Thanksgiving Cookbook

Thanksgiving is right around the corner and it is important to show up to Thanksgiving dinner with the best meals. Here are a few delicious recipes that can be easily made:

Stuffing

Ingredients:

• 2 small onions diced
• 4 stalks celery
• 2/3 cup butter
• 1 1/2 teaspoons poultry seasoning
• black pepper
• 12 cups bread cubes
• 3-4 cups chicken broth
• 2 tablespoons fresh parsley
• 1 tablespoon fresh herbs

Instructions:

• Preheat oven to 350 degrees F.
• Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning. Cook over medium-low until tender (do not brown), about 10-12 minutes.
• Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs.
• Pour broth overtop until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.
• Place mixture in a serving dish, dot with additional butter and cover.
• Bake 35 minutes, uncover and bake an additional 10 minutes.

Turkey

Ingredients:

• 2 tablespoons dried parsley
• 2 tablespoons ground dried rosemary
• 2 tablespoons rubbed dried sage
• 2 tablespoons dried thyme leaves
• 1 tablespoon lemon pepper
• 1 tablespoon salt
• 1 (15 pound) whole turkey, neck and giblets removed
• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (750 milliliter) bottle champagne

Directions:

• Preheat an oven to 350 degrees F. Line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• Stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. Rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. Place the turkey into the roasting pan. Pour the chicken broth and champagne over the turkey, making sure to get some champagne in the cavity. Bring the aluminum foil over the top of the turkey, and seal. Try to keep the foil from touching the skin of the turkey breast or legs.
• Bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. Uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. A thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area of 10 to 15 minutes before slicing.

Pumpkin Pie

Ingredients:

• 1 medium pie pumpkin
• pastry for single-crust pie (9 inches)
• 2 eggs
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup 2% milk
• whipped cream, optional

Directions:

• Cut pumpkin in half lengthwise: discard seeds. Place cut side down in a microwave-safe dish; add 1. in of water. Cover and microwave on high for 15-18 minutes or until very tender.
• Meanwhile, roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Set aside.
• Drain pumpkin. When cool enough to handle, scoop out pulp and mash. Set aside 1-3/4 cups (save remaining pumpkin for other use).
• In large bowl, combine the mashed pumpkin, eggs, brown sugar, cinnamon, salt, ginger and cloves; beat until smooth. Gradually beat in milk. Pour into crust.
• Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees; bake until a knife inserted in the center comes out clean, 40-50 minutes longer. Cover edges with foil during the last 30 minutes to prevent over-browning if necessary. Cool on a wire rack. If desired, pipe whipped cream around edge of pie using a star tip. Refrigerate leftovers.

Hope everyone enjoys their Thanksgiving and always remember to be thankful for the significant people in your life. Most importantly, gobble till you wobble!