Turkey Pot Pies recipes Thanksgiving leftovers

 
Turkey Pot Pies

Yield: 8 servings

Prep Time: 15 minutes | Bake Time: 45 minutes

1 tablespoon olive oil
1 cup chopped yellow onion
12 ounces white mushrooms, sliced
1 tablespoon chopped fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
3 tablespoons all-purpose flour
1¾ cups chicken broth
3 cups leftover turkey meat, skin removed, cut into bite-size pieces
1 cup frozen peas
4 cups leftover mashed potatoes

1. Preheat oven to 400 degrees F, with the rack in the upper third of the oven.

2. Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion, mushrooms and thyme to the skillet and season with salt and pepper. Cook, stirring often, until vegetables are golden brown and softened, about 12 minutes. Sprinkle flour over the vegetables and cook, stirring, until the flour is pale golden, about 2 minutes. Stir in the broth, scraping up any brown bits on the bottom of the skillet, and simmer until thickened, about 4 minutes. Stir in the turkey and peas. Season with salt and pepper.

3. Transfer the turkey mixture to a 2-quart baking dish or eight broiler-proof 8-ounce ramekins; set on a rimmed baking sheet. Spread the potatoes over the turkey mixture. Bake until the filling is bubbling and the potatoes are golden in spots, about 20 minutes.

4. Turn on the broiler and move the rack to the top position. Broil until the potatoes are evenly golden, about 2 to 3 minutes. Let cool 10 minutes before serving.

Classic Pie Crust Dough Recipe

 
Classic Pie Crust Dough

Makes: 2 disks, enough for 1 double crust or lattice topped pie or 2 single crust pies

2 1/2 cups unbleached flour
1 1/2 teaspoons sugar
1 teaspoon kosher salt
4 ounces (½ cup, 1 stick) chilled unsalted butter, cut into pieces
½ cup frozen non-hydrogenated vegetable shortening or lard, cut into pieces
5 tablespoons ice water

1. Combine flour, sugar and salt in a large bowl or in a food processor. Add butter and shortening and blend pinching between fingertips or using on/off turns until mixture resembles coarse meal. Using a fork, stir in ice water. Gather dough into two even balls; flatten balls into disks and wrap in plastic. Chill at least 20 minutes and up to three days.

Kristin Ferguson's Pate Brisee (Pie Dough) recipe

 
Kristin Ferguson's Pate Brisee

Makes: Enough for about 8 tarts or quiches

2 cups pastry flour
2 cups all purpose flour
1 tablespoon kosher salt
1 pound Plugra butter, cut into pieces, chilled
1/2 cup (about) ice water

1. Using an electric mixer, preferably fitted with a paddle attachment, mix butter, pastry flour and salt in a large bowl until very well blended. Add remaining flour and mix just until mixture looks uniformly shaggy. Add water and mix until moist clumps form. Gather dough into 8 even balls; flatten balls into disks and wrap in plastic. Chill at least 20 minutes. (Dough can be made ahead. Refrigerate up to 1 week or freeze up to 1 month. Allow dough to soften slightly at room temperature before rolling.)

Easy All Butter Pie Crust Dough Recipe

 
Easy All Butter Pie Crust Dough

Adapted from: Kristin Ferguson's Pate Brisee
Makes: Enough for 1 double crust pie or 2 single crust pies

8 ounces (2 sticks, 1 cup) unsalted butter, chilled and cut into pieces
2 ½ cups unbleached flour, divided
1 teaspoon kosher salt
1 teaspoon sugar
4 to 5 tablespoons (about) ice water

1. Using an electric mixer, preferably fitted with a paddle attachment, mix butter, 1 ¼ cups flour, salt and sugar in a large bowl until very well blended. Add remaining flour and mix just until mixture looks uniformly shaggy. Using a fork, add water and stir until moist clumps form. Gather dough into two even balls; flatten balls into disks and wrap in plastic. Chill at least 20 minutes and up to three days.

Pumpkin Ice Cream Pie In Gingersnap Crust

Pumpkin Ice Cream Pie In Gingersnap Crust

A refreshing version of an old favorite. A frozen pie that is ready to serve on a moment’s notice.

