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Classic Recipes
Turkey
Recipe
Duck Recipe
Stuffing Casserole
Recipe
Cranberry Sauce Recipe
Pumpkin Pie Recipe
Mashed Potato Recipe
Sweet Potato Pie
Cookie
Recipe
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Roast Turkey Recipe
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Ingredients |
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon chicken stock
1 tablespoon black peppercorns
1/2 tablespoon allspice
1/2 tablespoon ginger
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1 gallon iced water
For Aesthetics and Aromatics:
1 sliced red apple
1 small sliced red onion
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Vegetable or Canola oil |
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Preparation |
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Combine all brine
ingredients, except ice water, in a stockpot,
and bring to a boil. Stir to dissolve solids,
then remove from heat, cool to room temperature,
and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the
night before) combine the brine and ice water in
a clean 5-gallon bucket. Place thawed turkey
breast side down in brine, cover, and
refrigerate or set in cool area (like a
basement) for 6 hours. Turn turkey over once,
half way through brining.
A few minutes before roasting, heat oven to
500 degrees. Combine the apple, onion, cinnamon
stick, and cup of water in a microwave safe dish
and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and
out with cold water. Discard brine.
Place bird on roasting rack inside wide, low
pan and pat dry with paper towels. Add steeped
aromatics to cavity along with rosemary and
sage. Tuck back wings and coat whole bird
liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500
degrees F. for 30 minutes. Remove from oven and
cover breast with double layer of aluminum foil,
insert probe thermometer into thickest part of
the breast and return to oven, reducing
temperature to 350 degrees F. Set thermometer
alarm (if available) to 161 degrees. A 14 to 16
pound bird should require a total of 2 to 2 1/2
hours of roasting. Let turkey rest, loosely
covered for 15 minutes before carving.
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Roast Duck Recipe
|
Ingredients |
1 (5 - 6 pound) duckling
1 teaspoon salt
1/4 teaspoon pepper
1 red onion, sliced
1 cup currant jelly
1 tablespoon lemon juice
1 tablespoon sugar |
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Preparation |
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Season the outside and
inside of the duckling with the salt and pepper.
Place the onion slices inside the duck. Truss
the bird and prick the skin. Make sure to dry
thoroughly.
Place the duck breast up in a roasting pan
and place in the center rack of a 450 degree
preheated oven for 12 - 15 minutes to brown
lightly. Reduce the oven temperature to 350
degrees and roast for 1 more hour to 1 hour and
25 minutes. Remove accumulated fat occasionally
with a turkey baster.
The duck is done to medium rare if the juices
from the fattest part of the thigh or drumstick
run faintly rosy when the duck is pricked, and
when the duck is lifted and drained, the last
drops of juice from the vent are pale rose. The
duck is well done when the juices run pale
yellow.
Remove the duck from the oven, discard
trussing strings, and place on a serving
platter. Make sure to let the duck sit for 10
minutes before carving.
In a saucepan, combine the red currant jelly
and the lemon juice. Bring to a boil, strain,
and serve with the duck. |
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Turkey Casserole Recipe
|
Ingredients |
2 cups diced leftover turkey
1 can of condensed cream of chicken
soup
2 cups leftover stuffing |
|
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Preparation |
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Place the turkey in a greased casserole
dish. Spread the soup over the turkey,
and then top the casserole with the
stuffing. Bake at 325 degrees for 25 to
30 minutes. Serves 5-7 people |
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Cranberry Sauce Recipe
|
Ingredients |
1
pound fresh or frozen cranberries (4
cups)
2
cups water
2
cups sugar
|
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Preparation |
1.
Rinse cranberries with cool water, and
remove any stems or blemished berries.
2.
Heat water and sugar to boiling in
3-quart saucepan over medium heat,
stirring occasionally. Continue boiling
5 minutes longer, stirring occasionally.
3.
Stir in cranberries. Heat to boiling
over medium heat, stirring occasionally.
Continue boiling about 5 minutes longer,
stirring occasionally, until cranberries
begin to pop. Pour sauce into bowl or
container. Refrigerate about 3 hours or
until chilled.
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Stuffing Casserole Recipe
- 6 eggs
- 1 cup sugar
- 1/2 tsp vanilla
- 1/4 tsp nutmeg
- 2 cups milk
- 2 cups heavy whipping cream
- 3/4 cup brandy
- 1/3 cup dark rum
PREPARATION:
Chill everything before
starting, for best results. Beat
eggs until frothy, then beat in
sugar, vanilla and nutmeg.
Slowly stir in brandy, rum,
cream and milk. Chill again, and
serve eggnog cold.
