Recipe Baking: THANKSGIVING DINNER
The soup could be the first or second course. Use
1 can tomato soup, 1 can chicken broth, 1 can beef broth. Simmer a short
time. Ladle into bowls and top with a spoonful of sour cream which has
been mixed with grated orange rind. --MAIN COURSE:--
Stuffed turkey with giblet gravy. Gelatin salad with any fruit or
chopped vegetable mixed in. over each serving of salad, place a turkey
cut from jellied cranberry sauce. Use a turkey shaped cookie cutter.
--DESSERT:--
Why not have a variety: Hot Mince pie with hot Brandy Sauce. Use brandy
extract for flavor. Southern Pecan Pie Pumpkin Pie with turkey made from
cookie dough on top of each serving. Place each turkey in place on pie
before you put pie into the oven. Apple Pie with turkeys cut from slices
of Cheddar cheese on top of each serving. English Plum Pudding served
with hard sauce flavored with sherry and brandy extract. Cherries
Jubilee served over vanilla ice cream. --\h DRESSING FOR THE TURKEY: (18
TO 24
POUNDS)
3 (1 lb.) loaves of white bread,
toasted on both sides and cubed, not
too large
2 c. chopped onions
2 c. chopped celery
1 tbsp. sage, more or less, depending
on taste
Approximately 1 tbsp. salt or Lawry's
seasoned salt and pepper
Melt 1 1/2 pounds of butter or margarine and mix entire ingredients
well. Season turkey well inside and out before stuffing. After you have
sewed or laced up the opening of the cavity, cover entire turkey with
melted butter and baste frequently with melted butter, paprika and
Morgen David Concord Wine. If you put the turkey in a paper bag and
staple it shut then baste well before. It will brown very nicely. Turkey
may be stuffed at 11 p.m. and let it roast all night at 225 degrees for
8 to 9 hours. The turkey will brown nicely in the bag. The drippings
will filter out into the bottom of the pan and you can make a delicious
gravy and add the ground or finely chopped giblets. Any excess dressing
can be baked in another pan or foil. (This is the kind of dressing
everyone will always want to see on the table each Thanksgiving Day.)
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