1 1/3 cups gingersnap crumbs

1/3 cup powdered sugar

1/3 cup butter, melted

1 cup canned pumpkin

1/2 cup brown sugar

2 teaspoons pumpkin pie spice

1 quart butter pecan or vanilla ice cream, softened

Garnish: Whipped Cream

Chopped pecans

Combine gingersnap crumbs, sugar and butter in a small bowl; stir to mix. Press mixture into bottom and on sides of 9-1inch pie plate. Chill while making filling.

Blend together pumpkin, sugar and pumpkin pie spice (see note below) in a large mixing bowl. Fold into softened ice cream, working quickly so that ice cream does not melt completely.

Pour pumpkin mixture into gingersnap crust. Cover and return to freezer several hours until firm. Remove pie from freezer 10 minutes before serving.

Garnish with whipped cream and chopped pecans before serving. Serves 8.

(Note: 1 tsp. cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg may be substituted for pumpkin pie spice.)

Chipotle Deviled Eggs, Cilantro, Green Onion, Lime Zest Recipe

 
Chipotle Pepper Deviled Eggs with Cilantro, Green Onion and Lime Zest Recipe

SERVES: makes 24

INGREDIENTS:

12 large eggs
2 medium large canned chipotle peppers, seeds removed and finely minced (see hints below)
salt to taste

approx. 1/3 cup mayonnaise

1/8-1/4 cup chopped cilantro
1/8-1/4 cup chopped green onion
approx. 3-4 tsp grated lime zest

PROCEDURE:

Add the eggs to a medium large pot on the stovetop with just enough water to cover and bring it up to a boil.

Just as it comes to a boil, set your timer for exactly 12 minutes and adjust the heat so that the water is at a nice steady simmer.

While the eggs are cooking, take a minute to chop about 1/8 - 1/4 cup each of green onion and fresh cilantro and also zest 3-4 tsp of lime and also deseed 2 chipotle peppers and then finely mince the peppers.

Once the eggs have cooked for 12 minutes, pour off the hot water, run them under cold water until they're cool enough to peel, then cut them in half lengthwise and scoop the yolks into a small mixing bowl.

It's a good idea to assemble the deviled eggs as close to the time you want to serve them as you can, so if you're not planning on serving the eggs right away, wrap the white eggs with plastic wrap and place the tray into the fridge and then mash the egg yolks with about 1/3 cup mayonnaise to start and add more if you need to until it is a nice creamy consistency, then fold in the minced chipotle peppers and season with a little salt to taste and keep that in a large ziploc bag in the fridge.

Snip a little corner of the Ziploc bag off and pipe the egg yolk mixture into each sliced egg and then garnish each one with a little sliced green onion, chopped cilantro and a tiny bit of lime zest.

HINTS:

Canned chipotle peppers often come in a adobo sauce (a tomato, vinegar and spice blend) which can stain anything it comes in contact with so use your judgment as far as where you mince the peppers.

You can add more chipotle peppers to the mix if you think it needs it but be careful because their heat has a way of sneaking up on you.

Simple Mashed Potatoes Recipe

 
Simple Mashed Potatoes

* • Course: Side Dish
* • Features: Make-Ahead Recipes, Gluten-Free, Holiday (Thanksgiving)

Summary:

A few cloves of garlic added while the potatoes are cooking lend a hint of sweetness; bay leaf and rosemary or thyme lend a satisfying herb-y flavor.

The final result depends on the quality of the potatoes used. Try several different potatoes together: some yellow, some reddish, some bluish. By not mashing them too much, you'll be able to see and taste the range in each mouthful.

6 to 8 servings

Ingredients:

* • 2 pounds (unpeeled) potatoes
* • 3 to 6 young, plump cloves garlic
* • Salt
* • 1 bay leaf
* • 1 sprig rosemary or thyme
* • 2/3 cup whole milk (may substitute half-and-half)
* • 2 2/3 tablespoons unsalted butter or sour cream (optional)
* • 10 stems chives, snipped (optional)

Directions:

Rinse and brush the potatoes thoroughly; cut each one into 2 or 4 pieces.

Peel the garlic, discarding any green shoots.

Bring 2 quarts of water to a boil in a large saucepan over medium-high heat. Add 2 tablespoons salt. Add the potatoes, garlic, bay leaf and rosemary or thyme sprig. Once the water returns to a boil, cook for 15 to 20 minutes, until the potatoes are just cooked through. (Check doneness with a fork.)

