It's time to roll up our sleeves and have some fun in the kitchen! I can't wait for the scrumptious aroma of Thanksgiving dinner to travel through my home like a welcomed guest. Mmmmm...yummy! My mouth is waterin' just thinkin' about it.
I get a lot of requests for recipes so here are a few that seem to earn a coveted spot on the menu year after year.
Gingered Pumpkin-Pear Soup
(Great Appetizer)
1/2 cup chopped sweet onion
2 tsp. grated fresh ginger
1Tbsp. butter
3 pears, peeled, cored, and sliced
1 15-oz. can pumpkin (fresh pumpkin is best)
1 1/2 cups vegetable broth
1 cup milk
1/4 cup sour cream
1/2 tsp. finely shredded lime peel
1 Tbsp. lime juice
In a large saucepan cook onion and ginger in butter until onion is tender. Stir in pears; cook 1 minute more. Stir in pumpkin and broth; heat to boiling. Reduce heat and simmer, covered, about 5 minutes or until pears are tender. Cool slightly. In blender process half of the mixture at a time until smooth. Return to saucepan ; stir in milk. Heat through. Season to taste with salt and pepper.
Meanwhile, in a small bowl stir together sour cream, 1/2 teaspoon lime peel, and lime juice. Top each serving of soup with a drizzle of the sour cream mixture. Makes 6 side-dish servings
Best Eva Turkey
Turkey (16-20 pound)
1-2 large yellow onion(s)
4-5 carrots
4-5 stalks celery
8 cups chicken broth (homemade if you have it)
Dried Rosemary
1 bundle fresh poultry herbs
1 - 2 cups white wine
olive oil or butter
Wash turkey well; pat dry. Brush the outside with olive oil or melted butter. Sprinkle dried Rosemary all over the turkey. Season with salt and pepper making sure to season inside both cavities. Fill the breast cavity with a bundle of fresh poultry herbs. Truss the turkey. Place bird into roaster breast side down. Cut onions, carrots, celery into large chunks add to bottom of roaster. Add broth and wine. Cook at 400F for 1 hour reduce heat to 210F and cook covered for 18-20 hours. Make sure to let stand on platter 20 minutes before carving
This recipe takes a long time but it's SO easy. Once your bird is in the oven you can forget about it. It cooks while you sleep, and in the morning the house smells heavenly. The down sides are the skin is not something you would want to eat (my dogs love it) and it doesn't make a pretty presentation because the meat is so moist it falls apart. But who cares about the way it looks. The taste is what matters! Right? And this turkey will melt in your mouth.
Best Eva Gravy
1/2 cup butter
1/2 cup flour
pan juices
In a large stock pot add butter and pour flour on top. Melt on very low heat stirring often. Cook about 15-20 minutes until it is a nice Carmel colored roux (paste). Do not let it burn. Strain the celery, carrots and onion from the pan juices. Place the pan juices into a fat separator if desired (I never do). Add pan juices to roux and whisk vigorously to remove any lumps. Bring to a boil. Boil 1 minute. Reduce heat to low.
Duggar Rolls
(This is a no fail recipe)
1/2 cup shortening (only the Crisco brand)
1/2 cup sugar
1 tsp. salt
2 packages yeast
5 cups flour, plus flour for kneading
2 eggs
2 cups hot water
1/2 cup butter, melted
Combine the shortening, sugar, salt, yeast, and 2 cups of the flour in a large bowl and cut with a pastry cutter or fork. Beat 2 eggs in a 2-cup measuring cup, then fill cup to the 2-cup mark with hot water; pour over the dry mixture. Slowly add the remaining 3 cups flour.
Cover loosely with plastic wrap and let rise for 20 minutes in a warm oven. Pour dough onto a floured surface. Knead until smooth. Roll out into a circle. Cut into 16 triangle-shaped slices. Roll up from the wide end to the point like a crescent roll. Place rolls onto a baking stone leaving space for the rolls to double in size. Let rise in a warm oven at least 20 minutes. Remove from oven. Preheat oven to 375F. Bake for 20-30 minutes. When done, immediately brush with melted butter. Makes 16 rolls
Taken from: The Duggars: 20 and Counting! written by Michelle and Jim Bob Duggar
Wild Rice Mushroom Stuffing
1/2 cup uncooked wild rice
6 ounces fresh mushrooms
1 large onion
1 clove garlic
Day-old French bread (about 4 ounces)
1/2 cup butter
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1/2 cup coarsely chopped pecans
Rinse and cook rice according to package directions; set aside. Wipe mushrooms clean, cut into slices to measure 3 cups. Finely chop onion and garlic. Cube enough bread to measure 4 cups. Place bread cubes on baking sheet. Broil 4 minutes or until lightly toasted, stirring after 2 minutes; set aside. Heat butter in large skillet over medium heat until foamy. Add onion and garlic. Cook and stir 3 minutes. Add mushrooms; cook 3 minutes stirring occasionally. Add sage,1/2 teaspoon thyme, salt and pepper. Add cooked rice; cook 2 minutes, stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly. Transfer to 11/2 quart casserole dish. At this point, it may be covered and refrigerated up to 8 hours before baking. Preheat oven to 325F. Cover. Bake 40 minutes (50 minutes if refrigerated) or until heated through.
That's it for now...make sure to join me next time to peek at a few delicious dessert recipes.
Until then...
Jessie
I get a lot of requests for recipes so here are a few that seem to earn a coveted spot on the menu year after year.
