Recipes For My Boys: Thanksgiving
Showing posts with label Thanksgiving. Show all posts
Showing posts with label Thanksgiving. Show all posts

Friday, November 23, 2012

Stuffing Bites

What do you do with all the leftover dressing/stuffing you have from the feast you cooked yesterday?  Make stuffing bites, of course!  You don't even had to wait for leftovers..just mix a box or bag of stuffing according to directions, add whatever you want to it, form into a shape, pan fry or bake.  There you go..simple and perfect!  Great for watching the game, as appetizers for your guest, or just popping in your mouth while wrapping presents!  Enjoy! 

Stuffing Bites

Form leftover dressing/stuffing into shapes.  Spray skillet with non stick spray.  Brown bites on all sides.  Serve with Strawberry Cranberry Sauce or cranberry sauce.  Enjoy!  

Tuesday, November 20, 2012

Roast Turkey and Being Thankful

Happy Thanksgiving!!!  I made this turkey last Wednesday.  Little did I know it would not be eaten, or even tasted.  My precious 5 year old son, the youngest twin, was admitted to the hospital with pneumonia after being sick with the flu for 11 days.  The pneumonia turned into double pneumonia. Seven days later and we are still at the hospital...hoping and praying he will be released today. We are taking it one day at a time.  

I'm very thankful my youngest son is getting better...slowly. which is fine with me while he builds the strength needed to be well, once again.  For the doctors and medicine that has helped him and now my oldest son.  I'm thank for for all the prayers, support and well wishes from friends, personal and Recipes For My Boys, and family, they are greatly appreciated.  Not only for my youngest but for all of us, my oldest is sick now.  I'm thankful I am able to be beside them, should they need to lean on me.  In front of them, should they need guidance.  Behind them, if ever they start to fall.   I'm Thankful for being Blessed with My Three Boys that fill my heart with love and happiness.   For being given the greatest of all gifts..that of being a Mama to my precious children and wife to a loving, caring husband of 24 years.  I Love You All!  

As this was being published, the nurse came in and said  he could go home!!!!!  So very thankful!!!!

NOTE:  Since we were never able eat this turkey.   I am not certain how the bay leaves will be.  Personally, I think they add a great hint of flavor.  You be the judge as this is my "Tasteless Turkey!" 

Roast Turkey

12 to 14 lb turkey, fresh or thawed completely
 2 teaspoons kosher salt
1 1/2 teaspoon ground garlic
1 teaspoon dried thyme
1/2 teaspoon white pepper or to taste
1/2 teaspoon onion powder
3/4 teaspoon celery seed
2-3 bay leaves, optional
1 stick butter, very cold, cut in 16 slices
1 lemon, halved

Spray roasting pan and rack.
Preheat oven to 325 degrees F.
Mix everything except bay leaves and butter together and put in an empty spice container if you have one.  Put aside.
Cut butter and place on plate.  Sprinkle both sides with spice mix using only enough to coat slices.  Alternately, dip each slice of butter in spice mixture to coat each side.
Removed giblets and neck from thawed turkey.  Save if you are going to make gravy.
Rinse turkey, inside and out.  Pat dry. 
Slide fingers under skin, starting at the neck, and gently loosen the skin without tearing it.  
Place slices of spiced butter under the skin on the breast and legs, saving 2 to 4 slices to rub turkey skin with.
Rub turkey with remaining slices of butter.
Put turkey on it's back on rack in pan. 
Squeeze lemon over turkey.
Sprinkle inside and out with remaining spice mixture. 
Put lemon halves inside turkey cavity.
Add bay leaves.  

Cook on lowest rack in preheated 325 oven for 1 hour.  Baste with juice in pan continue to baste every 30 minutes.  Cook for 3 1/2 to 4 1/2 hours or until thickest part of thigh, without touching the bone is 180 degrees F.   Remove from oven, tent with foil and let rest at least 30 minutes before carving.  Enjoy!  

Saturday, April 7, 2012

Moist and Flavorful Roasted Turkey

I saw a turkey in the freezer the other day and knew right away that is what I wanted to eat.  The only problem was I had to way for it to thaw!  Oh boy, it was so worth the wait!  Every now and then, I just have to have turkey. It seems I always associate turkey with a holiday.  The smell of turkey throughout the night and into the morning as the day begins.  My Darling Daddy would set the clock for midnight, wake up and put the turkey in the oven, having it all set to go in the fridge. It was an amazing turkey but I prefer to cook mine just before I eat it.  Sometimes I brine it but today it went straight into the oven with a lemon, lemon basil, thyme, onion and margarine...Can you say YUM?!  I hope you enjoy it, we did!

 Moist and Flavorful Roasted Turkey

1 12 lb. turkey
1 stick margarine, very cold and sliced
2 teaspoons kosher salt, plus more for sprinkling
1/2 teaspoon freshly ground white pepper (to your taste), more if desired for sprinkling
2 teaspoon dried thyme, more for sprinkling
6 to 10 lemon basil leaves
handful of garlic cloves, peeled and lightly crushed or head of garlic,cut in half
1 lemon, halved
1 small onion, quartered
spray or melted margarine to baste, if needed


Preheat oven to 350 degrees.
Remove neck and giblets from cavities of turkey.  Save to make gravy, if you wish.
Rinse turkey and pat dry.
Sprinkle salt, pepper and thyme inside of turkey cavities, body and neck.
Place garlic, lemon and onion pieces inside turkey.
Cut cold margarine into thin slices.
Mix salt, thyme and pepper in a small bowl.
Press margarine slices into salt mixture.
Fit your hand under skin of turkey and place slices of margarine between skin and meat.
Saving a few to rub the skin with.
Put lemon basil leaves under skin and on top of meat of turkey.
Rub remaining margarine slices on skin, squeeze half a lemon over the turkey.
Sprinkle salt, thyme and pepper if desired.
Put in a roaster and cook in preheated 350 degree oven for 45 minutes.
Baste with drippings, if any.  If not,  spray or brush with margarine.
Continue to baste every 30 minutes.
It should be done in 2 hours 15 to 30 minutes or 20 minutes per pound.  Mine was done in 2 hrs. 20 minutes.   Liquid should be clear when pierced in meaty part of thigh and drumstick move easily.  Temperature should be 175 to 180 degrees in the thickest part of thigh without touching bone.  Let sit for at least 15 minutes before carving.  Save juices in pan to serve over turkey as it is or made into gravy.  Enjoy! <3 and hugs! 
First day.  Very moist and oh so yummy!
Second day...just as moist and more flavorful! 

Thursday, November 24, 2011


With cooler weather come Greens!  I just love a big ole pot of greens, but no collards for me please,  that have been simmered with ham seasoning.  reid  I see someone was on my blog.... <3  I like to cook them while in season and put in freezer bags for later in the year.

A standby side dish, or just eaten as a meal with Corn Bread and's a Southern favorite.  I have to admit, I hated them as a youngun and didn't acquire a taste for them until I was in my late 20's.  My boys don't like them now but I am certain, when they get older, they will like them, too.

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