This page will give you a whole dinner menu, with choices for vegetables, potatoes, gravies and stuffing, turkey tips and cooking instructions. Enjoy and Happy Cooking.
How many people are you cooking for? Rule of thumb, leftovers are great but for how long do you want to keep eating them? Allow 1.5 lbs. of turkey per guest. Remember you'll be serving not only the turkey but also all the trimmings that come with it.
If your turkey is frozen, you'll need to make sure it's thawed in time. A 6-8 pound turkey will take 1 to 2 days, 8-10 2 days, etc. I always allow myself 1 extra day of thawing time, better safe than sorry on the big day! Make sure you thaw your turkey in the refrigerator only, don't leave it out on your counter overnight.
Before the big day arrives, make sure you have everything you'll need. Nothing is worse then to find out
that you are either missing an ingredient or you don't have a pan big enough to fit your turkey. Plan
Rinse your turkey with water; be sure to take out the neck and giblets. Set aside, you'll need them
Stuffing (for a six-pound turkey)
Classic Bread and Chestnut Stuffing
Want more turkey tips? Check out the experts at: BUTTERBALL
Vegetable Side Dishes
Lemon Buttered Brussels Sprouts
In a 2 quart saucepan add 1/2 cup water and bring to a boil, add the sprouts and
In a small bowl mix the salt, pepper, parsley, lemon juice and melted butter.
Ready to serve. (6 servings)
Green Beans in Brown Butter
In a saucepan add 1/2 inch water bringing to boil, add the cut green beans and
In a small skillet over medium heat, melt the butter and cook until slightly
For some more veggie ideas check out Green Giant
Apple-Sauce Stuffing 1 8 ounce package pork sausage links, 2 1/2 cups chopped onions, 1 cup chopped celery 2 cups red apples, cored and diced, 1/3 cup fresh parsley, chopped, 1 teaspoon grated lemon peel, 1/2 teaspoon poultry seasoning salt and pepper to taste
In a skillet fry the pork sausages according to the package directions. Cool slightly then cut into 1/4 inch thick slices and place in a large bowl.
Keep 2 tablespoons of the fat from the skillet, add the onion and celery and cook over medium heat for about 8 minutes, until tender. Add to bowl with sausage along with the apple, parsley, lemon peel and seasonings. Mix well. Ready to stuff in turkey. (6 servings)
Sausage and Corn Bread Stuffing 8 ounce package of smoked beef sausage or Kielbassa, sliced thin, 1 6 ounce package corn bread stuffing mix, 1/2 cup chopped pecans, 1/2 teaspoon pepper, 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried oregano leaves 1/8 teaspoon ground red cayenne pepper.
In a skillet cook the sausage over medium heat for about 3-4 minutes, until browned. Set aside.
Prepare corn bread stuffing according to the package directions but add the sausage, pecans and seasonings. Ready to stuff in turkey. (4 servings)
3/4 cup of turkey drippings from your roasted or roasting turkey, 2 tablespoons flour 1-tablespoon butter or margarine, Dash of dried rosemary and sage salt, pepper to taste
In a container measure out the 3/4 cup of drippings setting aside about 3 tablespoons, add 1 cup of water to the 3/4 cup of drippings, set this aside.
Remove from heat, swirl in the butter or margarine, add salt and pepper. (6 Servings)
Turkey giblets, cut into 1/2 inch pieces and cooked, 1 1/2 tablespoons flour, 2 tablespoons heavy cream,
In a pan over medium heat place 1/3 cup turkey drippings, stir in the flour until well blended and smooth.
Simmer 1 minute; add cream, thyme, salt and pepper. (4 Servings)
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Sweet potatoes with Maple Butter
5 medium sized sweet potatoes peeled and cut into chunks, 1/2 cup maple syrup 3 tablespoons butter or margarine 1/8 teaspoon ground cinnamon Salt and pepper to taste
In a saucepan bring salted water to boil over medium high heat. Cook the potatoes for 15 minutes, drain. Add syrup, butter, cinnamon, salt and pepper to the drained potatoes and toss lightly. Cook about 1 minute more until all the liquid is gone. (6 servings).
Rosemary Potato Wedges
1 1/2 pounds red potatoes cut into quarters, 1/4 cup melted butter or margarine, 1 teaspoon dried Rosemary, salt, pepper to taste.
In a shallow baking dish add the potatoes, pour melted butter over the potatoes. Roast in oven alongside the turkey for 30 minutes.
Take out of oven, turn potatoes over and baste with drippings, sprinkle with Rosemary, salt and pepper and bake for additional 30 minutes. (4 servings).
1 1/2 cups maple syrup, 3 cups fresh cranberries, 2 teaspoons grated orange rind.
In a saucepan place syrup and cranberries. Cook over medium heat bringing to a boil. Cover. Cook 5 minutes; remove from heat and let stand, covered 5 minutes.
Return to heat cooking additional 5 minutes, remove from heat add orange rind, let stand until cool.
Do not stir this recipe during cooking and cooling process. (4 servings)
1 prepared piecrust, made according to package directions. Preheat the oven to 425 degrees.
Pie Filling: 2 large eggs, slightly beaten, 1 16 ounce can pumpkin, 3/4 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, 1 2/3 cups evaporated milk.
Mix the filling ingredients, except milk, in a large bowl, using a fork or wire whisk, mix in the evaporated milk. Pour into prepared piecrust.
Bake 15 minutes, lower oven heat to 350 and bake an additional 25-30 minutes. Cool. (8 Servings)
Napkin folding and table setting tips can be found at this site: The Waiter's Digest
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