Thanksgiving
2018 Recipe Notes
Turkey:
Purchase
a 15 pound frozen basted bird that is on sale at Wegmans on the
Saturday before T-day. I purchased the Shady Brook Farms bird that was
on sale for 50 cents/pound.
Purchase two boxes of turkey bags from the ziploc/plastic storage
section.
Let the bird defrost for one day in the fridge. On Tuesday before
T-day, remove bird from its wrapper, dry it off with paper towels.
Rub 1 TB of salt on the bird, and put it inside a turkey bag. Put
the whole thing in a bowl, breast side up. On Wednesday, turn the
bird over in the bowl, so that it’s breast side down.
On T-Day, take the bird out of the bag. Dry it off with paper
towels. Rub olive oil all over it, and sprinkle it with more salt,
maybe another 2 teaspoons of salt.
Heat the oven to 500 degrees. Add 2 cups of water, 1 cup of red
wine, and 2 bay leaves to the roasting pan. Put turkey on a roasting
rack in the pan and cook breast side up for 30 minutes (at 500
degrees). Wing tips will burn, maybe wrap them in foil?
Then reduce the heat to 350. Turn the turkey over to breast side
down and cook for at least two – 2 ½ more hours until thermometer
reads 185 – 190 at the thigh. Pop up might not pop up but it should.
Cranberry Sauce: Ocean Spray,
jellied. DON’T EVER FORGET TO BUY IT!
Stuffing:
Purchase 4 different types of bread on same Sunday shopping day. I
like 1 loaf Wegmans Whole Wheat and 1 half loaf of Hearty Flaxseed
from bread section, and from the bakery a loaf of rosemary and 1
loaf of pain de champagne. Cut the bread into cubes, put into a bag
until T-Day.
About an hour before dinner, saute three poultry sausages, crumbled,
veggies: 3 sticks of zucchini, 1 whole onion, 3 stalks of celery, all
chopped, and seasonings: 2 TB sage, 1 TB of chicken herbs, garlic,
onion powder, salt and pepper, ½ stick of margarine, bread cubes,
and ¾ container of chicken culinary stock. Combine. The bread should all be moist but not soggy; add more stock if needed. Put into baking
dish, cover with foil, and bake at 350 degrees until hot (about half
an hour).
1 whole bag of BUTTER potatoes, peeled and cubed early in day, put
into bowl of water until needed
1 TB salt
4 TB margarine
1 TB of sour cream
½ cup lactose free milk
pepper and salt to taste
Add potatoes and enough water to cover them into instant pot. Cook at
high pressure for 10 minutes. DRAIN WELL. Mash with masher. Combine
with additional ingredients. Put back into instant pot to keep warm.
1 cup of real butter
2/3 cup of white whole wheat flour or masa flour
½ cup of water
1 cup of frozen corn (used 12 oz. Bag of Wegmans steamables)
½ cup of cornmeal (Goya)
2/3 cup of sugar
1 ½ tsp baking powder
½ tsp salt
4 TB lactose free milk
Mix in food processor. Put in glass baking dish. Put the baking dish
inside of a pan filled with about a ½ inch of water. Bake @ 350
degrees for 50 min.
Makes about 4 crusts (2 pies), refrigerate until needed –
4 cups white flour
1 cup margarine
¾ cup canola oil
1 TB sugar
2 tsp salt
1 TB cider vinegar
1 egg
½ cup cold water
