Wednesday, November 23, 2011

"Dressed Up" Stuffing

I bought a box of stuffing to go with our turkey dinner this year...I decided to add in some extras to make it special.  I removed the neck & giblets packet from my turkey and placed in a sauce pan with 2 cups of chicken stock.  Simmered it for 20 minutes, discarded the neck, and chopped up the giblets & liver, add back into saucepan of broth.  I sauteed some diced celery & onions with butter, then added it to the saucepan too.  You could add cremini mushrooms too for a really special treat!  Add in the box of stuffing and a bit of sage.  If it gets dry just add some more stock.  If it's too wet, keep it on the heat until it's to your liking!  This was our best stuffing yet!

My Sister's Famous Sweet Potato Casserole

5-6 sweet potatoes
3 eggs
3/4 cup sugar
1/2 stick butter
1/2 cup milk
1 tsp vanilla
dash cinnamon

1 cup brown sugar
1 cup pecans
1/2 cup flour
2/3 stick butter

Preheat oven to 350 degrees.  Beat eggs, sugar, butter, milk, vanilla, & cinnamon in bowl.  Boil potatoes until fork tender, let cool enough to handle, peel and then place in bowl with egg mixture.  Mix well.  Place in casserole dish and bake 20-30 minutes.  Mix topping and sprinkle over casserole and bake additional 10-15 minutes.

Tuesday, November 22, 2011

Cheesy Spinach Artichoke Dip

Mix together:
2/3 cup sour cream or greek yogurt
1 cup cream cheese-softened
1/3 cup mayo
2 tsp minced garlic or garlic powder
1/2 tsp dry basil

Then add in:
2 cups shredded parm cheese
10 oz frozen spinach, thawed & drained
1 can artichoke hearts, drained & thawed

Spread into greased dish, bake at 375 degrees for 20-30 mins.  Sometimes I add shredded colby/jack or cheddar a few minutes before removing to oven to add another yummy layer of gooey flavor!

Brine Recipe for Turkey

This makes the juiciest turkey ever!!

2 gallons of cold water or 1 1/2 gallons plus ice. 
1 cup kosher salt
1/2 cup brown sugar
2 Tbs each of Rosemary, Thyme,  and Sage

Put water/ice mixture into a cooler that will fit your turkey,  IGLOO coolers work great or we use our turkey frying pot.  Mix salt, sugar, and herbs in bowl with some water to dissolve.  Then add to water.  Place turkey in brine for 12-24 hours before roasting. 

When ready to cook, drain turkey, pat dry, cook as you normally would.  This seemed like a pain the first time, but the results were soooo yummy that it is worth it!!!