thanksgiving turkey

This recipe is a combination of a recipe that we found several years ago and the technique that my grandmother used.

The quantities will change based on the size of the turkey.  This year we had about a 14 lbs turkey.

1 small onion chopped fine

4-5 Hungarian wax pepper chopped fine.

1 stick margarine softened. (1/2 cup)

salt if desired

mix so that it is sort of a paste

After the turkey is defrosted, gently separate the skin on the back using your hand, a small parring knife may be used to assist. Be careful not to put any extra holes in the skin.  Add the mixture between the skin and the meat.  Place the bird in the pan with the back up (upside down from most recipes) so that the leggs and wings are on the bottom rather than the top, this will allow the fat and flavor to filter through the bird while it cooks an help keep the white meat moist.

Cook for half the time covered, the remove the cover for the second half.  There is no basting.  Use the  temperature and time recommended for the size.

We have enjoyed this recipe for several years and is now the only way we will prepare it.  The pepper flavors and gives a mild spicy flavor to the meat closest to the skin, leaving the rest very flavorful. 

Note,  any variety of hot pepper will work.

Thanksgiving in Review Part 2: Crockpot

As you may remember for my menu planning post we decided to try doing both the stuffing and the sweet potatoes in our crock pots. I will say that both were a flop. But for the play-by-play read on:

Traditional Crockpot Stuffing

Make this easy stuffing in your crockpot to help save time and work on Thanksgiving day.

Prep Time: 25 minutes

Cook Time: 8 hours

Total Time: 8 hours, 25 minutes

Yield: Serves 12

Ingredients:

• 1 cup butter
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped parsley
• 2 (8 oz.) cans sliced mushrooms, drained
• 12 cups day old bread cubes, dried overnight
• 1 tsp. poultry seasoning
• 1-1/2 tsp. dried sage leaves
• 1 tsp. dried thyme leaves
• 1/4 tsp. pepper
• 1 tsp. salt
• 1/4 tsp. garlic powder
• 1 - 2 cups chicken or turkey broth
• 2 eggs, beaten

Preparation:

To dry bread, let it stand uncovered overnight on a wire rack, or bake in a 200 degree F oven for about 20-30 minutes, until firm. In a heavy skillet, melt butter over low heat. Add onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes. Meanwhile, place bread cubes in a large bowl. Pour this mixture over bread cubes, then add all seasonings and toss well. Add eggs and mix well. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don't make the dressing too wet! Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time. 

 

Changing colors so it's easier to tell where the recipe ends and I begin. 

First off, this didn't have a bad flavor. But then again it is pretty much a basic stuffing recipe, so how much can you screw up the taste?

This had WAAAAAAY too much broth in it. We basically ended with an almost mush. I prefer a crispier stuffing, and I knew I wasn't going to get that in a crockpot, but I didn't expect something that was almost a stew in texture and liquid. So I'm not sure we will ever try this again, but if we do it will be with maybe 1/4 of the liquid called for. 

 

Sweet Potato Mash w/ Pecans (crockpot)

Ingredients

2	lb. sweet potatoes, peeled and cut into ½ inch slices
1	cup apple juice, no sugar added, 100% juice
1	tbsp. ground cinnamon
1	tsp. ground nutmeg
½	tsp. allspice
¼	tsp. ground cloves'
AFTER COOKING, STIR IN:
	Cinnamon and nutmeg to taste
	Apple juice (see instructions)
	Pecans (optional)
	Honey or maple syrup to taste (optional for those who like a sweeter version)

Directions

Prepare your sweet potatoes and place in 3 qt. crock pot. Add 1/2 cup of the apple juice (NOT the full cup) and your spices. Cook on Low for 4-5 hours or until sweet potatoes are cooked through and soft.
When potatoes are fully cooked through, using a hand blender, blend the sweet potatoes inside your crock pot insert, adding the second 1/2 cup of juice. Season with more cinnamon and nutmeg to taste. Top with pecans and enjoy.
Note: While this dish is yummy without the pecans, the pecans truly add the final touch to the flavor. Unless you have a nut allergy, we highly recommend the pecans. Do not be afraid of the fat in pecans. It is healthy fat a perfectly acceptable for Skinny eating.

Ok, me again. First off, this did not cook in 4-5 hours. More like 8-9. But then again we probably made a bigger batch than what is called for in this recipe. John will have to verify, but he's catching up on some much needed sleep right now. 

I say this basically tasted like Spiced Applesauce, only a bit drier. John's opinion was that it tasted kinda like wassail if you replace orange for sweet potato. In either case, instead of the flavor accenting the sweet potatoes it masked it.   No one could eat a full serving of it. Honestly the pecans were the best part, and we didn't even get them toasted (as I made a note on the menu planning of wanting to try). So this is a recipe that for us is going in the trash. 

We like sweet potatoes. If I wanted apple, I'd make an apple recipe. So back to the drawing board for next year. 

So in review, the new recipes did not turn out as well as planned and we will continue our hunt for the perfect Thanksgiving dishes. 

 

 

Thanksgiving In Review Part 1

We had a very nice Thanksgiving this year. Before diving into the food I'd like to take a moment and say how thankful I am for my husband for doing everything for Thanksgiving on his own this year. I know it is so hard for him to have me on bedrest, so to have him not only do a full out Thanksgiving dinner, but had 4 guests over as well, it blows my mind. I am so blessed to have him.

