Roxy15
New member
I have baked a lot of turkeys in my day
but, last years turkey was the best ever Turkey Recipe Below. For The Creole Seasoning...I may try a Creole Seasoning from a market we go to that has fantastic meat, etc. The Christopher Ranch Garlic In A Jar Is A Must It Makes It Really Good! I Eyeball Amounts For Gravy..Dressing..But You Can't Go Wrong With Amount Of Ingredients I listed.
Thanksgiving Recipes:
Prep Work:
Peel 2 Stockings Of Garlic; Separate Garlic Cloves
In Food Processor, Mince Garlic Cloves-(To Taste For Stuffing)
Garlic Cloves, Not Chopped, For Turkey Broth-(To Taste)
Slice Some White Onions, For Turkey Broth-(To Taste)
You Will Need White Onions, Cut In Wedges, For Turkey Cavity
Using A Food Processor, Chop 2 Cups White Onions, For Stuffing-(Eyeball It)
Baby Carrots-(For Turkey Broth/Turkey Cavity
Cut Ends Of Celery Sticks
Cut Some Celery-(Small Enough To Put In Turkey Cavity)
Cut More Celery In Half-(To Taste)-For Turkey Broth
1-1/2 Cups-2 Cups, Sliced Celery-For Sausage Cornbread Dressing
Put Separated Garlic Cloves-(That Aren’t Chopped)-Chopped Garlic Cloves, Sliced Onions & Chopped Onions, In Separate Covered Containers; Refrigerate
Put Baby Carrots & Celery In Colander; Rinse Them Off In Cold Water.
Refrigerate Carrots & Celery In Food Saver Bag.
Sausage Cornbread Dressing:
1 lb. Farmer John’s Hot Sausage
1 Pkg. Sliced Fresh Mushrooms
Minced Garlic That Was Minced In Food Processor-(To Taste)
1/2 Cup Blue Bonnet Margarine
2 Cups Chopped Onions
1-1/2-2 Cups Sliced Celery
1 T. Poultry Seasoning
Salt Or Garlic Salt & Pepper, To Taste
2 Cups Chicken Broth
1 Box Marie Callender’s Cornbread Dressing
In A Large Skillet-(Over Medium-Heat)-Cook The Sausage, Breaking Up & Stirring Frequently Until The Sausage Is No Longer Pink.
Put Sausage On A Paper Towel-Lined Plate, To Drain.
Put Sliced Mushrooms In Colander; Rinse Under Cold Water.
Clean Skillet That The Sausage Was Fried In Or Use Another Skillet.
In Skillet, Melt 1/2 Cup Blue Bonnet Margarine Over Medium-Low Heat.
Add 2 Cups Chopped Onions, Chopped Garlic, Sliced Celery & Sliced Fresh Mushrooms.
Sauté For 7 Minutes; Stir Frequently.
Spray A Large Baking Pan With Butter Non-Stick Spray.
In A Large Mixing Bowl, Put Marie Callender’s Cornbread Dressing.
Pour Hot Chicken Broth Over Dressing; Stir.
Add The Sautéed Vegetables-(With The Butter From Skillet)-Stir.
***If Dressing Looks Too Dry, Add Some More Heated Chicken Broth
Add Salt & Pepper, To Taste; Stir
Put Dressing In Large Glass Baking Dish; Pat Down To Cover Baking Dish.
Cover Baking Dish; Refrigerate Until Needed To Bake.
***You Will Bake The Dressing While The Turkey Is Resting
***When Ready To Bake Dressing-Bake At 350 Degrees For 25 Minutes.
***Cover Dressing With Aluminum Foil, If The Top Begins To Get Too Brown While Baking.
Turkey:
Farmers Fresh Turkey Or Butterball Turkey
***You Want A Turkey With A Pop-Out Thermometer
Soft Blue Margarine In A Tub
1 Jar-Christopher Ranch Garlic In A Jar
1-(7-oz.) Container Tony Chachere’s Creole Seasoning Or Zatarain’s Creole Seasoning/Or Creole Seasoning From Our Favorite Market
***Use How Much Or Little As You Want Of The Seasoning
Seasoned Salt/Pepper
1-(32-oz.) Can Swanson’s Chicken Broth
Preheat Oven To 325 Degrees.
