Follow the directions on the box.
LOL! Yes! Girls, you know that stuffing is not something I have EVER made from scratch because I don’t like it. I use the boxed stuff. And only ever use the one brand. Sometimes I mix different flavors, but always the same brand.
I tend to use a little less water so it’s not so mushy moist. AND I fluff with fork as directions tell. Enjoy.
Of course we all have different ways of making a turkey. Each year we seem to try different things. Here are a few ways that we have tried:
SMOKED TURKEY ~ ok, so to be honest, we didn’t make it. It was given to us. We enjoyed it tremendously. I think some year we will be making our own.
PRESSURE COOKED ~ Place the turkey into the pressure cooker “head” down. Place 2 onions, cut in half, into the cavity. Pour about 6 cups of apple cider into the cavity of the turkey. Place the lid on the pressure cooker. Cook at 12 pounds of pressure for about 8 minutes per pound. It’s such a hard thing to determine. We want to be sure that the meat is cooked all the way! The first time we did this, the turkey was not cooked all the way and we had to close up the cooker and cook again. So, up from 5 minutes! We did 12 minutes and it was WAY OVER DONE. 10 minutes seemed fine, as did 8 minutes. It just seems that there is never a perfect time frame.
BAKED IN A BAG ~ Place turkey in the bag. Stuff an onion, quartered, into the cavity. Mix the following seasoning in a small bowl:
sprinkle the seasoning on the outside and inside of the turkey. Cook according to the directions on the box of bags.
TRADITIONAL ROAST TURKEY ~ Place turkey in a proper roasting pan. If you want to cook it plain, just do so! I never stuff the turkey with real stuffing. Here is a good way that I have roasted a turkey: Stuff the cavity with onions and apples that are quartered. Melt 1/2 cup butter. Stir in: 1 t. salt, 1/2 t. pepper, & 1 T. granulated garlic. Pour over the apples and onions in the cavity of the turkey. Place the turkey into the roaster pan. Repeat the butter and seasoning step, but this time pour it over the whole outside of the turkey. Cover the pan VERY TIGHTLY with tin foil. Cook according to the suggested time on the turkey. AND THEN, cook for a bit longer. Maybe 30-50 minutes longer. I like to cook until the leg of the turkey pulls off the rest of the bird. But some people don’t like it that well done. I also like to cook the turkey while it is laying on it’s breast. That seems to keep the meat more moist.
ENJOY THE DAY OF GIVING THANKS!
This is just simple. Basic. I have it on the Christmas recipes page only to help us remember what all we love to serve on Christmas Day.
Take your favorite spiral sliced ham. Place it in a large crockpot.
DO NOT DO ANYTHING ELSE TO THE HAM!
Cook on low for several hours. Place slices of warm ham on a butterhorn dinner roll and eat!
I know. This is odd. It’s on the Christmas recipe page because it helps us remember what we serve on Christmas Day.
Get your favorite summer sausage. We have used our home grown meat and had the butcher shop make summer sausage for us for several years. However, there are several summer sausages for sale out there. Slice and set on a tray.
Slice your favorite cheese or cheeses. Set on the tray.
Lay a row of crackers in between the muckada and cheese. Serve.
I use my Butterhorn Dinner Rolls recipe for these OR I use the crescent rolls from a can from the grocery store refrigerated section.
Cut dough into small triangle.
Roll a little smokey up in the triangle, crescent roll style. Place on a baking sheet sprayed with cooking spray.
Bake at 400° for about 15 minutes, or until golden brown.
Beat together:
Fill the crockpot with small frozen Italian Meatballs.
MIX TOGETHER IN A BOWL:
Pour the sauce over the meatballs. Cook on low for several hours.
I also have used this recipe for cooking little smokies in!
Brew 4 cups of VERY STRONG coffee.
While coffee is hot, stir in:
Place coffee in a serving pitcher or punch bowl or glass jar with spigot. Pour in a quart of almond milk (or any. milk you desire). Stir. Scoop about 1 quart of coffee ice cream (or any flavor of choice) in. Stir again. Let the ice cream start melting a bit before serving.
I usually make about 4 batches of this for our Christmas Day!
This mixture of fruit has become our family favorite! We have used our own canned and frozen fruit. However, to buy it from the store works, too.
Place all of it in a 32-cup bowl the night before you desire to serve it for breakfast. In the morning, stir and serve.
I have made a half batch many a time! But when the family is all together or when I bring it to a social function, this is what I make.
Start with a pie plate lined with an unbaked pastry pie crust (I use the crust recipe on my “Pie” page).
Bake at 350° for 30-45 minutes. Sprinkle shredded cheese on the top after it is thoroughly cooked. Let it melt while the quiche sets on the countertop to cool for about 15 minutes before serving.
I also have made this quiche WITHOUT a crust. Just make sure that you spray the bottom of the pie plate with cooking spray
Betsy's Baking Blog 