Drain the potatoes in a colander, allowing them to sit for a few minutes before carefully discarding any skins. (They should still be quite hot.) Discard the herbs, then return the potatoes and the garlic to the saucepan.

Bring the milk to a boil in a separate large saucepan over medium-high heat.

Meanwhile, use a wooden spatula or fork to crush the potatoes and garlic. Gradually add the milk, stirring until well incorporated. Make sure the potatoes still have some structure; they should be a little lumpy. Taste, and season lightly with salt.

Just before serving, add the butter or sour cream, if desired, stirring until well incorporated. Sprinkle with chives, if using.

Recipe Source:

From Gastronomer columnist Andreas Viestad.

114 calories, 2g fat, 1g saturated fat, 7mg cholesterol, 37mg sodium, 21g carbohydrates, 3g dietary fiber, 2g sugar, 3g protein.

Basic Mashed Potatoes Recipes

 
Basic Mashed Potatoes

* • Course: Side Dish
* • Features: Gluten-Free, Holiday (Thanksgiving)

Summary:

Using milk results in a mash with an earthy potato flavor; cream imparts a rich sweetness. If basic potatoes sound a little bland, use only the minimum amount of butter and cream, then, while the potatoes are still steaming hot, stir in up to 1-1/2 cups (6 ounces) of grated sharp white cheddar or Gruyere cheese and stir gently until the cheese melts.

Chopping the potatoes prior to cooking cuts the cooking time in half.

In Advance: Peel the potatoes, place in a large pot, add cold water to cover and set aside for up to several hours.

6 to 8 servings

Ingredients:

* • 4 pounds Russet or Yukon Gold potatoes, peeled and quartered
* • Salt
* • 2/3 to 1 cup heavy cream, half-and-half or milk
* • 6 to 12 tablespoons butter, at room temperature
* • Freshly ground black or white pepper

Directions:

Place the potatoes in a large pan or pot and add enough water to cover by 1 to 2 inches. Add a generous amount of salt and bring to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 15 minutes.

Drain the potatoes and return them to the pot. Place over low heat, shaking the pot frequently, until any remaining moisture evaporates, about 1 minute. Remove from the heat.

Meanwhile, in a small pan over low heat, heat the cream, half-and-half or milk.

Using a potato masher or the back of a wooden spoon, coarsely mash the potatoes. Add about 6 tablespoons of butter and 2/3 cup of cream (if using half-and-half or milk, start with 1/2 cup of liquid) and salt and pepper to taste and mix until combined. Taste and, if desired, add additional butter and/or cream (you will need slightly less liquid if you use half-and-half or milk than if you use cream). Serve immediately.

Recipe Source:

The Washington Post

308 calories, 16g fat, 10g saturated fat, 49mg cholesterol, 50mg sodium, 35g carbohydrates, 4g dietary fiber, n/a sugar, 6g protein.

Perfect Mashed Potatoes Recipes

 
Perfect Mashed Potatoes

* • Cuisine: American
* • Course: Side Dish
* • Features: Gluten-Free

Summary:

Using Yukon Gold potatoes, unsalted butter and extra-virgin olive oil ensures a rich and creamy texture. Use a potato ricer for the smoothest consistency.

MAKE AHEAD: Prepare the mashed potatoes up to 4 hours ahead, cover and keep at room temperature. Reheat gently in a double boiler over medium heat, adding extra milk and adjusting the seasoning as needed.

8 to 10 servings

Ingredients:

* • 4 pounds (about 11 potatoes) Yukon Gold potatoes, cut into 3-inch pieces (peeled, if desired)
* • 8 medium cloves garlic, cut in half lengthwise
* • 1 1/2 teaspoons salt, plus more to taste
* • 3 tablespoons unsalted butter
* • 2 tablespoons extra-virgin olive oil
* • 1 1/4 cups whole or low-fat milk or half-and-half (do not use nonfat)
* • 1 teaspoon freshly ground white pepper

Directions:

Bring a large pot of water to a boil over high heat. Add the potatoes, garlic and 1 teaspoon of salt; reduce the heat to medium, cover partially and cook for 15 to 20 minutes or until the potatoes and garlic are tender. Drain and return the vegetables to the pot over high heat. Cook, tossing, for 1 to 2 minutes or until all of the moisture has evaporated. Transfer the potatoes and garlic to a potato ricer and press into a large bowl, or transfer to a large bowl and mash with a potato masher. Set aside.