Cut Blue Bonnet Margarine In Slices.
***DON’T BE SKIMPY!
Refrigerate Butter Slices.
Take Giblets & Neck Pkg. Out Of Turkey Cavity.
Thoroughly Wash Turkey Cavity & The Whole Turkey In Cold Water; Pat Turkey Dry With A Paper Towel.
Push Turkey Skin Up By Cavity & Put Butter Slices Under The Skin & Way Back & In Front Of Turkey.
***Use Plenty Of Butter Slices!
Push Butter Slices Down Using Your Hands To Cover Turkey Well.
Spread Softened Blue Bonnet Margarine In A Tub All Over Turkey.
***Don’t Be Skimpy!
Sprinkle Turkey Inside & Out With Creole Seasoning/Seasoned Salt & Pepper.
Put Carrots & Celery Into Turkey Cavity.
Sprinkle Turkey Cavity With Creole Seasoning & Add Onions, Carrot & Celery Sticks.
Spread 1 Jar-CHRISTOPHER RANCH GARILC IN A JAR ALL OVER THE TURKEY-TOP BOTTOM & SIDES
Sprinkle Creole Seasoning & Pepper All Over The Turkey.
In Bottom Of Roasting Pan, Put Carrots, Celery Sticks, Separated Garlic Cloves & Sliced White Onions.
Pour 1-(32-oz.) Can Swanson’s Chicken Broth Over Vegetables.
Put Turkey On A Rack In Roasting Pan; Breast Side Up.
Bake Turkey According To Pkg. Directions; Thermometer Will Pop Out.
***After The First Hour Of Roasting, Baste Turkey Every 1/2 Hour Or So With Broth From Bottom Of Roasting Pan.
***Put Lid On Roaster- If The Turkey Gets Too Brown Before It Is Done!
When The Turkey Is Finished Roasting, Put Roaster Lid On-(If It Isn’t On) & Let The Turkey Rest For 20-30 Minutes Before Carving.
Bake Sausage Cornbread Dressing While The Turkey Is Resting
While The Turkey Is Resting:
Bake The Sausage Cornbread Dressing.
When Ready To Make The Turkey Gravy:
Put A Strainer Over A Bowl & Pour The Vegetables & Broth Into The Strainer.
The Vegetables Will Stay In The Strainer & The Broth Will Go Into The Bowl.
Pour The Pan Juices From The Turkey Into A Gravy Degreaser.
Discard Fat & Reserve Turkey Broth To Make Turkey Gravy.
Pour The Pan Juices From The Turkey Into A Gravy Degreaser.
Discard Fat & Reserve Turkey Broth To Make Turkey Gravy.
Turkey Gravy:
4 Cups Degreased Turkey Broth
1/3 Cup Heavy Cream
Salt & Pepper, To Taste
Making The Roux:
1/2 Cup Blue Bonnet Margarine, Cut In Slices
In Medium-Size Heavy Saucepan, Melt Margarine On Low To Medium Low; Until It Is Foamy.
Add 1/2 Cup All-Purpose Flour; Whisk Until Well Blended.
Keep Whisking & Cook Over Very Low Heat Until It Smells Like A Pie Baking In The Oven-(6-12 Minutes)-That Means The Flour Is Cooked & The Gravy Will Not End Up Having A “Pasty” Flavor.
Start By Whisking In About 1 Cup Turkey Broth.
***4 Cups Will Eventually Be Added
Keep Whisking Until The Stock Is Absorbed.
Now Add A Little Bit More Stock; Whisking Until The Stock Is Again Absorbed.
Pour In The Remaining Stock; Keep Whisking!
The Stove Should Still Be Set On Low Heat As You Continue To Cook The Gravy.
At About 12 Minutes, Add 1/3 Cup Heavy Cream/Whipping Cream/Or Half-And-Half; Whisk.
