Thanksgiving 2010

Turkey/Stuffing: (5 hours 15 minutes prep/cook time)
4 cups tart apples - peeled, cored and chopped (Granny Smith)
1 1/2 cups chopped walnuts
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1/2 cup butter or margarine
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons poultry seasoning
12 cups cubed whole wheat bread
2 cups raisins
1 1/2 cup apple cider or apple juice
1/2 cup egg substitute
1 (16 pound) turkey
1 1/2 cups water

1. In a large skillet, saute apples, walnuts, onion and celery in butter for 5 minutes. Remove from the heat. Stir in salt, cinnamon and poultry seasoning.
2. In a large bowl, combine bread cubes, raisins and apple mixture. Add cider and egg substitute; toss to mix. Just before baking, loosely stuff turkey with half of the stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey opening; tie drumsticks together. Place breast side up on a rack in a roasting pan. Pour water into pan.
3. Bake, uncovered, at 325 degrees F for 4-1/2 to 5 hours or until a meat thermometer reads 180 degrees F for the turkey and 165 degrees F for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.)
4. Bake additional stuffing, covered, for 30-40 minutes. Uncover; bake 10 minutes longer or until lightly browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving.

Ham: (20 minutes per pound)

Sweet Potato Casserole: (45 minutes prep/cook time)
4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract, and eggs. Spread sweet potato mixture into the prepared baking dish. In a small bowl, mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly, then stir in pecans. Sprinkle pecan mixture over the sweet potatoes.
3. Bake for 25 minutes in the preheated oven, or until golden brown.

Brandied Cranberry Orange Sauce: (25 minutes prep/cook time)
2/3 cup orange zest
2 cups water
2 cups white sugar
2/3 cup orange juice
1 tablespoon lemon juice
3 cups cranberries
1 tablespoon brandy

1. In a small pan over medium heat, combine the orange zest and water. Cover and bring to boil. Reduce heat and simmer for 15 minutes. Drain, reserving zest and 1/3 cup liquid.
2. To the reserved liquid, add the sugar, orange juice and lemon juice. Bring to boil; reduce heat and simmer for 3 minutes uncovered, stirring often.
3. Add cranberries; increase heat to medium-high and boil for about 10 minutes or until the cranberries have popped and a small spoonful of sauce sets on a cold plate.
4. Remove from heat, stir in brandy. Pour into 4 1/2 pint jars leaving 1/2 inch space from top. Place lids onto jars, and store in the refrigerator for up to two weeks.

Oatmeal Pie: (1 hour 5 minutes prep/cook time)
¾ c. sugar
¾ c. light Karo syrup
¾ c. instant oats
4 T. unsalted butter
2 eggs
1 tsp. ground cinnamon
1 frozen deep dish pie crust

1. Mix ingredients and pour into pie crust.
2. Cover edge of crust with tinfoil and bake @ 350 degrees for 60 minutes.

Pumpkin Pie: (1 hour 5 minutes prep/cook time)
1 recipe pastry for a 9 inch single crust pie
3 eggs
1 egg yolk
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 1/2 cups milk
1/2 cup heavy whipping cream
2 cups pumpkin puree

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a large bowl, combine eggs, egg yolk, white sugar and brown sugar. Add salt, cinnamon, nutmeg, ginger and cloves. Gradually stir in milk and cream. Stir in pumpkin. Pour filling into pie shell.
3. Bake for ten minutes in preheated oven. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 40 to 45 minutes, or until filling is set.

Deviled Eggs: (30 minutes prep/cook time)
12 eggs
Light mayonnaise (according to taste)
Yellow mustard (according to taste)
Paprika (according to taste)

1. Place eggs in 2 qts. of water and bring to a boil. Boil for 8 minutes.
2. Rinse in cool water. Peel eggs, slice in half, and remove yolks.
3. Mix egg yolks, mayonnaise, and mustard until preferred taste. Fill eggs. Sprinkle with paprika.

Corn
Broccoli/Cauliflower mix
Rolls
Mashed Potatoes/Gravy
Wine