So thanksgiving is next week and I need to get all of the ingredients before it gets too late. I figured out everything that I am going to make and it is very similar to last year, with a couple of twists. Either way, I figured that I would share my master plan with everyone. I got most of the recipes from allrecipes.com except for the cranberry relish (from NPR), mashed potatoes and the other ones are obvious.
I did change the recipes to NOT use shortening since it is horrible for you and I am going to do it old school with just some plain old lard. I have tried making pie crust with "alternative shortening", butter and even coconut oil, and while they were all acceptable, I have never had one come out just right so I am going with Lard this year.
Thank GOD I have two ovens, or this would be near impossible.
Anyway, if there is anything that you think I have forgotten or whatever, just let me know!
Stuffing
- 1 1/2 cups cubed whole wheat bread
- 3 3/4 cups cubed white bread
- 1 pound ground turkey sausage
- 1 cup chopped onion
- 3/4 cup chopped celery
- 2 1/2 teaspoons dried sage
- 1 1/2 teaspoons dried rosemary
- 1/2 teaspoon dried thyme
- 1 Golden Delicious apple, cored and chopped
- 3/4 cup dried cranberries
- 1/3 cup minced fresh parsley
- 1 cooked turkey liver, finely chopped
- 3/4 cup turkey stock
- 4 tablespoons unsalted butter, melted
- Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
- In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
- Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.
Pie Crust
- 4 cups all-purpose flour
- 1 3/4 cups lard
- 3 tablespoons white sugar
- 2 teaspoons salt
- 1 egg
- 1/2 cup water
- In a large mixing bowl, combine all-purpose flour, lard, sugar, and salt. Blend together with a pastry cutter until crumbly.
- In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.
Pie Filling
- 2/3 cup white sugar
- 1/3 cup all-purpose flour
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 recipe pastry for a 9 inch double crust pie
- 8 Granny Smith apple - peeled, cored and sliced
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl stir together the sugar, flour, cinnamon and cloves.
- Place one of the pie shells into a 10 inch pie pan. Put 1/2 of the sliced apples into the shell and sprinkle half of the sugar mixture over them. Top with the remaining apples and the remaining sugar mixture.
- Cover apples with the top crust. Press edges with the tines of a fork to seal and poke holes in the top with a knife. Bake in preheated oven for 45 minutes.
Mama Stamberg's Cranberry Relish (This is the BOMB, yes I said "the bomb"… old school)
- 2 cups whole raw cranberries, washed
- 1 small onion
- 3/4 cup sour cream
- 1/2 cup sugar
- 2 tablespoons horseradish from a jar
- Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.")
- Add everything else and mix.
- Put in a plastic container and freeze.
- Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")
Biscuits
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1/4 cup butter or margarine
- 1 cup milk
In a medium bowl, combine flours, baking powder, sugar, and salt; mix well. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn out onto a lightly floured surface; knead gently 8 to 10 times. Roll to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter and place on an ungreased baking sheet. Bake at 450 degrees F for 10 to 12 minutes or until lightly browned. Serve warm.
Deviled Eggs
- 12 eggs
- 1 (4.5 ounce) can deviled ham
- 1 tablespoon spicy brown mustard
- 1/4 cup mayonnaise
- 1 pinch black pepper
- 24 slices black olives
- Paprika for sprinkling
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- Cut eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks with the deviled ham, mustard, mayonnaise, and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, then sprinkle with paprika.
Turkey
- Tony's injection
- Tony's seasoning
- Inject the turkey as per directions
- Rub the turkey with Tony's seasoning
- Stuff the turkey with the stuffing above
- Bake the turkey per directions that come with the bad boy.
Brown and serve rolls
If you need directions for this you are an idiot
Mashed Potatoes
- Small bag of red potatoes
- 1 cup sour cream
- 2 tbsp garlic
- ½ stick of butter
- Cut potatoes into small chunks
- Boil potatoes for about 20 minutes
- Drain water from potatoes
- Add all ingredients and mix to desired consistency
Green Bean Casserole
I don't remember the recipe off hand; I will have to get it from Kasey.
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