Sunday, November 28, 2010
There really isn't a "recipe" for this. Roll out the pie crust and cut it into quarters. I will tell you what I used, but you can use whatever you like!
I spread some on whipped potatoes and sweet potatoes followed by stuffing and turkey. Sprinkle it with a little salt & pepper and top it with the other crust.
Press the edges of the crust over the filling and then roll the edges up to seal it closed.
Bake it in the oven @ 400 degrees for about 25-30 minutes or until golden brown. You can even use gravy as dipping sauce if you want :)
Thursday, November 25, 2010
I don't know what this post will turn out to be by the end of the day, but I thought I would give it a go. I will update this throughout the day with more current info and pictures. If I were to wait until tonight this post would never happen because I will be exhausted and won't have time.
My alarm went off at 6:30 am to start getting things ready. I preheated the oven and took the turkey out of the fridge. Remove the giblets and neck from the turkey. Empty the contents of the bag into a pan and remove the kidneys. Cover with cold water and set aside. I don't know about you, but I can't help but think funny thoughts when I see these in the pan....carry on.
One of the most important things you can do with your turkey is to rinse it really well with cold water. Don't forget to rinse the cavity as well. Once that is done, place it in your roasting pan and pat it dry with paper towels. Now you can tip it on its side and salt and pepper the inside cavity.
There is a lot of controversy about cooking the turkey with the stuffing in it or not. I used to always cook my turkey with stuffing, but for the last two years I haven't. Instead of cooking the stuffing in the bird I stuff the cavity with onions, celery, carrots, garlic cloves, rosemary and sage. It really gives the turkey a lot of flavor!!!!!
Anything that won't fit in the cavity goes in the bottom of the roasting pan along with three sage leaves, a sprig of rosemary and some chicken stock. I don't measure any of these things, I just pour the stock in until I have about 1 - 1 1/2 inches of stock in the bottom of the pan.
You can love turkey...just don't love your turkey.
The only thing left to do is to give it a nice aluminum foil tent. This is another thing that is a matter of opinion. I know there are a lot of people who start cooking at a high temp without foil to brown and then turn the heat way down and continue to cook at a lower temp. I don't do it that way. I cook my turkey @ 325 degrees the whole way. Tent with foil and do not mess with it for any reason until about 1 hour before dinner. That chicken stock in the bottom of the pan will keep it moist and the foil will trap it in there. At around the one hour mark (maybe 40 minutes depending on how the bird looks) I remove the foil and cook uncovered for the remainder of cooking time to allow the turkey to brown.
Okay - the rest of this will be mostly photos because there was too much craziness to really document much else! I will include links to recipes where I can!
I hope you all enjoyed your Thanksgiving!
Turnips & Carrots
No recipe. Boil turnips and carrots together until tender. Mash together with butter, salt and pepper.
No recipe. Peel potaotes. Boil until tender. Mash with butter, salt & pepper.
Take a break with a glass of wine and enjoy staring at your beautiful turkey while it rests for 20 minutes.
Wednesday, November 24, 2010
One of my first jobs of the day was to bake an apple pie. I have been making it the same way for so many years and decided I better take out the cookbook so I knew how to source it on here. When I looked at it I realized that I am really only using their measurements for the flour and spices....all the rest is different but I will tell you that this is where my recipe originated. I love my Better Homes and Gardens Cookbook. I've had it since Bryan and I got married almost ten years ago and I still cook from it.
- 2 pie crusts (refrigerated or homemade)
- 7 cups of peeled/sliced Cortland apples (1 apple usually yields approximately 1 cup of apple slices)
- 3/4 cup sugar
- 2 tablespoons flour
- 1/8 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 tablespoon apple cider (or apple juice)
- 2 tablespoons butter cut into small pieces
Peel all the apples. I have made so many of these pies over the years that now I play games while I make them. I always try to peel the entire apple in one long strip....most of the time it works! I am pretty sure that I am an expert "peeler" too. I was so bored that I decided to time myself (I know, I am unusually lame). Do you know that I can peel an entire apple in about 20 seconds? You will all eventually get to know my inner dork and hopefully will accept me and love me for it anyways ;)
Once all the apples are peeled I simply cut around the core and get 4 nice size wedges of apple.
As you cut them, place the slices into the bowl with the spices and spoon the sugar over them. This will help prevent the oxidation that turns the apples brown. I am sure my sheer speed helps with this too (ha ha ha).
After all the apples have made their way into the sugar mixture, spoon half of the apples into the pie plate. Place pieces of the butter cubes evenly on top of the apple slices. Spoon the rest of the apples in the pie plate and the remainder of the butter. I almost *always* use apple cider in my pie, but I only buy apple cider when it is fresh from the apple orchard. If I don't have cider I just use apple juice. Drizzle the tablespoon of apple juice over the top of the apples. I'm not really sure why I started adding apple cider to my pies, but I think it adds moisture and I love it!
Cut slits in the top to vent the pie. I was feeling the love today, so I made a heart lol
Once the pie was done I still had a ton of work ahead of me. In order to make tomorrow as easy as possible...I cleaned, cut and measured all of my produce for my recipes. They were then placed in Ziplock bags, labeled and put in the fridge for tomorrow :) See the OCD coming out again? ;)
I hope you all have a wonderful Thanksgiving. Celebrate and give thanks for all of our many blessings. Enjoy the time with your family and stay safe! If you need to drink a few glasses of wine to make the day easier...I won't judge you ;)
There will be photos from tomorrow. Not sure if they will all make sense because I will be very busy, but I will do my best!