Roast Turkey With Old-Fashioned Bread Stuffing

1 cup chopped celery
1 cup chopped green peppers
1/2 cup chopped onion (1 medium)
1/3 cup margarine or butter
1 teaspoon poultry seasoning or ground sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread cubes
1/2 to 3/4 cup chicken broth or water
1 10- to 12-pound turkey
Cooking oil

For stuffing, in a medium saucepan cook celery; green peppers, and onion in margarine or butter until tender but not brown; remove from heat. Stir in poultry seasoning or sage, pepper, and salt. Place dry bread cubes in a large mixing bowl; add onion mixture. Drizzle with enough broth or water to moisten, tossing lightly.

Rinse turkey on the outside as well as inside body and neck cavities; pat dry. Season body cavity with salt. Spoon some of the stuffing loosely into neck cavity. Pull the neck skin to the back; fasten with a skewer. Lightly spoon more stuffing into the body cavity. (Place any remaining stuffing in a casserole, cover, and chill. Bake stuffing alongside turkey for 30 to 45 minutes or until heated through.) Tuck the ends of the drumsticks under the band of skin across the tail
. If the band of skin is not present, tie the drumsticks securely to the tail. Twist wing tips under the back. Place turkey, breast side up, on a rack in a shallow roasting pan. Brush with oil. Insert a meat thermometer into the center of one of the inside thigh muscles. The thermometer bulb should not touch the bone. Cover turkey loosely with foil.

Roast turkey in a 325 F. oven for 3-1/4 to 3-1/2 hours or until thermometer registers 180 F. to 185 F. After 2-1/2 hours, cut band of skin or string between the drumsticks so thighs will cook evenly. When done, drumsticks should move very easily in their sockets and their thickest parts will feel soft when pressed. Uncover the last 30 minutes of roasting. Remove turkey from oven. Cover; let stand 15 to 20 minutes before carving. Use a spoon to remove stuffing from turkey; place in a serving bowl. Carve turkey. Makes 12 to 14 servings.


Let's Talk Turkey

Two-Tone Potatoes

3 red-skin medium potatoes (1 pound), cooked and drained
2 medium sweet potatoes (1 pound), cooked and drained
4 tablespoons margarine or butter
1 egg
1/4 teaspoon onion powder
1/2 teaspoon finely shredded orange peel (optional)
Salt ~ Pepper ~ Nonstick spray coating

Peel potatoes. Mash white and sweet potatoes in separate mixing bowls with electric mixer on low speed till smooth. Add 1 tablespoon margarine to each. Separate egg. Beat egg white and onion powder into white potatoes. Beat egg yolk and orange peel, if desired, into sweet potatoes. Season both mixtures with salt and pepper.

Line a baking sheet with foil, if desired. Spray pan or foil with nonstick spray coating. Make eight 2-1/2- to 3-inch nests on foil, using about 1/4 cup of sweet-potato mixture. Spoon white potato mixture into pastry bag fitted with decorative tip. Pipe into center of nests. For Two Tone Potatoes: Spoon white potato mixture into one side of pastry bag fitted with decorative tip. Spoon sweet potato mixture alongside the white potato mixture in pastry bag. Pipe mixture into 8 mounds on baking sheet. Loosely cover with plastic wrap; chill for 2 to 24 hours.

To serve, melt remaining margarine; drizzle over potatoes. Bake, uncovered, in 500F. oven for 10 to 12 minutes or till golden. Let stand 1 to 2 minutes. Use a spatula to transfer potatoes to dinner plates. Makes 8 servings.

For Two-Tone Potato Swirls: Spoon white potato mixture into one side of pastry bag fitted with decorative tip. Spoon sweet potato mixture alongside the white potato mixture in pastry bag. Pipe mixture into 8 mounds on prepared baking sheet. Bake as above.

Corn and Broccoli Casserole

1 10-oz. pkg frozen cut broccoli, thawed and drained
1 10-oz. pkg frozen whole kernel corn, thawed and drained
1/2 cup coarsely crushed rich round crackers
1/2 cup shredded cheddar cheese (2 ounces)
1/2 cup whipping cream or half-and-half
1 beaten egg
2 tablespoons butter or margarine, melted
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup coarsely crushed rich round crackers
2 tablespoons butter or margarine, melted

Place the broccoli and corn in a large bowl. Add the 1/2 cup crushed crackers, the cheese, whipping cream or half-and-half, egg, the 2 tablespoons butter or margarine, the onion powder, salt, garlic powder, and pepper. Stir to combine the mixture. Spoon the mixture  into a 1-1/2-quart round casserole or a 9-inch pie plate. Sprinkle the remaining 1/2 cup crushed crackers evenly over casserole. Drizzle with the remaining 2 tablespoons melted butter or margarine. Bake, uncovered, in a 350F. oven for about 25 minutes or until the edges are bubbly. Makes 6 servings. This dish is excellent!!

Pumpkin Chiffon Pie

1 env unflavored gelatin
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. ginger
1/2 tsp. nutmeg
3/4 cup milk
2 egg yolks - beaten
1 cup pumpkin puree
2 egg whites
1/4 cup sugar
1/2 cup whipping cream - whipped
1 - 9 inch graham cracker crust
whipped cream for garnish

Combine gelatin, sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in the milk, egg yolks and pumpkin. Place over medium heat until mixture bubbles. Remove from heat and chill until partially set. Beat the egg whites until soft peaks form, gradually add the sugar and beat until stiff. Fold into pumpkin mixture with whipped cream. Pour into pie crust and chill for one hour. Decorate top with whipped cream rosettes.

Cherry Cobbler with Crumb Topping

1 can cherry pie filling
2 tablespoons light margarine
1/2 cup raw one minute oatmeal
4 tablespoons all-purpose flour
1/2 cup sugar
2 tablespoons chopped pecans
butter-flavored vegetable spray


Spray a 2-quart casserole with cooking spray. Open can of cherry pie filling. Pour into casserole. Mix light margarine, oatmeal, flour, sugar and pecans. Crumble over cherry pie filling. Bake at 350 degrees F for 20 to 25 minutes. Serves 8.


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