In a medium saucepan over medium heat, combine the butter, oil and milk, stirring until the butter has melted. Pour over the potatoes and use a wooden spoon or whisk to blend to a smooth, but not soupy, consistency, mashing any pieces of garlic that were not totally pureed. Season with the remaining 1/2 teaspoon of salt, or more to taste, and the pepper; transfer to a warmed serving bowl and serve immediately.

Recipe Source:

Adapted from "Seriously Simple Holidays," by Diane Rossen Worthington (Chronicle, 2007).

211 calories, 7g fat, 3g saturated fat, 11mg cholesterol, 53mg sodium, 34g carbohydrates, 4g dietary fiber, n/a sugar, 5g protein.

Stuffing Recipes - New Orleans Style - Sweet & Savory Southern Bourbon Cupcakes - Chorizo Stuffing

 
Simple Traditional delicious

The simplest stuffing for your Thanksgiving turkey is so easy and delicious that it's tempting to rely on it year after year. Just sauté some chopped onions and celery (butter is yummy but olive oil is fine) season with salt, pepper and sage and mix it all up with some stale bread cut into cubes. Add some turkey or chicken broth and you're good to go.

But if you're feeling really ambitious, you might want to try these recipes Despite their complicated ingredients, they call for boxes of prepared stuffing mix, something more experienced cooks might decide to do without.

Sweet & Savory Southern Bourbon Cupcakes

½ cup diced shallots
½ cup diced celery
1 cup diced chanterelle mushrooms
2 cup diced duck breast
1 cup rendered duck fat
1 cup duck fat diced
¾ cup dried cherries soaked in bourbon
1 ½ sticks of butter
1 organic Fuji apple diced
1 Asian pear diced
¼ tsp fresh sage
¼ cup dark cocoa powder
2 cup turkey stock
½ cup heavy cream
¼ cup brown sugar
½ cup bourbon
4 eggs, whole
1 cup heavy cream
¼ lb prosciutto
1 box stuffing mix

Soak cherries in ¼ cup bourbon.

Sauté shallot, celery with diced duck fat and ½ stick of butter. After the shallot and celery are starting to brown add the chanterelles & Fuji apple, sauté until slightly tender.

Add another stick of butter and wait until it is melted before taking it off the flame.

Saute the diced duck breast just long enough to take the rawness out of the breast, about one or two minutes.

In a large bowl, pour stuffing mix and add in all the sautéed ingredients from above along with the rendered duck fat and 1 cup of turkey stock. Stuffing should be moist but not wet.

Take the cherries out of the bourbon and add to the stuffing mixture. Add the diced Asian pear. Mix.

In another bowl add the eggs, heavy cream, cocoa powder and sage. Pour this mixture into the stuffing mixture. The stuffing mixture should be somewhat moist.

Scoop mixture into large cupcake pan.

Place the cupcake pan in a larger pan with water in it. Make sure the water just comes halfway up the sides of the cupcake pan - no more. Bake at 350 degrees until the mixture sets.

While the stuffing cupcakes are cooking, prepare the sauce.

In a sauce pan, mix ½ stick of butter with ½ cup of dark brown sugar. Once the sugar is melted with the butter add in ¼ to ½ cup heavy cream. Cook until it starts to form a caramel sauce. Once it has reached the caramel sauce stage, add in ½ cup of the bourbon. Once the bourbon is incorporated, add in ¼ cup turkey stock. Continue stirring until you have a thickened sauce.

Cool sauce and put into a squirt bottle. Pop the cupcakes out of the tin.

On each plate squirt the bourbon sauce into a beautiful circle. Place the stuffing cupcake on the sauce. Top each stuffing cupcake with a little more sauce. Sprinkle the crispy Prosciutto on top of the cupcake.

