Month: November 2011

Thanksgiving Stuffing

  Old-Fashioned Dressing for StuffingYield: stuffs a 15-20 lb. turkey 1½ cups finely chopped celery1 cup finely chopped onion1½ sticks of butter3 T fresh sage, finely minceda/n

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Creamed Corn

Rockin’ Chef Creamed Corn 1 tbsp butter1 tbsp flour1 cup milk½ cup heavy cream (or whipping cream)1 lb frozen kernel corn½ teaspoon salt2 tbsp sugar1 pinch white

Mashed potatoes

Mashed Potatoes

Creamy Herb Mashed Potatoes Yield: 12-16 servings 12 potatoes, peeled, quarteredSalt, as needed1 ea bay leaf1 stick butter, cut in 1/8 pieces½ cup milk (or more as

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Turkey Gravy

Turkey GravyYield: 1½ pints 3 cups pan juices from roast turkey, strained and fat reserved (can use chicken broth if more liquid is needed)1 ½ T reserved

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Thanksgiving Turkey

Roast TurkeyServes 12-15 2 T flourLarge Oven BagLarge Roasting Pan1 ea onion, coarsely chopped5 ea carrots, peeled and coarsely chopped3 ea celery sticks, peeled and coarsely chopped15

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Thanksgiving Preparation Schedule

Thanksgiving Preparation Schedule First week of November:Make guest list.Plan Thanksgiving menu.Make grocery list.Send invitations.Plan/purchase decorations, candles, place cards, firewood, matches, etc.Pre-order turkey, if buying fresh. Two weeks