Thanksgiving Receipes

[squirrel dog]

Its next week ! I'll start : Ingredients

2 tablespoons Worcestershire sauce
1 tablespoon concentrated liquid crab and shrimp boil (recommended: Zatarian's)
1/4 cup apple cider
3/4 cup honey
1 (12-ounce) bottle beer
1 tablespoon salt
1 tablespoon ground allspice
1/2 cup Creole seasoning
1/4 teaspoon cayenne
1/2 cup olive oil
1/4 cup finely minced garlic
1 (10 to 12-pound) turkey, rinsed well inside and out, patted dry
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 to 2 cups chicken broth, as needed for bottom of roasting pan
Directions
Make the marinade by combining the Worcestershire sauce, crab boil, apple cider, honey, beer, salt, allspice, Creole seasoning, cayenne, olive oil, and minced garlic in a blender and process until very smooth, about 5 minutes. Fill a large syringe* and inject turkey in the breast and thigh area, as well as the back, wings, and legs, with at least 2/3 of the marinade. You will have to fill the syringe numerous times.

Preheat the oven to 420 degrees F and line a large roasting pan with aluminum foil.

Season the injected turkey well both inside and out with the kosher salt and black pepper. Place the turkey in a large roasting pan lined with aluminum foil and pour the remaining marinade all over the turkey. Bake the turkey uncovered for 30 minutes. Reduce the oven temperature to 350 degrees F, add 1 cup of the chicken broth to the roasting pan, and continue to bake the turkey until golden brown and an instant-read thermometer inserted into the deepest part between the thigh and the leg registers 165 degrees F. (If the turkey begins to brown too much, tent loosely with aluminum foil until it is done. Also, add more broth as necessary to keep the bottom of the roasting pan from burning.)

When the turkey is done, remove it from the oven and set aside to rest at least 20 minutes before carving.

* Large syringes designed especially for injecting turkeys may be purchased at many grocery stores in the spice / marinade / seasoning sections; many folks inject turkeys before frying them.

This from Emirl Lagasse's site , and yes its deluxe.

 

[squirrel dog]

here's one a whole lot simpler and all most as good.

• Squirrel’s Cajun Injected Turkey
• Its deluxe !! and very easy
• 10-12 lb Turkey
• 1 16 oz jar Cajun Injector Turkey Supreme Marinade
• 1 Cajun Injector Quick Shake, to taste
Directions
1. Preheat oven to 350 degrees F.
2. Remove giblets from the turkey and discard, or reserve for use in another recipe.
3. Rinse turkey thoroughly and pat dry.
4. Inject Cajun Injector Turkey Supreme Marinade throughout breast, thighs, and legs.
5. Sprinkle turkey generously with Cajun Shake Seasoning and rub in with hands.
6. Place turkey in shallow roasting pan.
7. Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven until the thickest part of the thigh reaches 180 degrees F.
8. Remove foil during the last half hour of cooking to brown turkey

 

[Aharami]

thread saved. first time cooking thanksgiving turkey. No idea what we're doing

 

[dullard]

I want to pan fry some turkey legs. I've done it before with a little vegetable oil and it turned out great. I didn't even bread the legs. But, I want to do something special this time around. So, I'm thinking pan fried turkey legs in bacon grease.

My questions:
1) Should I bread the turkey legs before frying them in bacon grease, and if so how should I season the batter?
2) What should I do with all the bacon that I cooked in order to generate the grease? I don't know many Thanksgiving receipes with bacon.

 

[marincounty]

Stuff the turkey with bacon ftw.

We've always used a turkey bag. The skin does not turn out crispy, but the turkey cooks much faster, allowing me to sleep in.

 

[squirrel dog]

dullard,season the batter with salt, pepper and either garlic powder(not much) or some sort of cajun seasoning with has garlic power,red pepper,ect.You can use crisco lard , as it melts add the bacon fat.Eat the bacon as you dance around the kitchen.Also I would use a pot or a large pan as frying with oil can be dangerous if you aren't used to it.In Louisiana we fry everything,frying whole turkeys is the thing now.I don't as a injected,baked one is to me just as good and now where near the hassle.That's a thought,inject your legs and bake them.

 

[gophins72]

instead of tenting the turkey with aluminum foil, i like to use cheesecloth on the breast so it absorbs any juices that you spoon over it, keeping the meat moist. it works very well.

 

[squirrel dog]

Aharami,don't throw away the bag the turkey comes in,if all else fails the instructions for baking are on the bag.A regular baked turkey usually come out dry to the taste,hence the injecting/basting,ect.