Chorizo Stuffing

¾ lb. chorizo sausage, casings removed
2 6-ounce packages of corn bread stuffing
1 cup mushrooms, chopped
1 cup celery, chopped
1 cup carrots, chopped
½ onion, minced
½ bulb garlic; minced
1 cup butter, unsalted, melted
1 cup vegetable stock (can use chicken stock too)
1 sprig fresh thyme, minced
12 slices Fuji apples (quarter slices)
¼ cup rice vinegar
1 tsp nutmeg
1 tsp salt
1 tsp pepper

In a large skillet, brown sausage with onions & garlic, breaking apart with fork; remove from heat.

In a large mixing bowl or container add stuffing mix, mushrooms, celery, carrots, and cooked sausage; mix well; gradually add in butter & stock to moisten stuffing.

Place stuffing in a greased baking dish and bake at 350ºF for 35 minutes, or until heated.

Quarter apple into slices & place in bowl. Add rice vinegar & seasonings and allow to marinate. Place on sheet pan with parchment paper & bake for 15 minutes or until soft. Place the apples on top of the stuffing as a garnish, and serve.

New Orleans Style Stuffing

6 mirlitons (chayote) – rinsed and sliced in half lengthwise
½ lb. maple or apple flavored bacon diced
1 lb. peeled & deveined shrimp, preferably fresh, size medium
1 lb. lump crab meat
4 ounces (one stick) butter
½ cup diced red onions
½ cup diced white onions
½ cup diced celery
½ cup diced red and/or yellow bell peppers
½ cup diced fresh Anaheim or Pasilla peppers (or peppers of your choice)
¼ cup minced garlic
Louisiana-style hot sauce
Creole or Cajun-style seasoned salt
¼ cup chopped cilantro or parsley
2 cups Cornbread Stuffing
12 pats of butter
4 cups grated mozzarella and parmesan cheese

To garnish the top: 2 tablespoons finely chopped green onions or chives

For the bottom: Marinara sauce, any recipe, thick

Preheat oven to 375°

Boil mirlitons (chayote) in water for 30 minutes or until tender.

Remove mirlitons from water, discard seeds utilizing teaspoon, and scoop out center flesh.

Keep flesh and save shells for stuffing. Make sure to remove all excess liquids from boil
and do not tear shell.

Over a direct flame, roast Anaheim/Pasilla peppers until brown. Slice and dice. In a large
cast iron skillet over medium heat, sauté bacon until brown and drain off grease.

Add one stick of butter to skillet and sauté garlic, celery, onions, red & yellow bell peppers, and roasted peppers until vegetables are soft (3-5 minutes).

Add the reserved mirliton flesh and chop down the large pieces with spatula while cooking. Cook 15-20 minutes until the flavor is strong. When the majority of liquid is gone from the pan, add the shrimp and cook likghtly, just two or three minutes. Remove from stove.

Season with salt and pepper or Cajun seasoned salt. Stir in hot sauce (to taste) and
chopped cilantro or parsley. Fold in crabmeat very carefully without breaking lumps. Put
entire mixture into mixing bowl.

Add 1 ½ cups of stuffing mix to bowl and lightly stir to absorb all liquids. Stuff all 12 halved mirliton shells with equal portions of mixture. Top the shells with the remaining stuffing mix.

Place a pat of butter on top of each halved and stuffed mirliton. Place all 12 on a buttered
pan.

Bake for 25 minutes or until slightly brown. Top with cheese and bake just until it is melted, about three to four minutes.

Remove and top garnish lightly with green onions or chives. Serve over thick marinara sauce if desired.

Cranberry-Raspberry Relish Recipes

 
Cranberry-Raspberry Relish
Adapted from Arlene Sorosky's Year-Round Holiday Cookbook
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Ingredients:
1 lb.(16 oz.) fresh cranberries
2 medium granny smith apples, peeled, cored, and chopped
1/2 cup organic whole cane sugar
1/2 cup orange marmalade
10 oz. frozen raspberries, thawed and drained
zest of one lemon
juice of one lemon (or more to taste)

Instructions:

In the work bowl of a food processor fitted with the metal blade, rough chop the apples and cranberries.

Add the rest of the ingredients and mix to combine.

Store in an airtight container. Refrigerate. Can stay for about 1 month.

