This blog is about using food to show love, caring, compassion, convenience, and just plain good taste. Some of the recipes published here are mine, and others are recipes I have found on-line and in cookbooks from my collection. I will give credit to the original poster if possible. Thank you and enjoy.
This is another Facebook recipe that will come in handy on Friday or Saturday to use up your leftovers (if there are any).
Then it is back to Pizza on Monday.
Turkey and Stuffing Casserole
6 oz. bacon
½ bunch celery
2 medium apples
1 medium yellow onion
½ tsp minced garlic
1 tsp dried sage
1 tsp dried thyme
as needed salt & pepper
1 large loaf french bread
1 tsp chicken base
½ bunch fresh parsley
2 Tbsp olive oil
6 lbs. bone-in turkey pieces
Cut the bacon into
small pieces by cutting across the strips. Cook bacon in a large pot
until crispy. While the bacon is cooking, wash and cut the celery,
onion, and apples into a dice.
Add the onion,
apples, celery, and garlic to the cooked bacon. Saute just until
slightly softened (about five minutes). Turn off the heat and add the
thyme, sage, freshly cracked pepper, and salt to taste.
Preheat the oven
to 350 degrees. If your bread is fresh, slice it and place it in the
oven as it heats up to dry it out. Or, buy the bread a couple of days
ahead of time and allow it to dry out or get stale on your counter top.
Once the bread is dry, cut it into small cubes. Also wash and roughly
chop the parsley. Add the cubed bread and parsley to the cooked
vegetables and bacon. Stir until everything is well mixed.
Mix one teaspoon
of chicken base with one cup of hot water. Pour this over the bread
mixture and stir until everything is well coated. Transfer the stuffing
mixture to a large 9×11 inch glass casserole dish.
Unwrap the turkey
pieces and rub the skin with olive oil. Sprinkle generously with salt
and freshly cracked pepper. Arrange the turkey pieces over the stuffing
in the casserole dish. Place the whole dish in the oven and let roast,
uncovered, for one and a half hours. The turkey skin should be brown and
crispy and the stuffing should be bubbling around the edges. Allow the
casserole to rest for about 10 minutes before serving. This will allow
the stuffing to soak up some of the moisture and solidify, as well as
the turkey juices to redistribute within the meat.
Here's a twist on a favorite Thanksgiving dessert.It's easy and a great
addition to your Thanksgiving Day or Christmas dessert selections
Pecan Pie Cobbler 1 Box refrigerated pie crusts, softened as directed on box 2 1/2 cups light corn syrup ... 2 1/2 cups packed brown sugar 1/2 cup butter, melted 4 1/2 teaspoons vanilla 6 eggs, slightly beaten 2 cups coarsely chopped pecans Butter-flavor cooking spray 2 cups pecan halves Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish
with shortening or cooking spray. Remove 1 pie crust from pouch; unroll
on work surface. Roll into 13x9-inch rectangle. Place crust in dish;
trim edges to fit. 2. In large bowl, stir corn syrup, brown sugar,
butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon
half of filling into crust-lined dish. Remove second pie crust from
pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place
crust over filling; trim edges to fit. Spray crust with butter-flavor
cooking spray. 3. Bake 14 to 16 minutes or until browned. Reduce
oven temperature to 350°F. Carefully spoon remaining filling over baked
pastry; arrange pecan halves on top in decorative fashion. Bake 30
minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm
with vanilla ice cream.
1 unbaked pie shell ( I prefer Pillsbury ready made crust) 3 large eggs 1/2 cup of sugar 1/2 teaspoon of salt 1/2 teaspoon of nutmeg 2-2/3 cups of milk 1 teaspoon pure vanilla extract
Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add
sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie
shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle
the top of pie with fresh ground nutmeg and serve.
Every year about this time I post the Rice Krispie Sweet Potato Casserole recipe. Thanksgiving, Chanukah and Christmas are just around the corner so you should copy of bookmark this recipe. It will become a staple at your Holiday table and is a staple at mine.
Krispie Sweet Potato Casserole
3 cups mashed, cooked sweet potatoes, or 1
large can and 1 small can store bought sweet potatoes, drained, to
equal 3 cups. 1 cup granulated sugar 1/2 cup melted butter 2
eggs, well beaten 1 teaspoon vanilla 1/3 cup milk 1/4
teaspoon nutmeg 1/4 teaspoon cinnamon Combine all ingredients
and spoon into a greased casserole dish.
Topping: 2 cups
Rice Krispies 1 cup chopped pecans 1-cup brown sugar 1 stick
Combine all ingredients and spoon over
casserole, and pack down slightly. Bake for 20 minutes in a
preheated 400-degree oven. Topping will be browned.