 

[squirrel dog]

also my wife makes a killer gravy(she's cajun she calls it a roux) but it also comes in a mix and other ways. here's one :
Prep Time: 5 minutes
Cook Time: 20 minutes
Ready In: 25 minutes
How to make a Cajun Roux for Gumbo or other dishes that "start with a Roux".

Ingredients
3/4 cup oil (Canola or Vegetable) 1 cup all purpose white flour


Directions
Heat a heavy skillet or cast iron pot and add oil. Once oil is heated, slowly add the flour, stirring constantly until all is blended. Continue to cook over medium to low heat, stirring constantly until flour and oil blend to form a brown roux the color of a dark copper penny. The longer you cook it, the darker the roux will become. Remember don't rush the cooking of the roux; allow the mixture to develop at its own pace. Transfer to cooking pot and add warm water to hot roux for thickness desired.

The mixture will make 5 quarts gumbo juice or one large fricassee dish. Many cooks add onion, bell pepper, and celery mixture right at the end of the cooking process. This spreads the flavor through out the roux. You can double or triple the recipe and store the unused roux in a covered container in your icebox for weeks to be used for future dishes.

Roux can be used to flavor or thicken gravies. A dish made with roux always taste better the next day or if frozen the next time it is reheated. If you push the roux too far or burn the roux, the flavor becomes too bitter to use. Throw out and start again. p.s this is killer for any other meat dish also .

 

[squirrel dog]

also you can do this for the coup deville !

White Beans, Cajun Style... This is good old Cajun cooking!
1 lb. Navy Pea beans
1 medium onion chopped
1/2 bell pepper, diced
1 stalk celery diced
1 tbs. dried parsley
1/4 cup green onions chopped
1/2 cup diced Taso (optional)
1 - 2"X2" piece of Salt Meat
1/2 link Andouille or your favorite sausage
Pinch of Thyme
1/2 tsp Worcestershire sauce
Creole seasoning
Salt and black pepper to taste


Wash well and pick beans for bad ones and rocks. Soak beans in cold water until plump (softened). Drain water, and in a pot cover beans 1/2" over the top with water and cook at a slow rolling boil. Add water as you need to. Do the following as soon as you get the beans on.
In another pan, sauté the onions and salt meat until light browning occurs on the edges of the onions. Add this to the beans along with the taso, bell pepper, green onions and celery. Stir in well.
Add the Sausage: The same sausage rules apply for gumbo... read here.
Add seasonings except the salt and continue to cook on a med-low fire until beans are tender, don't let them dry out; add water as needed and stir occasionally (they will burn).

When the shells of the beans just start to split they're done. Take a spoon and mash some of the beans a few times on the side of the pot, this will make them a little creamy. Add salt, allow to dissolve a few minutes and start tasting. Add other seasoning needed.
Serve on hot rice

 

[squirrel dog]

Aharami here you go

Old Squirrel’s Turkey

Ingredients
• 1 (18 pound) whole turkey
• 1/2 cup unsalted butter, softened
• salt and freshly ground black pepper to taste
• 1 1/2 quarts turkey stock
• 8 cups prepared stuffing
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.
2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.
3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 4 hours.
4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

 

[IronWing]

Cook the turkey upside down. The breast stays more moist.

 

[squirrel dog]

Also(these are easy and so good!!)

Squirrel's Oatmeal Cookies


Ingredients
1 cup butter, softened 1 cup packed brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 3 cups quick cooking oats 1 cup chopped walnuts
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

I add Chock chips/peanut butter chips and about a half cup mollasses it makes it .

 

[squirrel dog]

also buy your bird real soon. If it's frozen like as hard as a golf ball,it will take three to four days to thaw out.If you do buy one late I have thawed they out in the sink with hot water and it was ok.They take forever to thaw out.Once thawed,rinse really well and pat dry,then put some salt and black pepper all over.Then do your thing.

 

[squirrel dog]

heres a dressing receipe :

Brenda's Cornbread Dressing and Giblet Gravy ...

This old-fashioned cornbread dressing is flavorful, tender and moist. Not fancy, its ingredients are simple. Brenda doesn't hold with the notion that the more stuff you put in cornbread dressing, the better it is. The heart of the dressing is the cornbread, and the following recipe produces a coarse-crumbed, flavorful base for the dressing.

The Cornbread:
3 tablespoons bacon drippings
2 large eggs
1-1/2 cups corn meal
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1-1/4 cups buttermilk
Preheat oven to 450°F.

Put the bacon drippings in a 9x13-inch baking dish and put it in the oven while it is preheating. The drippings will melt while you're mixing up the batter.

