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


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


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


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


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