There are lots of recipes here, just see which one you haven't made and you would like to try;
http://allrecipes.com/features/holidays/鈥?/a>
Enjoy!
Oh also, you can know which recipe is better by looking at the ratings and reading the reviews...
///\\\I need a new recipe for Thanksgiving?
I make this turkey every year for Thanksgiving and Easter, and it's always a hit!
Brined Roast Turkey with Pan Gravy
Prep Time:
1 hr 0 min
Inactive Prep Time:
4 hr 0 min
Cook Time:
3 hr 15 min
Level:
Intermediate
Serves:
8 servings
Brine:
1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup
1 (10-pound) whole fresh turkey, giblets and neck removed and reserved for stock
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling
1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
1/2 cup white wine
1/2 cup Madeira wine
4 cups turkey stock, recipe follows
1 sprig thyme
2 sprigs parsley
Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper
In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.
Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
Preheat oven to 325 degrees F.
In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.
Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.
Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.
Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.
Turkey Stock:
Giblets and neck from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover
Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.
Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.
Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.
I make this and everyone loves it!
Blueberry Muffin Stuffin'
1 box chicken Stove Top
1/2 small onion, diced %26amp; 2 ribs celery, diced
1 egg
4 large good blueberry muffins (from the bakery)
Dash sage
Salt and Pepper
Chicken Stock
Butter
_________________
Sautee the celery and onions in a little butter until soft, over low/medium heat. Don't brown.
Prepare the Stove Top according to the box, adding in the softned celery and onions. Put into a large bowl.
Crumble in 4 blueberry muffins, dash sage, 1/2 can warmed chicken stock and mush together. Add more chicken stock as needed. Make it more wet than you usually would, but definitely not soup!
Add in 1 egg and combine fully.
Put in a baking dish %26amp; cover.
Bake in 350 degree oven for 25 mins.
Auntsall, sounds like your going with that Turkey for the main. How about we skip the traditional entree ideas. we can go two or three ways here. How about a bit of continental flair. You do not need to be behind a hot stove, for any of this.
1st choice.
slice of melon (cantaloupe) or even a quarter slice, with two slices of Parma Prosciutto wrapped around the center.
2nd Choice.
A platter of cold cuts, not just any cold cuts but, thin slices of Supressa, (mild) thin slices of Calabresse Salami ( hot or picante), mortadella (thin slices), Parma Prosciutto. Two types of cheese, a tasty provolone, and a more mild one maybe a swiss like Jarlsberg (your choice). everyone can choose their own from the platter. Have some artichoke hearts that were pickled in oil, in a dish, you might even have a small dish of pickled vegetables. I found that Unico is a good brand.
3rd Choice
Do both, to hell with the expense, it's Thanksgiving!!
Your really got your mind set on that Turkey huh?
Not willing to change??? lol
Chris
Chicken dumpling
4 cups flour
season with salt pepper peprika and dried chives
add two eggs
1/2 pint sour cream
in large pot boil water and add several chicken boullion cubes
after boil take some liquid and add to dry ingredients
do not make to thin it should stick to a spoon
take a table spoon and spoon full and dip in boiling pot
you can serve with a side of sour cream or butter
Spiced Shrimp Cocktail
Makes 8 servings.
Prep Time: 5 minutes
Cook Time: 3 minutes
INGREDIENTS
1/2 cup cider vinegar or beer
1/2 cup water
2 tablespoons OLD BAY庐 Seasoning
1 pound large shrimp, peeled and deveined, leaving tails on
1 cup McCormick庐 Original Cocktail Sauce for Seafood
DIRECTIONS
1. Mix vinegar, water and Old Bay in medium saucepan. Bring to boil on medium heat. Gently stir in shrimp; cover.
2. Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.
3. Serve immediately or refrigerate until ready to serve. Serve with cocktail sauce.
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Parmesan-Roasted Butternut Squash
* 2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
* 3/4 cup heavy cream
* 3 sage leaves
* 2/3 cup finely grated parmigiano-reggiano
Preheat oven to 400掳F with rack in middle.
Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).
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Corn-Bread and Chorizo Stuffing
# skillet cornbread
# 1/4 pound Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
# 2 tablespoons vegetable oil
# 2 medium onions, coarsely chopped (3 cups)
# 4 celery ribs, coarsely chopped (3 cups)
# 2 tablespoons chopped garlic
# 1 teaspoon dried oregano
# 1 cup reduced-sodium chicken broth
# 1 large egg
Preheat oven to 350掳F with racks in upper and lower thirds of oven. Butter a 3-quart shallow baking dish.
Crumble corn bread into 1/2-inch pieces, spreading out in 1 layer in 2 large 4-sided sheet pans. Bake, stirring occasionally, until dry, about 20 minutes. Cool completely and transfer to a large bowl.
Meanwhile, cook chorizo in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until crisp, 1 to 2 minutes. Add onions, celery, garlic, oregano, and 1 1/4 teaspoon salt and saut茅 until vegetables are softened, about 10 minutes. Add to corn bread.
Whisk together broth and egg, then pour over stuffing and toss well. Transfer to baking dish and cover tightly with buttered foil. Bake in upper third of oven 1 hour. Remove foil and bake until top is golden, about 15 minutes more.
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