Free Cooking Recipes for the Holidays
4 Great Recipes for Thanksgiving
by Jimmie Cypress
Recipe for Roast Turkey with Herbal Rub
Ingredients: 1 13-Pound WHOLE TURKEY
fresh or thawed 1 Medium onion quartered 1 lemon quartered 1/4 Cup
vegetable oil 1 Teaspoon dried thyme 1 Teaspoon dried tarragon 1
Tablespoon dried rosemary 1 Teaspoon salt 1/2 Teaspoon freshly ground
Instructions: Preheat oven to 325. Remove
giblets and neck from turkey and reserve for broth.
Rinse turkey with cold running water and
pat dry with paper towels. Place onion and lemon quarters in neck and
In a small bowl, mix oil with herbs, salt
and pepper. With your finger tips, gently loosen skin from the breast
without pulling off the skin.
Place 1 tablespoon of herb mixture under
skin; replace skin. Rub cavities and outside of turkey with remaining
Secure the neck skin to the back with
skewers. Fold wings under back of turkey. Place legs in tucked position.
May be prepared to this point, covered and refrigerated for several
Place turkey, breast side up, on a rack
in a large shallow (no more than 2-1/2 inches) deep roasting pan. Insert
an oven-safe thermometer into the thickest part of the thigh, being
careful it does not touch the bone.
Cover bird with a loose tent of foil.
Roast turkey in a preheated 325 degree F. oven for about 2-1/2 hours.
Remove foil and baste bird with pan
juices. Continue to roast for about another hour until meat thermometer
registers 180 degrees F. in the thigh.
Remove turkey from oven and allow to rest
for 15-20 minutes before carving. Transfer to a large platter and serve
Recipe for Moist Glazed Ham
Instructions: Preheat the oven to 400
Remove the rine from a large whole ham
and score the fat in the traditional diamond pattern.
Stud it heavily with whole cloves and
place it in a large roaster.
Pack One whole pound of brown sugar on to
the top of the ham just as thick and as high as you can pack it.
Don't worry about the part that falls off
it will be left in the pan to melt into the glaze
Put this in the 400 degree oven for
thirty to forty minutes until the brown sugar begins to melt.
Then pour one can of Classic Coke over
the ham very gradually trying not to wash off the melting sugar.
Reduce the oven temp to 325 degrees.
For the remaining basting you will use a
mixture of half burgundy wine and half pineapple juice basting every 30
minutes for 4 hours. Be sure to dip up the pan juices and spoon them
back up over the top too. The idea is to keep the meat super moist for
the whole time it is cooking.
You may "tent it" with foil the
first 3 and a half hours and I always do if I have a lot going on and
might become distracted. This will be the best tasting ham you have
every ate so be willing to devote a little extra time to it.
Recipe for Old Fashioned Bread Stuffing
Ingredients: 3-4 loaves of white bread
(or 5 if you like leftovers) water chicken broth insides of the turkey 2
bunches of celery 1 or 2 onions 2 TBSP butter 1/2 tsp. sage oysters
(optional) mushrooms (option)
Instructions: The night before you want
to eat the stuffing, break the bread into small pieces (about 1 inch
squares) into 2 huge bowls or pots. Let the bread sit overnight to dry
out. The next day, after you remove the insides of turkey, boil them in
water in 2/3 qt. sauce pan until cooked (about 20/30 minutes). Remove
insides for later use or discard. Keep water and put aside. Preheat oven
to 350 degrees. Chop onion and celery and place into food processor
until minced. Melt 2-3 tablespoons of butter in large saucepan. Sauté
onion and celery until heated through. Do not brown! (Sauté mushrooms
also at this time if wanted). Depending on how much stuffing you want
and how much celery and onion you've chopped, you may have to sauté the
onion and celery in two parts. Once cooked, pour the onion/celery
mixture directly over the dried out bread. Pour 1/2 tsp. sage over
bread/onion/celery mixture. Then take your reserved water and pour
slowly over bread. The bread will shrink as you do this. Be careful not
to pour too much water in. Mixture thoroughly and smell/taste for
perfect stuffing. If you need more liquid, open a can of chicken broth
and pour over bread. If you need more spice, add more sage. If you are
using oysters, add them now. Once stuffing is of a consistency that it
will stick together and does not look too dry, do not add more liquid.
Either stuff in turkey to be baked in oven, or put in 9 x 13 pan. If
using oysters, it is recommended that you bake the stuffing in a pan so
as to ensure the oysters will be cooked through. Bake in 350 degree oven
for 45 minutes to an hour. You want the stuffing to have a nice brown
crust on top.
Recipe for Dutch Potato Filling
6 potatoes, boiled and mashed 1 egg
beaten, ( added to the mashed potatoes ) 1/4 c. each sautéed onion and
celery added to the mashed potatoes 6 pieces of cubed bread ( any kind )
mixed in with the potatoes.
Bake at 350 deg. for 30 min. or until
browned on top. Serve with gravy.