Roxy15
New member
Everyone has their own way of making a turkey, etc. This is my way to make turkey, etc. It is really good.
***Alter Amounts According To What You Need!
Thanksgiving Recipes:
SAUSAGE CORNBREAD DRESSING:
1 lb. FARMER JOHNS HOT SAUSAGE
1 PKG. SLICED FRESH MUSHROOMS
1/2 CUP BLUE BONNET MARGARINE
2 CUPS ONIONS, CHOPPED IN FOOD PROCESSOR
GARLIC, CHOPPED IN FOOD PROCESSOR
2 CUPS THICK SLICED CELERY
1 PKG. SLICED FRESH MUSHROOMS
1 T. POULTRY SEASONING
SALT OR GARLIC SALT & PEPPER, TO TASTE
2 TSP. INSTANT CHICKEN BOUILLON
2 CUPS BOILING WATER
1 BOX MARIE CALLENDER’S CORNBREAD DRESSING
IN A LARGE SKILLET, OVER MEDIUM HEAT, FRY THE SAUSAGE, BREAKING UP & STIRRING FREQUENTLY UNTIL SAUSAGE IS NO LONGER PINK.
PUT SAUSAGE ON A PAPER-TOWEL LINED PLATE TO DRAIN, IF NECESSARY.
PUT SLICED MUSHROOMS IN COLANDER; RINSE UNDER COLD WATER.
CLEAN SKILLET OR USE ANOTHER SKILLET & MELT 1/2 CUP BLUE BONNET MARGARINE OVER MEDIUM-LOW HEAT.
ADD 2 CUPS CHOPPED ONIONS, CHOPPED GARLIC, 2 CUPS THICK SLICED CELERY & 1 PKG. SLICED FRESH MUSHROOMS.
COOK FOR 7 MINUTES; STIR WHILE VEGETABLES ARE COOKING.
BOIL 2 CUPS WATER IN MICROWAVE.
ADD 2 TSP. CHICKEN BOUILLON TO WATER; STIR.
SPRAY LARGE GLASS BAKING DISH WITH BUTTER NON-STICK SPRAY.
IN A LARGE MIXING BOWL, PUT MARIE CALLENDER’S CORNBREAD DRESSING; POUR CHICKEN BOUILLON THAT HAS BEEN DISOLVED IN BOILING WATER OVER DRESSING; STIR.
ADD POULTRY SEASONING, VEGETABLES WITH THE BUTTER, SAUSAGE & SLICED FRESH MUSHROOMS; STIR TO COMBINE.
SALT & PEPPER, TO TASTE; STIR.
SPRAY LARGE GLASS BAKING DISH WITH BUTTER NON-STICK SPRAY.
ADD DRESSING AND PAT DOWN TO COVER DISH.
COVER WITH ALUMINUM FOIL; REFRIGERATE.
WHILE THE TURKEY IS RESTING AFTER ROASTING; PREHEAT OVEN TO 350 DEGREES.
BAKE SAUSAGE CORNBREAD DRESSING AT 350 DEGREES FOR 25 MINUTES.
****COVER SAUSAGE CORNBREAD DRESSING WITH ALUMINUM FOIL IF THE TOP BEGINS TO GET TOO BROWN.
TURKEY:
22 lb. BUTTERBALL TURKEY
GARLIC CLOVES, PEELED & SEPERATED-(FOR TURKEY BROTH)
CHOPPED GARLIC-(USED FOOD PROCESSOR)-(FOR STUFFING)
***OR USE JARRED GARLIC
WHITE ONIONS, SLICED-(FOR TURKEY BROTH)
2 CUPS WHITE ONIONS, CHOPPED-(FOR STUFFING)-(USED FOOD PROCESSOR)
1 PKG. CARROTS-(TOTAL)-FOR TURKEY CAVITY & FOR TURKEY BROTH
CUT ENDS OFF CARROTS; PEEL CARROTS, WASH CARROTS UNDER COLD WATER IN COLANDER.
CUT CARROTS, IN THICK SLICES-(FOR TURKEY BROTH & TURKEY CAVITY)
***USE SHORT CARROT STICKS IF YOU WANT, FOR TURKEY CAVITY
2 PKGS. CELERY-(TOTAL)-FOR TURKEY CAVITY, TURKEY BROTH & STUFFING
CUT ENDS OFF CELERY, WASH CELERY UNDER COLD WATER IN COLANDER.