Mashed Potatoes:
Russet Potatoes; Peeled & Boiled; Drained
***Use How Many Potatoes You Need
Whipping Cream-(To Taste-To Get The Consistency You Want)
Butter-(To Taste)
Salt & Pepper-(To Taste)
Put Potatoes, Whipping Cream, Butter, Salt & Pepper In Mixing Bowl; Mix Until Desired Consistency.
but, last years turkey was the best ever Turkey Recipe Below. For The Creole Seasoning...I may try a Creole Seasoning from a market we go to that has fantastic meat, etc. The Christopher Ranch Garlic In A Jar Is A Must It Makes It Really Good! I Eyeball Amounts For Gravy..Dressing..But You Can't Go Wrong With Amount Of Ingredients I listed.Thanksgiving Recipes:
Prep Work:
Peel 2 Stockings Of Garlic; Separate Garlic Cloves
In Food Processor, Mince Garlic Cloves-(To Taste For Stuffing)
Garlic Cloves, Not Chopped, For Turkey Broth-(To Taste)
Slice Some White Onions, For Turkey Broth-(To Taste)
You Will Need White Onions, Cut In Wedges, For Turkey Cavity
Using A Food Processor, Chop 2 Cups White Onions, For Stuffing-(Eyeball It)
Baby Carrots-(For Turkey Broth/Turkey Cavity
Cut Ends Of Celery Sticks
Cut Some Celery-(Small Enough To Put In Turkey Cavity)
Cut More Celery In Half-(To Taste)-For Turkey Broth
1-1/2 Cups-2 Cups, Sliced Celery-For Sausage Cornbread Dressing
Put Separated Garlic Cloves-(That Aren’t Chopped)-Chopped Garlic Cloves, Sliced Onions & Chopped Onions, In Separate Covered Containers; Refrigerate
Put Baby Carrots & Celery In Colander; Rinse Them Off In Cold Water.
Refrigerate Carrots & Celery In Food Saver Bag.
Sausage Cornbread Dressing:
1 lb. Farmer John’s Hot Sausage
1 Pkg. Sliced Fresh Mushrooms
Minced Garlic That Was Minced In Food Processor-(To Taste)
1/2 Cup Blue Bonnet Margarine
2 Cups Chopped Onions
1-1/2-2 Cups Sliced Celery
1 T. Poultry Seasoning
Salt Or Garlic Salt & Pepper, To Taste
2 Cups Chicken Broth
1 Box Marie Callender’s Cornbread Dressing
In A Large Skillet-(Over Medium-Heat)-Cook The Sausage, Breaking Up & Stirring Frequently Until The Sausage Is No Longer Pink.
Put Sausage On A Paper Towel-Lined Plate, To Drain.
Put Sliced Mushrooms In Colander; Rinse Under Cold Water.
Clean Skillet That The Sausage Was Fried In Or Use Another Skillet.
In Skillet, Melt 1/2 Cup Blue Bonnet Margarine Over Medium-Low Heat.
Add 2 Cups Chopped Onions, Chopped Garlic, Sliced Celery & Sliced Fresh Mushrooms.
Sauté For 7 Minutes; Stir Frequently.
Spray A Large Baking Pan With Butter Non-Stick Spray.
In A Large Mixing Bowl, Put Marie Callender’s Cornbread Dressing.
Pour Hot Chicken Broth Over Dressing; Stir.
Add The Sautéed Vegetables-(With The Butter From Skillet)-Stir.
***If Dressing Looks Too Dry, Add Some More Heated Chicken Broth
Add Salt & Pepper, To Taste; Stir
Put Dressing In Large Glass Baking Dish; Pat Down To Cover Baking Dish.
Cover Baking Dish; Refrigerate Until Needed To Bake.
***You Will Bake The Dressing While The Turkey Is Resting
***When Ready To Bake Dressing-Bake At 350 Degrees For 25 Minutes.
***Cover Dressing With Aluminum Foil, If The Top Begins To Get Too Brown While Baking.
Turkey:
Farmers Fresh Turkey Or Butterball Turkey
***You Want A Turkey With A Pop-Out Thermometer
Soft Blue Margarine In A Tub
1 Jar-Christopher Ranch Garlic In A Jar
1-(7-oz.) Container Tony Chachere’s Creole Seasoning Or Zatarain’s Creole Seasoning/Or Creole Seasoning From Our Favorite Market
***Use How Much Or Little As You Want Of The Seasoning
Seasoned Salt/Pepper
1-(32-oz.) Can Swanson’s Chicken Broth
Preheat Oven To 325 Degrees.