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Two 6 oz. bags Mrs. Cubbison's stuffing
1 cup (2 sticks) melted butter or
margarine
1 1/2 cups chopped celery
1 cup chopped onion
1 1/2 cups broth, fruit juice or water
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Preparation |
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Combine dressing with butter or
margarine and vegetables. Stir liquid
in gradually. Spoon into 2 1/2 or
3-quart greased casserole dish. Bake
covered 30 minutes at 350 degrees F.
Remove cover and bake 5 to 10 minutes
longer for a crisper top. Makes 12 (1/2
cup) servings.
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Sweet Potato Pecan Pie Recipe
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Ingredients |
1 (9 in) unbaked pastry shell
2 medium sweet potatoes, cooked and peeled
1/4 cup margarine or butter
1 (14 oz) can Sweetened Condensed Milk
1 teaspoon grated orange rind
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1 teaspoon vanilla extract
1 teaspoon ground cinnamon
teaspoon ground nutmeg
1/4 teaspoon salt
2 eggs
Pecan Topping
|
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Preparation |
|
Preheat oven to 350 degrees F. In large bowl,
beat hot sweet potatoes with margarine until
smooth. Add remaining ingredients except pastry
shell and Pecan Topping; mix well. Pour into
pastry shell. Bake 30 minutes. Remove from oven;
spoon Pecan Topping evenly over top. bake 20 to
25 minutes longer or until golden brown. Cool.
Serve warm or chilled. Refrigerate leftovers.
Pecan Topping: In small bowl, combine 1
egg, 3 tablespoons dark corn syrup, 3
tablespoons firmly packed light brown sugar, 1
tablespoon margarine or butter, melted, and
teaspoon maple flavoring; mix well. Stir in 1
cup chopped pecans.
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Pumpkin Pie Recipe
|
Ingredients |
1 1/4 cups pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
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1 teaspoon all-purpose flour
2 eggs, lightly beaten
1 cup evaporated milk, undiluted
2 tablespoons water
1/2 teaspoon vanilla extract
9-inch pie crust, unbaked
|
|
Preparation |
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In mixing bowl, combine pumpkin, sugar,
salt, ginger, cinnamon, and flour. Add
eggs; mix well. Add evaporated milk,
water and vanilla; mix well. Pour
pumpkin pie mixture into a 9-inch pastry
lined pie pan.
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Mashed Potato Recipe
|
Ingredients |
|
2 1/2 pounds Russet, or baking potatoes,
cut into 1-inch chunks, about 8 cups of
cut up potatoes
1/4 cup milk or half-and-half, or more
to taste
1/4 cup butter
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
|
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Preparation |
Place potatoes in a 4-quart saucepan or
Dutch oven; bring to a boil over medium
heat. Reduce heat to low, cover, and
simmer for 20 minutes, or until potatoes
are tender.
Drain potatoes thoroughly. For the
smoothest potatoes, you can put the
potatoes through a ricer at this point.
Transfer to a large bowl. Add remaining
ingredients to the bowl. With an
electric hand-held mixer, beat potato
mixture until light and creamy. |
Sugar Cookie Recipe
|
Ingredients |
3
and 1/2 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter
1 1/2 cups granulated white sugar
2 large eggs
2 teaspoons vanilla extract |
|
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Preparation |
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In
the bowl of your electric mixer, beat the butter
and sugar until light and fluffy. Add the eggs
and vanilla extract and beat until combined.
Add the flour mixture and beat until your dough
is smooth.
Divide the dough in
half and wrap each half in plastic wrap.
Refrigerate about an hour or until the
dough is firm enough to roll.
Preheat your oven to
350 degrees and place rack in center of
oven. Line your baking sheets with parchment
paper.
Remove one half of
the chilled dough from the refrigerator and, on
a lightly floured surface, roll out the dough to
a thickness of 1/4 inch (1 cm). (Keep turning
the dough as you roll, making sure the dough
does not stick to the counter.) Cut out desired
shapes using a lightly floured cookie cutter and
transfer cookies to the prepared baking sheet.
Place the baking sheets with the unbaked cookies
in the refrigerator for 10 to 15 minutes to
chill the dough which prevents the cookies from
spreading and losing their shape while baking.
Note: If you are
not going to frost the baked cookies, you may
want to sprinkle the unbaked cookies with
crystal or sparkling sugar.
Bake cookies for
about 10 minutes or until they begin to brown on
the edges. Remove the cookies from oven and let
them cool on baking sheet for a few minutes
before transferring to a wire rack to finish
cooling. Frost with royal icing, if desired.
Be sure to let the royal icing dry completely
before storing.
Makes about 36 - 4
inch cookies. |
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