CUT CELERY IN THICK SLICES-(FOR TURKEY CAVITY, TURKEY BROTH & STUFFING
***USE SHORT CELERY STICKS IF YOU WANT, FOR TURKEY CAVITY)
1 LARGE TUB OF SOFTENED BLUE BONNET MARGARINE
1-(32-oz.) CAN SWANSON’S CHICKEN BROTH
1-(8-oz.) CONTAINER-ZATARAINS CREOLE SEASONING
1 JAR CHRISTOPHER RANCH GARLIC IN A JAR
TAKE LIVER AND GIZZARD PKG. OUT OF TURKEY CAVITY.
THOROUGHLY WAS TURKEY UNDER COLD WATER; PAT DRY WITH A PAPER TOWEL.
PUT TURKEY ON LARGE ALUMINUM ROASTING PAN.
PUT CARROTS AND CELERY IN TURKEY CAVITY.
PUT THICK SLICES OF BLUE BONNET MARGARINE UNDER THE TURKEY SKIN- ABOVE THE TURKEY CAVITY AND ANYWHERE ELSE YOU CAN LIFT UP!
RUB SOFT BLUE BONNET MARGARINE ALL OVER THE TURKEY..TOP-SIDES & BOTTOM!
RUB THE WHOLE JAR OF CHRISTOPHER RANCH GARLIC IN A JAR ALL OVER THE TURKEY..TOP-SIDES & BOTTOM!
SPRINKLE ZATARAIN’S CREOLE SEASONING GENEROUSLY ALL OVER THE TURKEY..TOP-SIDES & BOTTOM!
PUT THICK CUT SLICED CARROTS, CELERY, SLICED WHITE ONIONS & GARLIC CLOVES IN BOTTOM OF ROASTING PAN.
POUR 1-(32-OZ.) CAN SWANSONS CHICKEN BROTH OVER VEGETABLES.
PUT RACK IN ROASTING PAN.
TAKE TURKEY FROM ALUMINUM PAN & PUT ON TOP OF RACK.
COVER TURKEY WITH ALUMINUM FOIL.
***YOU CAN ALWAYS TAKE THE FOIL OFF IF NEEDED TO BROWN LATER.
ROAST BUTTERBALL TURKEY ACCORDING TO DIRECTIONS.
USING A TURKEY BASTER, BASTE TURKEY WITH CHICKEN BROTH FROM THE BOTTOM OF ROASTING PAN, EVERY HALF HOUR OR SO, WHILE TURKEY IS ROASTING!
*** IF TURKEY GETS TOO BROWN ON THE SIDES OR WHEREVER WHILE ROASTING.. COVER THE TURKEY WITH ALUMINUM FOIL.
***YOU CAN ALWAYS TAKE THE FOIL OFF LATER IF YOU NEED TO GET SOME PARTS OF THE TURKEY MORE BROWN. SOME PARTS MAY BROWN QUICKER THAN OTHER PARTS!
TURKEY GRAVY:
1/2 CUP BLUE BONNET MARGARINE
1/2 CUP ALL-PURPOSE FLOUR
4 CUPS DEGREASED TURKEY BROTH OR HOWEVER MUCH YOU NEED TO MAKE GRAVY THE RIGHT CONSISTENCY
1/3 CUP HEAVY CREAM
SALT & PEPPER, TO TASTE
CUT 1/2 CUP BLUE BONNET MARGARINE INTO CHUNKS; PUT IN MEDIUM-SIZE SKILLET.
ON LOW HEAT, MELT MARGARINE UNTIL IT IS FOAMY.
ADD 1/2 CUP ALL-PURPOSE FLOUR.
WHISK BUTTER & FLOUR MIXTURE UNTIL IT IS WELL BLENDED; 6-12 MINUTES.
Add 1/3 CUP HEAVY CREAM; WHISK TO COMBINE.
SPRINKLE SALT & PEPPER, TO TASTE; WHISK.
MASHED POTATOES:
BOIL POTATOES IN SALTED WATER FOR A HALF HOUR OR UNTIL TENDER; DRAIN.
PUT IN LARGE MIXING BOWL; ADD BUTTER AND WHIPPING CREAM TO TASTE; SALT & PEPPER; MIX TILL DESIRED CONSISTENCY.