Gingered Pumpkin-Pear Soup
(Great Appetizer)
1/2 cup chopped sweet onion
2 tsp. grated fresh ginger
1Tbsp. butter
3 pears, peeled, cored, and sliced
1 15-oz. can pumpkin (fresh pumpkin is best)
1 1/2 cups vegetable broth
1 cup milk
1/4 cup sour cream
1/2 tsp. finely shredded lime peel
1 Tbsp. lime juice
In a large saucepan cook onion and ginger in butter until onion is tender. Stir in pears; cook 1 minute more. Stir in pumpkin and broth; heat to boiling. Reduce heat and simmer, covered, about 5 minutes or until pears are tender. Cool slightly. In blender process half of the mixture at a time until smooth. Return to saucepan ; stir in milk. Heat through. Season to taste with salt and pepper.
Meanwhile, in a small bowl stir together sour cream, 1/2 teaspoon lime peel, and lime juice. Top each serving of soup with a drizzle of the sour cream mixture. Makes 6 side-dish servings
Best Eva Turkey
Turkey (16-20 pound)
1-2 large yellow onion(s)
4-5 carrots
4-5 stalks celery
8 cups chicken broth (homemade if you have it)
Dried Rosemary
1 bundle fresh poultry herbs
1 - 2 cups white wine
olive oil or butter
Wash turkey well; pat dry. Brush the outside with olive oil or melted butter. Sprinkle dried Rosemary all over the turkey. Season with salt and pepper making sure to season inside both cavities. Fill the breast cavity with a bundle of fresh poultry herbs. Truss the turkey. Place bird into roaster breast side down. Cut onions, carrots, celery into large chunks add to bottom of roaster. Add broth and wine. Cook at 400F for 1 hour reduce heat to 210F and cook covered for 18-20 hours. Make sure to let stand on platter 20 minutes before carving
This recipe takes a long time but it's SO easy. Once your bird is in the oven you can forget about it. It cooks while you sleep, and in the morning the house smells heavenly. The down sides are the skin is not something you would want to eat (my dogs love it) and it doesn't make a pretty presentation because the meat is so moist it falls apart. But who cares about the way it looks. The taste is what matters! Right? And this turkey will melt in your mouth.
Best Eva Gravy
1/2 cup butter
1/2 cup flour
pan juices
In a large stock pot add butter and pour flour on top. Melt on very low heat stirring often. Cook about 15-20 minutes until it is a nice Carmel colored roux (paste). Do not let it burn. Strain the celery, carrots and onion from the pan juices. Place the pan juices into a fat separator if desired (I never do). Add pan juices to roux and whisk vigorously to remove any lumps. Bring to a boil. Boil 1 minute. Reduce heat to low.
Duggar Rolls
(This is a no fail recipe)
1/2 cup shortening (only the Crisco brand)
1/2 cup sugar
1 tsp. salt
2 packages yeast
5 cups flour, plus flour for kneading
2 eggs
2 cups hot water
1/2 cup butter, melted
Combine the shortening, sugar, salt, yeast, and 2 cups of the flour in a large bowl and cut with a pastry cutter or fork. Beat 2 eggs in a 2-cup measuring cup, then fill cup to the 2-cup mark with hot water; pour over the dry mixture. Slowly add the remaining 3 cups flour.
Cover loosely with plastic wrap and let rise for 20 minutes in a warm oven. Pour dough onto a floured surface. Knead until smooth. Roll out into a circle. Cut into 16 triangle-shaped slices. Roll up from the wide end to the point like a crescent roll. Place rolls onto a baking stone leaving space for the rolls to double in size. Let rise in a warm oven at least 20 minutes. Remove from oven. Preheat oven to 375F. Bake for 20-30 minutes. When done, immediately brush with melted butter. Makes 16 rolls
Taken from: The Duggars: 20 and Counting! written by Michelle and Jim Bob Duggar
Wild Rice Mushroom Stuffing
1/2 cup uncooked wild rice
6 ounces fresh mushrooms
1 large onion
1 clove garlic
Day-old French bread (about 4 ounces)
1/2 cup butter
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1/2 cup coarsely chopped pecans
Rinse and cook rice according to package directions; set aside. Wipe mushrooms clean, cut into slices to measure 3 cups. Finely chop onion and garlic. Cube enough bread to measure 4 cups. Place bread cubes on baking sheet. Broil 4 minutes or until lightly toasted, stirring after 2 minutes; set aside. Heat butter in large skillet over medium heat until foamy. Add onion and garlic. Cook and stir 3 minutes. Add mushrooms; cook 3 minutes stirring occasionally. Add sage,1/2 teaspoon thyme, salt and pepper. Add cooked rice; cook 2 minutes, stirring occasionally. Stir in broth. Add pecans and toasted bread cubes; toss lightly. Transfer to 11/2 quart casserole dish. At this point, it may be covered and refrigerated up to 8 hours before baking. Preheat oven to 325F. Cover. Bake 40 minutes (50 minutes if refrigerated) or until heated through.
That's it for now...make sure to join me next time to peek at a few delicious dessert recipes.
Until then...
Jessie
I liked your turkey recipe, so I am using your method (1 + 18-20 hours) along with the ingredients from a Martha Stuart recipe. I hope it works out! I put two onions and 2 lemons inside the cavity, some herb butter under the skin of the breast, and rubbed butter on the outside. I'll let you know either way!
ReplyDeleteSounds Yummy! =)
ReplyDelete