Thanksgiving Turkey Deep-fried, Roasted, & Cider-Brined Recipes

 
Thanksgiving Turkey Recipes

Deep-fried or roasted, these recipes will produce a tasty turkey for your Thanksgiving table.
[caption id="attachment_135" align="alignright" width="300" caption="Turkey recipes"][/caption]

By Suzanne Corbett

Southern Deep-Fried Turkey

1 (10-12 pound) turkey, non-self-basting
2/3 cups prepared vinaigrette dressing
1/3 cup sherry
2 teaspoon lemon pepper seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
peanut oil as needed

Thaw turkey completely. Clean out cavity, discarding giblets and neck. Cut off wing tips and tail. Rinse under cold running water and pat dry.

In a medium bowl, combine vinaigrette, sherry and seasonings. Strain the marinade, then place in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place turkey in a food-safe, plastic bag and refrigerate for 2 hours. Turn the bag over and massage the turkey to work the marinade into the meat. Remove form bag, drain and pat dry.

Place fryer/cooker outside, placed on level ground and in an open space away from the house. Never use a turkey fryer indoors, in a garage or under a covered patio due to potential fire hazard. Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375˚F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40 minutes).

When the oil temperature reaches 375˚ on a deep-fry thermometer, slowly lower turkey into the hot oil. The level of the oil will rise due to frothing caused by the moisture in the turkey but will stabilize within about a minute. Maintain frying temperature at 350˚F. Allow 3-4 minutes per pound or according to your cooker’s recommended cook times. When the internal temperature of the breast reaches 170˚F remove turkey from hot oil and allow turkey to drain for a few minutes. Remove turkey form the rack and place on a serving platter. Allow to rest 20 minutes before carving.

Note: Use only the oils with high smoke points such as peanut or safflower oils. Makes 12 servings.


Roasted Turkey with Cranberry Fruit Dressing

14-16 pound whole turkey, fresh or frozen (thawed)
kosher salt and pepper to taste
2 tablespoons unsalted butter
2 medium onions, chopped
16-ounce can jelled cranberry sauce
1/3 cup light brown sugar

Remove giblets, neck and any visible fat from turkey, and reserve for stock. Rinse turkey with cold running water and drain well. Pat dry with paper towels, and season inside and outside with salt and pepper. Tie drumsticks together and twist wing tips behind back. Place turkey breast side up on a wire rack that’s been sprayed with cooking oil in a shallow roasting pan. Cover loosely with foil. Roast turkey in a 325˚F oven about 2 hours and 30 minutes, basting with pan juices.

Meanwhile, in a saucepan, melt butter over medium high heat and cook onions with salt and pepper, stirring occasionally, 15 minutes or until onions are soft. (If onions begin to brown, lower heat.) Stir in cranberry sauce and sugar, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, 10 minutes. Remove foil and pour glaze over bird. Continue to roast bird 30 minutes to an hour and 30 minutes hours more or until thermometer reaches 180˚F in the thigh and 170˚F in the breast. Remove turkey from oven and allow to rest for 15 minutes before carving.

Dressing:

3 cups herb-seasoned stuffing mix
2 cups mixed dried fruit, chopped (dates, apricots, apples etc)
1 cup celery, chopped
2/3 cup onion, chopped
1 cup whole cranberry sauce
1/2 teaspoon ground sage
1/2 teaspoon thyme
1 1/2 cups turkey or chicken broth
cooking oil spray

In a medium bowl, combine the stuffing mix, dried fruit, celery, onion, cranberry sauce, sage, thyme and broth. Coat a 2–quart baking dish with cooking spray. Spoon dressing in prepared dish and bake uncovered at 325˚F for 40–45 minutes or until internal temperature reaches 165˚F.

When turkey is ready to serve, garnish turkey platter with grapes, apples and celery leaves. Makes 15 servings.


John Kenrick’s Cider-Brined Turkey

For the brine:

8 cups apple cider
1 cup kosher salt
1 cup soy sauce
1/2 cup packed brown sugar
1 tablespoon peppercorns
8 star anise cloves
1 tablespoon minced fresh garlic
6 green onions, chopped
6 1/4-thick slices unpeeled ginger root
2 cinnamon sticks (about 2-3 inches long)
For the turkey:
One 12-14 pound turkey
salt and pepper to taste
melted butter
1 cup apple cider
2 cups water

Combine apple cider, salt and the remaining brine ingredients together in a large stock pot and bring to a boil. Let cool to room temperature. Add in 1 1/2 gallons (6 quarts) water. Add turkey and press turkey down in brine to cover. Cover and refrigerate overnight.

