Tuesday, November 26, 2013

Thanksgiving Prep Recipes

Making a list and checking it twice, and deciding on final menu for Thanksgiving. This year I plan to try this turkey recipe from a homeschool "niece's" posting on FB (Thanks E!)

Homestyle Turkey, the Michigander Way from All Recipies

Original recipe makes 16 servings 

1 (12 pound) whole turkey
6 tablespoons butter
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried mind onion
2 tablespoons seasoning salt

1.Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets or you can add these to pan if these are anyone's favorites.
2.Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3.Combine the water with the bouillon, and sprinkle in the parsley flakes and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4.Cover with foil and bake in preheated oven for 4 to 5 hours. For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

And I plan to make this cranberry salad recipe that our family has made for years. It is delicious and seasonal.

Bishop Salad

1 recipe ground cranberries, made the day before (recipe below)
1 8 oz. carton Cool Whip
1 can crushed pineapple. well drained
chopped walnuts
1/2 bag mini-marshmallows

Stir all together. Serve.

Ground Cranberries

1 lb. cranberries, washed and picked over
1 apple, cored
1 orange quartered, with rind
1 c. sugar

Grind and mix. Cover, refrigerate and let sit several hours or overnight to blend flavors. We used to run it all through a hand grinder and the cranberries would pop and the juice drip on the floor. Now it can all be ground in a food processor and mixed.

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