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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 black pepper

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 body cavities.

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 herb mixture.

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 hours.

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 with gravy.

Recipe for Moist Glazed Ham

Instructions: Preheat the oven to 400 degrees

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

Ingredients:

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.

Instructions:

Bake at 350 deg. for 30 min. or until browned on top. Serve with gravy.

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