Beat the eggs in a medium bowl until frothy. Add the corn meal, salt, baking soda and baking powder, and stir to combine. Add the buttermilk and stir well. Remove the hot dish from the oven. Swirl the dish to coat it with melted bacon drippings, pour the bacon drippings into the batter and stir to combine.

Pour the batter into the pan, and bake 20 to 25 minutes. The cornbread will begin to pull away from the sides of the pan.

Make the cornbread a day before you intend to make your dressing. Leave it out, uncovered, overnight.

The Dressing:
1 9x13-inch pan of cornbread, crumbled
10 white or whole wheat bread heels (left out overnight)
poultry seasoning (see below)
rubbed sage (see below)
1/2 teaspoon freshly ground black pepper
3 large stalks celery, chopped
1 large onion, chopped (2-1/2 to 3 cups)
1 large green pepper, chopped
3/4 cup butter (1-1/2 sticks)
4 cups chicken stock
1 cup turkey pan drippings (from cooked turkey -- you are cooking a turkey, aren't you?)
3 large eggs, slightly beaten
Preheat oven to 375°F.

Crumble the cornbread and white bread into a very large baking dish or pan (This is the pan you will cook your dressing in, and you need room to stir it while it's cooking).

In a large skillet, sauté the celery, onion and green pepper in butter over medium heat until onion is transparent. Combine the sautéed vegetables with the bread crumbs and mix well. Note: The dressing up to this point can be prepared an hour or so in advance.

When you are ready to bake the dressing, add the beaten eggs, chicken stock and turkey pan drippings, and stir. (You may need a little more chicken stock -- better if it's too moist than too dry; the uncooked dressing should be a little on the slushy side.) Add 2 teaspoons poultry seasoning, 1/2 teaspoon rubbed sage, black pepper, and mix thoroughly.

After baking for 15 minutes or so, stir dressing down from the sides of the pan so that it cooks uniformly (my mother's term was "rake through it"). Check the seasonings; that is, taste it. If you don't taste enough sage for your liking, add 1/4 teaspoon or so with a little chicken stock, stir it in, and taste again. Careful, a little sage goes a long way.

Total cooking time should be about 30 minutes.

Giblet Gravy:
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup drippings from roasting pan that have been skimmed of fat
1 cup chicken broth
salt and freshly ground pepper, to taste
1 tablespoon dry Sherry (not cooking sherry)
1 to 1-1/2 cups turkey giblets (chopped pieces of cooked liver and neck)
The Giblets: I use just the liver and pieces off the neck (I give the gizzard to the cat, and my husband eats the heart.) I always cook the neck with the turkey -- tuck it down in a corner of the pan. You can cook the liver the same way: submerge it in the broth in the roasting pan about 30 minutes before you expect the turkey to be done, or you can put it in a small saucepan, cover with a cup or so of lightly salted water and simmer it for 30 minutes. Since burner space is at a premium when preparing a holiday meal, I usually opt for the cook-it-with-the-turkey method.

Over medium-low heat, melt the butter in a large saucepan until it is bubbly, sprinkle in the flour and stir quickly for a minute or so to cook the flour. Slowly stir in the turkey drippings and chicken stock, and cook over medium heat, stirring constantly, until the gravy is smooth and thickened. (Note about lumps: Lumps are nothing to be embarrassed about. They happen. If you've got some lumps and want to get rid of them, strain the gravy now, because you won't be able to after you add the giblets.)


Reduce heat to low, and check the seasonings. Add salt and pepper only if you think it is necessary. Some people (me) like to add a tablespoon or two of sherry at this point. It makes a wonderful difference. Add the giblets and simmer for about 10 minutes.

You can make your gravy early, keep it warm, and heat it back up a bit just before serving, if you like.


--------------------------------------------------------------------------------
Note: With dressing of any kind, seasoning and consistency are crucial to the success of the dish. Tastes vary widely, and that is why approximations are given for the poultry seasoning and sage. Start with the amounts given (I don't like my dressing too sagey), and if that's not enough to suit you, add more during the cooking process when you taste it.

As for the consistency, you can always add more stock to moisten it (I like mine nice and moist -- just about the same consistency as mashed potatoes), but I've seen dressing that had to be sliced like a loaf of bread -- too dry for my liking.

note : We make our's several days before and either freeze it or keep refridgerated so as not to get rushed on Thanksgiving day. Same with deserts.

 

[squirrel dog]

Bring on the Yams !!