Now, a quick disclaimer, I am  only commenting on the recipes and what can be improved for next time (or whether they are worth having again at all). This is in no way meant as a slight on John's cooking. One person has already stated that since I had no involvement in the meal that I don't get to comment. But that's not how it works for us. John knows it was a good meal, he knows how much I appreciate. But if I just rave about that and never comment on the actual food, then it doesn't improve. So here we go.

I am starting with the Mashed Potatoes. We have used this recipe before and I love it. I love the addition of the celery root, it gives it a nice flavor and makes these worth eating all on their own, no gravy required (though I do love gravy and gladly put it on).

Potato and Celery Root Mash

Ingredients

• 3  pounds  Yukon gold potatoes, peeled and quartered
• 1  pound  celery root, peeled and cut into 1-inch pieces
• kosher salt and black pepper
• 1 1/2  cups  half-and-half
• 4  tablespoons  unsalted butter, cut into pieces
• 2  tablespoons  chopped fresh chives

Directions

1. Place the potatoes and celery root in a large pot and add enough cold water to cover. Bring to a boil and add 2 teaspoons salt. Reduce heat and simmer until the vegetables are very tender, 18 to 20 minutes. Drain and return the vegetables to the pot.
2. Add the half-and-half, butter, 1 teaspoon salt, and ¼ teaspoon pepper and mash to the desired consistency. Sprinkle with the chives. 

This year we used white potatoes as the store was out of yellow and it wasn't worth it to us to have John have to go back on another day. It worked well. Not as great as with gold potatoes, but still quite tasty. **Note DO NOT try with red potatoes. It does not turn out well. Unless you wanted paste, then it is an excellent recipe for the old school kindergarten paste.**
We need to start weighing our celery root. In the past I just go get a celery root from the store (ugly looking thing and hard to spot, at least for me) and use about half of it, because all of it was overpowering. This year we doubled (or so) the recipe, and used a whole celery root. But they are smaller this year, so it didn't seem to have quite enough. This is our own trial and error as we strive for the perfect ratio for our family.
Instead of half-and-half, in the past I've used soy milk and extra butter. This year I had planned on using the MimicCreme to see how that went, but in all the hubbub it was forgetten and just made the usual way. I would like to see how it turns out with it. Maybe for Christmas.
Lastly, we don't use chives. Don't get me wrong, I love chives and think they would work great be 1) they are expensive here, and I don't want to buy them for just one thing. And 2) we have small children, just imagine the "What is this green thing in my potatoes?" "Why is there grass in my potatoes?" and the ever present "I don't like this." All based on it's looks. So we forgo the chives. These potatoes do not last long in our house at all. 

Thanksgiving Menu 2012

Since John will be making Thnskgiving by himself this year I am trying to make the menu a bit easier on him. I'll very much miss getting to cook with him. I love our Thanksgiving cooking time together.

So without further ado I present our 2012 menu, recipes attached where I can, more to follow, dessert not planned yet.

• Turkey with hot peppers If you've never stuffed your turkey with hot peppers, I very much suggest trying it. John will need to give you all the details, but his Turkey rocks! Things I know, he smears margarine in between the skin and meat, and adds peppers there. He cooks it upside down. It tastes better, is more moist, but less 'pretty' that way, but we don't carve at the table, so bring on the Yum! And FYI, the heat cooks out of the peppers leaving only oh so good flavor behind.
• Rolls (what kind will be decided by what time he has)
• Fruit Salad yes this has already been posted. But why mess with perfection.
• Sweet Potatoes Planning on doing this in a crockpot for ease, so I'm looking at all new recipes. I've got 2 for John to pick from. Either this one which looks basically like sweetened sweet potatoes or this one which I'm leaning more towards, if only for the fact that it has pecans on it. Though if we go with the second, we'll be using toasted pecans.
• Stuffing/Dressing whatever you want to call it, it still tastes good. We will also be trying this in the crockpot for the first time (yes we do have 2, actually 3, don't you?). All the recipes I found online are basically the same so here is one. I think it would work with any recipe, but not sure, we'll try this and then if it turns out well we'll branch off from there. 
• Mashed Potatoes and Gravy Bet you thought I was forgetting that, didn't you. NEVER! If you've never added celery root before, you don't know what you are missing. The recipe calls for half and half. In the past I've used a bit more butter and soy milk. This year though we found a fabulous product we'll be using from MimicCreme. We've tried their whipping cream (on fruit, it was good, not fabulous, but hey it didn't taste like coconut so I'll take it) and we used their Sweetened Cream Alternative and made super yummy (this is the best I've ever had, said my 7 year old) Orange Julius with it. So I think we will use that on the potatoes this year. My mouth waters in anticipation. 
• Vegetable yup, I'm being real specific here. I still need to look up some recipes John said he'd like either a 3 bean casserole or some kind of mixed vegetables, and that is what he shall have. Just need to spend some time on Google recipe search, which by the way, I am disliking the new format for. 

Dessert is not yet planned. Oldest daughter wants raspberry pie. I think we might end up with either a total cheater pie (pre-made pie crust and canned filling) or possibly an Apple Chop Suey Cake. Recipe to come soon.

And that's our Thanksgiving. Don't you wish you were coming over?