Almost Turkey Day:) Adjust Amounts To What You Need

[Roxy15]

I have baked a lot of turkeys in my day:) but, last years turkey was the best ever:) Turkey Recipe Below. For The Creole Seasoning...I may try a Creole Seasoning from a market we go to that has fantastic meat, etc. The Christopher Ranch Garlic In A Jar Is A Must:) It Makes It Really Good! I Eyeball Amounts For Gravy..Dressing..But You Can't Go Wrong With Amount Of Ingredients I listed.

Thanksgiving Recipes:

 

Prep Work:

 

Peel 2 Stockings Of Garlic; Separate Garlic Cloves

 

In Food Processor, Mince Garlic Cloves-(To Taste For Stuffing)

 

Garlic Cloves, Not Chopped, For Turkey Broth-(To Taste)

 

Slice Some White Onions, For Turkey Broth-(To Taste)

 

You Will Need White Onions, Cut In Wedges, For Turkey Cavity

 

Using A Food Processor, Chop 2 Cups White Onions, For Stuffing-(Eyeball It)

 

Baby Carrots-(For Turkey Broth/Turkey Cavity

 

Cut Ends Of Celery Sticks

 

Cut Some Celery-(Small Enough To Put In Turkey Cavity)

 

Cut More Celery In Half-(To Taste)-For Turkey Broth

 

1-1/2 Cups-2 Cups, Sliced Celery-For Sausage Cornbread Dressing

 

Put Separated Garlic Cloves-(That Aren’t Chopped)-Chopped Garlic Cloves, Sliced Onions & Chopped Onions, In Separate Covered Containers; Refrigerate

 

Put Baby Carrots & Celery In Colander; Rinse Them Off In Cold Water.

 

Refrigerate Carrots & Celery In Food Saver Bag.

 

Sausage Cornbread Dressing:

 

1 lb. Farmer John’s Hot Sausage

 

1 Pkg. Sliced Fresh Mushrooms

 

Minced Garlic That Was Minced In Food Processor-(To Taste)

 

1/2 Cup Blue Bonnet Margarine

 

2 Cups Chopped Onions

 

1-1/2-2 Cups Sliced Celery

 

1 T. Poultry Seasoning

 

Salt Or Garlic Salt & Pepper, To Taste

 

2 Cups Chicken Broth

 

1 Box Marie Callender’s Cornbread Dressing

 

In A Large Skillet-(Over Medium-Heat)-Cook The Sausage, Breaking Up & Stirring Frequently Until The Sausage Is No Longer Pink.

 

Put Sausage On A Paper Towel-Lined Plate, To Drain.

 

Put Sliced Mushrooms In Colander; Rinse Under Cold Water.

 

Clean Skillet That The Sausage Was Fried In Or Use Another Skillet.

 

In Skillet, Melt 1/2 Cup Blue Bonnet Margarine Over Medium-Low Heat.

 

Add 2 Cups Chopped Onions, Chopped Garlic, Sliced Celery & Sliced Fresh Mushrooms.

 

Sauté For 7 Minutes; Stir Frequently.

 

Spray A Large Baking Pan With Butter Non-Stick Spray.

 

In A Large Mixing Bowl, Put Marie Callender’s Cornbread Dressing.

 

Pour Hot Chicken Broth Over Dressing; Stir.

 

Add The Sautéed Vegetables-(With The Butter From Skillet)-Stir.

 

***If Dressing Looks Too Dry, Add Some More Heated Chicken Broth

 

Add Salt & Pepper, To Taste; Stir

 

Put Dressing In Large Glass Baking Dish; Pat Down To Cover Baking Dish.

 

Cover Baking Dish; Refrigerate Until Needed To Bake.

 

***You Will Bake The Dressing While The Turkey Is Resting

 

***When Ready To Bake Dressing-Bake At 350 Degrees For 25 Minutes.

 

***Cover Dressing With Aluminum Foil, If The Top Begins To Get Too Brown While Baking.

 

Turkey:

 

Farmers Fresh Turkey Or Butterball Turkey

***You Want A Turkey With A Pop-Out Thermometer

Soft Blue Margarine In A Tub

1 Jar-Christopher Ranch Garlic In A Jar

1-(7-oz.) Container Tony Chachere’s Creole Seasoning Or Zatarain’s Creole Seasoning/Or Creole Seasoning From Our Favorite Market

***Use How Much Or Little As You Want Of The Seasoning

Seasoned Salt/Pepper

1-(32-oz.) Can Swanson’s Chicken Broth

 

Preheat Oven To 325 Degrees.

