As the holidays approach and we become busy with school plays, church activities, volunteering, and family outings, make it easy on yourself and get a head start. Prepare as much as you can beforehand, so that when it’s time to cook the main items you are not overwhelmed, allowing yourself to enjoy precious time with loved ones. Side and dessert items (stuffing, casseroles, pies, sauces, gravies, cakes, marinades, cookies, and brines) are the supporting cast in this performance and can be made several days in advance, without losing any quality; in fact, the flavors deepen and improve as they settle and marry. Then, on Thanksgiving Day you can prepare the dinner rolls, mashed potatoes, cornbread, anything with fresh greens, and the star of the show, the TURKEY!
Apple Cranberry Stuffing
Ingredients:
- 1-16 oz. loaf bread, cubed and dried (approximately 14 c.)
- 3/4 c. salted butter
- 2 sweet onions, chopped
- 4 stalks celery, chopped
- 3 small red apples, chopped
- 1 tsp. dried sage
- 1 tsp. dried thyme
- 1/2 tsp. salt, kosher
- 4 c. low-sodium chicken broth
- 11/2 c. cranberries, dried
- 1 c. fresh parsley, chopped
DIRECTIONS:
Preheat the oven to 375 degrees; melt the butter over medium heat in a large pot. Add the onion and celery and cook, stir ring occasionally, until the onions soften. Add the apples and cook, stirring occasionally, until they begin to soften. Add the sage, thyme, and salt, and stir to combine. Add 3 1/2 cups of broth, bring it to a simmer and cook until apples are tender. Remove from the heat, add the dried cranberries, then stir in the bread cubes and toss until the bread is evenly soaked, adding the remaining 1/2 cup of broth, if needed. Stir in the parsley. Transfer to a 13-by-9-inch baking dish. Bake, uncovered, 35 to 40 minutes or until browned. Let rest approximately 20 minutes before serving.
Sweet Potato Pie
INGREDIENTS:
- 3 large sweet potatoes, peeled and diced
- 1 pastry for a 9-inch pie crust
- 2 eggs
- 1 tbsp. pineapple juice
- 1 tbsp. salted butter, melted
- 1 tsp. vanilla extract
- 1 tbsp. all-purpose flour
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. salt
- 1 c. white sugar
- 1 c. heavy whipping cream
DIRECTIONS:
Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until soft. Drain well and let cool. Preheat oven to 400 degrees, line a 9-inch pie plate with pie crust. Mash cooled sweet potatoes with a potato masher or fork. Mix in eggs until well blended and add pineapple juice, butter, and vanilla extract; mix until combined. Mix in flour, cinnamon, nutmeg, ginger, cloves, and salt, then mix in sugar until dissolved. Blend in heavy cream using a whisk. Pour sweet potato mixture into the pie crust. Bake in preheated oven until a toothpick inserted into the center comes out clean, 40-50 minutes. Let cool before serving.
Deep Fried Turkey
Ingredients:
- 1 turkey, large (under 18 lb.)
- 3 gal. peanut oil
TURKEY RUB
- 1 tbsp. chili powder
- 1 tbsp. paprika
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 3 tbsp. seasoning salt
- 2 tsp. fresh ground pepper
TURKEY INJECTION MARINADE
- 1/4 c. butter, melted
- 1/4 c. oil (canola or vegetable)
- 4 tbsp. Worcestershire sauce
- 1/4 c. water
- 1/2 large lemon, freshly squeezed
- 1 tsp. ground sage
- 1 tsp. dried thyme
- 1 tsp. garlic salt
- 1 tsp. onion salt
Directions:
Completely thaw the turkey, rinse, and pat dry. Mix the injection marinade ingredients and fill a syringe. Poke a hole and move the needle into different positions within several different parts of the turkey to insert as much marinade as possible with the least amount of holes. Mix the rub spices together and rub all over the turkey (in cavity and under skin also). Wrap the entire turkey in cling wrap and refrigerate 1-24 hourws; the longer, the better!
Frying in an outdoor area on a non-flammable service is highly suggested. When ready to fry, use a designated outdoor deep fryer, and first test for safety purposes by filling the pot with water to first fill-line and mark it, cover turkey in airtight bag and submerge into water to ensure the water does not over-flow. Mark the water line; the turkey should be completely submerged in water. Remove turkey, dump water, and dry the pot. Add peanut oil to the first marked line; preheat oil to 275 degrees. Remove turkey from plastic wrap and pat dry; when oil reaches the temperature, add turkey to pot slowly and carefully to prevent the oil overflowing and causing a grease fire. The turkey should be submerged fully in oil. Insert thermometer probe and close the lid. Allow oil to heat to 325 degrees. Cook turkey until the internal temperature reaches 165 degrees. Remove from oil and let rest for about 20-30 minutes before carving.