Simple Yams…

Made with fresh or canned yams and topped with marshmallows, this is a Thanksgiving favorite.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
• 1 can yams OR 4 Fresh yams
• 1/4 cup butter
• 1/2 bag miniature marshmallows
• 1/2 cup Orange juice OR 1 orange, sliced
• 1/4 cup Brown sugar
Preparation:
Drain yams and discard liquid. Arrange in baking dish. Pour orange juice over yams. Sprinkle liberally with brown sugar. Dot with butter. Sprinkle with marshmallows, if desired. Place orange slices on top.
Bake for 30 minutes at 350 degrees or in any oven temperature (for example, along with the turkey) until marshmallows melt and liquid is bubbly.

This can be made days before and saved in the fridge.If you do , add marshmellows the day of.

 

[djheater]

Found out today that we're driving 2.5 hours to my wife's grandma's for thanksgiving.
Not only do I get to deal with the thrilling construction into Wisconsin, I will be served the cheapest possible meats paired with canned vegetables boiled into a uniform mush consistency, all while drinking whatever 30 pack was on sale and perhaps a boxed white zin for the ladies.

Ugh.
Can I call in sick for Thanksgiving?
Love the company hate that they can't cook for crap.

 

[squirrel dog]

Been there done that and have the tee shirt to prove it . That's why I cook for my family for when we get back from 'the relatives'.

 

[djheater]

Been there done that and have the tee shirt to prove it . That's why I cook for my family for when we get back from 'the relatives'.

Yeah, I keep thinking of smoking a couple of turkey breasts, might do it and have the neighbor watch it while we're gone.

 

[squirrel dog]

This is the newest thing in my neck of the woods , to 'brine a turkey'

so here you go , I haven't done this yet but I've heard its as good as it gets..


I've said it before and I'll say it again, the best way to get flavorful poultry, regardless of how it is prepared, is to start with a brine. Brining adds moisture and flavor to poultry and helps to keep it from drying out. A turkey can be a serious investment in time so you want to make sure it is perfect, especially if you're entertaining. Whether you grill, smoke, fry, or roast your turkey, you should use a brined bird.
Supplies: To properly brine a turkey you need to start the night before you plan to cook. You will need at least 10 to 12 hours (plan on 1 hour per pound of turkey), a container large enough to hold your turkey and enough brine to cover it. You'll also need salt, water, sugar, seasonings, and enough room to refrigerate it. A large stainless steel stock pot or even a 5 gallon clean plastic bucket would make excellent containers. Whatever container you choose the turkey needs to have enough room to be turned so it should be big. Both Reynolds (Oven Roasting Bag for Turkeys) and Ziploc (XL Storage Bag) make very large food safe sealable bags that are great for brining.

Turkey: Now let's get to the turkey. The turkey should be cleaned out, completely thawed, and should not be a self-basting or Kosher turkey. Self-basting and Kosher turkeys have a salty stock added that will make your brined turkey too salty. Make sure you check the ingredients on the turkey before you decide to brine. A fresh, "natural" turkey works best, but a completely thawed, previously frozen turkey will work just as well.

Brine Ingredients: To make the brine, mix 1 cup of table salt in 1 gallon of water. You will need more than 1 gallon of water but that’s the ratio to aim for. One way of telling if you have enough salt in your brine is that a raw egg will float in it. Make sure that the salt is completely dissolved before adding the seasonings you like, making sure not to add anything that contains salt. Brines can be spicy hot with peppers and cayenne, savory with herbs and garlic, or sweet with molasses, honey and brown sugar. Whatever your tastes are, you can find a large number of brine recipes on my site.

Sweetening the Brine: Sugar is optional to any brine, but works to counteract the flavor of the salt. While you may choose a brine without sugar, I do recommend that you add sugar (any kind of "sweet" will do) to maintain the flavor of the turkey. Add up to 1 cup of sugar per gallon of brine. Like the salt you need to make sure that the sugar is completely dissolved.

Set-up: Place the turkey in a container and pour in enough brine to completely cover the turkey with an inch or two to spare. You do not want any part of the turkey above the surface of the brine. Now you put the whole thing in the refrigerator. If you are like me, making enough room in the fridge is the hardest part of this project. The turkey should sit in the brine for about 1 hour per pound of turkey. Brining too long is much worse than not brining enough so watch the time.

Keep it Cool!: Don't have room in the refrigerator? Try a cooler. A cooler big enough to hold your turkey makes a good container for your turkey and brine. The cooler will help keep it cool and allow you to brine your turkey without taking up precious refrigerator space. If the weather is cool, but not freezing you can put the whole thing outside until you need the turkey. If the weather is warm fill a a zip top bag with ice. Place this in the cooler with the turkey and brine and it will hold down the temperature during the brining process.

