion in a small cup of water and puts it in the microwave until it's broth*. Then he pours that in and we use beef or turkey gravy. YUMMY!
*Of course, you could just use can broth. LOL
Yeah I'll probably just buy (that way I can "accidentally buy the cheesecake instead). I'm sort of an idiot in the kitchen so I'm already figuring this thanksgiving to be completely shot but I want to try atleast for him I know it'd make him happy. He'd eat it anyway because I know he doesn't want to upset me.
I leave the skins on too, Puck, but I've gotten hooked on using the Yukon Golds instead of the redskin potatoes. Adding the sour cream is always tasty, but with a Thanksgiving dinner I'd leave out the garlic. Too many other more delicate flavors you lose when you make the potatoes strong. Now with roast beef or a steak . . . the garlic potatoes are AWESOME and so is the horseradish.
I agree, I love Yukon golds. I leave the skins too. I use chicken broth instead of half and half, and it tastes yummy.
I think pumpkin pie is very easy to make and tastes much better than frozen. Want a very good pumpkin pie recipe? Here's a hint: look on the back of a can of pumpkin (I use Libby's brand). Those recipes are very easy and very good. In my experience, the recipes on the back of cans, boxes, etc., are usually excellent. They have to be: the company uses the recipes to showcase their product the best. It's bad business to put a horrible-tasting recipe on your product!
I think pumpkin pie is very easy to make and tastes much better than frozen. Want a very good pumpkin pie recipe? Here's a hint: look on the back of a can of pumpkin (I use Libby's brand). Those recipes are very easy and very good. In my experience, the recipes on the back of cans, boxes, etc., are usually excellent. They have to be: the company uses the recipes to showcase their product the best. It's bad business to put a horrible-tasting recipe on your product!
Ok, getting nervous now. I think I got the mashed potatoes and pumpkin pie recipes. Now the turkey I have a recipe for how to make one but I am so nervous. I told my husband I would make the thanksgiving dinner and he was like "are you sure you know how to do that?" I told him I did, sort of, but really have no clue.
Julie said:
Except, Don't forget to take the neck and gizards out. They are in a bag inside the turkey. 
LOL
LOL
Take the neck and gizzards out
I don't know if your going to prepare a stuffing, my mom makes the stuffing and brings it over the night before (she makes the best). You have to, have to, stuff an whole onion in first. This aids in seasoning and absorbing the blood from the turkey while cooking and not getting onto your stuffing. Then you stuff the stuffing in as much as possible, tie up the legs and wings with a string. Then I rub butter ALL over the turkey. Sprinkle paprika, poultry seasoning, salt and pepper on top and rub it in good. Your hands are going to be disgustingly slimey by now. Then the kicker, place the turkey into the roasting pan (hint, the ones that allow the turkey to sit above the actual pan so that the juices drain out) and then you drizzle the turkey with olive or vegitable oil. Then cover the top with tin foil and stick it in the oven. Also, cover the tips to the wings with a little bit of tinfoil. You have to baste it every now and then (the more the better). I oncover the turkey at the last 1/2 hour to brown it up. Hope I haven't scared you. It is really simple once you start doing it.
And homemade cranberry sauce is SUPER easy and it really makes you look like you've paid attention to every detail. Follow the recipe on the back of the bag, BUT substitute orange juice for half of the water.
Cheat on the gravy. The ones in the glass jars are great, especially the Pepperidge Farm. Just add some of the pan drippings from your turkey, heat and serve. And no worries about lumps in the gravy.
Cheat on the gravy. The ones in the glass jars are great, especially the Pepperidge Farm. Just add some of the pan drippings from your turkey, heat and serve. And no worries about lumps in the gravy.
after 30 years I finally figured out how to make a no lump gravy ha ha ha
took me long enough!!!
shake 3 heaping tbsp of flour in a container/lid use very cold water
then pour into turkey drippings through a strainer
stir and simmer to thicken - I always add a bit of soya sauce to darken colour
I hate light gravy
took me long enough!!!
shake 3 heaping tbsp of flour in a container/lid use very cold water
then pour into turkey drippings through a strainer
stir and simmer to thicken - I always add a bit of soya sauce to darken colour
I hate light gravy
OOOOOOOO !!! The gravy's the best part !! Cook the gizzard/liver/neck/heart with a little onion/carrot/celery in water until gizzards are done. Save the drained water for your gravy and cut up the innards for gravy after it's done. As for dressing, I do the old fashioned dried ( by you ) cubed bread route. BTW... don't season the outside of the bird....draws out the moisture. I remember once when I bought fresh cranberries the check out girl said " what are these "... when I told her she said that she thought they came in a can !
I use a chef's whisk and don't get lumps, and I like to use half water and half whole milk when I make the gravy from scratch. When you're doing the whole thing the first time though, it's a good idea to cut out as much stress as possible and just concentrate on the main dishes. Pepperidge Farm is good help So is Mrs. Smith. She makes a mean pumpkin pie, lol!
So is Mrs. Smith. She makes a mean pumpkin pie, lol!When you're doing the whole thing the first time though, it's a good idea to cut out as much stress as possible and just concentrate on the main dishes.
GOOD IDEA
I always buy my pies, most grocery stores have bakeries now
and they make waaaaaaaaaaaaay better pies than me
you can even buy turkeys with the stuffing already in them now
never tried it, wonder if is any good ?
GOOD IDEA
I always buy my pies, most grocery stores have bakeries now
and they make waaaaaaaaaaaaay better pies than me
you can even buy turkeys with the stuffing already in them now
never tried it, wonder if is any good ?
It's so funny how everyone has their own recipe. That's why its really no wrong about the way you prepare it. With my gravy, I use the drippings from the turkey (drained of course) and use a bit of the water that I boiled from the turnip, squash, potatoe, carrots and even green beans and mix that in. In little bits. When I strain out the veggies, I always have a bowl on the side to collect a bit.
And, GSD, your right, shake your flour in cold water before adding it to the liquid. Your flour will just clump in hot water. I never use canned gravy. No matter if its a roast or turkey. It just taste better to me.
And, GSD, your right, shake your flour in cold water before adding it to the liquid. Your flour will just clump in hot water. I never use canned gravy. No matter if its a roast or turkey. It just taste better to me.
You all are making me hungry for thanksgiving dinner!!!
I also use the gizzard, neck, heart, for making gravy.
My mom uses home dried, homemade bread for stuffing. It's the best.
But I cheat and buy dried potatoe bread cubes........It's great too.
About 3 years ago I started "injecting" My big old bird with various seasonings. Nothing to strong thou, maybe a garlic/butter mixture. So good, and the juices just "sit" in the meat. mmmmmmmmmm.
Hubby usually cooks a wild turkey too, so we always have two.
They tend to dry out, so we use a "baking bag" with wild until about 20 minutes before it's done, then we cut it off. The men in the family usually go for the wild one first....LOL
I also use the gizzard, neck, heart, for making gravy.
My mom uses home dried, homemade bread for stuffing. It's the best.
But I cheat and buy dried potatoe bread cubes........It's great too.
About 3 years ago I started "injecting"
My big old bird with various seasonings. Nothing to strong thou, maybe a garlic/butter mixture. So good, and the juices just "sit" in the meat. mmmmmmmmmm.Hubby usually cooks a wild turkey too, so we always have two.
They tend to dry out, so we use a "baking bag" with wild until about 20 minutes before it's done, then we cut it off. The men in the family usually go for the wild one first....LOL