***Alter Amounts According To What You Need!
Thanksgiving Recipes:
SAUSAGE CORNBREAD DRESSING:
1 lb. FARMER JOHNS HOT SAUSAGE
1 PKG. SLICED FRESH MUSHROOMS
1/2 CUP BLUE BONNET MARGARINE
2 CUPS ONIONS, CHOPPED IN FOOD PROCESSOR
GARLIC, CHOPPED IN FOOD PROCESSOR
2 CUPS THICK SLICED CELERY
1 PKG. SLICED FRESH MUSHROOMS
1 T. POULTRY SEASONING
SALT OR GARLIC SALT & PEPPER, TO TASTE
2 TSP. INSTANT CHICKEN BOUILLON
2 CUPS BOILING WATER
1 BOX MARIE CALLENDER’S CORNBREAD DRESSING
IN A LARGE SKILLET, OVER MEDIUM HEAT, FRY THE SAUSAGE, BREAKING UP & STIRRING FREQUENTLY UNTIL SAUSAGE IS NO LONGER PINK.
PUT SAUSAGE ON A PAPER-TOWEL LINED PLATE TO DRAIN, IF NECESSARY.
PUT SLICED MUSHROOMS IN COLANDER; RINSE UNDER COLD WATER.
CLEAN SKILLET OR USE ANOTHER SKILLET & MELT 1/2 CUP BLUE BONNET MARGARINE OVER MEDIUM-LOW HEAT.
ADD 2 CUPS CHOPPED ONIONS, CHOPPED GARLIC, 2 CUPS THICK SLICED CELERY & 1 PKG. SLICED FRESH MUSHROOMS.
COOK FOR 7 MINUTES; STIR WHILE VEGETABLES ARE COOKING.
BOIL 2 CUPS WATER IN MICROWAVE.
ADD 2 TSP. CHICKEN BOUILLON TO WATER; STIR.
SPRAY LARGE GLASS BAKING DISH WITH BUTTER NON-STICK SPRAY.
IN A LARGE MIXING BOWL, PUT MARIE CALLENDER’S CORNBREAD DRESSING; POUR CHICKEN BOUILLON THAT HAS BEEN DISOLVED IN BOILING WATER OVER DRESSING; STIR.
ADD POULTRY SEASONING, VEGETABLES WITH THE BUTTER, SAUSAGE & SLICED FRESH MUSHROOMS; STIR TO COMBINE.
SALT & PEPPER, TO TASTE; STIR.
SPRAY LARGE GLASS BAKING DISH WITH BUTTER NON-STICK SPRAY.
ADD DRESSING AND PAT DOWN TO COVER DISH.
COVER WITH ALUMINUM FOIL; REFRIGERATE.
WHILE THE TURKEY IS RESTING AFTER ROASTING; PREHEAT OVEN TO 350 DEGREES.
BAKE SAUSAGE CORNBREAD DRESSING AT 350 DEGREES FOR 25 MINUTES.
****COVER SAUSAGE CORNBREAD DRESSING WITH ALUMINUM FOIL IF THE TOP BEGINS TO GET TOO BROWN.
TURKEY:
22 lb. BUTTERBALL TURKEY
GARLIC CLOVES, PEELED & SEPERATED-(FOR TURKEY BROTH)
CHOPPED GARLIC-(USED FOOD PROCESSOR)-(FOR STUFFING)
***OR USE JARRED GARLIC
WHITE ONIONS, SLICED-(FOR TURKEY BROTH)
2 CUPS WHITE ONIONS, CHOPPED-(FOR STUFFING)-(USED FOOD PROCESSOR)
1 PKG. CARROTS-(TOTAL)-FOR TURKEY CAVITY & FOR TURKEY BROTH
CUT ENDS OFF CARROTS; PEEL CARROTS, WASH CARROTS UNDER COLD WATER IN COLANDER.
CUT CARROTS, IN THICK SLICES-(FOR TURKEY BROTH & TURKEY CAVITY)
***USE SHORT CARROT STICKS IF YOU WANT, FOR TURKEY CAVITY
2 PKGS. CELERY-(TOTAL)-FOR TURKEY CAVITY, TURKEY BROTH & STUFFING
CUT ENDS OFF CELERY, WASH CELERY UNDER COLD WATER IN COLANDER.