Rinsing: When you are ready to start cooking your turkey, remove it from the brine and rinse it off thoroughly in the sink with cold water until all traces of salt are off the surface inside and out. This is the single, most important step. If you don't get the brine rinsed of thoroughly you could get a very salty bird. Safely discard the brine and cook your turkey as normal. You will notice the second you start to carve your turkey that the brining has helped it retain moisture. The first bite will sell you on brining turkeys forever, and after you've tried this you will want to brine all your poultry.

 

[nageov3t]

I'll be baking this pie on Tuesday night..

Crust
5 ounces graham crackers (9 whole crackers), broken into large pieces
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
6 tablespoons unsalted butter , melted

Filling
1 1/3 cups granulated sugar (10 1/3 ounces)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/2 teaspoon table salt
1 can (15 ounces) pumpkin
1 1/2 pounds cream cheese , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes
1 tablespoon vanilla extract
1 tablespoon lemon juice from 1 lemon
5 large eggs , left at room temperature, about 30 minutes
1 cup heavy cream

Instructions

CRUST:

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Spray bottom and sides of 9-inch springform pan evenly with nonstick cooking spray. Pulse crackers, sugar, and spices in food processor until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened. Turn crumbs into prepared springform pan and, using hand, spread crumbs into even layer. Using flat-bottomed ramekin or drinking glass, press crumbs evenly into pan bottom, then use a soup spoon to press and smooth crumbs into edges of pan. Bake until fragrant and browned about the edges, about 15 minutes. Cool on wire rack while making filling.

FILLING

Bring about 4 quarts water to simmer in stockpot. Whisk sugar, spices, and salt in small bowl; set aside. To dry pumpkin (see illustrations below): Line baking sheet with triple layer of paper towels. Spread pumpkin on paper towels in roughly even layer. Cover pumpkin with second triple layer of paper towels and press firmly until paper towels are saturated. Peel back top layer of towels and discard. Grasp bottom towels and fold pumpkin in half; peel back towels. Repeat and flip pumpkin onto baking sheet; discard towel.

In standing mixer fitted with flat beater, beat cream cheese at medium speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula. Add about one third of sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape bowl and add remaining sugar in two additions, scraping bowl after each addition. Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape bowl. Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl. Add heavy cream and beat at low speed until combined, about 45 seconds. Using rubber spatula, scrape bottom and sides of bowl and give final stir by hand.

Set springform pan with cooled crust on 18-inch-square doubled layer heavy-duty foil and wrap bottom and sides with foil; set wrapped springform pan in roasting pan. Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough boiling water to come about halfway up side of springform pan. Bake until center of cake is slightly wobbly when pan is shaken, and center of cake registers 145 to 150 degrees on instant-read thermometer, about 1 1/2 hours (see note). Set roasting pan on wire rack and use paring knife to loosen cake from sides of pan. Cool until water is just warm, about 45 minutes. Remove springform pan from water bath, discard foil, and set on wire rack; continue to cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

 

[endervalentine]

psh! turkey is the easy part, it's the other stuff that I can't figure out ... thinking of adding salmon, mussels and some baby back ribs ... not sure yet though, cause that's what we have do

 

[Red Squirrel]

Thanksgiving? That was like in October wasn't it?

 

[Fritzo]

My turkey technique: Use a knife and separate the skin from the breast meat and legs (do NOT puncture the skin!!!!). You can use your fingers to tear it away too. Then in a food processor, mix butter, thyme, parsley, a little sage and rosemary (if you like it) to make a paste. Push the paste under the turkey skin. Generously salt and pepper the inside of the cavity. In the roasting pan, make a bed of unpeeled carrots, 1/4ed onions, and whole celery stalks. You'll use the veggies to keep the turkey from touching the bottom of the pan. Bake it on 450 for 45 minutes. Remove it from the oven, cover it in cheese cloth, then put it back in the oven at 350 until done. When you take the turkey out, remove the cheesecloth and tent it with foil for 30-40 minutes. While you're waiting, use the fantastic turkey stock you just created in the pan to make gravy.

For stuffing, I use 2-3 lbs of breadcrumbs (I collect various types of bread during the week from this, but pre-made breadcrumbs are fine--Hillshire Farms makes nice ones). Fry 1/2 lb of bulk sausage, and sautee shreded carrots, onions, and celery with the sausage while it's cooking. Add salt, pepper, and poultry seasoning to the breadcrums, mix in the sausage mixture, and moisten with turkey or chicken stock, and about 3-4tbs of melted butter. Make the stuffing a little dry if you're going to stuff the bird with it. Otherwise, it should be fairly moist (I like to say it should feel like a wet washcloth ). Bake it at 350 for an hour.

That's how it's done folks! Been making Thankgiving dinner for 19 people for 12 years now.

 

[Sophia]

Roasted Vegetable Cornucopias