Roxy
Starter
Turkey, Dressing and Gravy:
Turkey:
Defrost frozen turkey according to pkg. directions.
Preheat oven to 325 degrees.
Dressing:
2 pkgs. sliced fresh mushrooms
1 pkg. celery-cut in small slices
Onion, cut in small pieces
Garlic-cut up in small pieces
1 cup butter, softened
4 chicken bouillon cubes
4 cups boiling water
2 lbs. Farmer John's Hot Sausage
1-12-oz. box Mrs. Cubbison's Classic Dressing Seasoned or Marie Callendar's Cornbread Stuffing Mix
3 tsp. Poultry Seasoning
**Seperate extra garlic cloves and chopped onions for turkey broth.
Fry sausage; drain.
In large skillet, cook mushrooms, celery, onions and garlic in butter until tender.
Boil water and add chicken bouillon cubes; stir.
In large mixing bowl, mix sausage, mushroom mixure, Poultry Seasoning and Cornbread Stuffing Mix.
Sprinkle Seasoned Salt and Pepper to taste; stir.
Wash turkey inside and out with cold water; thoroughly.
Pat dry inside and out with a paper towel.
Rub softened butter all over the turkey and inside-be generous with the butter!
Season the turkey-inside and out- with Seasoned Salt and Pepper.
Rub Christopher Ranch Chopped Garlic In A Jar-(9-oz.) inside and out of the turkey-use the whole jar.
Loosely stuff the turkey with Cornbread Stuffing Mix.
Put remaining stuffing in a buttered covered cake pan in the refrigerator.
Tie the wings together with the string that comes with the turkey.
Put one pkg. of celery-(cut just the ends off), one pkg. of baby carrots, chopped onions and garlic in the bottom of roasting pan. This will give a great flavor to the turkey broth.
Add 1-32-oz. can of Swanson's Chicken Broth.
Put turkey on roasting rack in roasting pan.
Cover turkey with aluminum foil.
Put turkey in preheated 325 degree oven; leave foil on for 2 hours; then remove.
**Baste turkey every half hour with pan juices to keep it moist. :espnsucks:
Finish baking turkey according to time allowed on package directions.
Let turkey rest for 30 minutes.
Turn oven temperature up to 350 degrees.
While turkey is resting; bake remaining stuffing in a buttered cake pan for 30 minutes; boil potatoes
Degrease turkey broth.
Boil potatoes till tender; drain.
Put potatoes in mixing bowl and add whipped cream, butter, salt and pepper to taste.
The whipping cream is alot better to use than milk. It makes the potatoes taste richer and alot better
Turkey Gravy:
Cut 1/2 cup butter into chunks and place in a medium-size saucepan.
Melt the butter on low to medium-low heat until it is foamy.
Add 1/2 cup flour to saucepan.
Turn heat down to very low heat until it smells like a pie is cooking in the oven! That means the flour is cooked and your gravy will not end up having a "pasty" flavor to it.
This could take anywhere from 6-12 minutes.
Add 4 cups degreased turkey broth; keep whisking!
At about 12 minutes or before-(use your judgement)-add 1/3 cup Half-and-Half. This adds a rich flavor and texture to the gravy!
Whisk again so gravy is smooth.
Add salt and pepper to taste to the gravy.
Drain potatoes and put in mixing bowl.
Add butter and whipping cream; mix.
Add salt and pepper to taste; stir.
**Time baking rolls and vegetables according to when everything is done.
**Adjust amounts of ingredients according to how many people you are feeding
Turkey:
Defrost frozen turkey according to pkg. directions.
Preheat oven to 325 degrees.
Dressing:
2 pkgs. sliced fresh mushrooms
1 pkg. celery-cut in small slices
Onion, cut in small pieces
Garlic-cut up in small pieces
1 cup butter, softened
4 chicken bouillon cubes
4 cups boiling water
2 lbs. Farmer John's Hot Sausage
1-12-oz. box Mrs. Cubbison's Classic Dressing Seasoned or Marie Callendar's Cornbread Stuffing Mix
3 tsp. Poultry Seasoning
**Seperate extra garlic cloves and chopped onions for turkey broth.
Fry sausage; drain.
In large skillet, cook mushrooms, celery, onions and garlic in butter until tender.
Boil water and add chicken bouillon cubes; stir.
In large mixing bowl, mix sausage, mushroom mixure, Poultry Seasoning and Cornbread Stuffing Mix.
Sprinkle Seasoned Salt and Pepper to taste; stir.
Wash turkey inside and out with cold water; thoroughly.
Pat dry inside and out with a paper towel.
Rub softened butter all over the turkey and inside-be generous with the butter!
Season the turkey-inside and out- with Seasoned Salt and Pepper.
Rub Christopher Ranch Chopped Garlic In A Jar-(9-oz.) inside and out of the turkey-use the whole jar.
Loosely stuff the turkey with Cornbread Stuffing Mix.
Put remaining stuffing in a buttered covered cake pan in the refrigerator.
Tie the wings together with the string that comes with the turkey.
Put one pkg. of celery-(cut just the ends off), one pkg. of baby carrots, chopped onions and garlic in the bottom of roasting pan. This will give a great flavor to the turkey broth.
Add 1-32-oz. can of Swanson's Chicken Broth.
Put turkey on roasting rack in roasting pan.
Cover turkey with aluminum foil.
Put turkey in preheated 325 degree oven; leave foil on for 2 hours; then remove.
**Baste turkey every half hour with pan juices to keep it moist. :espnsucks:
Finish baking turkey according to time allowed on package directions.
Let turkey rest for 30 minutes.
Turn oven temperature up to 350 degrees.
While turkey is resting; bake remaining stuffing in a buttered cake pan for 30 minutes; boil potatoes
Degrease turkey broth.
Boil potatoes till tender; drain.
Put potatoes in mixing bowl and add whipped cream, butter, salt and pepper to taste.
The whipping cream is alot better to use than milk. It makes the potatoes taste richer and alot better
Turkey Gravy:
Cut 1/2 cup butter into chunks and place in a medium-size saucepan.
Melt the butter on low to medium-low heat until it is foamy.
Add 1/2 cup flour to saucepan.
Turn heat down to very low heat until it smells like a pie is cooking in the oven! That means the flour is cooked and your gravy will not end up having a "pasty" flavor to it.
This could take anywhere from 6-12 minutes.
Add 4 cups degreased turkey broth; keep whisking!
At about 12 minutes or before-(use your judgement)-add 1/3 cup Half-and-Half. This adds a rich flavor and texture to the gravy!
Whisk again so gravy is smooth.
Add salt and pepper to taste to the gravy.
Drain potatoes and put in mixing bowl.
Add butter and whipping cream; mix.
Add salt and pepper to taste; stir.
**Time baking rolls and vegetables according to when everything is done.
**Adjust amounts of ingredients according to how many people you are feeding
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