Remove from the brine and pat turkey dry with paper towels. Season turkey with salt and pepper. Place breast side up, on a rack in a roasting pan. Tie legs together with kitchen string. Let stand at room temperature for an hour. Brush turkey with melted butter. Turn turkey to roast breast side down, pour cider and water in bottom of roasting pan for an hour in a 375 degree oven. Turn breast side up and baste with pan juices. Continue to roast until the thigh reaches internal temperature of 180˚F. Serves 12-14.

Sweet potato casserole Yummy Recipe

 
Yummy sweet potato casserole

LAS ANIMAS, Colo. —

Ingredients
[caption id="attachment_128" align="alignright" width="300" caption="sweet potato casserole"][/caption]

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9x13 inch baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Makes 12 servings.

Pumpkin Cheesecake Recipe - Paula Deen

 
Pumpkin Cheesecake Recipe

[caption id="attachment_123" align="alignright" width="300" caption="Pumpkin Cheesecake recipe HQ HD pictures"][/caption]

Recipe courtesy Paula Deen, 2007

Prep Time: 15 min
Inactive Prep Time: 4 hr 15 min
Cook Time: 1 hr 0 min

Level: Easy

Serves: 8 servings

Ingredients
Crust:

* 1 3/4 cups graham cracker crumbs
* 3 tablespoons light brown sugar
* 1/2 teaspoon ground cinnamon
* 1 stick melted salted butter
*

Filling:

* 3 (8-ounce) packages cream cheese, at room temperature
* 1 (15-ounce) can pureed pumpkin
* 3 eggs plus 1 egg yolk
* 1/4 cup sour cream
* 1 1/2 cups sugar
* 1/2 teaspoon ground cinnamon
* 1/8 teaspoon fresh ground nutmeg
* 1/8 teaspoon ground cloves
* 2 tablespoon all-purpose flour
* 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pecan Pie recipe - Cynthia Lorow's maple bacon

 
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Cynthia Lorow's maple bacon pecan pie recipes

1 round of refrigerated pie crust

6 tablespoons unsalted butter

1 cup brown sugar, packed

3/4 pure maple syrup (Do not use maple flavored pancake syrup)

2 teaspoons vanilla extract

1 teaspoon grated orange zest

1/2 teaspoon salt

3 eggs

2 cups pecan pieces or quarters

4 strips of crisp cooked bacon, crumbled

Preheat oven 350 degrees. Fit pie crust into bottom of a 9-inch pie plate, crimp the edges, prick bottom of crust with a fork and chill until ready to use.

Melt butter in small saucepan over medium heat. Add brown sugar and stir until smooth. Stir in maple syrup, vanilla, orange zest and salt and remove from heat.

Lightly beat eggs in a medium bowl. Add a small amount of the sugar mixture into the eggs to warm them, then slowly add the rest of the sugar mixture, whisking constantly. Add the pecans and stir gently until coated. Pour into pie shell and top evenly with bacon. Press bacon pieces slightly into filling.

Place on a baking sheet to catch any spills and place in the oven. Bake 50 to 60 minutes or until filling is set and slightly puffed. Allow to cool before serving.

Serves 8.

Nutrition information per serving: 587 calories, 56% calories from fat, 36 g fat, 10 g saturated fat, 87 mg cholesterol, 62 g carbohydrates, 7 g protein, 368 mg sodium, 3 g fiber

Green Bean Casserole Recipe - Paula Deen

 
Green Bean Casserole

[caption id="attachment_109" align="alignright" width="300" caption="Green Bean Casserole Recipes"][/caption]

Recipe courtesy Paula Deen

Prep Time: 10 min
Inactive Prep Time: --
Cook Time: 20 min

Level: Easy

Serves: 6 servings

Ingredients

* 1/3 stick butter
* 1/2 cup diced onions
* 1/2 cup sliced fresh mushrooms
* 2 cups sliced green beans
* 3 cups chicken broth
* 1 (10 3/4-ounce) can cream of mushroom soup
* 1 (2.8-ounce) can French-fried onion rings
* Pinch House Seasoning, recipe follows
* 1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.