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Party Planning - Recipes - Thanksgiving
Party Recipes
Turkey
in a Bag
This is a simple and easy way to cook a turkey, that produces a beautifully golden-brown bird ever time.
Wash turkey well; drain. Remove giblet pack; save for gravy. Rub turkey all over with vegetable oil or butter. Sprinkle very lightly with salt and flour. Use 1 teaspoon of salt for every 5 pounds of turkey, and rub inside of turkey. Place turkey into large brown paper sack; roll ends tightly.
Place on roasting pan, set in 375 degree oven. Do not open bag to baste. Use the following cooking timetable:
7 to 10 pounds --30 minutes per pound
10 to 15 pounds --20 minutes per pound
20 to 25 pounds --13 minutes per pound
When the turkey is done, remove from the oven; let stand for 5 or 10 minutes. Cut the top out of the sack and lift out golden-brown bird. Make gravy from drippings. Cook stuffing separately.
Corn-Bread
Stuffing
This recipe makes enough stuffing mixture to stuff a large 20 to 25 pound turkey, cut recipe in half for smaller bird or bake additional stuffing in a covered casserole dish.
1- 16 oz. package of white and wheat bread herb seasoned stuffing mix
1- 16 oz. package of cornbread stuffing mix
1- package of cornbread mix (bake per package instructions); cool and crumble into small pieces.
1- can of Buttermilk Biscuits (bake per instructions on the can); cool and crumble into small pieces.
6-8 long stalks of celery chopped
1- medium onion chopped
1 - 2 teaspoons salt (to taste)
1/2 teaspoon pepper
1 - 2 teaspoons ground sage ( to taste)
2 sticks melted butter or margarine
4 large eggs beaten
2 cans of turkey broth, plus additional water to make about 5 cups of liquid.
Combine all dry ingredients. Add eggs, broth & water until stuffing is very moist, but not runny. Add additional water if needed. Stuff turkey and bake per roasting instructions for stuffed turkey or place stuffing mixture into covered casserole dish and bake at 325 degrees about 30 minutes or until hot. Tip: stuffing can be baked while the turkey is standing and being carved.
Fresh Green Beans
1 pound fresh green beans
1 1/4 teaspoons salt
3 tablespoons butter
1/2 teaspoon sugar
Pinch of freshly ground pepper
1 1/2 tablespoons chopped fresh parsley
8 cherry tomatoes, halved
Wash beans; remove tips. Cut into 1 inch pieces; place in saucepan with 1-inch boiling water and 1 teaspoon salt. Cook 5 minutes; cover. Cook over medium heat 10 to 15 minutes, until just crisp-tender; drain, if necessary. Add butter, sugar, pepper, remaining salt, and parsley; toss lightly until butter is
melted and beans are coated. Place in serving bowl; garnish with cherry tomatoes. About 6 servings.
Orange Yams
4 pounds yams
1 tablespoon butter
1 tablespoon honey
Salt, pepper, and nutmeg to taste
Juice and grated rind of 2 oranges
Boil yams in water to cover until tender; drain. Drip into cold water; slip off skins; mash. Blend in remaining ingredients; spoon into buttered casserole. Bake at 325
degrees about 40 minutes, until golden. About 16 servings.
Holiday
Fruit Salad
6 egg yolks
1/4 Cup lemon juice
juice from 1 can (20 oz.) pineapple chunks
In saucepan; beat mixture, then heat on medium until mixture thickens. Cool.
Add:
2 large cans fruit cocktail (drained)
1 can pineapple chunks (drained)
2 cups miniature marshmallows
Cover bowl with plastic wrap and set overnight in refrigerator.
1 pint whipping cream
1/4 cup sugar
1 cup chopped walnuts
maraschino cherries
In the morning, whip 1 pint of whipping cream & gradually add 1/4 cup of sugar. When soft peaks form, fold into fruit and marshmallow mixture. Fold in 1 cup chopped walnuts. Decorate with maraschino cherries & chopped nuts. Refrigerate until time to serve. Serves 10-12
Pumpkin
Roll
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Sift ingredients together and set aside. Line
15 X 10 inch jelly roll pan with wax paper and grease wax paper.
3 large eggs
1 cup sugar
In a large bowl beat whole eggs at high speed of electric mixer for 5
minutes until eggs are thick and yellow. Gradually add sugar and beat
until dissolved.
2/3 cup mashed canned pumpkin
1 cup finely chopped walnuts
Fold dry ingredients, egg mixture, and pumpkin
together, pour into pan, sprinkle half of nuts and bake for 12-15
minutes or until done at 350 degrees.
Powdered sugar
Flour a cloth generously with powered sugar,
when roll is done, loosen sides immediately and turn out onto cloth,
roll up while still hot starting at the narrow edge. Set on rack to cool
for approximately 20 minutes.
CHEESE FILLING
Remaining nuts
2- 3-ounce package cream cheese, at room temperature
1 teaspoon lemon juice
1/4 cup butter or margarine
1 cup powdered sugar
1/2 teaspoon vanilla extract
Cream together cream cheese and butter, add lemon juice, vanilla and
powdered sugar, and mix well.
When roll is cool unroll carefully and spread with cream cheese mixture,
leaving a little of mixture and nuts for the top, re-roll and put the
remaining mixture on top and sprinkle with nuts. Wrap in foil, do not
wrap in plastic wrap or wax paper. Refrigerate for several hours. Roll
can be frozen in foil. Serves 8 to 10
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