CUT CELERY IN THICK SLICES-(FOR TURKEY CAVITY, TURKEY BROTH & STUFFING
***USE SHORT CELERY STICKS IF YOU WANT, FOR TURKEY CAVITY)
1 LARGE TUB OF SOFTENED BLUE BONNET MARGARINE
1-(32-oz.) CAN SWANSON’S CHICKEN BROTH
1-(8-oz.) CONTAINER-ZATARAINS CREOLE SEASONING
1 JAR CHRISTOPHER RANCH GARLIC IN A JAR
TAKE LIVER AND GIZZARD PKG. OUT OF TURKEY CAVITY.
THOROUGHLY WAS TURKEY UNDER COLD WATER; PAT DRY WITH A PAPER TOWEL.
PUT TURKEY ON LARGE ALUMINUM ROASTING PAN.
PUT CARROTS AND CELERY IN TURKEY CAVITY.
PUT THICK SLICES OF BLUE BONNET MARGARINE UNDER THE TURKEY SKIN- ABOVE THE TURKEY CAVITY AND ANYWHERE ELSE YOU CAN LIFT UP!
RUB SOFT BLUE BONNET MARGARINE ALL OVER THE TURKEY..TOP-SIDES & BOTTOM!
RUB THE WHOLE JAR OF CHRISTOPHER RANCH GARLIC IN A JAR ALL OVER THE TURKEY..TOP-SIDES & BOTTOM!
SPRINKLE ZATARAIN’S CREOLE SEASONING GENEROUSLY ALL OVER THE TURKEY..TOP-SIDES & BOTTOM!
PUT THICK CUT SLICED CARROTS, CELERY, SLICED WHITE ONIONS & GARLIC CLOVES IN BOTTOM OF ROASTING PAN.
POUR 1-(32-OZ.) CAN SWANSONS CHICKEN BROTH OVER VEGETABLES.
PUT RACK IN ROASTING PAN.
TAKE TURKEY FROM ALUMINUM PAN & PUT ON TOP OF RACK.
COVER TURKEY WITH ALUMINUM FOIL.
***YOU CAN ALWAYS TAKE THE FOIL OFF IF NEEDED TO BROWN LATER.
ROAST BUTTERBALL TURKEY ACCORDING TO DIRECTIONS.
USING A TURKEY BASTER, BASTE TURKEY WITH CHICKEN BROTH FROM THE BOTTOM OF ROASTING PAN, EVERY HALF HOUR OR SO, WHILE TURKEY IS ROASTING!
*** IF TURKEY GETS TOO BROWN ON THE SIDES OR WHEREVER WHILE ROASTING.. COVER THE TURKEY WITH ALUMINUM FOIL.
***YOU CAN ALWAYS TAKE THE FOIL OFF LATER IF YOU NEED TO GET SOME PARTS OF THE TURKEY MORE BROWN. SOME PARTS MAY BROWN QUICKER THAN OTHER PARTS!
TURKEY GRAVY:
1/2 CUP BLUE BONNET MARGARINE
1/2 CUP ALL-PURPOSE FLOUR
4 CUPS DEGREASED TURKEY BROTH OR HOWEVER MUCH YOU NEED TO MAKE GRAVY THE RIGHT CONSISTENCY
1/3 CUP HEAVY CREAM
SALT & PEPPER, TO TASTE
CUT 1/2 CUP BLUE BONNET MARGARINE INTO CHUNKS; PUT IN MEDIUM-SIZE SKILLET.
ON LOW HEAT, MELT MARGARINE UNTIL IT IS FOAMY.
ADD 1/2 CUP ALL-PURPOSE FLOUR.
WHISK BUTTER & FLOUR MIXTURE UNTIL IT IS WELL BLENDED; 6-12 MINUTES.
Add 1/3 CUP HEAVY CREAM; WHISK TO COMBINE.
SPRINKLE SALT & PEPPER, TO TASTE; WHISK.
MASHED POTATOES:
BOIL POTATOES IN SALTED WATER FOR A HALF HOUR OR UNTIL TENDER; DRAIN.
PUT IN LARGE MIXING BOWL; ADD BUTTER AND WHIPPING CREAM TO TASTE; SALT & PEPPER; MIX TILL DESIRED CONSISTENCY.
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