 

Cut Blue Bonnet Margarine In Slices.

 

***DON’T BE SKIMPY!

 

Refrigerate Butter Slices.

 

Take Giblets & Neck Pkg. Out Of Turkey Cavity.

 

Thoroughly Wash Turkey Cavity & The Whole Turkey In Cold Water; Pat Turkey Dry With A Paper Towel.

 

Push Turkey Skin Up By Cavity & Put Butter Slices Under The Skin & Way Back & In Front Of Turkey.

 

***Use Plenty Of Butter Slices!

 

Push Butter Slices Down Using Your Hands To Cover Turkey Well.

 

Spread Softened Blue Bonnet Margarine In A Tub All Over Turkey.

 

***Don’t Be Skimpy!

 

Sprinkle Turkey Inside & Out With Creole Seasoning/Seasoned Salt & Pepper.

 

Put Carrots & Celery Into Turkey Cavity.

 

Sprinkle Turkey Cavity With Creole Seasoning & Add Onions, Carrot & Celery Sticks.

 

Spread 1 Jar-CHRISTOPHER RANCH GARILC IN A JAR ALL OVER THE TURKEY-TOP BOTTOM & SIDES

 

Sprinkle Creole Seasoning & Pepper All Over The Turkey.

In Bottom Of Roasting Pan, Put Carrots, Celery Sticks, Separated Garlic Cloves & Sliced White Onions.

 

Pour 1-(32-oz.) Can Swanson’s Chicken Broth Over Vegetables.

 

Put Turkey On A Rack In Roasting Pan; Breast Side Up.

 

Bake Turkey According To Pkg. Directions; Thermometer Will Pop Out.

 

***After The First Hour Of Roasting, Baste Turkey Every 1/2 Hour Or So With Broth From Bottom Of Roasting Pan.

 

***Put Lid On Roaster- If The Turkey Gets Too Brown Before It Is Done!

 

When The Turkey Is Finished Roasting, Put Roaster Lid On-(If It Isn’t On) & Let The Turkey Rest For 20-30 Minutes Before Carving.

 

Bake Sausage Cornbread Dressing While The Turkey Is Resting

 

While The Turkey Is Resting:

Bake The Sausage Cornbread Dressing.

 

 

 

When Ready To Make The Turkey Gravy:

 

 

 

Put A Strainer Over A Bowl & Pour The Vegetables & Broth Into The Strainer.

 

The Vegetables Will Stay In The Strainer & The Broth Will Go Into The Bowl.

 

Pour The Pan Juices From The Turkey Into A Gravy Degreaser.

 

Discard Fat & Reserve Turkey Broth To Make Turkey Gravy.

 

 

 

Pour The Pan Juices From The Turkey Into A Gravy Degreaser.

 

Discard Fat & Reserve Turkey Broth To Make Turkey Gravy.

Turkey Gravy:

 

4 Cups Degreased Turkey Broth

 

1/3 Cup Heavy Cream

 

Salt & Pepper, To Taste

 

Making The Roux:

 

1/2 Cup Blue Bonnet Margarine, Cut In Slices

 

In Medium-Size Heavy Saucepan, Melt Margarine On Low To Medium Low; Until It Is Foamy.

 

Add 1/2 Cup All-Purpose Flour; Whisk Until Well Blended.

 

Keep Whisking & Cook Over Very Low Heat Until It Smells Like A Pie Baking In The Oven-(6-12 Minutes)-That Means The Flour Is Cooked & The Gravy Will Not End Up Having A “Pasty” Flavor.

 

Start By Whisking In About 1 Cup Turkey Broth.

 

***4 Cups Will Eventually Be Added

 

Keep Whisking Until The Stock Is Absorbed.

 

Now Add A Little Bit More Stock; Whisking Until The Stock Is Again Absorbed.

 

Pour In The Remaining Stock; Keep Whisking!

 

The Stove Should Still Be Set On Low Heat As You Continue To Cook The Gravy.

 

At About 12 Minutes, Add 1/3 Cup Heavy Cream/Whipping Cream/Or Half-And-Half; Whisk.

 

Mashed Potatoes:

 

Russet Potatoes; Peeled & Boiled; Drained

 

***Use How Many Potatoes You Need

 

Whipping Cream-(To Taste-To Get The Consistency You Want)

 

Butter-(To Taste)

 

Salt & Pepper-(To Taste)

 

Put Potatoes, Whipping Cream, Butter, Salt & Pepper In Mixing Bowl; Mix Until Desired Consistency.