Cut Blue Bonnet Margarine In Slices.
***DON’T BE SKIMPY!
Refrigerate Butter Slices.
Take Giblets & Neck Pkg. Out Of Turkey Cavity.
Thoroughly Wash Turkey Cavity & The Whole Turkey In Cold Water; Pat Turkey Dry With A Paper Towel.
Push Turkey Skin Up By Cavity & Put Butter Slices Under The Skin & Way Back & In Front Of Turkey.
***Use Plenty Of Butter Slices!
Push Butter Slices Down Using Your Hands To Cover Turkey Well.
Spread Softened Blue Bonnet Margarine In A Tub All Over Turkey.
***Don’t Be Skimpy!
Sprinkle Turkey Inside & Out With Creole Seasoning/Seasoned Salt & Pepper.
Put Carrots & Celery Into Turkey Cavity.
Sprinkle Turkey Cavity With Creole Seasoning & Add Onions, Carrot & Celery Sticks.
Spread 1 Jar-CHRISTOPHER RANCH GARILC IN A JAR ALL OVER THE TURKEY-TOP BOTTOM & SIDES
Sprinkle Creole Seasoning & Pepper All Over The Turkey.
In Bottom Of Roasting Pan, Put Carrots, Celery Sticks, Separated Garlic Cloves & Sliced White Onions.
Pour 1-(32-oz.) Can Swanson’s Chicken Broth Over Vegetables.
Put Turkey On A Rack In Roasting Pan; Breast Side Up.
Bake Turkey According To Pkg. Directions; Thermometer Will Pop Out.
***After The First Hour Of Roasting, Baste Turkey Every 1/2 Hour Or So With Broth From Bottom Of Roasting Pan.
***Put Lid On Roaster- If The Turkey Gets Too Brown Before It Is Done!
When The Turkey Is Finished Roasting, Put Roaster Lid On-(If It Isn’t On) & Let The Turkey Rest For 20-30 Minutes Before Carving.
Bake Sausage Cornbread Dressing While The Turkey Is Resting
While The Turkey Is Resting:
Bake The Sausage Cornbread Dressing.
When Ready To Make The Turkey Gravy:
Put A Strainer Over A Bowl & Pour The Vegetables & Broth Into The Strainer.
The Vegetables Will Stay In The Strainer & The Broth Will Go Into The Bowl.
Pour The Pan Juices From The Turkey Into A Gravy Degreaser.
Discard Fat & Reserve Turkey Broth To Make Turkey Gravy.
Pour The Pan Juices From The Turkey Into A Gravy Degreaser.
Discard Fat & Reserve Turkey Broth To Make Turkey Gravy.
Turkey Gravy:
4 Cups Degreased Turkey Broth
1/3 Cup Heavy Cream
Salt & Pepper, To Taste
Making The Roux:
1/2 Cup Blue Bonnet Margarine, Cut In Slices
In Medium-Size Heavy Saucepan, Melt Margarine On Low To Medium Low; Until It Is Foamy.
Add 1/2 Cup All-Purpose Flour; Whisk Until Well Blended.
Keep Whisking & Cook Over Very Low Heat Until It Smells Like A Pie Baking In The Oven-(6-12 Minutes)-That Means The Flour Is Cooked & The Gravy Will Not End Up Having A “Pasty” Flavor.
Start By Whisking In About 1 Cup Turkey Broth.
***4 Cups Will Eventually Be Added
Keep Whisking Until The Stock Is Absorbed.
Now Add A Little Bit More Stock; Whisking Until The Stock Is Again Absorbed.
Pour In The Remaining Stock; Keep Whisking!
The Stove Should Still Be Set On Low Heat As You Continue To Cook The Gravy.
At About 12 Minutes, Add 1/3 Cup Heavy Cream/Whipping Cream/Or Half-And-Half; Whisk.
Mashed Potatoes:
Russet Potatoes; Peeled & Boiled; Drained
***Use How Many Potatoes You Need
Whipping Cream-(To Taste-To Get The Consistency You Want)
Butter-(To Taste)
Salt & Pepper-(To Taste)
Put Potatoes, Whipping Cream, Butter, Salt & Pepper In Mixing Bowl; Mix Until Desired Consistency.
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